Ingredients
- 1 ½ lbs flank steak or skirt steak (sliced into thin strips)
- 2 tbsp olive oil
- 3 bell peppers (red, yellow, green – sliced)
- 1 large onion (sliced)
- 3 cloves garlic (minced)
- 2 tbsp lime juice (freshly squeezed)
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- ½ tsp cayenne pepper (optional, for heat)
- Salt & black pepper to taste
- Warm tortillas (flour or corn)
- Fresh cilantro, salsa, sour cream, avocado (for serving, optional)
Instructions
- Marinate the Steak: In a bowl, mix olive oil, lime juice, chili powder, paprika, cumin, cayenne, salt, and pepper. Add sliced steak and toss well. Let it marinate for at least 30 minutes (or overnight for more flavor).
- Cook the Steak: Heat a skillet or cast-iron pan over medium-high heat. Add the marinated steak strips and cook for 4–6 minutes until browned and cooked to your liking. Remove and set aside.
- Sauté Veggies: In the same skillet, add a little more oil if needed. Toss in sliced onions and bell peppers. Cook for 5–7 minutes until softened and slightly charred. Add garlic and sauté for another 1 minute.
- Combine: Return steak to the skillet, toss with the peppers and onions, and cook together for 1–2 minutes to blend flavors.
- Serve: Warm tortillas, fill them with steak and veggies, and top with cilantro, salsa, sour cream, or avocado.
- Enjoy🔥: Serve hot and fresh with lime wedges on the side.
Do you want me to also make a quick fajita seasoning mix recipe you can store and use anytime?