Margarita Steak Fajitas
Elevate your weeknight dinner with these zesty Margarita Steak Fajitas, a vibrant fusion of bold Tex-Mex flavors and a margarita-inspired twist! Tender flank steak is marinated in a tantalizing blend of lime juice, tequila, honey, and spices, then seared to perfection for a smoky, citrusy bite. Paired with sautéed rainbow bell peppers and onions, these sizzling fajitas are served on soft flour tortillas and topped with creamy guacamole, tangy sour cream, and fresh cilantro. Perfect for a family dinner or casual entertaining, this easy recipe comes together in just 35 minutes and is sure to wow your taste buds. Keywords: Margarita Steak Fajitas, Tex-Mex recipe, flank steak fajitas, tequila marinade, easy weeknight dinner.
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Recipe Information
Ingredients
- 1 pound Flank steak
- 2 tablespoons Olive oil
- 2 tablespoons Lime juice
- 2 tablespoons Tequila
- 1 tablespoon Honey
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 Bell peppers (assorted colors), thinly sliced
- 1 Yellow onion, thinly sliced
- 8 Flour tortillas
- 0.5 cup Sour cream
- 0.5 cup Guacamole
- 0.25 cup Fresh cilantro, chopped
Instructions
In a medium bowl, whisk together olive oil, lime juice, tequila, honey, minced garlic, cumin, chili powder, salt, and black pepper to create the marinade.
Place the flank steak in a large resealable plastic bag or a shallow dish, and pour the marinade over the steak. Seal the bag (or cover the dish) and refrigerate for at least 1 hour, or up to 8 hours for maximum flavor.
Preheat a large skillet or grill pan over medium-high heat. Remove the steak from the marinade and let excess marinade drip off. Discard the marinade.
Cook the steak for 4-5 minutes per side, or until it reaches your desired doneness. Use a meat thermometer for accuracy: 135°F for medium-rare, 145°F for medium, and 155°F for medium-well.
Transfer the cooked steak to a cutting board and let it rest for 5 minutes before slicing it thinly against the grain.
While the steak is resting, heat a little oil in the same skillet, add the sliced bell peppers and onion, and sauté for 5-7 minutes until tender and slightly charred.
Warm the flour tortillas in a dry skillet or microwave, as per your preference.
To assemble the fajitas, place a few slices of steak and a generous portion of sautéed peppers and onions onto a warm tortilla. Top with sour cream, guacamole, and a sprinkle of fresh cilantro.
Serve immediately with lime wedges on the side for an extra zesty kick!
Nutrition Facts
Calories |
716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 1496 mg | 65% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 10.7 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 195 mg | 15% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 712 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
