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Sizzling Beef Steak Fajitas featuring a rich umami bomb marinade booster and charred peppers in a cast iron skillet.

Sizzling Restaurant-style Beef Steak Fajitas

Rebecca Blumer
Achieve restaurant-quality results with this sizzling beef steak fajita recipe. Featuring a secret umami-boosted marinade and chef techniques for perfectly charred peppers and tender steak.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating and Resting Time 2 hours
Total Time 2 hours 30 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4 people
Calories 480 kcal

Equipment

  • Cast iron skillet or grill pan
  • Large shallow bowl or zip-top bag
  • Paper towels
  • Aluminum Foil

Ingredients
 

Steak Marinade:

  • 1/3 cup lime juice
  • 1/4 cup pineapple juice
  • 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
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup chopped cilantro

Fajitas:

  • 1.5 pounds skirt or flank steak up to 2 pounds
  • 1 tablespoon high heat oil
  • 2 medium white onions
  • 1 large poblano
  • 3 bell peppers

Optional:

  • Flour tortillas
  • Guacamole
  • Pico de gallo
  • Sour cream

Instructions
 

Marinate for flavor and tenderness

  • In a large shallow bowl or zip-top bag, whisk together all the steak marinade ingredients until the cumin and chili powder look evenly suspended. Stir in 1 teaspoon of fish sauce or soy sauce for a savory umami boost.
  • Add the steak and massage the marinade into every fold. Cover and refrigerate for 2 to 4 hours, or ideally overnight. Do not exceed 14 hours to prevent the texture from becoming too soft.
  • Remove the steak from the refrigerator 30 minutes before you intend to cook so it can lose its chill and cook more evenly.

Sear hot and fast

  • Set a large cast iron skillet or grill pan over high heat for several minutes until it is screaming hot.
  • Remove the steak from the marinade and pat it completely dry with paper towels to ensure a deep brown sear instead of steaming.
  • Lay the steak in the pan and sear undisturbed for 3 to 5 minutes per side for medium-rare. If the pan smokes excessively, reduce the heat to medium-high.
  • Transfer the steak to a cutting board and tent with foil. Let it rest for several minutes to allow the juices to redistribute.

Char the veggies and slice like a pro

  • Add the remaining oil to the same skillet over high heat. Toss in the sliced onions, poblano, and bell peppers.
  • Cook for 2 to 3 minutes, tossing occasionally, until the vegetables are blistered and dark in spots but still crisp-tender. Season with a pinch of salt and pepper.
  • Slice the rested steak against the grain into thin strips at a 45-degree angle. Place the slices back with the peppers and onions to serve.

Notes

The Secret Addition: Stir 1 teaspoon of fish sauce or soy sauce into the marinade to deepen the savory backbone of the meat without making it taste fishy.
Pro Slicing Tip: Always slice the steak against the grain at a 45-degree angle. This breaks up the tough fibers and ensures every bite is tender.
Moisture Control: Patting the steak very dry before searing is essential for the Maillard reaction. Moisture on the surface will cause the meat to steam rather than brown.
Storage Tip: Store cooked steak and vegetables together in an airtight container for up to 3 days. Reheat in a skillet with a splash of water over low heat to maintain tenderness.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 480kcalCarbohydrates: 14gProtein: 38gFat: 30gSaturated Fat: 9gCholesterol: 95mgSodium: 820mgPotassium: 680mgFiber: 4gSugar: 6gVitamin A: 45IUVitamin C: 150mgCalcium: 50mgIron: 5mg
Keyword Against the grain, Bromelain, caramelization, cast iron skillet, cumin, Flank steak, Internal temperature, Maillard reaction, Poblano pepper, Skirt steak, Worcestershire sauce
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