Sizzle & Savor: Ina Garten’s Steak Fajitas Recipe Magic

Sizzling beef strips dance across the skillet in this irresistible Ina Garten steak fajitas recipe that promises to tantalize every taste bud.

Bold spices and tender meat create a mouthwatering melody of flavors that will make your dinner table come alive.

The recipe combines zesty seasonings with perfectly charred steak, delivering a Tex-Mex experience that’s both elegant and rustic.

Each bite brings a burst of vibrant colors and rich, smoky notes that transport you straight to a bustling Mexican kitchen.

Marinating the meat ensures deep, complex flavors that elevate this classic dish from ordinary to extraordinary.

Grab your cast-iron skillet and get ready to impress with a meal that’s sure to become a weeknight favorite.

Summer grilling or indoor cooking, these fajitas guarantee a delicious culinary adventure that everyone will devour.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Calories: 620 kcal

Servings: 4

Ingredients to Build Ina Garten’s Steak Fajitas

• Steak: Choose a well-marbled cut for maximum flavor and tenderness, preferably flank or skirt steak that grills beautifully and absorbs spices quickly.

• Yellow Bell Pepper, Orange Bell Pepper: Adds vibrant color and sweet crunch, select peppers that are firm and glossy with no soft spots.
• Poblano Pepper, Jalapeño Pepper: Introduces layers of mild to spicy heat, pick peppers with smooth, unmarked skin for best quality.
• Red Onion: Provides sharp, tangy undertones and beautiful purple color, choose onions that feel heavy and firm.
• Garlic: Delivers robust, aromatic depth to the dish, select bulbs that are tight and free from sprouts.

• Monterey Jack, Manchego Cheese: Contributes creamy, melty texture with distinct flavor profiles, opt for freshly grated cheese for optimal melting.
• Scallions: Offers fresh, mild onion notes and bright green garnish, select crisp, vibrant green stalks.
• Tortillas: Creates the perfect wrap for holding all ingredients, choose soft, flexible tortillas without cracks.

Tools You’ll Need for Ina Garten’s Sizzling Fajitas

• Cast-iron skillet: Large, heavy-duty pan perfect for searing steak and cooking vegetables.
• Paper towels: Essential for patting steak dry before cooking.
• Aluminum foil: Used to cover steak while resting and to wrap tortillas.
• Cutting board: Needed for slicing steak and vegetables.
• Sharp knife: Required for cutting steak into thin strips and chopping vegetables.
• Small bowl: Used for mixing cheese blend.
• Measuring spoons: Helpful for adding precise amounts of salt and cumin seeds.
• Wooden spoon or spatula: Great for stirring and sautéing vegetables.

Cooking Steps for Ina’s Flavor-Packed Steak Fajitas

• Skillet Preparation

Get a large cast-iron skillet ready for an amazing cooking adventure. The key is high heat and perfect timing.

• Steak Magic

Pat the steak dry and season generously. Sear it quickly in the hot skillet, creating a beautiful golden crust. Transfer to the oven for a quick roast, then let it rest and soak up its own delicious juices.

• Veggie Symphony

Drizzle olive oil into the same skillet. Toss in cumin seeds for an aromatic base. Add colorful bell peppers, poblano, jalapeño, and red onion. Let them dance and caramelize, bringing out deep, rich flavors. Sprinkle garlic towards the end for an extra flavor punch.

• Slice and Combine

Cut the steak into tender strips and fold them into the roasted vegetables. The juices will mingle, creating a mouthwatering mix.

• Tortilla Warmth

Wrap tortillas in foil and slide them into the oven. Let them get soft and welcoming, ready to embrace the filling.

• Fajita Assembly

Layer tortillas with a sprinkle of cheese, then pile on the steak and vegetable mixture. Roll them up into delightful packages of flavor. Top with fresh scallions for a bright finish.

Fajita Fix-Ups & Tips from Ina Garten

• Adjust the spiciness by removing jalapeño seeds for milder flavor or adding extra for more kick. Choose pepper varieties that match your heat tolerance and preference.
• Replace ribeye with flank, skirt, or sirloin steak based on availability and budget. Each cut offers slightly different texture and flavor profile for your fajitas.
• Experiment with different cheese combinations like cheddar, queso fresco, or pepper jack to create unique flavor layers. Mix and match cheeses for personalized taste experience.
• Replace steak with grilled portobello mushrooms, tofu, or black beans for a plant-based version. Marinate alternative protein in similar seasonings to maintain authentic fajita flavor.
• Prep vegetables and slice steak in advance, storing separately in refrigerator to streamline cooking process. Components can be kept fresh for 1-2 days before final assembly.

How to Serve Steak Fajitas with Style (Ina-Approved!)

• Pair with Zesty Sides: Complement the fajitas with fresh homemade guacamole, tangy salsa, or cool sour cream to add extra flavor and creaminess.
• Create a Colorful Plate: Arrange the rolled fajitas on a vibrant platter, garnish with extra chopped scallions, and add a sprinkle of fresh cilantro for a pop of color and herbaceous taste.
• Add Refreshing Drinks: Serve with ice-cold margaritas, Mexican beer, or a fruity sangria to enhance the meal's festive southwestern feel and balance the rich, savory flavors of the steak and peppers.
• Host a Fajita Fiesta: Set up a build-your-own fajita station where guests can customize their tortillas with different cheeses, herbs, and optional toppings like sliced jalapeños or lime wedges for a fun, interactive dining experience.

Storage Instructions for Ina Garten’s Steak Fajitas

• Refrigerate Wisely: Store leftover steak fajitas in an airtight container in the refrigerator for up to 3 days. Separate the meat, vegetables, and tortillas to maintain their individual textures and prevent sogginess.
• Reheat Carefully: Warm refrigerated fajita components gently in a skillet over medium heat or in the oven at 350°F. Add a splash of water or broth to keep the meat moist and prevent drying out during reheating.
• Freeze for Later: Wrap individual fajita components separately in freezer-safe containers or bags. Steak and vegetables can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Prep in Advance: Chop vegetables and slice steak ahead of time, storing them separately in the refrigerator. This meal-prep strategy saves time and makes weeknight dinners quick and easy to assemble.

Sizzling Ina Garten Steak Fajitas Recipe

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4.6 from 16 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Ina Garten’s steak fajitas recipe delivers a zesty Mexican-inspired meal packed with bold flavors and sizzling appeal. Succulent strips of marinated beef, colorful peppers, and warm tortillas combine to create a delicious dinner you will enjoy preparing and savoring.

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Ingredients

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• 1 (1½-inch-thick) New York strip steak (about 0.75 lb / 340 g)
• 6 oz (170 g) grated Monterey Jack cheese
• 6 oz (170 g) grated Manchego cheese (not aged)
• 6 (8-inch) flour tortillas
• 1 Holland yellow bell pepper, cored, seeded, and cut in ¼-inch-wide strips
• 1 Holland orange bell pepper, cored, seeded, and cut in ¼-inch-wide strips
• 1 poblano pepper, seeded and cut in ¼-inch-wide strips
• 1 large jalapeño pepper, seeded and cut in very thin strips
• 1 medium red onion, halved and thinly sliced in half-rounds
• Sliced scallions, white and green parts, for serving
• 1 tablespoon (15 mL) minced garlic (3 cloves)
• Kosher salt
• 1 teaspoon (5 mL) whole cumin seeds
• Good olive oil

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Instructions

1. Thermal Preparation: Ignite the oven to 400°F (200°C), establishing a precise cooking environment for upcoming culinary artistry.
2. Steak Searing: Heat a cast-iron skillet over medium-high flame. Thoroughly dry the steak, lavish with salt across both surfaces. Sear for 2 minutes per side, then transfer to oven for 4-minute roasting. Extract and shield with foil, permitting a 12-minute relaxation period. Dial oven temperature down to 350°F (175°C).
3. Vegetable Transformation: Cascade olive oil into the identical skillet over medium-high heat. Introduce cumin seeds, releasing their fragrant essence. Cascade yellow, orange, poblano, jalapeño peppers, and red onion, conducting a 10-minute sautéing symphony. Midway, incorporate garlic and salt. Retire from heat once vegetables achieve tender, slightly charred elegance.
4. Protein Integration: Deconstruct rested steak into quarter-inch strips, slicing decisively against the grain. Gently marry these succulent morsels with the vegetable ensemble, allowing flavor harmonization.
5. Tortilla Elevation: Envelop tortillas in aluminum foil, warming within the oven for 10-15 minutes to ensure optimal temperature and pliability.
6. Fajita Assembly: Blend Monterey Jack and Manchego cheeses. Strategically layer tortillas with cheese, leaving modest margins. Distribute steak-vegetable mixture generously, crown with chopped scallions, and execute a precise, tight roll.
7. Culinary Presentation: Serve immediately, preserving the fajitas’ temperature and textural magnificence.

Notes

• Meat Selection: Choose high-quality flank or skirt steak for maximum tenderness and authentic flavor.
• Searing Technique: Pat meat completely dry before seasoning to achieve perfect golden-brown exterior without steaming.
• Vegetable Cutting: Slice peppers and onions uniformly to ensure even cooking and consistent texture throughout the dish.
• Resting Period: Allow steak to rest after cooking to redistribute internal juices, guaranteeing a succulent and tender final result.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Snacks
• Method: Roasting
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 620
• Sugar: 2 g
• Sodium: 830 mg
• Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 65 g
• Fiber: 3 g
• Protein: 36 g
• Cholesterol: 95 mg