Sizzling Beef Fajitas
Description
This classic Mexican-inspired dish features tender skirt steak marinated in a zesty blend of lime, garlic, and Worcestershire sauce, then seared to perfection with bell peppers and onions. The result is a smoky, savory feast with bright, acidic notes that cut through the richness of the beef. Perfect for weeknight dinners or casual gatherings, these fajitas are easy to customize with your favorite toppings. Serve with warm tortillas, sour cream, and fresh salsa for a satisfying meal that brings restaurant-quality flavor straight to your table.Ingredients
Directions
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Whisk together minced garlic, lime juice, Worcestershire sauce, apple cider vinegar, and beef broth in a large bowl to create the marinade.
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Place the skirt steak in the marinade, ensuring it is fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
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Heat safflower oil in a large cast-iron skillet or heavy-bottomed pan over high heat until shimmering.
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Remove steak from marinade, letting excess drip off, and sear for 3-4 minutes per side until browned and cooked to desired doneness.
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Remove steak from the pan and let it rest on a cutting board for 5 minutes before slicing against the grain into thin strips.
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In the same hot pan, add sliced onions, bell peppers, and stemmed serrano chiles. Saut&# 195;© for 5-7 minutes until softened and slightly charred.
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Return the sliced beef to the pan with the vegetables and toss to combine. Cook for 1-2 minutes to heat through.
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Serve immediately with warm tortillas, sour cream, and fresh lime wedges on the side.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 160.5kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 1144.5mg48%
- Total Carbohydrate 34.3g12%
- Dietary Fiber 2.3g10%
- Sugars 1.2g
- Protein 8.0g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, slice the skirt steak against the grain to ensure tenderness.
If you prefer less heat, remove the seeds and membranes from the serrano chiles before adding them to the pan.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain texture.
Substitute skirt steak with flank steak or hanger steak if unavailable, adjusting cook time as needed.
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