20-Min Charred Steak Fajitas
Thin-cut beef seared hot with peppers and onions, finished with lime and cumin. Serve in warm tortillas with salsa, sour cream, and cilantro for a weeknight dinner that tastes like a taquería.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- ¾ lb flank steak or sirloin
- 2 medium red and yellow bell peppers
- 1 medium yellow onion
- 1 whole lime (juiced + zested)
- 1 tsp cumin
- ½ tsp chili powder
- 8 count flour or corn tortillas
- 1 set sour cream, salsa, cilantro (for serving)
Instructions
- 1
Slice steak thin against the grain (about 1/4 inch). Cut peppers into 1/2-inch strips. Slice onion into thin half-moons.
- 2
Heat oil in a large skillet over high heat until it shimmers, ~90 seconds.
- 3
Add beef, season with salt, pepper, cumin, and chili powder. Sear 2–3 minutes, stirring occasionally, until browned. Transfer to a plate.
- 4
Add peppers and onion to the same skillet. Cook 4–5 minutes over medium-high, stirring once halfway, until edges char and onion softens.
- 5
Return beef to the skillet. Squeeze lime juice over the top, scatter zest, and toss for 30 seconds until combined.
- 6
Warm tortillas in a dry skillet or over a flame 30 seconds per side. Serve fajitas with sour cream, salsa, and cilantro.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- chef's knife and cutting board
- wooden spoon or silicone spatula
- instant-read thermometer (optional)
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