Steak Fajitas
Do me a favor and don't use packaged fajita seasoning blends. You don’t need them when making this recipe – this marinade is 100% natural and delicious.
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. Remove from skillet.
- In the same skillet add 1 tablespoon of the oil on medium-high heat and add meat; cook and stir 3 minutes or until no longer pink. Remove from skillet.
- Fill warm tortillas with steak, peppers, and onion. Top with your favorite toppings.
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