Beef Fajitas
Jump to recipeIngredients
- 1 whole beef flank steak
- 1/2 cup olive oil
- 3 tbsp Worcestershire sauce
- 1/3 cup fresh-squeezed lime juice
- 3 cloves garlic, minced
- 1 tbsp cumin
- 1 tbsp chili powder
- 1/2 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp sugar
- 2 medium onions, halved and sliced
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- Oil, for frying
- Flour tortillas, warmed
- Cheese (grated cheddar/Jack or crumbled queso fresco), for topping
- Salsa, for topping
- Sour cream, for topping
- Cilantro leaves, for topping
Instructions
- 1
In a dish, mix together the olive oil, Worcestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined.
- 2
Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat.
- 3
Cover the dishes with plastic wrap and place in the fridge for at least 2 hours.
- 4
Prepare the tortillas and toppings.
- 5
Heat a heavy skillet over medium-high heat and drizzle in some oil. Add the veggies and cook them for a few minutes, until they're cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside.
- 6
Heat the same skillet (or a grill pan if you have it) over high heat and drizzle in some oil. Cook the meat for about 2 minutes per side until medium rare.
- 7
Remove and allow to rest on a cutting board for 5 minutes.
- 8
Slice the meat right before serving and serve with tortillas, veggies, and all the toppings.