Steak Fajitas
Sizzling, tender strips of marinated steak with colorful bell peppers and onions, all wrapped in warm flour tortillas. A Tex-Mex classic that brings the restaurant experience right to your kitchen.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Marinade and Steak
- b.In a large bowl or a resealable plastic bag, whisk together 2 tbsp olive oil, lime juice, chili powder, cumin, smoked paprika, oregano, minced garlic, 1 tsp salt, and 0.5 tsp black pepper.
- c.Add the flank steak to the marinade, ensuring it's fully coated.
- d.Let the steak marinate for at least 30 minutes at room temperature, or for a deeper flavor, refrigerate for up to 4 hours. Remove from the fridge 30 minutes before cooking.
- 2
Step 2
- a.Cook the Vegetables
- b.Heat 1 tbsp of olive oil in a large cast-iron skillet over medium-high heat until it shimmers.
- c.Add the sliced onions and bell peppers to the skillet. Season with the remaining 0.5 tsp of salt.
- d.Sauté for 6-8 minutes, stirring occasionally, until the vegetables are tender-crisp with some charred spots.
- e.Remove the vegetables from the skillet and transfer them to a plate.
- 3
Step 3
- a.Cook the Steak
- b.Increase the heat under the same skillet to high. The pan should be smoking slightly.
- c.Remove the steak from the marinade, allowing any excess to drip off. Discard the remaining marinade.
- d.Carefully place the steak in the hot skillet. Cook for 3-5 minutes per side for medium-rare (135°F / 57°C), or until it reaches your desired level of doneness.
- e.Transfer the cooked steak to a cutting board.
- 4
Step 4
- a.Rest and Slice the Steak
- b.Let the steak rest for 10 minutes. This crucial step allows the juices to redistribute, ensuring a tender and flavorful result.
- c.After resting, use a sharp knife to slice the steak thinly against the grain. To find the grain, look for the parallel lines of muscle fiber, and slice perpendicular to them.
- 5
Step 5
- a.Assemble and Serve
- b.While the steak is resting, warm the flour tortillas in a dry skillet, over a gas flame, or in the microwave.
- c.Return the cooked vegetables and sliced steak to the skillet over low heat and toss briefly to combine and warm through.
- d.Serve the sizzling steak and vegetable mixture immediately with warm tortillas and your favorite toppings like sour cream, guacamole, salsa, and shredded cheese.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best sear, use a cast-iron skillet and make sure it's extremely hot before adding the steak.
- 2Always slice steak against the grain for maximum tenderness. If you slice with the grain, the meat will be chewy.
- 3Don't overcrowd the pan when cooking the vegetables or steak. Cook in batches if necessary to ensure proper charring rather than steaming.
- 4Letting the steak rest before slicing is non-negotiable. It's the secret to juicy, flavorful meat.
- 5For an extra smoky flavor, add a few drops of liquid smoke to the marinade or use a grill pan.
- 6Set up a toppings bar so everyone can customize their fajitas with sour cream, shredded cheese, pico de gallo, and guacamole.
Adapt it for your goals.
Protein Swap
This recipe works wonderfully with chicken breast, shrimp, or even portobello mushrooms for a vegetarian option. Adjust cooking times accordingly.
Spice It UpSpice It Up
For a spicier kick, add one thinly sliced jalapeño to the vegetables or add 1/4 teaspoon of cayenne pepper to the marinade.
Low Carb VersionLow-Carb Version
Serve the steak and vegetable mixture in crisp lettuce cups (like butter or iceberg lettuce) or over a bed of cauliflower rice for a delicious low-carb meal.
Why this is on our healthy list.
High in Quality Protein
Steak is an excellent source of complete protein, which is essential for building and repairing muscles, supporting bone health, and maintaining overall body function.
Rich in Iron
Beef provides heme iron, a form that is more easily absorbed by the body than non-heme iron from plants. Iron is crucial for creating red blood cells and preventing anemia.
Packed with Vitamin C
Bell peppers are loaded with Vitamin C, a powerful antioxidant that boosts the immune system, promotes healthy skin, and aids in the absorption of iron from the steak.
Good Source of B Vitamins
Steak is a significant source of B vitamins, particularly B12 and B6, which are vital for energy metabolism, brain function, and the formation of red blood cells.
Frequently asked questions
The best and most traditional cuts for fajitas are skirt steak and flank steak. Both are flavorful and become very tender when marinated and cooked quickly at a high heat, then sliced against the grain.