Amazing Steak Fajitas
Delicious and customizable steak fajitas packed with flavor and colorful veggies, perfect for family dinners or gatherings.
Ingredients
For the Marinade
- 2 tablespoons olive oil For the marinade
- 1 tablespoon chili powder
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Main Ingredients
- 1 pound flank steak This is the main protein for the dish.
- 1 tablespoon olive oil For cooking the vegetables.
- 1 cup sliced onion About 1 small onion.
- 1 cup sliced red bell pepper About 1 whole pepper.
- 1 cup sliced yellow bell pepper About 1 whole pepper.
- 1 cup sliced green bell pepper About 1 whole pepper.
- 2 tablespoons finely chopped fresh cilantro For garnish.
Instructions
Preparation
- In a large ziplock bag, combine 2 tablespoons of olive oil, chili powder, paprika, garlic powder, cumin, red pepper flakes, salt, and black pepper. Mix well.
- Add the flank steak to the bag and make sure it is fully coated in the marinade. Close the bag and let it marinate for at least 30 minutes.
Cooking
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the sliced onion, red bell pepper, yellow bell pepper, and green bell pepper to the skillet. Cook for about 2-3 minutes until they slightly soften.
- Increase the heat to high and add the marinated steak to the pan. Cook each side for 2-3 minutes until a golden brown crust forms.
- Continue cooking until the steak reaches your desired doneness—130 degrees Fahrenheit for medium-rare is perfect.
- Remove the steak from the skillet and let it rest for at least 5 minutes. Then, slice it into ¼-inch thick strips across the grain.
Serving
- Serve the steak with the cooked peppers and onions. Garnish with chopped fresh cilantro and any toppings you like.
Notes
For more flavor, marinate the steak for an hour or even overnight. Ensure high heat for a nice crust. You can add other veggies like mushrooms or zucchini for varied flavors.