Steak Fajitas

5 from 14 votes

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

Cook Time22

Marinate Time6

Total Time1

Servings: people

Calories: 354kcal

Author: Lisa Longley

Ingredients

1/4 cup extra virgin olive oil
1 tablespoon lime juice
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 pound flank steak or skirt steak see note 1
1 red bell pepper cut into strips
1 yellow bell pepper cut into strips
1 small red onion cut into strips
corn or flour tortillas for serving

Instructions

In a measuring cup mix together the oil, lime juice, chili powder, salt, paprika, oregano, garlic powder, and onion powder to make the fajita marinade.
1/4 cup extra virgin olive oil, 1 tablespoon lime juice, 2 teaspoons chili powder, 1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder
Add the steak and the cut up vegetables to a plastic bag. Pour the marinade from step one over the steak and vegetables and seal the bag mixing it up. Put in the refrigerator for at least 6 hours, but no longer than 24 hours. We will marinate the steak whole and slice it thin after cooking it.
1 pound flank steak or skirt steak, 1 red bell pepper, 1 yellow bell pepper, 1 small red onion
Heat a heavy bottomed skillet over medium heat (see note 2). Add 1/2 tablespoon of vegetable 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 degrees Fahrenheit 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 occasionally. Repeat with the other half of the vegetables. (Be sure to pull the vegetables out of the marinade and discard the remaining marinade.)
Slice the steak very thin and against the grain. Combine pieces of steak and slices of cooked vegetables in tortilla shells topped with fresh cilantro and enjoy!

Video

Notes

You can get either flank steak or skirt steak to make this recipe. They come from similar parts of the cow and perform very similarly in recipes. Both cuts need to be marinated and for optimal tenderness, slice the meat thin and against the grain or muscle fibers.
The recipe is written assuming that you have one skillet to work with. I have an indoor cast iron stove top grill. Though I have made it every way under the sun, my preference is to grill my steak on that while cooking my vegetables in the cast iron skillet.

Nutrition