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Steak Fajitas Recipe

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By Traci Smith | Dec 31, 2019

  • Yields 8 servings

    SERVINGS

    Ingredients

  • 1/4 cup olive oil
  • 1/4 cup orange juice
  • Juice of 1 lime
  • 3 cloves garlic, minced
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika
  • 1/4 cup chopped fresh cilantro
  • 2 pounds flank steak
  • Coarse sea salt and black pepper, to taste
  • 2-1/2 tablespoons cooking oil, divided
  • 2 medium onions, sliced
  • 1 large poblano pepper, cut into strips, optional
  • 3 large bell peppers, any color, cut into strips
  • Pinch of salt
  • Flour or corn tortillas

Directions

  • In a large zip-close plastic bag, make marinade by combining olive oil, orange juice, lime juice, garlic, cumin, chili powder, oregano, paprika, and cilantro. Mix well. Reserve 1 tablespoon marinade. Add steak to remaining marinade in bag. Seal bag, and refrigerate for 8 hours.
  • Remove steak from marinade, and transfer to a clean cutting board. Discard marinade. Pat meat dry with paper towels, and generously season both sides with sea salt and pepper.
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add steak, and cook for 3 to 5 minutes per side, or until desired doneness is reached. Transfer steak to a plate, tent loosely with foil, and let rest.
  • Add remaining oil to skillet. Add onions, peppers, and a pinch of salt. Stir in reserved marinade. Cook, stirring occasionally, until onions and peppers are soft, about 8 minutes.
  • Slice steak against the grain, as thinly as possible, at an angle.
  • Heat tortillas in microwave.
  • Serve steak and vegetables in warm tortillas.
  • Serving Suggestion: Serve with refried beans and Spanish rice.

For more supper idea recipes, see Simple Ideas for Supper.


Traci Smith is a Capper’s Farmer editor. With access to thousands of archived recipes from the magazine, she’s always trying something new.

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