Tender marinated beef fajitas (Printable)

Tender beef strips with sautéed peppers and onions served hot with warm tortillas and fresh toppings.

# What You'll Need:

→ Beef Marinade

01 - 1.1 lbs flank steak or sirloin, thinly sliced
02 - 2 tbsp olive oil
03 - 2 tbsp lime juice (about 1 lime)
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - 1/2 tsp chili powder
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper

→ Vegetables

11 - 1 red bell pepper, sliced
12 - 1 yellow bell pepper, sliced
13 - 1 green bell pepper, sliced
14 - 1 large onion, sliced

→ For Serving

15 - 8 small flour or corn tortillas, warmed
16 - 1 cup shredded cheddar cheese (optional)
17 - 1/2 cup sour cream (optional)
18 - 1 avocado, sliced (optional)
19 - Fresh cilantro, chopped (optional)
20 - Lime wedges

# How to Make It:

01 - Combine olive oil, lime juice, garlic, cumin, smoked paprika, chili powder, oregano, salt, and pepper in a bowl. Add sliced beef and toss to coat. Marinate at least 15 minutes or refrigerate up to 4 hours for enhanced flavor.
02 - Heat a large skillet or grill pan over high heat. Add oil if necessary. Sear beef in a single layer for 2 to 3 minutes until just cooked through. Remove beef and set aside.
03 - In the same pan, sauté sliced bell peppers and onion over medium-high heat for 4 to 5 minutes until softened and slightly charred at the edges.
04 - Return beef to the pan and toss with vegetables for 1 to 2 minutes to combine and reheat.
05 - Place sizzling beef and vegetable mixture in warm tortillas and add preferred toppings: cheese, sour cream, avocado, cilantro, and lime wedges.

# Expert Suggestions:

01 -
  • Everything cooks fast and hot, so dinner is ready before youve finished setting the table.
  • The marinade does most of the work, and you can taste every bit of it in the charred, juicy beef.
  • Toppings turn it into a build your own situation, which means everyone gets exactly what they want.
02 -
  • Dont overcrowd the pan when you sear the beef or it will steam instead of char.
  • Warming your tortillas in a dry skillet for thirty seconds per side makes them soft, pliable, and impossible to resist.
  • Marinating longer than fifteen minutes deepens the flavor, but even a quick soak works if youre in a rush.
03 -
  • Slice your beef as thin as you can manage, it cooks faster and soaks up more marinade.
  • Let the pan get really hot before adding the beef, thats how you get the char that makes fajitas taste like fajitas.
  • Dont skip the lime wedges at the end, that final squeeze ties everything together.

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