Tender steak and a plethora of veggies will make these Fajitas a weekly staple in your home.
I remember eating at a restaurant years ago and smelling something ridiculously wonderful that was being carried to another table. It was one of those moments when you think, What is that, and why didn’t I order it? Turns out it was fajitas. You know the deal…steak, peppers, onions, sizzling away on a platter. After that, I was on a mission to create the best fajitas I could at home. I think I nailed it, and now I want to share. No one should keep good fajitas to themselves.
Most of us assume fajitas are a Mexican creation; however, they originated in Texas and are considered a Tex-Mex dish. They usually contain meat, such as chicken, steak, or pork. Then, they are topped with peppers, onions, and possibly cheese, lettuce, and salsa. In this recipe, we use steak. You can cook it to whatever doneness you prefer. I like it to be rare to medium-rare, as I find it the most tender and tasty at this stage. You can also leave out the meat completely if you want a vegetarian meal. The peppers and onions are plenty tasty to be enjoyed on their own.
Love cheese (who doesn’t?) but don’t understand all the fuss over cilantro? No problem. Double the cheese and ditch the cilantro. Just like so many Tex-Mex dishes, these meals are flexible. Use the meat you prefer and the toppings you and your family enjoy. Once you master these basic fajitas, you may also enjoy baked chicken fajitas, which come together quickly once the meat is done. For a unique twist on the fajita, try my chicken fajita quesadilla.
The Secret To Tasty Fajita Steak
Not only is the taste of a steak important when eating a fajita, but also its tenderness. You want to be able to bite into the fajita and easily bite or chew the steak. When meat is tough, it’s hard to enjoy the fajita. There are two essential steps: the marinade and the sitting time. Marinating the steak allows the flavors to come together and work their way into the meat. Plan ahead and properly soak the meat in the marinade for at least a couple of hours, preferably overnight, as the recipe suggests. It’s well worth it. Second, before cooking the steak, let it sit out of the refrigerator for about 30 minutes to bring it to room temperature. When cooking any steak, you want the whole thing to cook evenly. If the steak is cold, you risk getting an overdone exterior and an undercooked interior.
FAQs & Tips
How do I store these fajitas?
I love leftover fajitas. After all of the slicing, dicing, sauteing, and cooking, it’s rewarding to take everything out the next day and get another meal out of it. When storing your leftover fajita elements, put everything in separate containers. Don’t mix the meat with the avocado or the cilantro with the lime, and so on. This prevents certain items from getting soggy. Use storage containers designed for the refrigerator, or Ziploc bags. Your ingredients should be good in the refrigerator for up to four days.
Why don’t my fajitas sizzle?
I had the same thought the first time I made fajitas! After all, when they bring them to you in a restaurant, they are sizzling. Well, that’s because they are faking it in the restaurants. They actually add a little water to the hot platter as they bring it to the table to grab everyone’s attention. So don’t worry if you don’t get that sizzle; they should still taste as good as they do in restaurants, with or without it.
Can I use any cut of steak?
You certainly can use any cut of steak that you want to make fajitas. Skirt steak and flank steak are the most common since they are a flatter steak, making them quick to cook and slice. They also tend to be a more economical cut of steak.
Serving Suggestions
One of my favorite things to serve with fajitas is Spanish or Mexican rice. The flavors are perfect with fajitas. Beans are great too, especially refried beans or black beans. You want simple sides that aren’t too filling since the fajitas are filling enough. When I think light eating, I think of salads, and there are a few that go well with fajitas. Try this Mexican avocado chicken salad or a Mediterranean rice salad as an elegant side.
If you have had fajitas before then you know that they will make you very thirsty. That’s down to the spices. So serving a proper drink with your fajitas is a necessity. You might as well make it a fun one! What’s the first drink that comes to mind when eating fajitas? Margaritas, of course. And this mango margarita complements any Tex-Mex dish, and leaves you wanting more. If you were looking for a light refreshing drink that doesn’t contain alcohol, try my mint lime tea cooler to cool your tongue and wash down the fajitas.
Fajitas
Ingredients
- 1 pound beef steak such as skirt or flank steak
- 1/4 cup fresh orange juice
- 2 tablespoons lime juice
- 2 garlic cloves minced
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon onion powder optional
- 1 teaspoon chipotle powder
- 1/2 teaspoon salt
- Black pepper to taste
- 2-3 tablespoons vegetable oil
- 2 bell peppers sliced
- 1 large onion halved and sliced
- 12 small tortillas
- Avocado sliced
- Fresh cilantro chopped
- Sour cream
- Lime wedges
- Tomatoes sliced or Pico de gallo
Instructions
- Combine the beef steak, orange juice, lime juice, minced garlic, cumin, coriander, onion powder, chipotle powder, salt, and black pepper in a bag. Seal and massage to coat the beef evenly. Marinate in the refrigerator for at least 2 hours, preferably overnight.
- Before cooking, let the beef sit at room temperature for 30 minutes and then pat dry with paper towels.
- Preheat a grill or skillet over high heat. Lightly oil the beef and cook to your preferred doneness.
- Transfer the beef to a plate, tent with foil, and let it rest.
- In the same skillet, add a bit more oil and sauté the onions with a pinch of salt and pepper until soft and slightly charred. Remove to a serving plate.
- Add the sliced bell peppers to the skillet, season with salt and pepper, and cook until charred. Transfer to the serving plate with onions.
- Thinly slice the beef against the grain.
- Warm the tortillas and serve with the sliced beef, sautéed vegetables, and your choice of toppings such as avocado, cilantro, sour cream, lime wedges, and tomatoes or Pico de gallo.
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