Steak Fajitas
Steak Fajitas
The classic sizzling fajita platter found in Mexican restaurants across the globe is a cinch to replicate in your own kitchen. Fajitas can be made with almost any protein, but my favorite is steak. For this dish, I used boneless New York strip steak, but other cuts like flank steak and skirt steak would work great as well. Click here to see Beef Recipes for Any Night of the Week
Prep Time
15
minutes
Cook Time
10
minutes
Servings
4
servings
Total time: 25 minutes
Ingredients
- 2 boneless new york strip steaks, or flank steak, skirt steak, or similar cut
- 2 tablespoon olive oil
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- salt and pepper, to taste
- juice of 1/2 lime
- 1 tablespoon olive oil
- 1 red onion, sliced
- 1 red bell pepper, sliced thinly
- 1 green bell pepper, sliced thinly
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- salt and pepper, to taste
- black beans, for serving
- mexican rice, for serving
- avocado, sour cream, salsa, and tortillas, for serving
Directions
- Cover the steaks with all marinade ingredients in a large bowl or on a tray. Make sure ingredients are evenly distributed over the steaks. Let sit for 1 hour at room temperature or overnight in the refrigerator.
- Bring a grill pan or outdoor grill to high heat. Pat steak dry and sprinkle liberally with salt. Place steaks on grill and leave untouched for 5 minutes. Flip once and continue to cook for 3 minutes for medium-rare. Remove steaks from heat and let rest for 5-10 minutes before slicing. Slice diagonally into thin strips.
- In a large pan over medium-high heat, heat the olive oil until shimmering. Add the onions to the pan and cook for 3 minutes before adding the bell peppers. Season with cumin, oregano, salt, and pepper. Cook until the peppers are slightly soft and the onions are cooked through, approximately 7-8 minutes.
- For serving, place the steak, peppers, onions, beans, rice, avocado, sour cream, salsa, and tortillas on a platter and assemble. Enjoy!