Real Recipes From Real Home Cooks ®

steak fajitas

(4 ratings)
Recipe by
Anton Visser
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.