Steak Fajitas

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2 Servings

30 min Cook Time

Pan-seared flank steak fajitas served with sautéed bell peppers and onions, finished with a bright lime juice and served warm with flour tortillas. This quick indoor recipe delivers the caramelized exterior and tender, flavorful results of grilled steak, enhanced with cumin, chili powder, and hot sauce for authentic spicy fajita flavor.

Ingredients

flank steak12 oz, trimmed

(340g)

saltto taste

pepperto taste

vegetable oil1 tbsp

(15ml)

fresh lime juice1 tbsp

(15ml)

bell pepper1 medium, red, green, or yellow; stemmed, seeded, and cut into ½-inch-wide strips

1 medium

red onion1 small, halved and sliced thin

1 small

water2 tbsp

(30ml)

chili powder1 tsp

(5g)

ground cumin1 tsp

(3g)

hot sauce0 tsp

(3ml)

flour tortillas6 6-inch, warmed

6 6-inch

Instructions

Step-by-step guide

1
Pat steak dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 10-inch skillet over medium-high heat until just smoking. Lay steak in skillet and cook until well browned on first side, 3 to 5 minutes. Flip steak, reduce heat to medium, and continue to cook until meat registers 120 to 125 degrees (for medium-rare), 3 to 5 minutes; transfer to cutting board and drizzle with lime juice. Tent loosely with aluminum foil.
Timer: 5m
2
Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add bell pepper, onion, water, chili powder, cumin, hot sauce, and ¼ teaspoon salt. Cook, stirring up any browned bits, until vegetables are softened, 5 to 7 minutes; transfer to serving platter.
Timer: 7m
3
Slice steak thin against grain, arrange on platter with vegetables, and serve with warm tortillas.

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