If you’re craving a meal that packs a flavorful punch, look no further than these marinated steak fajitas. This dish brings together tender slices of steak, vibrant bell peppers, and onions, all wrapped in a warm tortilla. The marinade infuses the meat with a rich, savory taste that makes every bite unforgettable. Whether you’re hosting a casual dinner or just treating yourself, these fajitas are sure to impress.
Steps
- Mix the marinade ingredients in a large bowl or zip-top bag, adjust seasoning to taste, and coat the steak. Refrigerate for at least 2-4 hours, ideally overnight, then remove 30 minutes before cooking.
- Heat a large cast iron skillet or grill pan over high heat for a few minutes. Cook the steak for 3-5 minutes per side, depending on desired doneness, then remove from the pan and rest under foil.
- Add oil to the pan and sauté the onions, poblano, and bell peppers over high heat for 2-3 minutes, seasoning with salt and pepper. Cook in batches if necessary to avoid steaming.
- Slice the rested steak thinly against the grain at an angle for tenderness, and mix with the veggies if desired.
- Serve the fajitas in tortillas or rice bowls with your preferred toppings such as guacamole, salsa, or sour cream.
Ingredients
- ? cup lime juice
- ¼ cup pineapple juice (no sugar added)
- 2 tablespoons Worcestershire sauce
- 3 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 teaspoons ground cumin
- 2 teaspoons chili powder (or more to taste)
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (or more to taste)
- ¼ cup chopped cilantro
- 1 ½ – 2 pounds skirt or flank steak
- 1 tablespoon oil (suitable for high heat)
- 2 medium white onions, sliced
- 1 large poblano pepper, ribs and seeds removed, sliced
- 2-3 bell peppers, thinly sliced (choose any color)
- Optional: guacamole, salsa, fresh cilantro leaves, salsa verde, sour cream, black beans, rice, tortillas, cilantro-lime rice, sautéed corn, tomatoes, lettuce, shredded cheese, etc.
FAQ
- What makes this steak fajita recipe different from others?
- This steak fajita recipe focuses on marinating the meat with a combination of lime juice, garlic, cumin, and a unique ingredient—pineapple juice—which helps tenderize the meat naturally.
- Can I use store-bought fajita seasoning for this recipe?
- While store-bought fajita seasoning can be used, this recipe emphasizes using fresh ingredients to marinate and flavor the meat, resulting in more flavorful and tender fajitas.
- What type of peppers should I use for the fajitas?
- You can use a combination of red, green, yellow, and orange bell peppers for a colorful presentation. Adding a poblano pepper, with its ribs and seeds removed, can also enhance the flavor with a smoky touch.
- How long should I marinate the steak for the best results?
- It is recommended to marinate the steak for at least 4 hours, but for the best flavor and tenderness, marinate it overnight.
- Can I cook these fajitas on a grill instead of a skillet?
- Yes, you can definitely grill the steak for these fajitas, especially during warmer months. However, a cast iron skillet works well for indoor cooking and achieves a similar result.
Tips
- Marinate for Maximum Flavor: Allow the steak to marinate for at least 4 hours, or ideally overnight, to ensure the meat is tender and fully infused with the marinade’s flavors.
- Use a Variety of Peppers: Incorporate a colorful mix of bell peppers, including yellow and orange, along with a poblano pepper to add depth and smokiness to the dish.
- Pineapple Juice as a Tenderizer: Utilize pineapple juice in the marinade to naturally tenderize the steak, mimicking the tenderizing effect of store-bought seasonings.
- Cook in a Cast Iron Skillet: If you don’t have access to a grill, a cast iron skillet is perfect for achieving a nice sear on the steak and for sautéing the vegetables, ensuring they are well-cooked and flavorful.
