These Sizzling Steak Fajitas will be the star of your next Tex-Mex meal or Cinco de Mayo party!
Sizzling Steak Fajitas
MAKES 4 TO 6 SERVINGS
Ingredients
- ½ cup fresh lime juice
- ½ cup pineapple juice
- ½ cup plus 3 tablespoons vegetable oil, divided
- ¼ cup Worcestershire sauce
- 2 cloves garlic, minced
- 1½ to 2 pounds flank steak
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
- 1 tablespoon kosher salt, divided
- 1 red bell pepper, seeded and sliced
- 1 orange bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 1 poblano pepper, seeded and sliced
- 2 cloves garlic, thinly sliced
- Corn tortillas, sour cream, and lime wedges, to serve
Instructions
- In a large bowl, stir together lime juice, pineapple juice, ½ cup oil, Worcestershire, and minced garlic. Place steak in marinade, cover and refrigerate for 4 hours.
- In a small bowl, stir together cumin, chili powder, paprika, black pepper, and 2 teaspoons salt. Remove steak from marinade and pat dry; discard marinade. Rub spice mixture all over steak.
- In a large skillet, heat 2 tablespoons oil over medium-high heat. Add steak and cook, turning occasionally, until browned, 10 to 15 minutes. Let rest for 10 minutes; thinly slice steak against the grain.
- In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Add bell peppers, poblano pepper, sliced garlic, and remaining 1 teaspoon salt; cook, stirring occasionally, until softened and lightly browned, 7 to 10 minutes. Add steak to pepper mixture; cook meat to desired doneness, 5 to 10 minutes. Serve with tortillas, sour cream, and lime.
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