Steak Fajitas
Sizzle your way to flavor town with these mouthwatering steak fajitas! This quick and easy dish features tender marinated steak, vibrant bell peppers, and zesty onions, all wrapped up in warm tortillas or served over fluffy white rice. Perfect for those busy weeknights, these fajitas will have your taste buds dancing with delight!
Prep
15
min
Cook
10
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- green bell pepperred or yellow bell pepper
- corn starch
- lemon juice
- onion
🥩Meat & Seafood(1)
- flank steak
🥛Dairy & Eggs(3)
- cheddar cheese
- queso sauce
- sour cream
🫙Pantry Staples(3)
- brown sugar
- olive oil
- flour tortilla
🧂Spices & Seasonings(7)
- chili powder
- cumin
- garlic powder
- onion powder
- red pepper flakes
- salt and black pepper to taste
- smoked paprika
Nutrition (per serving)
Calories
443
Protein
38g
Carbs
36g
Fat
25g
👨🍳 Instructions
- 1
Make a simple fajita seasoning by mixing chili powder, smoked paprika, garlic powder, onion powder, cumin, red pepper flakes, brown sugar, corn starch, and salt and black pepper.
- 2
Slice flank steak against the grain and marinate with lemon juice and fajita seasoning.
- 3
Heat olive oil in a cast iron pan over medium-high heat and sear the marinated steak for 2 minutes on each side.
- 4
Remove the steak and cook sliced onion and green bell pepper in the same pan for 2 minutes.
- 5
Add the cooked steak back to the pan with the vegetables and toss together.
- 6
Serve in a flour tortilla with cheddar cheese, queso sauce, and sour cream.
💡 Pro Tips
- ✓Slice flank steak against the grain at a 90-degree angle into 1/4-inch strips because this breaks the muscle fiber bundles (myofibrils) perpendicular to their length, reducing perceived toughness by up to 50% compared to with-grain slicing.technique1/4-inch strips, 90-degree angle
- ✓Marinate the steak for 20-30 minutes minimum because the acidic lemon juice denatures surface proteins and allows the 2:1 ratio of dry spices to salt to penetrate the meat's protein matrix, but don't exceed 45 minutes or acid will turn the exterior mushy.timing20-30 minutes optimal, 45 minute maximum
- ✓Add 1 tablespoon of corn starch per 2 tablespoons of chili powder to your spice blend because the corn starch gelatinizes at 144-158°F on the hot cast iron, creating a thin crust that traps moisture and prevents the meat from drying out during the 2-minute sear.ingredient1:2 corn starch to chili powder ratio
- ✓Ensure your cast iron pan reaches 400-425°F before adding the marinated steak because this temperature triggers the Maillard reaction within 60-90 seconds, creating flavorful brown crust while keeping the 1/4-inch strips from overcooking to their centers.equipment400-425°F pan temperature
- ✓Cook vegetables for exactly 2 minutes after steak removal to maintain 15-20% firmness in the bell peppers because their cell walls begin breaking down at 60°C (140°F), and the residual cast iron heat keeps them between 80-90°C without softening them into mush.timing2 minutes, maintains 15-20% firmness
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