Entree: United States – Texas – Steak Fajitas (Tex‑Mex Fajitas) (Grilled or seared sliced marinated steak served with sautéed peppers and onions in warm tortillas)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 1.5 lb (680 g) skirt or flank steak, trimmed
- 1/4 cup (60 ml) lime juice (about 2 limes)
- 1/4 cup (60 ml) vegetable oil
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) Worcestershire sauce
- 3 cloves garlic, minced
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) chili powder
- 1/2 tsp (2.5 ml) smoked paprika
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil (for cooking vegetables)
- 2 medium onions, thinly sliced (about 2 cups / 300 g)
- 2 bell peppers (red and green), thinly sliced (about 3 cups / 450 g)
- 8 flour tortillas (8 inches), warmed
- 1/2 cup (120 ml) chopped fresh cilantro
- 1 cup (240 ml) guacamole, salsa, or pico de gallo (for serving)
- Lime wedges for serving

Instructions

1. In a bowl whisk lime juice, 1/4 cup (60 ml) oil, soy sauce, Worcestershire, minced garlic, cumin, chili powder, smoked paprika, salt, and pepper to make the marinade.
2. Place steak in a resealable bag or shallow dish, pour marinade over, seal, and refrigerate at least 1 hour or up to 6 hours.
3. Remove steak from refrigerator 20 minutes before cooking to come toward room temperature.
4. Preheat a large cast‑iron skillet or grill to high heat. Remove steak from marinade and pat dry; reserve marinade.
5. Sear steak 3–5 minutes per side for medium‑rare (time depends on thickness) or until desired doneness; transfer to a cutting board and rest 5–10 minutes.
6. While steak rests, heat 2 tbsp (30 ml) oil in a large skillet over medium‑high heat; add sliced onions and peppers with a pinch of salt; sauté 6–8 minutes until softened and charred in spots.
7. Slice steak thinly against the grain into strips and return to pan briefly with the vegetables to rewarm and toss with reserved juices.
8. Serve steak and peppers on warmed tortillas, garnish with cilantro and lime wedges, and offer guacamole, salsa, and sour cream on the side.