Steak Fajitas are the perfect dinner to make this week! You can easily make this steak fajita recipe ahead of time and come home to a dinner recipe the whole family loves!
Course: Main Course
Keyword: easy dinner
Author: Lisa Longley
1/4cupextra virgin olive oil
1poundflank steak (skirt steak)
1red bell peppercut into strips
1yellow bell peppercut into strips
1small red onion cut into strips
tortillas for serving
In a measuring cup mix together the oil, lime juice, chili powder, salt, paprika, oregano, garlic powder, and onion powder.
Add the steak and the cut up vegetables to a plastic bag. Pour the above mixture over the steak and vegetables and seal the bag mixing it up. Put in the refrigerator for at least 20 minutes, but no longer than 24 hours.
Heat a cast iron skillet over medium heat. Add 1/2 a tablespoon of olive oil. Remove the flank steak from the plastic bag (leaving the vegetables to sit longer in the marinade) and cook for 5 minutes on each side or until the steak registers 135 on an instant read thermometer.
Remove the steak from the skillet and cover with foil, letting it rest while you cook the vegetables.
Add half the vegetables to the skillet and cook for 6 minutes or until the vegetables are tender, stirring occasoinally. Repeat with the other half of the vegetables. (Be sure to pull the vegetables out of the marinade, do not dump into the frying pan.)
Slice the skirt steak very thin. Combine pieces of steak and slices of cooked vegtables in tortilla shells and enjoy!
Please note that the nutritional information is for 1/4 of the total dish and does not include tortillas or sour cream.