close up of cooked steak sliced thin with sliced peppers in a cast iron skillet, seasoned with fajita marinade
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5 from 3 votes

Steak Fajitas

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!
Prep Time15 mins
Cook Time22 mins
Marinate Time20 mins
Total Time1 hr
Course: Main Course
Cuisine: Mexican
Keyword: easy dinner
Servings: 4 people
Calories: 354kcal
Author: Lisa Longley


  • 1/4 cup extra virgin olive oil
  • 1 tablespoon lime juice
  • 2 teaspoons chilli powder
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 pound flank steak (skirt steak)
  • 1 red bell pepper cut into strips
  • 1 yellow bell pepper cut into strips
  • 1 small 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.


Calories: 354kcal | Carbohydrates: 9g | Protein: 25g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 75mg | Sodium: 646mg | Potassium: 240mg | Fiber: 2g | Sugar: 2g | Vitamin A: 72IU | Vitamin C: 202mg | Calcium: 7mg | Iron: 13mg