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Beef Steak Fajitas Recipe

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These Beef Steak Fajitas are a vibrant and flavorful Tex-Mex favorite, featuring marinated rump or skirt steak grilled or pan-seared to perfection, then served with charred bell peppers and onions. Perfectly seasoned with a smoky chipotle and citrus marinade, this quick and easy recipe delivers a deliciously satisfying meal in just 30 minutes, ideal for weeknight dinners or casual gatherings.

Ingredients

Beef Marinade

  • 1 lb (500g) beef steak (rump or skirt steak preferred)
  • 4 tbsp (1/4 cup) fresh orange juice (from 1 orange)
  • 2 tbsp lime juice
  • 2 garlic cloves, minced
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/2 tsp onion powder (optional)
  • 1 tsp chipotle powder
  • 1/2 tsp salt
  • Black pepper, to taste
  • 2-3 tbsp oil (divided use)

Vegetables & Sides

  • 2 bell peppers/capsicum, sliced
  • 1 large onion (brown, yellow, or white), halved and sliced
  • Salt and black pepper, to taste
  • 12 small tortillas
  • Avocado, sliced (for serving)
  • Cilantro/coriander leaves (for garnish)
  • Sour cream (for serving)
  • Lime wedges (for serving)
  • Tomatoes, sliced, or Pico de gallo (for serving)

Instructions

  1. Marinate the Beef: In a ziplock bag, combine beef steak with orange juice, lime juice, minced garlic, cumin, coriander, onion powder (if using), chipotle powder, salt, and black pepper. Massage to coat the meat evenly. Seal and refrigerate for 2 hours up to overnight for best flavor infusion.
  2. Prepare for Cooking: Remove the beef from the marinade 30 minutes before cooking to bring it to room temperature. Pat dry thoroughly with paper towels to ensure a good sear. Discard any remaining marinade.
  3. Oil the Beef: Drizzle about 1/2 tablespoon of oil on each side of the steak (1 tablespoon total), rubbing it in to coat evenly. This will help prevent sticking and enhance browning.
  4. Cook the Beef: Heat a BBQ grill or skillet on high heat. Place the beef on the hot surface and cook to your preferred doneness—typically 3-5 minutes per side depending on thickness and desired level. Avoid moving the steak too much to get a good sear.
  5. Rest the Beef: Remove the cooked steak onto a plate and loosely cover with foil. Let it rest for about 5-10 minutes to allow juices to redistribute, ensuring tender, juicy meat.
  6. Sauté the Onions: Return the skillet to high heat and add 1/2 tablespoon oil. Add the sliced onions, season with salt and pepper, and cook until softened and charred in spots, about 5-7 minutes. Remove and place on the serving plate.
  7. Sauté the Bell Peppers: Add the remaining 1/2 tablespoon oil to the skillet. Add sliced bell peppers, season with salt and pepper, and cook until they are tender and charred, about 5 minutes. Transfer to the serving plate with the onions.
  8. Slice the Beef: With a sharp knife, slice the rested beef thinly against the grain. This cuts through the muscle fibers, ensuring tenderness in every bite.
  9. Serve: Warm the tortillas. Serve the sliced beef with the sautéed onions and bell peppers, alongside avocado slices, cilantro, sour cream, lime wedges, and tomatoes or Pico de gallo. Assemble fajitas to enjoy immediately.

Notes

  • Note 1: Rump and skirt steaks are ideal for fajitas due to their flavor and texture but flank or sirloin can also work.
  • Note 2: Chipotle powder adds a smoky, mildly spicy kick; you can adjust the amount or substitute with smoked paprika for less heat.
  • Note 3: Use colorful bell peppers for a vibrant plate and balanced sweetness.
  • Note 4: Cooking times depend on steak thickness and doneness preference; use a meat thermometer if unsure (medium rare: 130-135°F).
  • Note 5: Always slice against the grain to cut muscle fibers and ensure tenderness.
  • Note 6: Fajita fixings like avocado, cilantro, sour cream, and lime wedges add freshness and creamy contrasts that complement the smoky beef.

Find it online: https://dishcooks.com/beef-steak-fajitas-recipe/