Fajita Pepper Steak
Satisfy your cravings for bold, Tex-Mex-style flavors with this sizzling Fajita Pepper Steak recipe! Tender strips of flank steak are marinated in a zesty blend of soy sauce, lime juice, and smoky spices like paprika and cumin, then seared to perfection. Vibrant bell peppers and onions are stir-fried until tender-crisp, creating a colorful, flavor-packed dish that’s as visually appealing as it is delicious. Ready in just 35 minutes, this recipe is perfect for weeknight dinners or entertaining guests. Serve it with warm tortillas or your favorite sides like rice and beans, and don't forget a sprinkle of fresh cilantro for a finishing touch. This easy, one-skillet meal delivers restaurant-quality fajitas right to your table!
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Recipe Information
Ingredients
- 1 pound Flank steak (or skirt steak)
- 1 Red bell pepper
- 1 Green bell pepper
- 1 Yellow bell pepper
- 1 Medium onion
- 2 tablespoons Vegetable oil
- 3 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 8 Tortillas (optional, for serving)
Instructions
Trim any excess fat from the flank steak and slice it thinly against the grain into strips about 1/4 inch wide.
In a small bowl, whisk together soy sauce, lime juice, garlic powder, onion powder, chili powder, smoked paprika, ground cumin, salt, and black pepper to create the marinade.
Place the steak strips into a resealable plastic bag or shallow dish, pour the marinade over them, and toss to coat. Let the steak marinate for at least 15 minutes while preparing the vegetables.
Slice the red, green, and yellow bell peppers into thin strips about 1/4 inch wide. Peel and slice the onion into similar-sized strips.
Heat 1 tablespoon of vegetable oil in a large skillet or cast-iron pan over medium-high heat. Once hot, add the marinated steak strips, spreading them out into an even layer. Sear the steak for 2-3 minutes on one side, then flip and cook for another 2 minutes, or until just browned. Remove the steak from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the sliced peppers and onions, and sauté for 5-7 minutes, stirring occasionally, until they are tender yet slightly crisp.
Return the cooked steak back to the skillet with the peppers and onions. Stir to combine and cook for an additional 1-2 minutes to heat through and blend the flavors.
Transfer the fajita pepper steak to a serving dish. Garnish with fresh cilantro, if desired.
Serve immediately with warm tortillas or alongside rice and beans for a complete meal.
Nutrition Facts
Calories |
2391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.2 g | 119% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 4830 mg | 210% | |
| Total Carbohydrate | 230.3 g | 84% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 22.8 g | ||
| Protein | 163.0 g | 326% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 496 mg | 38% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 3415 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
