Fajitas are a festive and interactive dish that brings the vibrant flavors of Tex-Mex cuisine to your table. Originally made with skirt steak, fajitas now often include chicken, shrimp, or vegetables, all marinated in lively seasonings and grilled to perfection. The meat or veggies are typically served on a sizzling hot skillet with bell peppers and onions, their enticing aromas filling the air.
To enjoy fajitas, load the juicy, flavorful fillings into soft flour tortillas and top with your choice of guacamole, sour cream, salsa, and cheese. This dish is not just about the bold tastes and textures; it’s about the skill of assembling your perfect bite. Fajitas are perfect for a fun family dinner or a social gathering, offering a customizable and delicious experience everyone can enjoy. Whether a weeknight or a party, fajitas bring everyone together for a tasty and memorable meal.
AuthorJulia ForesekCategorybeef, Main Course, MexicanDifficultyIntermediateMarinate the Steak:
In a bowl, whisk together lime juice, water, olive oil, minced garlic, Worcestershire sauce, soy sauce, salt, cumin, chili powder, red pepper flakes, and sugar.
Place the skirt steak in a resealable plastic bag or shallow dish and pour the marinade over the steak. Ensure the steak is well coated. Marinate in the refrigerator for at least 2 hours, preferably longer.
Prepare the Vegetables:
In a large skillet or on a griddle, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced bell peppers and onion, sautéing until they are tender and slightly charred, about 6-8 minutes. Remove from the skillet and keep warm.
Cook the Steak:
Remove the steak from the marinade and pat dry with paper towels. Heat the remaining tablespoon of vegetable oil in the same skillet over high heat. Add the steak and sear each side for about 3-5 minutes for medium-rare, depending on thickness, or cook to your desired level of doneness.
Remove from heat and let the steak rest for a few minutes before slicing it against the grain into thin strips.
Assemble and Serve:
Serve the sliced steak with the sautéed bell peppers and onions on a sizzling platter if available. Provide warm flour tortillas and let guests make their own fajitas with the fillings.
Optional garnishes include sour cream, guacamole, salsa, cheese, and fresh cilantro.
Ingredients
Directions
Marinate the Steak:
In a bowl, whisk together lime juice, water, olive oil, minced garlic, Worcestershire sauce, soy sauce, salt, cumin, chili powder, red pepper flakes, and sugar.
Place the skirt steak in a resealable plastic bag or shallow dish and pour the marinade over the steak. Ensure the steak is well coated. Marinate in the refrigerator for at least 2 hours, preferably longer.
Prepare the Vegetables:
In a large skillet or on a griddle, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced bell peppers and onion, sautéing until they are tender and slightly charred, about 6-8 minutes. Remove from the skillet and keep warm.
Cook the Steak:
Remove the steak from the marinade and pat dry with paper towels. Heat the remaining tablespoon of vegetable oil in the same skillet over high heat. Add the steak and sear each side for about 3-5 minutes for medium-rare, depending on thickness, or cook to your desired level of doneness.
Remove from heat and let the steak rest for a few minutes before slicing it against the grain into thin strips.
Assemble and Serve:
Serve the sliced steak with the sautéed bell peppers and onions on a sizzling platter if available. Provide warm flour tortillas and let guests make their own fajitas with the fillings.
Optional garnishes include sour cream, guacamole, salsa, cheese, and fresh cilantro.
Perfect Beverage Pairing:
- Mexican Beer: A cold cerveza like Corona, Modelo, or Pacifico pairs beautifully with the spicy and smoky flavors of fajitas.
- Margarita: A classic lime margarita on the rocks complements the zestiness of the dish and enhances the overall dining experience.
