There’s something about the sizzle of steak hitting a hot pan that instantly transports me to memories of joyous family dinners. These weeknight steak fajitas are like a fiesta on a plate—bursting with vibrant peppers, juicy steak, and a hint of lime that dances on your tongue. Who needs Taco Tuesday when you’ve got this recipe to turn any night into a celebration?
Steps
- Prepare the Marinade: In a large shallow bowl or zip-top bag, mix lime juice, pineapple juice, Worcestershire sauce, olive oil, minced garlic, ground cumin, chili powder, kosher salt, smoked paprika, black pepper, red pepper flakes, and chopped cilantro. Taste and adjust the seasoning if needed. Coat the steak with this mixture and refrigerate for at least 2-4 hours or preferably overnight.
- Cook the Steak: Heat a large cast iron skillet or grill pan over high heat for a couple of minutes. Place the marinated steak in the pan and cook each side for 3-5 minutes, depending on your preferred level of doneness. For medium rare, cook for about 3 minutes per side. Remove from heat, cover with foil, and let it rest for several minutes.
- Prepare the Veggies: Using the same pan, add a tablespoon of oil and heat over high. Add sliced onions, poblano, and bell peppers. Allow them to sizzle, stirring occasionally for 2-3 minutes until they reach your desired softness. Season with salt and pepper to taste. Cook in batches if the pan is small to prevent steaming.
- Slice the Steak: Cut the rested steak into thin slices against the grain at an angle to ensure tenderness. If desired, return the sliced steak to the pan with the veggies to heat through.
- Assemble and Serve: Serve the steak and veggies in warm tortillas or over rice bowls. Add your favorite toppings such as guacamole, salsa, sour cream, or shredded cheese before enjoying.
Ingredients
- ? cup lime juice
- ¼ cup pineapple juice (no added sugar)
- 2 tablespoons Worcestershire sauce
- 3 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- ¼ cup chopped cilantro
- 1 ½ – 2 pounds skirt or flank steak
- 1 tablespoon high-heat oil
- 2 medium white onions, sliced
- 1 large poblano pepper, ribs and seeds removed, sliced
- 2-3 bell peppers, thinly sliced (any color)
- Optional toppings: guacamole, salsa, cilantro leaves, salsa verde, sour cream, black beans, rice, tortillas, cilantro-lime rice, sautéed corn, tomatoes, lettuce, shredded cheese
FAQ
- What makes this steak fajitas recipe unique?
- This recipe stands out due to its marinade, which uses pineapple juice as a tenderizing agent. The pineapple juice, along with lime juice, garlic, and cumin, enhances the flavor and tenderness of the steak, making it taste even better than restaurant-style fajitas.
- Can I use fresh pineapple juice instead of canned for the marinade?
- While some argue that fresh pineapple juice may work best, canned pineapple juice is perfectly adequate for this recipe. It offers the same tenderizing effect without the need to prepare fresh juice.
- What vegetables are recommended for these fajitas?
- A colorful mix of bell peppers—including red, green, yellow, and orange—is suggested. Additionally, a poblano pepper adds a smoky flavor when cooked with the onions and bell peppers, enhancing the overall taste of the fajitas.
- How long should the steak marinate for the best results?
- For optimal flavor, it is recommended to marinate the steak for at least 4 hours, but ideally overnight. The longer it marinates, the more flavorful and tender the meat will become.
- Can these fajitas be cooked on a grill instead of a skillet?
- Yes, these fajitas can be grilled for a delicious smoky flavor. While a cast iron skillet is perfect for indoor cooking, grilling the steak outdoors can be a great option, especially during the summer months.
Tips
- Marinate for Optimal Flavor: Allow the steak to marinate for at least 4 hours, or ideally overnight, to ensure the flavors fully penetrate the meat, making it tender and flavorful.
- Use a Variety of Peppers: Incorporate a mix of colorful bell peppers and a poblano pepper to enhance both the visual appeal and the smoky flavor of your fajitas.
- Cook Steak to Desired Doneness: For medium-rare steak, cook each side for about 3 minutes. Adjust the cooking time based on your preferred level of doneness, and let the steak rest before slicing to retain its juices.
- Slice Against the Grain: Cut the steak against the grain at an angle to ensure tender, easy-to-chew slices, enhancing the overall texture of the fajitas.
Equipment
- Cast Iron Skillet – Essential for searing the steak and sautéing the vegetables.
- Large Grill Pan – If you prefer grilling the steak indoors.
- Zip-top Bags – Useful for marinating the steak.
- Citrus Juicer – Handy for extracting lime juice.
- Meat Thermometer – To ensure the steak reaches your desired doneness.
