Ina Garten Steak Fajitas Recipe

This Ina Garten Steak Fajitas Recipe is bold and juicy, which uses marinated flank steak and colorful bell peppers. It’s a restaurant-quality dish, ready in about 30 minutes.

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Ina Garten Steak Fajitas Recipe Ingredients

For the Marinade:

• 1/4 cup olive oil
• 1/4 cup freshly squeezed lime juice
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 pounds skirt or flank steak

For the Vegetables:

• 3 bell peppers (red, green, and yellow), thinly sliced
• 1 large onion, thinly sliced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For Serving:

• 8 flour tortillas, warmed
• 1/2 cup sour cream
• 1/2 cup guacamole
• 1 cup shredded cheese
• 2 tablespoons fresh cilantro, chopped
• Lime wedges, for garnish

How To Make Ina Garten Steak Fajitas Recipe

1. Marinate the steak: In a bowl, whisk together olive oil, lime juice, garlic, cumin, chili powder, paprika, salt, and pepper. Place steak in a resealable bag or shallow dish, pour the marinade over it, and coat evenly. Marinate in the fridge for at least 1 hour, up to 8 hours.
2. Cook the steak: Heat a skillet or grill pan over medium-high heat. Remove the steak from the marinade, pat dry, and cook for 4–5 minutes per side for medium-rare. Adjust time for desired doneness. Let rest, covered loosely with foil, for 10 minutes.
3. Sauté the vegetables: In the same skillet, heat olive oil over medium heat. Add bell peppers and onion, season with salt and pepper, and sauté for 5–7 minutes until soft and slightly caramelized.
4. Slice the steak: Slice the rested steak thinly against the grain for maximum tenderness.
5. Assemble the fajitas: Serve the steak and veggies in warm tortillas. Top with sour cream, guacamole, shredded cheese, cilantro, and lime wedges.

Recipe Tips

• How long should I marinate steak for fajitas? At least 1 hour, but up to 8 hours gives deeper flavor.
• Best steak cut for fajitas: Flank or skirt steak are ideal because they cook quickly and slice well against the grain.
• Can I cook the steak on a grill? Yes, grilling adds extra smoky flavor. Cook over high heat for 4–5 minutes per side.
• How to keep steak tender: Let it rest before slicing and always cut against the grain.
• Can I prep fajitas ahead of time? Yes, marinate the steak and prep the veggies in advance. Cook fresh when ready to serve.

What To Serve With Steak Fajitas

Pair these flavorful fajitas with fresh, zesty sides:

• Mexican rice or cilantro lime rice
• Refried or black beans
• Corn on the cob or Mexican street corn
• Chips with salsa or queso

How To Store Steak Fajitas

Refrigerate: Store steak and veggies separately in airtight containers for up to 4 days.

Freeze: Freeze cooked steak and sautéed vegetables in freezer bags for up to 2 months. Reheat in a skillet before serving.

Steak Fajitas Nutrition Facts

• Calories: 520 kcal
• Carbohydrates: 35 g
• Protein: 36 g
• Fat: 26 g
• Saturated Fat: 10 g
• Cholesterol: 85 mg
• Sodium: 750 mg
• Fiber: 4 g
• Sugar: 6 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use chicken instead of steak for fajitas?
Yes, chicken breasts or thighs work well—adjust cooking time accordingly.

Why is my steak tough?
It may be overcooked or not sliced against the grain. Resting the steak before slicing also helps.

Can I use store-bought fajita seasoning?
Yes, but making your own marinade gives better flavor control.

How do I warm tortillas without drying them out?
Wrap in foil and heat in the oven, or microwave under a damp paper towel.

What cheese is best for fajitas?
Shredded cheddar, Monterey Jack, or a Mexican blend all melt well and taste great.

Try More Recipes:

• Ina Garten Chicken Chili Recipe
• Ina Garten One Pot Mexican Rice Casserole Recipe
• Barefoot Contessa Truffle Mac And Cheese Recipe