World Kitchen
Steak Fajitas with Roasted Peppers
Steak Fajitas is an iconic Tex-Mex staple that has won global affection thanks to its theatrical presentation and rich flavor profile. In this recipe, juicy beef steak is infused with a vibrant marinade of lime juice, fresh garlic, and traditional spices, which tenderizes the meat beautifully for high-heat searing. Sweet bell peppers and onions are quick-fried over maximum heat until lightly caramelized while retaining a juicy, snappy bite. Wrapped inside a warm flour tortilla, the hot seasoned protein is complemented by a dollop of cool, creamy guacamole, creating a perfect balance of textures.
Dishday
Recipe overview
- Total time
- 30 min
- Prep
- 15 min
- Cooking
- 15 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- World Kitchen
Nutrition
per serving
- Calories
- 580 kcal
- Protein
- 36 g
- Fat
- 26 g
- Carbs
- 48 g
- Fiber
- 6 g
Step by step
Method
- 01
Take the marinated beef out of the refrigerator 20 minutes be…
Take the marinated beef out of the refrigerator 20 minutes before cooking to bring it to room temperature, ensuring the muscle fibers remain tender during searing.
- 02
Prepare the vegetables
Prepare the vegetables: core and slice the multicolored bell peppers into thin lengthwise strips, and slice the onion into even medium-sized half-moons.
- 03
Heat a heavy cast-iron skillet with a splash of vegetable oil…
Heat a heavy cast-iron skillet with a splash of vegetable oil over maximum heat until smoking. Add the steak and sear for 4-5 minutes per side until a rich crust forms, keeping it medium-rare.
- 04
Transfer the seared steak to a warm plate, tent loosely with…
Transfer the seared steak to a warm plate, tent loosely with foil, and let it rest for 5 minutes to let the juices settle. Slice thinly against the grain.
- 05
Toss the onions and bell peppers into the same hot skillet wi…
Toss the onions and bell peppers into the same hot skillet with the remaining oil. Stir-fry over high heat for about 5 minutes until beautifully charred along the edges but still crisp.
- 06
Flash-fry the tortillas on a dry hot pan for 20 seconds per s…
Flash-fry the tortillas on a dry hot pan for 20 seconds per side until fully soft, pliable, and fragrant.
- 07
Layer the warm steak slices, charred peppers, and onions onto…
Layer the warm steak slices, charred peppers, and onions onto a soft tortilla, squeeze fresh lime juice over the filling, add a dollop of smooth guacamole, and scatter fresh cilantro leaves.
Dishday
Useful advice
Cooking tip
Flank or skirt steak is ideal for fajitas. Sear the meat over maximum heat, and make sure to slice it thinly strictly against the grain—this guarantees the beef stays incredibly tender and easy to bite.
How to serve
Serve all the individual components separately: arrange the hot meat and vegetables on a large platter, with side bowls of fresh guacamole, lime wedges, and a warm stack of wrapped tortillas.
How to store
Store the cooked beef and vegetables in an airtight container in the fridge for up to 2 days. Prepare the guacamole fresh just before eating, as it quickly oxidizes and turns brown in the air.
Note
Warm the tortillas on a dry hot skillet for about 20 seconds per side before assembling to make them fully pliable and prevent them from ripping when rolled.
