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Lunch/Dinners

Steak Fajitas

TIME

1 h

DIFFICULTY

Easy

SERVINGS

4

CALORIES

560 kcal

CARBS

37 g

PROTEIN

41 g

FAT

28 g

Z Steak Fajitas

About this recipe

Fajitas are closely associated with South Texas and Tex-Mex cooking. Their roots are often traced to Tejano ranch workers grilling skirt steak. In Houston, restaurateur Ninfa Laurenzo helped popularize the dish at her restaurant, Ninfa’s. Today, fajitas also come with chicken, seafood, or vegetables. This version uses grilled skirt steak, charred peppers and onions, and warm tortillas.

WHY YOU’LL LOVE IT

Ingredients

  • 1½ lb skirt steak, trimmed (24 oz / 680 g)
  • 1 tbsp neutral oil (½ fl oz / 15 ml)
  • 1 tbsp fresh lime juice (½ fl oz / 15 ml)
  • 1 tsp chili powder (about 2.5 g)
  • 1 tsp paprika (about 2 g)
  • 1 tsp ground cumin (about 2 g)
  • ½ tsp garlic powder (about 1.5 g)
  • 1 tsp kosher salt (about 5 g)
  • 1 red bell pepper, sliced (about 6 oz / 170 g)
  • 1 green bell pepper, sliced (about 6 oz / 170 g)
  • 1 large yellow onion, sliced (about 8 oz / 225 g)
  • 1 tbsp neutral oil, for the vegetables (½ fl oz / 15 ml)
  • 8 small flour tortillas, about 6 inches each (about 8 oz / 225 g)
  • 1 lime, cut into wedges, for serving

Preparation

  1. Pat the skirt steak dry. Mix 1 tablespoon oil with the lime juice, chili powder, paprika, cumin, garlic powder, and salt. Rub the mixture over the steak and refrigerate for 30 minutes.
  2. Heat a grill or cast-iron skillet over high heat. Toss the peppers and onion with the remaining tablespoon of oil.
  3. Cook the peppers and onion in the hot skillet or on a grill pan until tender with charred edges, about 8–10 minutes. Transfer to a plate and keep warm.
  4. Grill or sear the steak over high heat, turning once, until browned and cooked to your preferred doneness, about 3–5 minutes per side depending on thickness. For medium-rare, aim for 130°F (54°C).
  5. Transfer the steak to a cutting board and rest for 5 minutes. Slice thinly against the grain.
  6. Warm the tortillas in a dry skillet or directly over a low flame. Serve with the steak, peppers, onions, and lime wedges.

Tips

Slice the steak across the grain to make each bite more tender.
Cook in batches if using a skillet; crowding the pan will steam the vegetables and meat.
Serve with salsa, guacamole, or sour cream if desired; these optional toppings are not included in the nutrition estimate.

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