Easy Flank Steak Fajitas (Tex-Mex Recipe)
Skip the store-bought seasoning — these easy flank steak fajitas are made with a simple homemade marinade for bold, authentic Tex-Mex flavor. Cooked hot and fast in a skillet, this quick steak fajitas recipe is perfect for weeknights and tastes even better than restaurant-style fajitas.
Servings: 6 to 8 servings
Ingredients
- 2 pounds beef flank steak
- 4 cloves garlic minced
- ¾ teaspoon salt
- 2 tablespoons chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- ¾ cup lime juice
- ¼ cup vegetable oil divided
- 1 large red bell pepper sliced into strips
- 1 large yellow bell pepper sliced into strips
- 12 large green onions trimmed and sliced on the diagonal
- Flour tortillas
Topping Options:
- Shredded cheese
- Crema Mexicana or sour cream
- Salsa of choice
- Guacamole
Instructions
- In a small bowl combine garlic, salt, chili powder, cumin, black pepper, lime juice, and 2 tablespoons of the oil. Pour marinade over steak. Seal bag and turn to coat. Marinate in the refrigerator about 1 hour, turning bag once or twice.
- In a large cast iron skillet, add 1 tablespoon of the oil on medium-high heat. Place the whole slice of marinated beef on the skillet and cook for about 4-5 minutes per side for medium-rare, or to your desired level of doneness. Remove to a cutting board and tent with foil to rest.
- Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add bell peppers and onion; cook and stir 3 to 5 minutes.
- When the veggies are nearly done, slice the steak against the grain into thin strips. Add the meat to the skillet with the veggies, then mix and cook for another minute or so to let the flavors meld.
- Fill warm tortillas with steak, peppers, and onion. Top with your favorite toppings.
Video
Notes
- Nutrition facts do not include tortillas or toppings.
- Refrigerate leftovers in an airtight container for up to 4–5 days. Avoid marinating raw steak longer than 24 hours, as the lime juice can break down the meat.
- Freeze cooked fajitas for up to 3 months in a freezer-safe container or bag.
- Reheat in a skillet over medium heat until warmed through. Avoid microwaving, as it can make the steak tough.
Serve with warm flour tortillas and classic toppings like guacamole, pico de gallo, and crema. Add sides like arroz rojo, refried beans, and tortilla chips for a complete meal.
Nutrition
Calories: 743kcal | Carbohydrates: 16g | Protein: 52g | Fat: 53g | Saturated Fat: 20g | Cholesterol: 136mg | Sodium: 942mg | Potassium: 1251mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4892IU | Vitamin C: 118mg | Calcium: 136mg | Iron: 7mg