Fajitas are a guaranteed crowd-pleaser, perfect for a weeknight dinner or a weekend fiesta. This fajita recipe, inspired by the hearty and flavorful style of the Pioneer Woman, Ree Drummond, brings together tender, marinated flank steak and vibrant sautéed bell peppers and onions. Get ready for a simple yet incredibly satisfying meal that your family will request again and again.
Ingredients
For the Marinade:
- 1/2 cup olive oil
- 1/3 cup fresh lime juice
- 3 tablespoons Worcestershire sauce
- 3 cloves garlic, minced
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon sugar
For the Fajitas:
- 1 whole Wellborn 2R beef flank steak
- 2 medium yellow onions, halved and sliced
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- Oil, for frying
- Flour tortillas, warmed
Optional Toppings:
- Grated cheddar or Jack cheese
- Crumbled queso fresco
- Salsa
- Sour cream
- Cilantro leaves
Instructions
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Prepare the Marinade: In a dish, whisk together the olive oil, lime juice, Worcestershire sauce, minced garlic, cumin, chili powder, red pepper flakes, salt, black pepper, and sugar. This flavorful marinade is key to tenderizing the flank steak and infusing it with that classic fajita taste.
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Marinate the Steak and Vegetables: Divide the marinade in half, pouring half into a separate dish. Place the flank steak in one dish and the sliced onions and bell peppers in the other. Ensure both the steak and vegetables are well coated in the marinade. Cover both dishes with plastic wrap and refrigerate for at least 2 hours, or up to 4 hours for maximum flavor penetration.
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Cook the Vegetables: Heat a heavy skillet over medium-high heat and drizzle in some oil. Add the marinated vegetables to the hot skillet and cook for 5-7 minutes, stirring occasionally, until they are tender-crisp and slightly charred. Don’t overcook them – you want them to retain a bit of bite. Once cooked, remove the vegetables from the skillet and set aside on a plate.
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Cook the Flank Steak: Using the same skillet (or a grill pan for those beautiful grill marks if you prefer), heat it over high heat and add a drizzle of oil. Take the marinated flank steak from the dish and cook for approximately 2-3 minutes per side for medium-rare, or longer depending on your desired level of doneness. For medium, cook for about 3-4 minutes per side. Remember that flank steak is best served medium-rare to medium for optimal tenderness.
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Rest and Slice the Steak: Once cooked, remove the flank steak from the skillet and place it on a cutting board. Let the steak rest for 5 minutes before slicing it against the grain. This resting period allows the juices to redistribute, resulting in a more tender and flavorful fajita meat. Slice the steak thinly right before serving to keep it warm and juicy.
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Warm the Tortillas and Serve: While the steak is resting, warm your flour tortillas according to package directions. You can warm them in a skillet, microwave, or oven.
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Assemble and Enjoy: Bring the sliced fajita steak, sautéed vegetables, warmed tortillas, and your favorite toppings to the table. Let everyone assemble their own fajitas, filling the warm tortillas with the flavorful steak and vegetables, and topping them with cheese, salsa, sour cream, cilantro, or any other desired fixings.
This Pioneer Woman-inspired fajita recipe is all about simple, fresh ingredients and bold flavors. Enjoy the deliciousness!
