Transform dinner with our Lupe Tortilla Beef Fajita Recipe! Dive into Tex-Mex flavors with tender steak, colorful veggies, and warm tortillas.
Perfect for any occasion. This dish is a crowd-pleaser, perfect for a family dinner or a weekend gathering.
Follow along for a step-by-step guide to creating mouth-watering beef fajitas that will transport your taste buds straight to Texas.
Lupe Tortilla Beef Fajita Recipe
Recipe Overview
- Course: Main Course
- Cuisine: Tex-Mex
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Yield: 4 servings
- Calories Per Serving: 350 kcal
Ingredients
For The Marinade:
- 1/4 cup lime juice
- 1/4 cup soy sauce
- 1/4 cup vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup fresh cilantro, chopped
For The Beef Fajitas:
- 1 pound skirt steak, sliced into thin strips
- 1 large onion, thinly sliced
- 1 large red bell pepper, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 large yellow bell pepper, thinly sliced
- 8 flour tortillas, warmed
For Serving:
- Sour cream
- Guacamole
- Salsa
- Shredded cheese
- Lime wedges
Instructions
Step 1: Prepare The Marinade
In a medium-sized bowl, combine the lime juice, soy sauce, vegetable oil, minced garlic, ground cumin, chili powder, smoked paprika, black pepper, salt, and chopped cilantro. Whisk together until well combined.
Step 2: Marinate The Steak
Place the sliced skirt steak in a large resealable plastic bag or a shallow dish. Make sure the meat is thoroughly coated by pouring the marinade over it.
Seal the bag or cover the dish with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
Step 3: Cook The Steak
Over medium-high heat, preheat a large skillet or grill pan. Once hot, add the marinated steak strips in a single layer.
Cook for 3-4 minutes per side, or until the steak reaches your desired level of doneness. Remove from the skillet and set aside.
Step 4: Sauté The Vegetables
If necessary, add a little extra oil to the same skillet. Add the sliced onion and bell peppers. Sauté for about 5-7 minutes, or until the vegetables are tender and slightly charred.
Step 5: Combine And Serve
Place the cooked steak and the sautéed vegetables back in the skillet. Toss everything together to combine and heat through for an additional 1-2 minutes.
Warm the flour tortillas in a dry skillet or microwave. Serve the beef fajitas immediately with sour cream, guacamole, salsa, shredded cheese, and lime wedges on the side.
Tips For The Best Beef Fajitas
- Marination Time: For the best flavor, marinate the steak for at least 2 hours, but if you’re short on time, 30 minutes will do.
- Slicing The Steak: Slice the skirt steak against the grain to ensure tenderness.
- High Heat: Cooking the steak and vegetables over high heat gives them a nice sear and charred flavor.
Frequently Asked Questions
Can I Use A Different Cut Of Beef?
Yes, you can use flank steak or sirloin if skirt steak is unavailable. Just ensure to slice thinly against the grain.
How Do I Store Leftovers?
Store any leftover beef and vegetables in an airtight container in the refrigerator for up to 3 days. Warm through by reheating in a skillet over medium heat.
Can I Make This Recipe Ahead Of Time?
Absolutely! You can prepare the marinade and marinate the steak the night before. Cook the steak and vegetables just before serving for the best results.
Conclusion
There you have it—my version of the delectable Lupe Tortilla Beef Fajitas. This recipe is perfect for bringing a taste of Tex-Mex into your home. Don’t forget to serve with your favorite toppings and sides. Happy cooking!
If you enjoyed this recipe, be sure to check out more delicious Tex-Mex recipes on Naznin’s Kitchen.
Easy Lupe Tortilla Beef Fajita Recipe For Flavorful Dinners
Ingredients
For The Marinade:
- 1/4 cup lime juice
- 1/4 cup soy sauce
- 1/4 cup vegetable oil
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup fresh cilantro chopped
For The Beef Fajitas:
- 1 pound skirt steak sliced into thin strips
- 1 large onion thinly sliced
- 1 large red bell pepper thinly sliced
- 1 large green bell pepper thinly sliced
- 1 large yellow bell pepper thinly sliced
- 8 flour tortillas warmed
Instructions
Step 1: Prepare The Marinade
- In a medium-sized bowl, combine the lime juice, soy sauce, vegetable oil, minced garlic, ground cumin, chili powder, smoked paprika, black pepper, salt, and chopped cilantro. Whisk together until well combined.
Step 2: Marinate The Steak
- Place the sliced skirt steak in a large resealable plastic bag or a shallow dish. Make sure the meat is thoroughly coated by pouring the marinade over it.
- Seal the bag or cover the dish with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
Step 3: Cook The Steak
- Over medium-high heat, preheat a large skillet or grill pan. Once hot, add the marinated steak strips in a single layer.
- Cook for 3-4 minutes per side, or until the steak reaches your desired level of doneness. Remove from the skillet and set aside.
Step 4: Sauté The Vegetables
- If necessary, add a little extra oil to the same skillet. Add the sliced onion and bell peppers. Sauté for about 5-7 minutes, or until the vegetables are tender and slightly charred.
Step 5: Combine And Serve
- Place the cooked steak and the sautéed vegetables back in the skillet. Toss everything together to combine and heat through for an additional 1-2 minutes.
- Warm the flour tortillas in a dry skillet or microwave. Serve the beef fajitas immediately with sour cream, guacamole, salsa, shredded cheese, and lime wedges on the side.
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