Red-Spice Steak Fajitas

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Red-Spice Steak Fajitas
  • Cook Time
  • Prep Time
  • 4Servings


  • 8 flour tortillas
  • 2 1/2 teaspoons chili powder
  • 1/2 teaspoon cayenne pepper
  • Salt and black pepper
  • 1 1/2 pounds sirloin steak
  • 2 tablespoons extra-virgin olive oil
  • 2 bell peppers, cut into strips
  • 3 bunches scallions, cut into 2-inch lengths
  • 3 cloves garlic, finely chopped
  • 1 cup cilantro sprigs


Wrap the tortillas in foil; place in the oven and heat to 300 degrees .

In a small bowl, stir together the chili powder, cayenne and 1/2 teaspoon each salt and black pepper; sprinkle all over the steak. Heat a large cast-iron skillet over medium heat. Add 1 tablespoon olive oil and the steak, tent with foil and cook for 4 minutes on each side for medium-rare; transfer to a cutting board, tent with the foil and let rest for 5 minutes before thinly slicing.

In the same skillet, add the remaining 1 tablespoon olive oil, the bell peppers, scallions and garlic; season with salt and pepper. Cook, stirring, over medium heat until crisp-tender, about 5 minutes. Add the steak along with any juices and the cilantro and toss. Serve with the warmed tortillas.