Sizzling Steak Fajitas Recipe -
Sizzling Steak Fajitas Recipe
  • READY IN 35 mins

Sizzling Steak Fajitas

Recipe by  

"In this fajita recipe, flank steak is lightly coated with oil and a dry spice blend before being cooked and tossed in a Worcestershire sauce and lime juice marinade."

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Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Heat a large skillet over medium heat while preparing marinade and steak. Mix Worcestershire sauce, lime juice, soy sauce, and pressed garlic in a medium bowl; set aside. In a small bowl, mix together chili powder, salt, pepper, and garlic powder. Rub steak with 1 tablespoon of oil, and sprinkle with chili powder mixture.
  2. A couple of minutes from sauteing, increase heat under skillet to medium-high. Add beef; saute, turning once until well browned and cooked through, 8 to 10 minutes. Transfer to bowl with marinade; toss to coat. Add remaining tablespoon of oil to the hot skillet, along with onions and red pepper; saute until tender, 4 to 5 minutes.
  3. When ready to serve, cut steak into bite-size strips. Fill warm tortillas with steak, some of the marinade, peppers and onions. Serve with lime wedges.
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Reviews More Reviews

Most Helpful Positive Review
Apr 07, 2006

The meat was tender and perfectly seasoned. Great crowd pleaser.

Most Helpful Critical Review
Aug 31, 2006

I liked the idea of doing the liquid marinade after cooking, but mine lacked any deep flavor. It was good, but not great.


9 Ratings

May 01, 2006

The rub and the marinade are wonderful! The flank steak was a bit tough. Might try a different cut next time. Overall, it's a great recipe.

Apr 30, 2006

This was a nice way to use left-over grilled steak. The marinade worked because it was used after the steak was cooked. Peppers and chili powder added a nice touch. Thanks for sharing.

Apr 06, 2006

This recipe has an extra spicy kick that makes it worth trying. However, I think a more tender beef, and a little flavor enhancement, will bring this recipe to perfection.

Apr 06, 2006

I really liked the sweetness of the peppers and onions. I'd probably marinate the meat overnight to really get the flavor going.

Apr 06, 2006

These were spicey, but wierdly not very flavorful. OK, but nothing really stood out.


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  • Calories
  • 846 kcal
  • 42%
  • Carbohydrates
  • 89.1 g
  • 29%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 32.6 g
  • 50%
  • Fiber
  • 8 g
  • 32%
  • Protein
  • 49.6 g
  • 99%
  • Sodium
  • 1402 mg
  • 56%

* Percent Daily Values are based on a 2,000 calorie diet.

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