These sizzling beef steak fajitas are made with strips of steak infused with a flavorful chili-lime marinade, combined with colorful peppers, onions, and folded into a warm tortilla.
This is my take on the Southwestern inspired beef fajitas. Although it is wonderful with fresh ingredients, this is also one of my favorite ways to use frozen peppers from the summer garden and onions in storage.
Tips for Making Fajitas:
Marinade the Beef: The longer you marinate the steak, the more tender it will be. Plus it will be infused with the chili-lime flavor from the marinade. If you marinate your meat and make your homemade tortillas the night before, this recipe just takes about 30 minutes to prepare.
Homemade Flour Tortillas: Make these the night before, cool, and store until you are ready to use. Warm the tortillas before serving. Click for the recipe and tutorial to make flour tortillas.
Homemade Taco Seasoning: Make up a batch of this chili-pepper seasoning and keep the jar in your pantry for a quick addition to your Mexican inspired meals. Click for the recipe for taco seasoning.
Zesting Lime: Take advantage of the extra flavor in the lime’s skin by zesting it to add to your marinade. How to zest citrus fruit.
If you are using frozen peppers, keep them frozen until you are ready to cook. Frozen pepper strips can go from the freezer directly to the skillet in step 2 below.
I like to let everyone assemble their own fajitas by placing the cast iron pan on a large cutting board in the middle of the table. Then surround it with the warm tortillas, shredded cheddar cheese, chopped cilantro, salsa, guacamole, and sour cream. That way everyone can add their own filling down the center of a warm tortilla and their desired add-ins, roll or fold, and eat. Yum!
Chili-Lime Beef Steak Fajitas
- 4 tablespoons extra virgin olive oil divided
- 1 lime or 2 tablespoons lime juice
- 1 tablespoon taco seasoning (see note below)
- 1/2 teaspoon kosher salt
- 1-1 1/2 pounds beef skirt or flank steak sliced thin against the grain
- 2-3 medium sweet red peppers sliced into strips
- 1 jalapeño pepper chopped (optional)
- 1-2 medium onions sliced thin
- 8 flour tortillas warmed (see note below)
- Additional toppings such as chopped cilantro, salsa, guacamole, sour cream and shredded cheddar or queso fresco cheese.
- To make your marinade, zest the lime using the small holes of a box grater or micro plane. Add the zest to a large non-reactive bowl. Juice the lime and add the juice to the bowl along with 2 tablespoons of extra-virgin olive oil, taco seasoning, and salt. Add the beef and mix well to coat. Cover and refrigerate for at least 1 hour or over night.
- When you are ready to cook, preheat a skillet over medium heat. Add 2 tablespoons of extra-virgin olive oil and sauté the peppers and onions until tender, but still firm, about 5-7 minutes. Remove the onions and peppers to a plate and set aside.
- In the same skillet, add the beef and marinade and cook over medium heat until your desired doneness, about 1-2 minutes for rare and 4-5 minutes for well done. Return the peppers and onions to the skillet, combine and heat through. Cover and keep warm until you are ready to serve.
- Spoon the filling down the center of a warm tortilla, add your desired toppings, roll or fold, and enjoy. Makes 8 tortillas.
- Homemade Taco Seasoning Recipe: or substitute 1/2 tablespoons chili powder, 1/3 teaspoons paprika, 1/4 teaspoons cumin, 1/8 teaspoon onion powder, 1/8 teaspoon garlic powder, 1/8 teaspoon red pepper flakes, 1/8 teaspoon pepper, dash of oregano, and a dash of cayenne pepper.
- Homemade Flour Tortilla Recipe
- Total preparation time indicated in recipe does not include the time it takes to marinade the beef or to make the flour tortillas.
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- Chicken Enchiladas with Green Chile Sauce
- 3 Ways to Preserve Peppers
- Grilled Tomato Salsa Recipe
- 10 Tips for Growing Peppers in Cold Climates
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