🥩🌶 Ingredients
Steak & Veggies
- 700 g steak (flank, skirt, or sirloin), sliced against the grain
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 green bell pepper (sliced)
- 1 large onion (sliced)
- 2 tbsp olive oil
Fajita Marinade
- 2 tbsp soy sauce
- 1 tbsp lime juice (or lemon)
- 2 cloves garlic (minced)
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp chili powder
- ½ tsp black pepper
- ½ tsp salt
- 1 tsp brown sugar (optional, helps caramelize)
To Serve
- Flour tortillas (warmed)
- Optional toppings: sour cream, guacamole, salsa, cheese
🔪 Instructions
1️⃣ Marinate the Steak
- In a bowl, mix all marinade ingredients
- Add steak strips and toss well
- Marinate 20–60 minutes (even 15 min works)
2️⃣ Cook the Steak
Pan or grill – high heat
- Heat a large skillet or grill pan until very hot
- Add steak in batches
- Sear 1–2 minutes per side
- Remove and set aside (keep juicy!)
3️⃣ Cook the Veggies
- In same pan, add peppers & onion
- Season lightly with salt & pepper
- Cook 4–5 minutes until soft but still colorful
4️⃣ Combine
- Add steak back to the pan
- Toss everything together 1–2 minutes
- Taste and adjust seasoning
5️⃣ Serve
- Transfer to a tray like in the image
- Add warm tortillas on the side
- Build your fajitas 🌮🔥
💡 Pro Tips
✔ Slice steak thin & against the grain
✔ Very hot pan = juicy meat
✔ Don’t overcook peppers (they should still crunch)
✔ Rest steak 2 minutes before serving
🔥 Variations
- Chicken fajitas: swap steak for chicken breast/thighs
- Spicy: add jalapeños or chili oil
- Oven tray version: bake everything at 220°C (425°F) for 18–22 min
- Halal-friendly: use halal-certified beef & sauces