Steak Fajitas

A white platter of steak meat for fajitas and vegetables.

The BEST marinated Steak Fajitas you'll ever eat - flank steak marinates in a simple mixture of olive oil, fresh lime juice, garlic, and seasonings for so much flavor. You'll never need another steak fajita recipe again after you try this one.

Course Dinner

Cuisine American, Mexican

Keyword flank steak fajitas, steak fajitas, steak fajitas recipe

Prep Time 10

Cook Time 15

Marinade Time 30

Total Time 55

Servings (2 fajitas each)

Calories 333kcal

Author Jessica - Together as Family

Ingredients

Flank Steak Marinade

2 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lime juice (about 1-2 limes)
4 cloves garlic (minced, pressed, or chopped)
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
¼ teaspoon black pepper

Steak Fajitas

1.5 pounds flank steak thinly sliced
2 tablespoons extra-virgin olive oil divided
1 red bell pepper sliced
1 green bell pepper sliced
1 yellow bell pepper sliced
1 yellow onion thinly sliced

For Serving

flour tortillas or corn tortillas (warmed)
sour cream
guacamole
salsa or pico de gallo
shredded cheese
chopped cilantro and/or sliced jalapeños

Instructions

Combine the olive oil, lime juice, garlic, chili powder, cumin, paprika, garlic powder, onion powder, salt & pepper into a mixing bowl. Mix well with a whisk or fork to form the marinade.
2 tablespoons extra-virgin olive oil, 2 tablespoons freshly squeezed lime juice, 4 cloves garlic, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, ¼ teaspoon black pepper
Place the thinly sliced flank steak into a gallon-sized ziplock bag and pour the marinade (from the bowl) over the steak. Seal the bag and massage and pat meat with the marinade, ensuring it's evenly coated. Let it marinate in the fridge for a minimum of 30 minutes or up to 4 hours for maximum and best flavor.
1.5 pounds flank steak
Heat 1 tablespoon olive oil in a heavy skillet pan over medium-high heat. Place steak (including the juices and marinade from the bag) in the hot oil for 8-10 minutes or until desired doneness is acheived.
When cooked through, transfer the teak to a plate and cover it with foil.
2 tablespoons extra-virgin olive oil
Heat 1 tablespoon of oil, over medium heat, in the same large skillet pan. Add the sliced bell peppers and onion to to the skillet pan and sauté until they are tender and slightly caramelized, about 7-8 minutes.
1 red bell pepper, 1 green bell pepper, 1 yellow bell pepper, 1 yellow onion
To serve, place a few slices of the grilled steak onto warm flour tortillas and top it with some of the sautéed bell peppers + onion. Add additional toppings as wanted, such as sour cream, guacamole, salsa, shredded cheese, and fresh cilantro.
flour tortillas or corn tortillas, sour cream, guacamole, salsa or pico de gallo, shredded cheese, chopped cilantro and/or sliced jalapeños

Notes

Nutrition Information : This recipe makes enough for about 10 fajitas (I can feed 5 people with 2 fajitas per person). The nutrition information does not include additional toppings or tortillas - as those will vary greatly depending on what tortillas are used and what toppings are added. For low calories fajitas use low-carb tortillas or corn tortillas.

What Is The Best Temperature For Flank Steak?

You can cook the steak to your preference. For medium-rare, aim for an internal temperature of 130 degrees to 135 degrees F. For medium steak, aim for 135 degrees to 145 degrees F. For medium-well steak, aim for 145 degrees to 155 degrees F. For well-done steak, aim for an internal temperature of 155 degrees to 165 degrees F. As the steak rests, it will continue to cook slightly (up to 5 degrees) higher than what you temped it at.

Can I Use A Different Cut of Meat For Beef Fajitas?

Yes, you can use other cuts of beef for these fajitas. The best cuts of beef are flank steak, skirt steak or sirloin steak. Just make sure to slice the meat thinly against the grain for tenderness and for thin strips of beef that cook quickly.

Nutrition