This was SO good!! Appreciate you circling back to leave a comment, JoAnn . Also, this isn’t a Harry Potter potions class – you don’t need anything super fancy to make the best fajitas of your life. I have made it 3 times in a few months. Design by Purr. I want to know if I can marinate the meat and portion in zip lock bags? I’m saying it because you need these homemade fajitas. Looking forward to having them again. I thought the ingredient list looked flavorful so off i went and bought a flank steak (which I have never cooked before) and made this tonite. The recipe you posted calls for marinating the meat longer than two hours. Um yeah….. you cannot beat this recipe! Marinated for hours in lime juice, garlic, and cumin — so good you’ll never use another recipe again! It is so good I have started putting all of the spices into baggies, and then when I want to make the fajitas I just have to add the oil and lemon juice and go. My question is that we used a cast iron skillet and there was some smoke but the smoke was almost toxic, burned my throat and made me sneeze and cough (no I don’t cook well or often, I’m sure it was all my fault). I marinate the veggies in with the steak for at least 6 hours. I do a small twist though, I add pinapple chunks and also shrimp. Use 2 1/2 pounds of protein for six people. I used Lemon instead of Lime and didn’t have any Cilantro on hand, and it was still wonderful. Yes, that will work, but it just may not develop as nice of a sear because the pan won’t get as hot as cast iron! Perhaps make them with shrimp instead of chicken next time!! Add the … Husband really enjoyed it! Got lazy and decided to use coconut aminos instead. The other twist is that I prefer to broil my food, so I put it all (even the peppers and onions) on a sheet pan in the broiler for about 8 min. Easy hack was to substitute 2 Tblspoons of Taco seasoning  for the the dry seasonings(chili, cumin paprika etc…) and then add salt pepper along with all other ingredients!! My fiance and brother were in food heaven. I only used the juice of one decent lemon and 2 tablespoons of olive oil. Fantastic recipe thank you. This is my take on the tex-mex steak fajitas. I love cheating. Make sure to season them with a hint of salt and pepper. Will be adding this to my favorites! You read that right. Very flavorful and would definitely make again. Will it be too sweet if I use regular? Great recipe! Love hearing that! Store-bought fajita seasonings usually contain enzymes that help tenderize the meat. I also had sliced the flank steak into strips before marinating. With a sharp knife, cut shallow crosshatched incisions across top and bottom surfaces of steak. When the chicken is done marinating, I just heat up the peppers n onions for about 10 minutes and then dump in the chicken to get it warm and it’s done and delicious. So happy to hear that, Krystal! Watch this quick video to learn more about how to make the best-ever chicken fajitas: How to Make the Best Chicken Fajitas EVER. Thank you for sharing this delicious recipe. They followed the recipe EXACTLY and, I must say, I would not change a thing. Awesome recipe! And nope, I’m not even complaining about them. I tend to be conservative with my use of spices due to my husband’s preferences, but he enjoyed this too! And I’m not just saying that because steak fajitas NEED guacamole. These truly are the BEST fajitas!! Wow, these were so authentic tasting. My across-the-street neighbor and her niece made these fajitas for dinner 2 nights ago and were kind enough to invite me to have some with them! What am I missing? If you’re wondering what the function of pineapple juice is for fajitas, allow me to explain. What you’re missing is that skirt steak and flank steak are WAY tougher than other cuts of beef. Thank you for sharing. I think next time I’ll throw some jalapeños in the marinate, as I love spicy, but overall, the dish was magnificent! I used tenderloin steak. I also use Trader Joe’s whole wheat low-carb tortillas that work and taste great in this recipe while saving some calories. Easy and delicious! This post may contain affiliate links. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR . It’s absolutely perfect! I made cilantro lime rice and guacamole to complete the meal. (Flipping the meat half way through)… and like I said, this recipie is so delish! // Like its beefy cousin, chicken fajitas are extra magical if you follow a few simple rules. I kept the meat and veggies on a minimal amount of time – the steak was rare and the veggies were tender but definitely not burnt, but I still got the burnt-on marinade! I saw where you told someone to not marinate for longer than 14 hours; but before reading this, I mixed my marinade last night at 11:00 p.m. and didn’t cook everything until 6:00 p.m. tonight, so 19 hours. We are a participant in both the RewardStyle and Amazon Services LLC Associates Program, which are affiliate advertising programs designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com and through RewardStyle. Love this recipe, one of the things my picky husand will eat! Feel for desired firmness. This is my GO TO Steak Fajita recipe. There is one ingredient in particular that I use that isn’t a typical ingredient one sees in a fajita recipe but give it a try, I promise you, it’s a GAME CHANGER.

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