Restaurant Quality Steak Fajitas
This steak fajitas recipe makes a great go-to weeknight dinner that tastes like restaurant quality (thanks in part to a secret ingredient). They’re quick to assemble, easily customized to your taste preferences, and a meal that all ages enjoy. Save this one!
Servings: 6 servings (about 2 per person)
Calories: 629kcal
Equipment
Ingredients
Marinade Ingredients:
- 2 tablespoons avocado oil sub: olive oil
- Zest of 1 lime reserve the lime for juicing at the end
- 3/4 teaspoon cumin
- 3/4 teaspoon chili powder
- 1/2 teaspoon oregano, crushed in hand
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon ground black pepper plus more to taste
- 1/4 teaspoon garlic powder sub: minced garlic
- Pinch of red pepper flakes
Other Fajita Ingredients:
- 3 tablespoons avocado oil sub: olive oil
- 1 1/2 pounds tender steak, sliced across the grain into thin strips* recommended: ribeye, sirloin, culotte; sub: chicken breasts
- 2-3 bell peppers, sliced 1/4-inch thick** your choice of colors
- 1 large yellow or red onion, sliced 1/4-inch thick**
- 1/2 teaspoon sugar
- 12 fajita-size flour tortillas GF option: corn tortillas or gluten-free tortillas
- Optional Toppings: lime wedges, chopped cilantro, salsa, guacamole or avocado chunks, sour cream
Instructions
- Make the Marinade: Add all of the marinade ingredients to a gallon-sized freezer bag. Use your hands to massage the bag from the bottom and combine the marinade. Then, add the steak, seal, and toss until the meat is evenly coated.
- Marinate the Steak: Place the steak bag in the refrigerator to marinate for at least 1 hour and up to 24 hours, turning and/or massaging occasionally.
- Stir Fry the Veggies: In a large skillet, heat 2 tablespoons oil over medium-high heat until shimmery. Carefully add the peppers and onions to the hot pan and saute until softened and charred, 5-7 minutes for fresh veggies or 7-9 minutes for frozen veggies. Season lightly with salt and pepper and the sugar (a key ingredient!) as they cook. Remove to a platter.
- Stir Fry the Steak: Add 1 tablespoon of oil to the pan. Once it’s shimmery, saute the steak in two batches until brown on all sides, about 3 minutes per batch. Remove to the serving platter with the veggies.
- Serve: Squeeze half a lime over all the meat and veggies. Top with chopped cilantro, if desired. Warm the tortillas according to package directions. Serve the meat and veggies on the tortillas with lime wedges and your favorite Tex-Mex toppings.
Notes
*Don’t hesitate to ask your butcher to slice the meat for the fajitas to save you time!
**Shortcut: Replace with 20-22 ounces of frozen pepper and onion blend from the freezer section.
What’s the Heat Level of This Recipe? Overall this recipe isn’t very spicy at all, so all ages can enjoy these. If you’d like more heat, simply add in more red pepper flakes to the marinade.
Where We Get Our Meat: We get our meat from ButcherBox. The chicken is organic and curated from small, trusted farms. The steak is grass-fed and grass-finished. Read about how this service works and our honest review here.
Nutrition
Serving: 2fajitas wihtout toppings | Calories: 629kcal | Carbohydrates: 51g | Protein: 32g | Fat: 34g | Cholesterol: 69mg | Sodium: 832mg | Fiber: 8g | Sugar: 7g