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- 1 lb flank steak, sliced against the grain - 2 tablespoons olive oil - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste The flank steak is key for fajitas. It has great flavor and tenderness. Slice it against the grain to keep it juicy. The marinade is simple but adds a lot of taste. Olive oil helps the spices stick and adds richness. - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 medium onion, sliced The bell peppers and onion bring color and crunch. Slice them thin for even cooking. I love using both red and green peppers. They add sweetness and a slight bite. When cooked, they become soft and sweet. - Fresh cilantro, for garnish - Sour cream and salsa, for serving - 8 small flour tortillas The garnishes make fajitas pop! Fresh cilantro adds brightness. Sour cream cools the heat, and salsa brings zest. Warm tortillas hold everything together. Use small flour tortillas for easy wrapping. This recipe gives you a colorful and tasty meal. You can find the Full Recipe to guide you step by step. Enjoy your cooking adventure! To start, grab a large bowl. Add the sliced flank steak, olive oil, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix everything well so the steak gets coated with the spices. This step is key for bold flavors. Let the steak marinate for at least 30 minutes at room temperature. If you have more time, marinate it in the fridge for up to 2 hours. This longer time really boosts the taste. Next, heat a large skillet or cast-iron pan over high heat until it is very hot. This helps create a nice sear. Add the marinated steak to the pan in a single layer. Sear it for about 2-3 minutes without moving it. This gives it a nice crust. Then, stir the steak and let it cook for another 2-3 minutes until it is browned but still tender. Remove the steak from the pan and set it aside. Now, use the same pan without cleaning it. This adds flavor to the veggies. Add the sliced bell peppers and onion. Sauté them for about 5-7 minutes. You want them to be tender and slightly charred. The char adds depth to the dish. Once they're done, return the cooked steak to the pan. Pour in the lime juice and toss everything together. Heat for another minute so all the flavors meld. For the full recipe, you can check the details above! For fajitas, I recommend using flank steak. It has great flavor and tenderness. Slice your steak against the grain to keep it juicy and easy to chew. This method helps break down the fibers in the meat, making each bite more pleasant. Timing is key when cooking vegetables. Start cooking your steak first, then move to the veggies. Use a hot skillet for great results. A cast-iron skillet works best as it holds heat well. Sauté your peppers and onions until they're tender and slightly charred, about 5-7 minutes. You can change the spice levels to fit your taste. If you like heat, add jalapeños or a pinch of cayenne. Don't hesitate to mix in other veggies too, like zucchini or mushrooms. This adds more depth to your fajitas. For details, check the Full Recipe. {{image_2}} You can easily swap the beef for chicken or shrimp. For chicken, use boneless breasts or thighs. Thin slices work best for even cooking. Cook the chicken for about 6-8 minutes until fully done. For shrimp, use large, uncooked shrimp. They only need 3-4 minutes in the pan. Both options bring a different taste but keep the same great fajita vibe. For a plant-based twist, try using mushrooms and zucchini. These veggies soak up flavors well. You can also use black beans or chickpeas for protein. Season with the same spices from the beef fajitas. This mix creates rich flavors even without meat. Add fresh corn for sweetness too. If you like heat, add spices or hot sauce. Try chipotle powder or cayenne for a kick. You can also mix in fresh jalapeños. For sauces, look for salsa verde or a spicy chili sauce. Use these to spice up your fajitas while cooking or as a topping. Adjust the heat to match your taste. To keep your fajitas fresh, store leftovers in an airtight container. Make sure they cool down first. This helps prevent sogginess. You can keep them in the fridge for up to three days. The flavors will still be great! When it's time to eat your leftovers, use a skillet to reheat. This method helps keep the beef juicy and the veggies crisp. Avoid the microwave if you can, as it can make the tortillas soggy. If you must use it, wrap tortillas in a damp paper towel to help them steam a bit. You can freeze cooked fajitas for later. Just let them cool completely before placing them in a freezer bag. Remove as much air as possible to prevent freezer burn. To reheat, thaw in the fridge overnight. Then, warm them in a skillet for the best taste. Enjoy your sizzling beef fajitas anytime! For the full recipe, check out the details above. The best steak for fajitas is flank steak. It has great flavor and is easy to slice. You can also use skirt steak, which is similar. Always slice the meat against the grain. This helps make the meat tender. Marinating the steak adds even more flavor. Use spices like cumin and paprika for a tasty kick. Yes, you can prep some parts in advance. Marinate the steak the night before. This helps the flavors soak in. You can also slice the veggies ahead of time. Keep them in the fridge until you are ready to cook. Just heat everything up when it's time to eat. This makes dinner quick and easy. For perfect beef, look for a nice brown color. Use a meat thermometer for accuracy. For medium-rare, aim for 130°F. For medium, go for 140°F. Remember, the meat will keep cooking after you take it off the heat. Let it rest for a few minutes before slicing. This keeps it juicy and tender. You now have a clear guide to making delicious fajitas. We covered ingredients, step-by-step cooking, and tips for success. You can customize your dish with proteins and flavors. Don’t forget to store leftovers properly to keep them fresh. With these insights, you can enjoy tasty fajitas any time. Happy cooking!

Sizzling Beef Fajitas

Experience the mouthwatering delight of sizzling beef fajitas with this easy recipe! Made with tender flank steak, colorful bell peppers, and a burst of zesty lime, these fajitas are perfect for any occasion. Learn how to marinate the steak for ultimate flavor and sauté the veggies to perfection. Ready in just about an hour, this dish is sure to impress. Click through to explore the full recipe and bring this delicious meal to your table!
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Ingredients
  

1 lb flank steak, sliced against the grain

2 tablespoons olive oil

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 red bell pepper, sliced

1 green bell pepper, sliced

1 medium onion, sliced

Juice of 1 lime

8 small flour tortillas

Fresh cilantro, for garnish

Sour cream and salsa, for serving

Instructions
 

In a large bowl, combine the sliced flank steak, olive oil, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well to coat the steak evenly with the spices. Let it marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator for maximum flavor.

    Heat a large skillet or cast-iron pan over high heat until it’s very hot. Add the marinated steak to the pan in a single layer. Sear for about 2-3 minutes without moving the meat, then stir to cook the other side for another 2-3 minutes until it’s browned but still tender. Remove the steak from the pan and set aside.

      In the same pan (do not clean it), add the sliced bell peppers and onion. Sauté for about 5-7 minutes, until they are tender and slightly charred.

        Return the cooked steak to the pan along with the lime juice. Toss everything together and heat for another minute so the flavors meld.

          Warm the flour tortillas in a separate pan or in the microwave for about 20 seconds to make them pliable.

            Serve the sizzling beef fajitas immediately on a hot platter or individual plates. Garnish with fresh cilantro and serve with sour cream and salsa on the side.

              Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4