Growing up in Texas, Tex-Mex food was my life. Who am I kidding, even living in Scotland, Tex-Mex food is still my life. Probably the king of all Tex-Mex food is fajitas. I mean, come on, who can resist that sizzling plate of goodness accompanied by fresh tortillas, melty cheese, and sour cream? It’s a treat that’s hard to beat. Here’s my no-fail, easy method for making beef fajitas in your very own home!
Tex-Mex food isn’t exactly common place here in Scotland, so when I or my husband get a craving for the dishes from our childhood it’s up to me to make a delicious, authentic version at home. Fajitas are one of our favorites and they make it onto our weekley menu regularly.
Not only is this dish incredibly easy to make, it also comes together in a snap. Perfect for a busy weeknight!
To make beef fajitas, start by chopping up the veggies. Slice two bell peppers and half an onion into slices. The slices should be around 1/2 inch in width.
For a tutorial on the fastest and easiest way to cut a bell pepper, click here.
In a skillet, heat 2 tbs of olive oil over medium high heat. Once the oil is heated, place in a flank steak seasoned with salt, pepper, cumin, chili powder, garlic powder, and (if you like a little bit of heat) a pinch of cayenne.
Allow the first side to sear. Once it’s nicely browned, flip the flank steak over and sear the other side.
Remove the steak to a cutting board to rest.
While the flank steak rests, add the onion and peppers to the hot skillet. Stir them around to coat them in the oil and flavors left behind by the steak. Allow them to cook, stirring periodically to prevent burning.
Meanwhile, once the steak has rested for around 5 minutes, slice it into 1/2 inch slices.
Note: You’ll notice that my steak is a round steak rather than a flank steak as I’ve instructed you to use. In Scotland the flank steak isn’t sold on grocery store shelves so I had to improvise. If you can’t find a flank steak where you live, feel free to use another thinly cut steak in it’s place.
At this point, your veggies should be just about finished. You want them to have slightly softened and for the onions to be translucent.
Once the the veggies are at this point, throw the meat back into the pan and stir everything around.
And here’s the last step, the most important step, the step that will give you an authentic Tex-Mex restaurant flavor and experience… squeeze in the juice of a lime.
Your pan will immediately start to sizzle just like the Tex-Mex restaurants. Quickly give the mixture a toss to coat everything and serve the fajitas in the skillet while they are still sizzling.
Let everybody assemble their own fajita, it’s part of the fun!
And there you go! The perfect weeknight dinner, on the table in 15 minutes or less.
It’s a true Tex-Mex restaurant style experience.
Adios and happy eating!
Sizzling Beef Fajitas
- 1 pound flank steak
- 2 bell peppers, sliced into 1/2 inch wide strips
- 1/2 medium onion, sliced into thin strips
- 1 lime
- 2 tbs olive oil
- 1 1/2 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp chili powder
- 2 pinches of cayenne (optional)
- Homemade tortillas, served warm
- Shredded cheddar cheese
- sour cream
Heat 2 tbs of olive oil in a skillet over medium high heat. Season the flank steak on both sides with the salt, pepper, garlic powder, cumin, chili powder, and cayenne (optional). Place it into the hot pan and allow it to sear. Once the bottom is nicely browned, turn the steak over and sear the other side.
Remove the steak to a cutting board and allow it to rest for 5 minutes.
While the steak rests, add the bell peppers and onions into the same skillet and toss to coat them in the seasonings and juice left from the steak. Allow the veggies to cook while stirring them occasionally to prevent burning.
Once the steak has rested, slice it into 1/2 inch slices.
By now the peppers should be softened and the onions should be translucent. Add the steak back into the pan and toss everything together.
To finish the fajitas off, squeeze in the juice of a lime. The pan will sizzle loudly which is a trademark of Tex-Mex restaurants. Toss the veggies and meat lightly to combine everything and serve immediately while the pan is still sizzling.
Serve the fajitas alongside warm Homemade Tortillas, shredded cheddar cheese, sour cream, Mexican Rice, and beans.