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Awesome Steak Fajitas

Flavorful marinated steak grilled and served with sautéed peppers and onions in warm tortillas.
Prep Time20 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1/2 cup orange juice bottled is fine
  • 1/2 cup soy sauce low-sodium is fine
  • 1/4 cup lemon juice bottled is fine
  • 1/4 cup olive oil
  • 2 tablespoons lime juice bottled is fine
  • 2 cloves garlic pressed or diced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper
  • 1/4 teaspoon ground chipotle chili pepper OR 1 teaspoon finely chopped canned chipotle pepper (optional)
  • 1/2 bunch fresh cilantro chopped; about 3/4 to 1 cup very loosely packed
  • 1.5-2 pounds skirt, flank, or flap steak
  • 1 tablespoon vegetable oil
  • 1/2 large onion sliced
  • 2 bell peppers any color, sliced 1/4-inch
  • salt and pepper to taste
  • 1/4 teaspoon ground cumin (for vegetables)
  • 1/4 teaspoon chili powder (for vegetables)
  • 8 tortillas warmed
  • sour cream optional
  • guacamole optional
  • pico de gallo optional

Instructions

  • In a medium bowl, whisk together orange juice, soy sauce, lemon juice, olive oil, lime juice, garlic, 1 teaspoon chili powder, 1 teaspoon cumin, paprika, oregano, black pepper, and chipotle (if using), then stir in chopped cilantro.
  • Place the steak in a gallon-size plastic bag or a glass container and pour the marinade over it, ensuring the meat is coated; seal and refrigerate for at least 4 hours or up to 24 hours, flipping once halfway through.
  • Position the oven rack about 4 inches from the broiler and preheat the broiler on high; line a heavy-duty baking sheet or roasting pan with foil.
  • Broil the steak 4–6 minutes per side, until the internal temperature reaches 135°F for medium-rare or 145°F for medium; remove and let rest 5–10 minutes before slicing thinly across the grain.
  • While the steak cooks or rests, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat; add the sliced onion and bell peppers.
  • Sprinkle the vegetables with 1/4 teaspoon ground cumin, 1/4 teaspoon chili powder, and salt and pepper to taste; cook, stirring occasionally, 4–8 minutes until edges are lightly charred and vegetables are tender-crisp. Reduce heat to medium if they are browning too quickly and cook to desired doneness.
  • Warm the tortillas, then assemble fajitas with sliced steak and sautéed vegetables; top with sour cream, guacamole, and pico de gallo if desired, and serve.

Equipment

  • Mixing Bowl
  • gallon-size plastic bag or glass container
  • Baking sheet or roasting pan
  • Aluminum Foil
  • broiler or grill
  • Large Skillet
  • Tongs or spatula
  • Knife and cutting board

Notes

  • Marinate steak at least 4 hours for best flavor.
  • Flip the meat once halfway through marinating.
  • Rest steak 5–10 minutes before slicing to retain juices.
  • Cook vegetables until lightly charred for best texture.
  • Warm tortillas by wrapping in a slightly damp towel and microwaving 30–60 seconds.