Texas Beef Fajitas
Savor the irresistible taste of Texas Beef Fajitas, a vibrant and mouthwatering dish that brings the bold flavors of the Lone Star State straight to your table. Featuring tender marinated flank or skirt steak infused with zesty lime juice, aromatic garlic, and a blend of smoky spices like cumin, chili powder, and paprika, this recipe creates a juicy, flavor-packed centerpiece. Paired with sautéed tri-colored bell peppers and caramelized onions, these fajitas deliver a stunning visual and taste sensation. Perfectly warmed tortillas serve as the ideal vessel, while toppings like fresh cilantro, sour cream, guacamole, and shredded cheddar add a customizable and indulgent touch. Ready in just 40 minutes and great for feeding a crowd, this quick-cooking, Tex-Mex favorite is perfect for weeknight dinners or casual gatherings. Keywords: Texas beef fajitas, Tex-Mex recipe, marinated steak, fajita vegetables, easy weeknight meal.
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Recipe Information
Ingredients
- 1 lb Flank or skirt steak
- 3 tbsp Olive oil
- 2 tbsp Lime juice
- 3 tbsp Soy sauce
- 4 cloves Garlic cloves, minced
- 1 tsp Ground cumin
- 2 tsp Chili powder
- 1 tsp Paprika
- 1 tsp Salt
- 1 tsp Black pepper
- 1 Red bell pepper, sliced
- 1 Green bell pepper, sliced
- 1 Yellow bell pepper, sliced
- 1 Large onion, sliced
- 8 Tortillas
- 2 tbsp Fresh cilantro, chopped
- 0.5 cup Sour cream
- 0.5 cup Guacamole
- 0.5 cup Shredded cheddar cheese
Instructions
In a medium-sized bowl, whisk together olive oil, lime juice, soy sauce, minced garlic, cumin, chili powder, paprika, salt, and black pepper.
Place the steak in a large resealable plastic bag or shallow dish and pour the marinade over it. Seal or cover and refrigerate for at least 2 hours, preferably overnight.
Preheat a grill or cast-iron skillet to medium-high heat.
Remove the steak from the marinade, allowing any excess to drip off. Discard the marinade.
Grill the steak for 4-5 minutes per side for medium-rare, or adjust cooking time to your desired doneness.
While the steak cooks, heat a large skillet over medium-high heat and add a tablespoon of olive oil.
Sauté the red, green, and yellow bell peppers along with the onion until softened and slightly charred, about 6-8 minutes. Remove from heat and set aside.
Once the steak is cooked, let it rest for about 5 minutes before slicing into thin strips against the grain.
Warm the tortillas by lightly grilling them, or wrap them in foil and heat in the oven at 350°F (175°C) for 5-7 minutes.
Assemble the fajitas by layering the steak slices with the sautéed vegetables on warm tortillas.
Top with fresh cilantro, sour cream, guacamole, and shredded cheddar cheese as desired.
Serve immediately and enjoy your authentic Texas Beef Fajitas!
Nutrition Facts
Calories |
817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 1725 mg | 75% | |
| Total Carbohydrate | 66.6 g | 24% | |
| Dietary Fiber | 9.1 g | 33% | |
| Total Sugars | 9.1 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 984 mg | 21% | |
*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.
