Entree: United States – Texas – Beef Fajitas (Sliced marinated beef cooked with peppers and onions, served with warm tortillas)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 20 min

Total 45 min

Ingredients

- 1 1/2 lb (680 g) skirt or flank steak, trimmed
- 3 tbsp (45 ml) vegetable oil, divided
- 2 tbsp (30 ml) fresh lime juice
- 3 cloves garlic, minced
- 1 tsp (5 ml) chili powder
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) smoked paprika
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) black pepper
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 large yellow onion, thinly sliced
- 8 flour tortillas, approx. 12 oz (340 g) total
- 1/2 cup (120 ml) sour cream or crema (optional)
- 1/2 cup (60 g) chopped fresh cilantro (optional)
- Lime wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a bowl combine 2 tbsp (30 ml) vegetable oil, lime juice, garlic, chili powder, cumin, smoked paprika, salt, and pepper. Add steak and marinate 20–60 minutes in refrigerator.
2. Heat remaining 1 tbsp (15 ml) oil in a large skillet or cast-iron pan over high heat. Sear steak 3–4 minutes per side for medium‑rare (adjust time for desired doneness). Remove steak to a cutting board and let rest 5 minutes.
3. In same pan, add onions and peppers; cook over high heat until charred and tender, about 6–8 minutes. Season with a pinch of salt.
4. Slice steak thinly across the grain and return to pan to warm with vegetables 1–2 minutes.
5. Warm tortillas and assemble fajitas with sliced beef, peppers, onions, sour cream, cilantro, and lime wedges.

1. In a bowl combine 2 tbsp vegetable oil, lime juice, garlic, chili powder, cumin, smoked paprika, salt, and pepper. Add steak and marinate 20–60 minutes in refrigerator.
2. Heat remaining 1 tbsp oil in a large skillet or cast-iron pan over high heat. Sear steak 3–4 minutes per side for medium‑rare (adjust time for desired doneness). Remove steak to a cutting board and let rest 5 minutes.
3. In same pan, add onions and peppers; cook over high heat until charred and tender, about 6–8 minutes. Season with a pinch of salt.
4. Slice steak thinly across the grain and return to pan to warm with vegetables 1–2 minutes.
5. Warm tortillas and assemble fajitas with sliced beef, peppers, onions, sour cream, cilantro, and lime wedges.