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steak fajitas

(4 ratings)
grill_man avatar
Recipe by
Anton Visser
@grill_man
Hermitage, TN

There are so many ways to enjoy steak, and this is one of those that allows you get your hands dirty while putting a smile on your face. I like making these in the summer, when I can use the grill to cook the steak instead of a skillet.

(4 ratings)
prep time 5 Min
cook time 15 Min
method Stove Top

Ingredients For steak fajitas

  • 1/2 tsp
    coarse salt, or more to taste
  • 1/4 tsp
    freshly ground black pepper
  • 1/4 tsp
    ground cumin
  • 1 Tbsp
    canola oil
  • 9 oz
    new york strip, 1 inch thick
  • 1 sm
    yellow bell pepper, thinly sliced
  • 1 sm
    yellow onion, halved and thinly sliced
  • 2 tsp
    cored, seeded, minced fresh jalapenos
  • 1 tsp
    minced garlic
  • 2 Tbsp
    freshly squeezed lime juice
  • 3 Tbsp
    coarsely chopped fresh cilantro leaves
  • 4
    warmed flour tortillas
  • 1 sm
    ripe avocado, peeled and thinly sliced
  • sour cream
  • chopped tomato or jarred salsa
  • fresh cilantro sprigs

How To Make steak fajitas

  • 1
    Combine salt, pepper and cumin in a small bowl.
  • 2
    Rub the steak with the seasoning on both sides.
  • 3
    Heat the oil in a 10 inch heavy skillet (preferably cast iron) over medium-high heat until very hot but not smoking.
  • 4
    Put the steak in the hot pan and sear for 3 minutes.
  • 5
    Turn the steak and cook for another 2 minutes (it will be very rare but will cook more later on).
  • 6
    Take the skillet off the heat, transfer the steak to a cutting board, and cover loosely with foil.
  • 7
    Return the skillet to medium heat. Add the pepper and onion slices and saute, stirring frequently, until soft, about 8 minutes.
  • 8
    Add the jalapeno and garlic and cook until soft and fragrant, about 1 minute.
  • 9
    Slide the skillet off the heat and stir in the lime juice, scraping up any browned bits from the pan.
  • 10
    Cover to keep warm.
  • 11
    Trim the fat from the side of the steak and cut the steak into thin (1/8 to ¼ inch) slices.
  • 12
    Add the slices to the skillet along with any accumulated juices. Toss until well blended.
  • 13
    Stir in the chopped cilantro and season with salt and pepper.
  • 14
    Serve immediately with warm flour tortillas, sliced avocado, sour cream, chopped tomatoes and cilantro sprigs.
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