Practical Woman’s Steak Fajitas

Yield

4 servings · 4 generous fajita portions

Cook time

15–18 minutes

Ingredients

• 1½ lbs flank or skirt steak
• ¼ cup olive oil, for marinade
• Juice of 2 limes
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 3 garlic cloves, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon black pepper
• ½ teaspoon salt
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 red onion, sliced
• 1 tablespoon olive oil, for vegetables
• Salt and black pepper, to taste
• 8 small flour or corn tortillas
• Sour cream, guacamole, salsa, shredded cheese, lime wedges, or cilantro, optional

Method

1. In a bowl, whisk together ¼ cup olive oil, lime juice, soy sauce, Worcestershire sauce, garlic, chili powder, cumin, smoked paprika, oregano, black pepper, and salt.
2. Add the steak, coat thoroughly, cover, and refrigerate for 1–8 hours.
3. Remove the steak from the marinade and pat lightly dry. Discard the used marinade.
4. Heat a 12-inch cast-iron skillet over medium-high heat until hot.
5. Sear the steak for approximately 4–5 minutes per side, adjusting for thickness, until the center reaches 145°F (63°C).
6. Transfer to a cutting board and rest for at least 3 minutes.
7. Add 1 tablespoon olive oil to the skillet. Stir-fry the bell peppers and onion for 7–8 minutes until tender with lightly charred edges. Season with salt and black pepper.
8. Slice the steak thinly against the grain.
9. Warm the tortillas in a separate 10-inch skillet over medium heat.
10. Fill the tortillas with steak and vegetables. Add optional toppings and serve immediately.

Kitchen notes

Timing guide:
Cook time: 15–18 minutes

Practical Woman's Secret
Always slice flank or skirt steak against the grain. Cutting across the muscle fibers creates tender, easy-to-chew strips that are perfect for fajitas.