Easy Steak Fajitas (Flank Steak Fajitas)
These easy steak fajitas are made with flank steak marinated in fresh lime juice, garlic, and spices, then seared with colorful bell peppers and green onions. Once marinated, they cook in about 20 minutes and are perfect served sizzling with warm flour tortillas.
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
- Marinate: In a small bowl, combine the garlic, salt, chili powder, cumin, black pepper, lime juice, and 2 tablespoons of oil. Place the flank steak in a casserole dish or zip-top bag and pour the marinade over it, turning to coat. Refrigerate for about 1 hour, turning once or twice.
- Cook the steak: Heat 1 tablespoon of oil in a large cast-iron skillet over medium-high heat. Remove the steak from the marinade, allowing the excess to drip off, and place it in the hot skillet. Cook until nicely seared and it reaches your preferred doneness, about 4–5 minutes per side depending on thickness. Transfer to a cutting board, loosely tent with foil, and let rest.
- Cook the vegetables: Heat the remaining 1 tablespoon of oil in the same skillet over medium-high heat. Add the bell peppers and green onions and cook for 3–5 minutes, stirring occasionally, until lightly charred but still tender-crisp.
- Slice and combine: Slice the rested steak thinly against the grain. Return it to the skillet with the vegetables and toss for 1–2 minutes, just until heated through.
- Serve: Serve immediately with warm flour tortillas and your favorite toppings.
Video
Notes
- Shortcut: When I’m short on time, I sometimes skip the homemade marinade and use Claude’s Fajita Marinade, an El Paso favorite. Follow the bottle directions for the amount and marinating time, then cook the steak as directed in the recipe.
- Nutrition facts do not include tortillas or toppings.
- Store leftover steak and vegetables in an airtight container in the refrigerator for up to 4 days. Store tortillas and toppings separately.
- Freeze cooked steak and vegetables in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator.
- For the best texture, reheat briefly in a hot skillet just until warmed through. Individual portions can also be microwaved in short intervals; avoid overheating the steak.
- Because this marinade contains plenty of fresh lime juice, I don't recommend an extra-long marinade.
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: 324kcal | Carbohydrates: 9g | Protein: 34g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 421mg | Potassium: 764mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2289IU | Vitamin C: 65mg | Calcium: 70mg | Iron: 3mg