Instructions
Step 1: Preheat your oven to 400°F and prepare the potatoes by cutting them into thick fries. Toss with 2 tbsp vegetable oil, 1 tsp salt, and garlic powder, then spread on a baking sheet and bake for 25-30 minutes until golden and crispy.
Step 2: While the fries cook, prepare the steak marinade by combining paprika, cumin, chili powder, black pepper, salt, soy sauce, Worcestershire sauce, and lime juice in a bowl.
Step 3: Add your sliced steak to the marinade and let it sit for at least 15 minutes to absorb the flavors.
Step 4: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant.
Step 5: Add the marinated steak strips to the skillet and cook for 3-4 minutes until browned. Remove the steak and set aside.
Step 6: In the same skillet, add the sliced red and yellow bell peppers along with the onion. Sauté for 5-6 minutes until softened and slightly charred. Return the steak to the skillet and toss to combine.
Step 7: Prepare the fresh salad by combining chopped romaine lettuce, sliced cucumber, and halved cherry tomatoes in a bowl. Drizzle with olive oil, lemon juice, salt, and pepper, then toss gently.
Step 8: Plate your steak fajitas in the center, arrange the crispy fries on one side, and the fresh salad on the other. Serve immediately while hot.
Storage and Reheating Tips
Store leftover steak fajitas in an airtight container in the refrigerator for up to 3 days. Keep the salad separate if you want to maintain its crispness.
Reheat the steak and peppers in a skillet over medium heat for 3-4 minutes, stirring occasionally. For the fries, place them on a baking sheet at 375°F for 8-10 minutes to restore their crispiness.
The salad is best enjoyed fresh, but if you have leftovers, you can store the components separately and assemble just before eating for the best texture and flavor.
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