Steak Fajitas
Yield: 8 servings
Calories: 374kcal
Grab your skillet, it's time to make sizzling hot steak fajitas! I have a flavorful marinade that pairs nicely with the colorful mix of sauteed vegetables.
Ingredients
Steak Marinade
- 1 pound (454 g) skirt steak, or flank steak, sirloin, flat iron, or hanger steak
- ½ cup (120 ml) olive oil
- 2 tablespoon (30 ml) soy sauce
- 1 tablespoon (10 g) minced jalapeno, stem and seeds removed
- 1 tablespoon (10 g) minced garlic
- 1 teaspoon (2 g) cumin
- 1 teaspoon (6 g) kosher salt
- ½ teaspoon black pepper
- 1 teaspoon lime zest
- 2 tablespoons (60 ml) lime juice
Steak Fajitas
- 2 tablespoons (30 ml) olive oil, divided
- 1 ½ cups (200 g) sliced white onion, ¼" thick
- 1 ½ cup (165 g) sliced zucchini, ¼" thick
- 8 ounces (227 g) brown mushrooms, rinsed, dried, and quartered
- 3 cups (200 g) sliced bell pepper, ¼" thick, red, green, and yellow
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup (3 g) cilantro leaves, chopped
- 8 tortillas, flour or corn, 6" in size
Special Equipment
Instructions
- Make the Marinade - In a medium bowl whisk together olive oil, soy sauce, jalapeno, garlic, cumin, salt, pepper, and lime zest. Remove ¼ cup and transfer it to a small bowl. Whisk in lime juice to the reserved marinade and set aside.
- Marinate the Steak - Add the steak to a large plastic bag or casserole dish. From the medium bowl, pour the remaining marinade over the meat, and flip several times to coat. Marinate for 30 minutes, flipping halfway through.
- Sear the Meat - Heat a large cast iron skillet over medium-high heat. Add 1 tablespoon of olive oil to the pan. Shake off the excess marinade from the steak, and scrape off any garlic and jalapeno to prevent burning. Pat dry with a paper towel. Carefully add steak to the hot pan.Sear without moving until the surface browns, about 2 to 3 minutes. Flip and cook until the internal temperature reaches 120 to 125ºF (49 to 52ºC) for medium-rare, about 2 to 4 minutes depending on the thickness. Transfer to a cutting board, and cover with foil. Allow it to rest for 10 minutes before slicing.
- Cook the Vegetables - Add 1 tablespoon of olive oil to the pan. Once hot, add the onions and saute for 1 minute. Add the zucchini, and saute for 1 minute. Add mushrooms, and saute for 1 minute. Add bell peppers, and saute for 2 minutes. Season with ½ teaspoon salt and ¼ teaspoon black pepper, and stir to combine. The vegetables should be crisp-tender.
- Slice the Meat - Slice the steak across the grain, on a bias, into thin ¼-inch thick strips.
- To Serve - Add the slices on top of the vegetables. Add the 1/4 cup of reserved marinade over the fajitas. Season with salt and pepper as desired. Garnish with chopped cilantro leaves. Serve immediately with warmed tortillas and desired toppings.
Notes
- Serving Size: 1 tortilla plus steak fajitas filling.
- Marinating Duration: The steak can be refrigerated and marinated for up to 24 hours.
- MAKE IT GLUTEN-FREE AND WHOLE 30: Use gluten-free tamari or coconut aminos instead of soy sauce. For gluten-free use corn tortillas, or wrap in lettuce for Whole30.
Nutrition
Calories: 374kcal | Carbohydrates: 25g | Protein: 17g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 939mg | Potassium: 580mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1850IU | Vitamin C: 82mg | Calcium: 59mg | Iron: 3mg
Recipe Link