Easy 30 Minute Steak Fajitas
Enjoy these easy-to-make, marinated steak fajitas for a quick Tex-Mex dinner. Bursting with flavor and served with vibrant veggies, these fajitas are a perfect, zesty weeknight meal.
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Servings: 4 servings
Ingredients
- 500 g (1 lb) sirloin Steak
- 1 red pepper, thinly sliced
- 1 yellow pepper, thinly sliced
- 1 red onion, thinly sliced
For the marinade
- 2 tablespoons cajun spice mix
- 1 lime, juice only
- 60 ml (¼ cups) olive oil
For serving
- 1 avocado
- 150 g (¾ cup) sour cream or Greek yogurt
- 1 bunch coriander, chopped
- 8-10 small flour tortillas, or 5 large
Instructions
Marinate the Steak:
- Remove the sirloin from the packaging and place it in a shallow dish. Mix the Cajun spice mix, lime juice, and olive oil together, then pour over the steak, ensuring both sides are well coated. Leave to marinate for at least 15 minutes, or up to 24 hours for deeper flavor.
Prepare the Vegetables:
- While the steak is marinating, slice the red pepper, yellow pepper, and red onion into long, thin strips. Set aside.
Cook the Steak:
- Heat a nonstick or cast iron skillet over high heat. Remove the steak from the marinade and sear in the hot pan for about 4-5 minutes on each side, or until desired doneness. Remove the steak and let it rest.
Cook the Vegetables:
- Place the onions in the same pan and cook until soft and starting to turn golden, about 5 minutes. Add the peppers and cook for an additional 10 minutes. Pour in the remaining marinade and heat until it boils, then let it simmer until it thickens into a sauce, about 3 minutes. Remove from heat.
Slice the Steak:
- Slice the steak widthwise, against the grain, and add to the pan with the peppers and onions. Toss to combine.
Assemble the Fajitas:
- Warm the tortillas in a dry pan or directly over a flame for a few seconds on each side. Spread a tablespoon of sour cream or Greek yogurt on each tortilla, then top with the steak and pepper mixture. Garnish with chopped coriander and serve with sliced avocado and extra lime wedges.
Notes
- Marinade: For a more profound flavour, consider marinating the steak for up to 24 hours. If short on time, a minimum of 15 minutes can still impart a good taste.
- Vegetables: Sauté them until they are just tender to retain their crunch and vibrant colour. Overcooking can lead to them becoming mushy.
- Steak Thickness: If your steak is particularly thick, you may need to increase the cooking time slightly. Aim for an internal temperature of 135°F (57°C) for medium-rare.
- Tortilla Prep: Warm tortillas in a dry pan or directly over a flame for a few seconds on each side to make them more pliable and flavourful.
- Leftovers: Steak fajitas can be stored in the refrigerator for up to three days. Reheat gently to avoid drying out the meat.
- Spice Levels: Adjust the amount of Cajun spice in the marinade to suit your taste for heat. Start with a smaller amount and add more as desired.
- Alternative Proteins: This recipe can easily be adapted for chicken, shrimp, or even tofu, adjusting the cooking times accordingly for each protein.
- Cooking in Batches: To avoid overcrowding the pan and to ensure a good sear on the steak and vegetables, cook in batches if necessary.
Nutrition
Calories: 660kcal | Carbohydrates: 44g | Protein: 35g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Cholesterol: 98mg | Sodium: 532mg | Potassium: 979mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1341IU | Vitamin C: 105mg | Calcium: 184mg | Iron: 5mg
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