Beef Fajitas with Peppers (Printable)
Tender marinated beef strips cooked with vibrant bell peppers and onions, served hot and savory.
# Ingredient List:
→ For the Marinade
01 - 1.1 lb flank steak or sirloin, thinly sliced against the grain
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 chili powder
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
→ For the Vegetables
11 - 1 red bell pepper, thinly sliced
12 - 1 yellow bell pepper, thinly sliced
13 - 1 green bell pepper, thinly sliced
14 - 1 large onion, thinly sliced
15 - 1 tbsp olive oil
→ For Serving
16 - 8 small flour or corn tortillas, warmed
17 - Fresh cilantro, chopped
18 - Lime wedges
19 - Sour cream
20 - Sliced avocado or guacamole
# How to Make:
01 - In a large bowl, combine olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Add the beef strips and toss to coat thoroughly. Cover and refrigerate for at least 15 minutes, up to 2 hours for deeper flavor penetration.
02 - While the beef marinates, thinly slice the red, yellow, and green bell peppers along with the large onion. Keep them ready for cooking.
03 - Heat 1 tbsp olive oil in a large skillet or cast-iron pan over medium-high heat. Add the sliced bell peppers and onion. Sauté for 4-5 minutes until just tender and slightly charred. Remove to a plate and keep warm.
04 - Increase heat to high. Add the marinated beef in batches if necessary to avoid overcrowding. Cook for 2-3 minutes, stirring frequently, until browned and just cooked through.
05 - Return the vegetables to the pan with the beef. Toss everything together for 1-2 minutes to heat through and blend flavors. Serve immediately with warm tortillas and your favorite toppings.
# Helpful Tips:
01 -
- The lime and cumin marinade transforms ordinary flank steak into something that tastes like it came from a restaurant
- Everything comes together in under 40 minutes but the flavors suggest hours of preparation
02 -
- Crowding the pan when cooking the beef will steam instead of sear so work in batches if needed
- Letting the meat rest for a few minutes after cooking keeps it juicy
03 -
- Partially freezing the flank steak for 20 minutes makes it much easier to slice thinly against the grain
- A squeeze of fresh lime right before serving brightens all the flavors