Steak Fajitas
Skip the store-bought fajita seasoning—this homemade marinade is all you need. It's fresh, flavorful, and 100% natural. Once you try it, you'll never go back!
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 tortilla or any toppings.
Storage & Heating Instructions
- Refrigerated - Cooked steak fajitas and veggies can be kept in an airtight container in the fridge for up to 5 days. For uncooked marinated steak, try not to exceed 24 hours in the marinade—the acidity from the lime juice can make the meat kinda mushy.
- Frozen - You can also store fajita leftovers in the freezer. I recommend using freezer-safe bags. It will keep well for up to 3 months.
- Reheating - Allow fajita meat and veggies to defrost overnight in the fridge if needed, then warm in a skillet over medium heat. I don’t recommend microwaving, as steak can get rubbery using this method.
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