Steak Fajitas

A simple, satisfying favorite.

Why You'll Love This Recipe

• Restaurant-style sizzle at home.
• 30-minute dinner.
• Customizable build-your-own setup.
• High-protein and naturally low-carb (skip tortillas).
• Great for entertaining.

Ingredient Notes

• Skirt steak is the traditional fajita cut — flavorful and tender when cut thin against the grain.
• Lime juice in the marinade tenderizes and brightens. Don't use bottled.
• A mix of bell pepper colors looks great and tastes balanced.

Ingredient Substitutions

• Flank steak (still slice against the grain) or sirloin work well.
• Chicken thighs (cook to 165°F) for the same flavors.
• Portobello mushrooms + extra peppers for vegetarian.

Equipment Needed

• Large cast-iron skillet or grill pan
• Mixing bowl or zip bag
• Tongs
• Sharp knife
• Cutting board
• Instant-read thermometer
• Foil

Prep Tips

• Marinate in the morning for a fast evening cook.
• Slice peppers the same thickness as your steak slices for a unified look.

Instructions

1. 1

   Gather and prep: 1 lb ground beef, 1 medium bell pepper, sliced, 1 medium onion, diced, 8 small flour tortillas, 1 tsp cumin, 1 chili powder, 1 lime (for juice), 1 tbsp olive oil. dice the onion, and chop the vegetables into even pieces before you start cooking.

2. 2

   Slice steak, marinate with spices and lime.

3. 3

   Sear hot; remove. Pull beef at 130°F for medium-rare or 140°F for medium; rest 5 minutes, then slice against the grain.

4. 4

   Char peppers and onion.

5. 5

   Serve in tortillas.

Artsi Pro Tips

• Slice across the grain — skirt and flank are tough if cut with the grain.
• Cast iron + high heat = restaurant char. A regular nonstick won't get hot enough.
• Resting the steak 5 minutes before slicing keeps every drop of juice in the meat.

Common Mistakes

• Slicing with the grain, leading to chewy meat.
• Skipping the rest, releasing all the juice.
• Marinating past 8 hours, which makes the meat mushy.

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