Mexican · Main · Easy
Fajitas
Sizzling strips of marinated steak or chicken with charred peppers and onions, served with warm tortillas. Dinner theater on a platter.
The whole recipe in 60 seconds
Fajitas, in 5 ideas
- Skirt steak is the traditional cut; its loose grain soaks up marinade
- Slicing against the grain is what makes fajita meat tender instead of chewy
- A screaming hot pan gives the char without steaming the vegetables
- The sizzle is showmanship, but the char is flavor
- Leftover fajita mix makes incredible quesadillas the next day
What you need
Ingredients
- 1.5 lbs skirt or flank steak, or chicken breast
- 1/4 cup lime juice
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp cumin
- 1 tbsp chili powder
- 2 bell peppers, sliced
- 1 large onion, sliced
- 12 flour tortillas
- Guacamole, sour cream, and salsa, for serving
How to make it
Directions
- Marinate the meat in lime juice, oil, garlic, cumin, and chili powder for 1 to 4 hours.
- Sear the meat in a ripping hot skillet 3 minutes per side. Rest and slice against the grain.
- In the same skillet, char the peppers and onions until softened with blackened edges.
- Return the sliced meat to the pan and toss everything together.
- Serve sizzling with warm tortillas and all the fixings.
Money saver. Skirt steak is often cheaper than flank and has better flavor for fajitas; ask the butcher for the outside skirt.