There’s really nothing quite like the sizzle and aroma of Beef Fajitas coming straight from the kitchen at your favorite Mexican restaurant!! Well, except maybe getting that same sizzle and smell while you’re in the comfort of your own home!
I love a fajita night. Hot sizzling meat and veggies fresh off the stove wrapped in a warmed tortilla and slathered with guacamole and salsa. OMG. My mouth is watering as I type this. Nothing sounds better right now. These beef fajitas make an appearance ALL the time at our house. The secret to great fajitas is all about the marinade. That spicy citrus flavor that gets all over the meat, and then is in the pan that cooks the veggies… it’s perfection! This meat gets marinated for about 8 hours – so it’s easy to assemble in the morning before you go to work! You could even make it the night before and give the meat about 24 hours to soak up all the flavors from the marinade – your call! But give it at least 8 hours for optimum results!
Once you’re meat and peppers are loaded with flavor and ready to go, serve it up with a giant spoonful of my best ever guacamole and a side of salsa and your favorite tortillas. (I’m partial to flour tortillas since they wrap up so nicely but you could use corn too!)
Beef Fajitas with a Cilantro Lime Marinade
For the marinade:
- 2 limes juiced
- 1 tablespoons olive oil
- 4 garlic cloves minced
- 1 jalapeño seeded and minced
- 4 tablespoon fresh cilantro finely chopped
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- 2 1/4 pounds flank steak trimmed of fat
For the Fajitas
- 1 green bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 red onion thinly sliced
- 1 yellow onion thinly sliced
- 12 flour tortillas
- In a small bowl, whisk together marinade ingredients.
- Place steak in a shallow container, and pour marinade over it. Refrigerate, covered, 8 hours or overnight to tenderize meat.
- Drain the marinade from the meat. Grill the steak on a grill pan over medium-high heat for 4 minutes each side until just slightly pink in the center. Transfer the steak to a cutting board and let rest for at least 15 minutes.
- Meanwhile, in the same pan with the steak juices, add the bell peppers and onions. Sauté the mixture for 5-7 minutes until the vegetables are slightly softened. Thinly slice the steak against the grain on a diagonal and add to the veggies and toss to combine. Serve with warm tortillas, salsa and guacamole!