The Best Steak Fajitas

Ingredients

Steak Marinade

• ⅓ cup lime juice, freshly squeezed
• ¼ cup pineapple juice, no sugar added
• 2 tbsp Worcestershire sauce
• 3 tbsp olive oil
• 1 tbsp minced garlic
• 2 tsp ground cumin
• 2 tsp chili powder (or more to taste)
• 1 tsp kosher salt
• 1 tsp smoked paprika
• ½ tsp black pepper
• ½ tsp red pepper flakes (or more to taste)
• ¼ cup chopped fresh cilantro

Fajitas

• 1½–2 lbs skirt or flank steak
• 1 tbsp high-heat oil (for the pan)
• 2 medium white onions, sliced
• 1 large poblano pepper, ribs and seeds removed, sliced
• 2–3 bell peppers, thinly sliced (any color mix)

Optional Toppings

• Corn or flour tortillas
• Guacamole, sour cream, shredded cheese, salsa

Instructions

1. Make the marinade — Combine all marinade ingredients in a large shallow bowl or zip-top bag. Add the steak and coat thoroughly. Cover and refrigerate for at least 2–4 hours, ideally overnight. Remove from the refrigerator 30 minutes before cooking.
2. Sear the steak — Set a large cast iron skillet or grill pan over high heat and let it get hot for a couple of minutes. Add the steak and cook 3–5 minutes per side depending on desired doneness (3 min/side ≈ medium rare). Remove steak, tent loosely with foil, and let rest several minutes.
3. Cook the veggies — Add the remaining tablespoon of oil to the same pan over high heat. Add onions, poblano, and bell peppers. Toss as needed, cooking 2–3 minutes for crisp-tender or longer for softer veggies. Season with salt and pepper. Cook in batches if your pan is small — crowding steams instead of chars.
4. Slice the steak — Cut against the grain on an angle into thin slices. Add back to the veggie pan if desired.
5. Assemble — Serve in warm tortillas or over cilantro lime rice, topped with your preferred accompaniments.

Notes

• Pineapple juice — The secret ingredient; it tenderizes the meat naturally. Canned 100% juice (no added sugar) works great.
• Poblano pepper — Adds smokiness without heat (once ribs and seeds are removed). Don't skip it.
• Freeze option — Marinate the steak in a zip-top bag and freeze immediately. Defrost overnight in the refrigerator and cook as directed.
• Cast iron is key — The charred marinade bits that coat the veggies are a big part of the flavor.
• Chicken variation — The marinade works equally well with chicken thighs or breasts.

Nutrition (per serving, approx.)

Tags: #recipe #beef #steak #fajitas #texmex #dinner #weeknight