As you know by now, I was raised in Texas. Naturally, Tex-Mex is my love language. And while I live for enchiladas, fajitas are the real way to my heart. Yep.
Until a few years ago, I thought of fajitas as a restaurant-only meal. It’s easy to understand, given that I had only ever seen them served in a blistering hot cast iron pan. Something about all that presentation (which occasionally included fire) made fajitas seem far beyond my abilities. That’s ridiculous, of course. Fajitas are just meat, peppers, and onions that have been cooked in a screaming-hot pan. That’s literally the whole process, aside from heating some tortillas and arranging some toppings. You don’t even have to make guacamole and salsa if you don’t feel like it.
You totally should though. Homemade guacamole and salsa beat the pants off anything you can buy.So, how exactly do you make Steak Fajitas at home? Well, it all starts with the marinade. Mine involves soy sauce, vinegar, garlic, cilantro, lime, and plenty of spices–loads of flavor here! Mix the marinade, pour it in a bag, and add two pounds of flank steak. Seal the bag and then let the meat sit at room temperature for an hour.
Next, slice up a large onion and some bell peppers. That won’t take the whole hour, so make the guacamole and salsa (seriously, do it), shred some cheese, chop some cilantro, and take the remaining half hour to needlessly surf the Internet or teach yourself how to do calligraphy or something.
When the hour is up, cook the steaks as desired. These are cooked to medium, but make yours to your liking. Then, let them rest while you cook the peppers and onions. Slice the steaks and transfer everything to a serving dish. Warm some tortillas and serve with all those garnishes. Your family and friends will love being able to customize this meal to their liking!
Y’all, these Steak Fajitas are crazy good. The steak is super flavorful from the marinade, and the vegetables are the perfect accompaniment. Piled into a warm flour tortilla and topped with all sorts of goodness, these fajitas are great for weeknights and summertime dinner parties alike! The only way to improve upon this meal is to make Churros for dessert 😊
makes about 6 servings
3/4 cup soy sauce
1/4 cup apple cider vinegar (or white vinegar)
1/4 cup olive oil
4 large cloves garlic, minced
1/4 cup chopped cilantro
1 tablespoon ground cumin
1 tablespoon ground chile powder (I used ancho)
1 teaspoon ground cayenne pepper (optional)
2 limes, sliced into half-moons
1 jalapeño, stem removed, sliced in half
2 pounds flank steak (I had 2 steaks)
1-2 tablespoons olive oil, divided
1 large white onion, sliced into 1/2-inch pieces
1-2 sweet bell peppers, sliced into 1/2-inch pieces
1 green bell pepper, sliced into 1/2-inch pieces
Marinate the steak. In a small mixing bowl, whisk together soy sauce, vinegar, olive oil, garlic, cilantro, cumin, chile powder, and cayenne. Pour mixture into a gallon zip-top bag, and drop in lime slices and jalapeño. Add steak to bag. Squeeze out as much air as you can before sealing. Set full bag in a bowl (in case of leaks) and let sit at room temperature for 1 hour (or up to 2 hours in the refrigerator). Remove steak from bag and blot with paper towels. Discard marinade.
Heat a large heavy-bottomed skillet over medium-high heat for 1-2 minutes. Add 1 tablespoon olive oil to the pan. Working in batches (if necessary) cook each steak 3-4 minutes per side for medium, or longer, depending on your preferences. Remove to a rimmed sheet pan and tent with foil.
Turn heat down to medium. Add another tablespoon of olive oil to the pan, if necessary. Add onions and peppers to the pan and cook, stirring frequently, until soft (about 10 minutes). Remove to a serving dish.
Remove steak to a cutting board. Working against the grain, cut the steak into thin slices. Transfer to a serving dish.
Serve fajitas with warm flour tortillas, guacamole, salsa, shredded cheese, sour cream, and/or cilantro, if desired.
Fajitas will keep in an airtight container in the refrigerator for up to four days.