Tender & juicy slices of steak with bell peppers and onion served with warm tortillas and an avocado chimichurri sauce make for an ideal weeknight dinner ready in 20 minutes!
Fajitas are always a crowd pleaser when your looking for something quick and easy to make during the week. They’re so fast and simple. Just marinate the steak, give it a sear, cook your peppers and onions and serve with your favorite toppings! YUMM
The secret to the meat is the marinade. For tender, juicy slices of steak you need to marinade your meat for at least 2 hours up to 8 hours ahead of time and thinly slice it against the grain. The marinade helps to tenderize the meat and also infuse it with delicious flavours.
Flat iron, flank steak and skirt steak are the best cuts of beef for fajitas. We usually use flat iron steak; however with everything going on it was hard to find the right cut of meat. The store has these big sirloins on sale which is also a tough cut of meat to cook with since it can get chewy. Whichever cut of beef you use be sure to do the marinade and cut very thin slices of beef when serving to avoid the meat being too chewy.
To cook the flat iron steak, skirt steak or in our case sirloins, heat a large skillet or grill pan over medium-high heat. Coat the skillet or grill with a bit of oil and cook each side of the steak for about 3-5 minutes, depending on how thick it is. If you have a BBQ outside and your able to use it go ahead and throw your meat on the hot grill.
We cooked our peppers and onions in a cast iron skillet while the steak was resting. Once your peppers and onions are almost ready its time to slice the meat and add it to the cast iron skillet. Serve directly in the cast iron pan and top with avocado chimichurri sauce.
We hope you enjoyed this easy weeknight dinner!