Beef Fajitas

Colorful peppers make the perfect beef fajita

Beef Fajitas

  • Servings: 4-6
  • Difficulty: Easy
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  • 1½ – 2 lbs. flank steak
  • 2 large yellow onions, sliced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 tablespoon chile powder
  • 1 tablespoon ground cumin
  • 4 tablespoons liquid smoke
  • 2 tablespoons olive oil
  • 6 flour tortillas
  • salt and pepper to taste


  1. Pat dry flank steak with paper towels
  2. Place steak  in a baking dish
  3. Season each side with: 1/2 tablespoon oil, 1/2 tablespoon chile powder, 1/2 tablespoon ground cumin; lightly salt and pepper both sides; cover meat and refrigerate for 20 minutes
  4. Meanwhile, add 1/2 tablespoon olive oil to skillet on medium heat; add onions and cook for 10 minutes; stir frequently to avoid burning onions
  5. Add sliced peppers to onions and continue to cook for an additional 10 minutes; season with 1/2 tablespoon liquid smoke, salt and pepper ; turn heat down to simmer
  6. Remove meat from refrigerator and allow to sit at room temperature for about 10 minutes
  7. Heat 1 tablespoon oil in heavy bottom or cast iron skillet on medium-high heat
  8. Right before the smoking point of the oil, add the meat to the hot skillet
  9. Cook for about 4 minutes then flip the meat and continue to cook for another 4 minutes
  10. Remove meat from skillet, set aside and cover with foil
  11. Layer tortillas with sour cream, guacamole, meat, onions and peppers

Recipe Notes

Serving suggestions: black beans, rice, salsa, Roasted Corn and Green Chiles , green salad, tortilla soup

how to cook



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