Sizzling Marinated Beef Fajitas (Printable)

Tender marinated beef strips cooked with colorful peppers and onions, served with warm tortillas and toppings.

# What You Need:

→ Marinade

01 - 1 lb flank steak or skirt steak, sliced into thin strips
02 - 2 tbsp olive oil
03 - 2 tbsp lime juice (about 1 lime)
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - 1/2 tsp chili powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper

→ Fajitas

10 - 1 red bell pepper, sliced
11 - 1 yellow bell pepper, sliced
12 - 1 green bell pepper, sliced
13 - 1 large onion, sliced
14 - 2 tbsp olive oil

→ For Serving

15 - 8 small flour or corn tortillas, warmed
16 - Sour cream (optional)
17 - Salsa (optional)
18 - Fresh cilantro, chopped (optional)
19 - Lime wedges (optional)
20 - Sliced avocado or guacamole (optional)
21 - Shredded cheese (optional)

# How-To:

01 - Combine olive oil, lime juice, minced garlic, cumin, smoked paprika, chili powder, salt, and black pepper in a bowl. Add steak strips and toss to coat. Marinate for at least 15 minutes or refrigerate up to 2 hours for enhanced flavor.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Arrange marinated steak strips in a single layer and sear for 2 to 3 minutes per side until browned and just cooked through. Remove from skillet and keep warm.
03 - Add the remaining 1 tablespoon olive oil to the skillet. Add sliced bell peppers and onion, sautéing for 5 to 7 minutes until softened with slight charring.
04 - Return steak to the skillet, toss with vegetables, and cook for 1 to 2 minutes until sizzling hot.
05 - Serve immediately with warm tortillas and your choice of optional toppings.

# Expert Advice:

01 -
  • The steak gets tender and flavorful in just 15 minutes of marinating, so this comes together faster than ordering takeout.
  • Everything cooks in one skillet, which means fewer dishes and more time to actually enjoy the meal.
  • There's built-in flexibility—swap the beef for chicken or mushrooms, use corn or flour tortillas, pile on whatever toppings you love.
02 -
  • Slice the steak against the grain—if you cut with the grain, it'll be tough no matter how tender the meat starts out.
  • Don't overcrowd the skillet when searing the steak or it will steam instead of brown; work in batches if necessary.
  • The magic happens when you let that skillet get properly hot before adding anything; hesitation leads to soggy steak.
03 -
  • Grilling the steak instead of pan-searing gives you deeper char and smokier flavor if you have the time and equipment; marinate it the same way and grill for 2–3 minutes per side.
  • If lime isn't available, fresh lemon juice works in a pinch, though the flavor won't be quite as bright and citrusy.
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