The BEST Steak Fajitas

Prepare the marinade by combining lime juice, pineapple juice, Worcestershire sauce, olive oil, garlic, cumin, chili powder, salt, smoked paprika, black pepper, and red pepper flakes in a large shallow bowl or zip-top bag. Taste and adjust seasonings as needed. Coat the steak thoroughly with the marinade and refrigerate for 2-4 hours or overnight. Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature.

Heat a large cast iron skillet or grill pan over high heat for 2-3 minutes. Add the marinated steak to the pan and cook for 3-5 minutes on each side for medium-rare, adjusting cooking time for desired doneness. If the pan becomes too hot, reduce heat to medium-high. Remove the steak from the pan and let it rest for several minutes, tenting loosely with foil to retain warmth.

In the same pan, add the remaining tablespoon of oil over high heat. Add sliced onions, poblano, and bell peppers. Sauté the vegetables, tossing occasionally, for 2-3 minutes or until they begin to soften. Season with a pinch of salt and pepper. If the pan is small, cook the vegetables in batches to prevent steaming.

Remove the rested steak and slice it against the grain at a slight angle to ensure tender, thin pieces. This technique helps break down muscle fibers and improve meat tenderness. Optional: Return the sliced steak to the pan with the sautéed vegetables to warm through.

Serve the steak and vegetable fajitas in warm corn or flour tortillas. Accompany with optional toppings like sour cream, guacamole, salsa, or serve alongside cilantro lime rice for a complete meal.