Steak Fajitas

With an easy homemade fajita seasoning, a simple citrusy marinade, and lots of colorful veggies, Steak Fajitas have never been easier or more delicious!

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 15

Marinating time 30

Total Time 55

Servings servings

Calories 428kcal

Author Meggan Hill

Ingredients

For the fajita seasoning (see note 1):

2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper or less to taste
salt

For the marinade:

2 pounds flank steak trimmed and slice lengthwise (with grain) into 4 equal pieces (see note 2)
1/4 cup minced cilantro
1/4 cup fresh lime juice from 2 limes

For the fajitas:

2 tablespoons olive oil or vegetable oil
3 large bell peppers (red, orange, yellow, or green) cut into strips
1 large red onion halved and thinly sliced
tortillas warmed, for serving
sour cream and hot sauce, cilantro, and lime wedges, for serving

US Customary - Metric

Instructions

In a small bowl, whisk together chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper, and salt to taste (I like 1 teaspoon).
To a large zipper-top plastic bag, add steak, cilantro, lime juice, and fajita seasoning. Mash until steak is evenly coated. Marinate at least 30 minutes (room temperature) or up to 1 hour (refrigerated).
In a large skillet over medium-high heat, heat oil until shimmering. Add steak and cook, without moving, until crispy and browned on one side, about 3 to 5 minutes. Flip and cook until browned on the second side, about 3 to 5 minutes longer.
Using tongs, stand each piece on a cut side and cook, turning as necessary, until all cut sides are browned and until meat registers 130 to 135 degrees F (for medium rare) or 140 to 145 degrees (for medium), 3 to 8 minutes.
Transfer steak to a cutting board and rest for 5 minutes before cutting into strips (do not discard fat in skillet). Slice steak pieces thin against grain.
Meanwhile, to the skillet with the fat over medium-high heat, add bell peppers and onions and cook until tender, about 5 minutes. Push peppers and onions to one side and add sliced steak back to skillet for serving. Serve with tortillas and your favorite toppings.

Notes

Fajita seasoning: This recipe uses my favorite homemade blend. For this recipe, I’ve portioned out exactly what you need to make this recipe if you don’t already have a jar on hand.
Steak: The recipe calls for flank steak, but you can use rump or skirt steak, too.
Yield: Although you start with 2 pounds of raw steak, you’ll have closer to 1 or 1 ½ pounds of cooked steak after cooking. This recipe will make at least 4 servings (1 cup EACH steak and vegetables per serving).
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition