Sizzling Steak Fajitas with Crispy Fries and Fresh Garden Salad

Fajitas are all about that high-heat sear, smoky spices, and juicy-tender meat paired with charred veggies. Here, we’ve elevated the classic with a simple soy-spiked marinade for extra umami, golden oven fries for that irresistible potato crunch, and a light, zesty salad to cut through the richness. The result? A complete, colorful plate that’s hearty yet not heavy—perfect for when you want big Tex-Mex flavor without the fuss.

Servings: 2 generous portions (easily doubled)
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: About 40 minutes
Approximate Nutrition per Serving: ~750–850 calories, ~45–55g protein (varies by steak cut and portions)

Ingredients

For the steak fajitas:

• 1 lb (450g) flank steak or sirloin steak, thinly sliced against the grain into strips (for maximum tenderness)
• ½ red bell pepper, thinly sliced
• ½ yellow (or orange) bell pepper, thinly sliced
• 1 small red or yellow onion, thinly sliced
• 2 tablespoons olive oil (divided)
• 1 tablespoon low-sodium soy sauce (adds savory depth; tamari for gluten-free)
• 1 teaspoon smoked paprika (for that authentic smoky kick)
• ½ teaspoon ground cumin
• ½ teaspoon chili powder (optional for extra heat)
• Salt and freshly ground black pepper (to taste)

For the crispy fries:

• 2 large russet or Yukon gold potatoes (about 1–1.5 lbs), cut into thick wedges or fries
• 1–2 tablespoons vegetable oil or olive oil
• Salt (to taste; flaky sea salt at the end is great)
• Optional: ½ teaspoon garlic powder or paprika for seasoned fries

For the fresh garden salad:

• 1 cup mixed lettuce or romaine, shredded or torn
• ½ cucumber, thinly sliced
• 5–6 cherry tomatoes, halved (or grape tomatoes)
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon fresh lemon juice (or lime for a fajita twist)
• Salt and black pepper (to taste)
• Optional: Thinly sliced red onion, a sprinkle of fresh cilantro, or a dash of red wine vinegar

For serving (optional extras):

• Warm tortillas or flatbreads
• Lime wedges, sour cream, guacamole, or salsa on the side

Step-by-Step Instructions

1. Prep and marinate the steak
   In a medium bowl, whisk together 1 tablespoon olive oil, soy sauce, smoked paprika, cumin, salt, and pepper. Add the steak strips and toss to coat evenly. Let it marinate at room temperature for 10–15 minutes (or up to 30 in the fridge) while you prep the rest—this infuses bold flavor and keeps the meat juicy.
2. Start the fries
   Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil. Toss potato wedges/fries with oil and salt (plus any seasonings) until well coated. Spread in a single layer (don’t overcrowd for crispiness). Bake 25–30 minutes, flipping halfway, until golden and crispy. For extra crunch, broil 1–2 minutes at the end.
3. Cook the fajitas
   Heat a large cast-iron skillet or heavy pan over high heat until very hot (smoking lightly). Add the remaining 1 tablespoon olive oil.
   Add the marinated steak strips in a single layer (work in batches if needed). Sear 2–3 minutes per side until browned and caramelized, then remove to a plate.
   In the same pan (keep the flavorful bits!), add the sliced bell peppers and onion. Sauté 4–6 minutes until softened, slightly charred, and fragrant. Return the steak (and any juices) to the pan, toss everything together for 1 minute to combine flavors. Remove from heat.
4. Assemble the fresh salad
   In a bowl, combine lettuce, cucumber slices, and cherry tomatoes. Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss gently to coat—keep it simple and crisp for contrast.
5. Plate and serve
   Divide the sizzling steak and veggies onto plates, add a generous pile of hot crispy fries, and a fresh side of garden salad. Squeeze lime over the fajitas for brightness if desired.
   Serve immediately—pair with warm tortillas for wrapping, or enjoy as-is for a low-carb, satisfying meal.

Pro Tips for Fajita Perfection

• Slice against the grain — This keeps the steak tender; look for the lines in the meat and cut perpendicular.
• High heat is key — A screaming-hot pan gives that restaurant-style sear and char without steaming.
• Fry crispiness — Soak cut potatoes in cold water 15–30 minutes beforehand (then pat dry) to remove starch for even crispier results.
• Make-ahead — Marinate steak and prep veggies/fries up to a day ahead; cook fresh for best texture.

Delicious Variations

• Chicken or shrimp fajitas — Swap steak for sliced chicken breast or peeled shrimp (adjust cook time).
• Spice level — Add cayenne, chipotle powder, or fresh jalapeños for heat.
• Veggie boost — Include zucchini, mushrooms, or extra peppers.
• Loaded style — Top fries with cheese or serve with pico de gallo.

This combo nails bold, smoky fajitas, crunchy fries, and fresh greens—pure dinner satisfaction with minimal cleanup. It’s a crowd-pleaser every time! Try it and share your favorite add-ons in the comments. 🥩🍟🥗