Quick Steak Fajitas Recipe
These easy Steak Fajitas are packed with flavor from fresh garlic, onions, colorful peppers, and a perfectly seasoned sauce– It’s a delicious dinner ready in under half an hour!
Servings: 6 servings
Equipment
- Cast Iron Skillet or saute pan
- Measuring Cups
Ingredients
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 medium onion thinly sliced
- 2 cloves garlic minced
- 2 tablespoons avocado oil
- 2 pounds skirt steak, flank, sirloin, or ribeye
- ¼ cup beef broth
- 1 tablespoon cornstarch
- 1 each lime juiced
- 1 teaspoon white granulated sugar
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- ½ teaspoon chili powder
- ½ teaspoon coarse kosher salt
- ½ teaspoon ground black pepper
- 3 tablespoons chopped cilantro
Instructions
- Prepare onions and peppers by slicing into thin slices. Juice a large fresh lime.
- In a large skillet over medium-high heat, add the peppers, onion, minced garlic, and olive oil. Stir until cooked, about 10 minutes. Remove the peppers and onions from the skillet and set aside.
- In the same skillet add the sliced steak. Cook for 3-5 minutes or just until cooked through.
- Next, add the peppers and onions back into the skillet along with the steak.
- Add the beef broth to a small bowl or measuring cup. Add the cornstarch until combined to make a slurry. Pour into the skillet. Then add lime juice to the skillet.
- Add the sugar, cumin, paprika, chili powder, salt, black pepper, and cilantro to the skillet and stir until steak, bell peppers, and onions are coated.
- Stir until the sauce is thick.
- Remove from the heat. Top with more cilantro (optional). Serve and enjoy.
Notes
- Meat Slicing: Cut the steak thinly against the grain when slicing it. This ensures that the meat will be tender and easy to chew.
- Don't Overcrowd the Pan: Make sure not to overcrowd the pan when cooking the steak. Cook it in batches if necessary to avoid steaming the meat, which can make it tough.
STORAGE:
Refrigerate: Keep leftover fajitas fresh by placing them in an airtight container to chill in the fridge for up to five days. Then, reheat the recipe by microwaving it or tossing it back in the pan over medium heat until warmed through. Freeze for Long-term Storage: You can also freeze fajita steak! Store the leftovers for no longer than three months in an airtight container in the freezer. When ready to serve, let the dish thaw overnight in the fridge, then heat it the next day.
Nutrition
Serving: 1serving | Calories: 307kcal | Carbohydrates: 8g | Protein: 34g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 337mg | Potassium: 617mg | Fiber: 2g | Sugar: 3g | Vitamin A: 979IU | Vitamin C: 80mg | Calcium: 27mg | Iron: 3mg
Find it online:
www.soulfullymade.com/quick-steak-fajitas-recipe/