📝 Introduction
Sizzling steak fajitas are a Tex-Mex classic known for their bold flavors, colorful presentation, and the unmistakable sizzle as they’re brought to the table. Marinated strips of juicy steak, seared to perfection, are tossed with bell peppers and onions, and served hot with warm tortillas and your favorite toppings. This dish is perfect for weeknight dinners, weekend gatherings, or anytime you’re craving something vibrant and hearty.
🛒 Ingredients
For the Steak & Marinade:
- 1 ½ lbs (680g) flank steak or skirt steak
- 3 tablespoons olive oil
- Juice of 2 limes
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon crushed red pepper flakes (optional, for heat)
- Salt and black pepper, to taste
For the Vegetables:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large red onion, sliced
- 1 tablespoon olive oil
- Salt and pepper, to taste
For Serving:
- Warm flour or corn tortillas
- Sour cream
- Guacamole or sliced avocado
- Shredded cheese
- Fresh cilantro
- Lime wedges
- Salsa or pico de gallo
🔥 Instructions
1. Marinate the Steak
- In a medium bowl or zip-top bag, mix olive oil, lime juice, garlic, soy sauce, Worcestershire sauce, cumin, chili powder, paprika, and red pepper flakes.
- Add the steak and coat it well. Seal and refrigerate for at least 1 hour, ideally 4–6 hours. (Overnight is fine too.)
2. Prepare the Vegetables
- In a large bowl, toss sliced peppers and onion with olive oil, salt, and pepper. Set aside.
3. Cook the Steak
- Heat a large cast iron skillet or grill pan over high heat.
- Remove steak from the marinade and pat dry. Season lightly with salt and pepper.
- Sear steak for 3–4 minutes per side (for medium-rare), depending on thickness.
- Remove from heat and rest on a cutting board for 5–10 minutes before slicing.
4. Cook the Veggies
- In the same pan, add a little more oil if needed. Sauté the peppers and onions over medium-high heat for 5–7 minutes until slightly charred and softened but still vibrant.
5. Slice the Steak
- Slice steak thinly against the grain into strips.
6. Assemble and Serve
- Add sliced steak back into the pan with the vegetables and toss gently to combine and reheat.
- Serve hot with warm tortillas and toppings of your choice.
👨🍳 Method Notes & Tips
- Cut against the grain: This ensures the steak is tender and not chewy.
- Don’t overcook the steak: Medium-rare to medium works best for skirt or flank steak.
- Use a cast iron skillet: It retains heat well and gives you that iconic sizzle and char.
- Custom toppings: Personalize your fajitas with spicy salsas, creamy cheese, or a splash of hot sauce.
🌯 Serving Suggestion
Serve fajitas directly from the sizzling pan to the table for a dramatic and delicious experience. Pair with a side of Mexican rice, refried beans, or a crisp side salad.