Easy Beef Fajita Recipe: Step-by-Step Guide for Perfect Flavor

Table of Contents

• Ingredients
• Step-by-Step Instructions
• Food Safety Guidelines
• FAQ: Common Questions About Beef Fajitas

Ingredients

• 1.5 lbs skirt steak or flank steak, sliced against the grain
• 3 tbsp olive oil
• 2 tbsp lime juice
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional: 1/4 tsp cayenne pepper for heat

Step-by-Step Instructions

Marinate the Beef

1. In a bowl, combine olive oil, lime juice, minced garlic, chili powder, cumin, paprika, salt, pepper, and cayenne (if using).
2. Add sliced steak to the marinade, ensuring all pieces are fully coated. Use a resealable bag or airtight container for best results.
3. Refrigerate for 4-6 hours (or overnight for maximum tenderness). Do not exceed 24 hours as acid can break down the meat.

Cook the Fajitas

1. Preheat a cast iron skillet or stainless steel pan over high heat until smoking hot.
2. Remove meat from marinade (discard excess marinade) and pat dry with paper towels.
3. Place meat in the hot skillet in a single layer. Do not overcrowd — cook in batches if needed.
4. Sear for 2-3 minutes per side until internal temperature reaches 130-135°F (medium-rare) or 135-145°F (medium) as recommended by USDA.
5. Transfer to a cutting board, tent with foil, and rest for 5 minutes before slicing against the grain.

Food Safety Guidelines

According to USDA food safety standards:

• Raw meat storage: Refrigerate at or below 40°F (4°C) and use within 2 days for marinated beef.
• Cooking temperatures: Beef must reach a minimum internal temperature of 145°F for medium-rare with a 3-minute rest period.
• Cooked storage: Cool completely within 2 hours, then refrigerate in airtight containers for up to 4 days or freeze for up to 3 months.

Type	Refrigerator	Freezer
Raw Marinated Beef	1-2 days	2-3 months
Cooked Fajita Meat	3-4 days	2-3 months

FAQ: Common Questions About Beef Fajitas

Q: What's the best cut of beef for fajitas?

A: Skirt steak or flank steak are traditional choices due to their flavor and ability to absorb marinades. Both respond well to high-heat cooking.

Q: Should I trim the fat before marinating?

A: Trim only excess fat. Some fat helps retain moisture and flavor during cooking.

Q: How long should I marinate beef for fajitas?

A: For best results, marinate for 4-6 hours. Overnight (up to 12 hours) yields the most tender results. Avoid marinating longer than 24 hours as acid can break down the meat.

Q: What temperature should I cook beef fajitas to?

A: Cook to an internal temperature of 130-135°F for medium-rare or 135-145°F for medium. Always use a meat thermometer for accuracy. USDA recommends a minimum of 145°F with a 3-minute rest.

Q: Why is my fajita meat tough even after marinating?

A: Common causes include overcooking, not slicing against the grain, or marinating too short a time. Skirt and flank steaks require proper technique to achieve tenderness.