Here is a quick and easy recipe for the classic Tex-Mex beef fajitas with roasted onions and bell peppers. Serve with warm tortillas and easy and yummy toppings such as guacamole, beans, salsa and fresh cilantro drizzled with fresh lime juice. Fajitas are typically made from skirt steak, but you can use soft parts of the beef, like flank steak or chuck meat will work well too.
Quick and easy beef fajitas served with guacamole, salsa, beans, cilantro and lime wedges.
- 1 tablespoon olive or vegetable oil
- 1 pound skirt steak or flank steak
- 1 large red, white or yellow onion, sliced in thick chunks
- 2 bell peppers of various colors, sliced into thick strips
- 1 teaspoon ground cumin (optional)
- Salt and pepper
- cilantro, chopped
- 1 lime sliced into quarters
Preheat a grill skillet at medium to high heat.
Prepare a large baking sheet lined with aluminum foil.
Slice the steak into medium to thin strips. Add to a bowl, add the spices and oil and mix really well. Make sure to coat the meat well with the oil and spices.
Grill the strips of steak on a grill pan, a few at a time about 2-3 minutes per side. Remove and place on the baking sheet lined with aluminum foil.
In a large bowl, place the onions and peppers and drizzle with some oil and salt.
Place the veggies on top of the beef. Set your oven to broil and place the baking sheet on top of the rack, the one that's closest to the broiler. Let the veggies on top char a bit, about 5 minutes. Once the veggies have charred, remove and serve immediately.
Warm up the fajitas on a clean skillet, 1 minute per side.
Serve with guacamole, salsa, and black beans, chopped cilantro and few lime wedges.