Classic Tex Mex steak fajitas are an easy and adaptable dish to make. Consider topping yours with shredded cheese, chopped cilantro, and a dollop of sour cream. For a low-carb option, enjoy the cooked steak and vegetables over a plate of chopped salad greens: truly spectacular!
Make the seasoning by mixing together cumin, chili powder, onion powder, garlic powder, and salt in a small bowl. Season both sides of the steak with the seasoning. Set aside.
Set a heavy 10-inch skillet over medium-high heat and let it heat up for 1 minute. Add ½ tablespoon of olive oil to the pan and let it heat for 30 seconds. Add the steak, frying on each side for 3 to 4 minutes, or to desired doneness. (Cooking the meat for this length of time will deliver steak that is between medium and medium rare.)
Remove the steak from the skillet and place it on a plate. Cover the steak while you cook the vegetables. * This step is important. If you slice the meat before allowing it to rest, much of the meat juices will run out onto the plate leaving you with a dry, flavorless piece of meat.
Add an additional ½ tablespoon of oil to the skillet. Add the onions and bell peppers and cook, stirring frequently for 5 minutes. Add the garlic and cook for 30 seconds more.
Slice the meat across the grain into thin slices. Return the slices of meat to the skillet and add ½ tablespoon of Worcestershire sauce. Stir constantly until heated through, about 1 minute.
Spoon the meat and vegetables into warm tortillas. Serve plain or top with sour cream, cheese, cilantro, guacamole, or salsa.
Notes
Expert Tips
This steak fajitas recipe is perfect for meal prep. You can slice the vegetables ahead of time and see below for ways to use leftover ingredients.
Bring steak to room temperature before cooking so that the steak cooks evenly and becomes juicy when cooked.
To make sure each bite of steak is extra tender, when slicing your steak hold your knife blade at a 45-degree angle; this is called "cutting on the bias". This will increase the surface area of each slice, breaking down more muscle fibers which make the meat more tender.
Add a squeeze of lime to brighten the earthy flavors of the fajitas.
To make low-carb steak fajitas, use large butter lettuce leaves or romaine lettuce to make fajita lettuce wraps.