International Cuisine > Regional American Cuisine > Southwestern Cuisine > Fajitas Recipe (Southwestern Style)

Spicy Steak Fajitas

Elevate your fajita game with this recipe featuring flavorful, tender steak marinated in a blend of Southwestern spices and citrus, then seared to perfection and served with vibrant bell peppers and onions in warm tortillas. This recipe packs a spicy kick!

Prep Time
25 minutes (plus 2 hours marinating)
Cook Time
15 minutes
Servings
6
Ingredients
  • 1.5 lbs Flank steak or skirt steak
  • 1 Red bell pepper
  • 1 Green bell pepper
  • 1 Yellow onion
  • 1 Jalapeño pepper
  • 1/4 cup Lime juice
  • 1/4 cup Orange juice
  • 2 tbsp Olive oil
  • 1 tbsp Chili powder
  • 1 tsp Cumin
  • 1 tsp Smoked paprika
  • 2 cloves Garlic, minced
  • 1/2 tsp Oregano, dried
  • 1/2 tsp Cayenne pepper
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 12 Flour or corn tortillas

Preparing the Marinade

In a bowl, whisk together lime juice, orange juice, olive oil, chili powder, cumin, smoked paprika, minced garlic, oregano, cayenne pepper, salt, and black pepper. Add the steak to a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or up to 8 hours for maximum flavor.

Preparing the Vegetables

While the steak is marinating, prepare the vegetables. Slice the bell peppers, onion, and jalapeño pepper into thin strips. If you prefer less heat, remove the seeds and membranes from the jalapeño before slicing.

Cooking the Steak

Remove the steak from the marinade (discard the marinade) and pat it dry with paper towels. Heat a large skillet or cast-iron pan over high heat. Add the steak and sear for 3-4 minutes per side for medium-rare, or longer depending on your desired level of doneness. Remove the steak from the skillet and let it rest for at least 5 minutes before slicing against the grain into thin strips.

Cooking the Vegetables

In the same skillet, add a drizzle of olive oil if needed. Add the sliced bell peppers, onion, and jalapeño pepper. Cook over medium-high heat, stirring occasionally, until the vegetables are tender-crisp and slightly charred, about 5-7 minutes.

Combining and Serving

Return the sliced steak to the skillet with the vegetables. Toss to combine and heat through. Warm the tortillas according to package instructions. Serve the steak and vegetable mixture in the warm tortillas. Offer toppings such as guacamole, sour cream, salsa, shredded cheese, and chopped cilantro for a customizable fajita experience.

Nutrition Facts Estimated per 100g of product

Calories: 180kcal, Protein: 25g, Fat: 8g, Carbohydrates: 5g, Fiber: 1g

Other Considerations for Nutrition

Choose leaner cuts of steak to reduce fat content. Serve with plenty of fresh vegetables for added nutrients. Be mindful of sodium content in seasonings and toppings.

← Southwestern Chicken Fajitas Sweet Cornbread →

FAQ

  • What kind of steak is best for fajitas?

    Flank steak and skirt steak are excellent choices for fajitas due to their flavor and ability to tenderize well with marinade. Other options include sirloin or ribeye, but adjust cooking times accordingly.
  • Can I make this recipe ahead of time?

    Yes, you can marinate the steak and chop the vegetables a day in advance. Store them separately in the refrigerator until ready to cook.
  • How can I adjust the spice level?

    Reduce or omit the cayenne pepper for a milder flavor. For more heat, add an extra jalapeño or a pinch of red pepper flakes.