Fajita Style Steak
Turn up the flavor with this mouthwatering Fajita Style Steak recipe, a Tex-Mex classic packed with bold spices and vibrant colors. Tender flank steak is marinated in a zesty blend of lime juice, garlic, and smoky chili powder, then seared to perfection alongside a medley of sautéed bell peppers and onions. The result is a sizzling, restaurant-quality dish that's as versatile as it is delicious—serve it with warm tortillas for an authentic fajita experience, or pair it with rice or salad for a lighter twist. Ready in just 35 minutes, this recipe is perfect for weeknight dinners or casual gatherings, bursting with fresh, customizable flavors that everyone will love.
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Recipe Information
Ingredients
- 1 pound flank steak
- 3 tablespoons olive oil
- 1 whole lime
- 3 cloves garlic cloves
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 whole red bell pepper
- 1 whole yellow bell pepper
- 1 whole green bell pepper
- 1 whole yellow onion
- 2 tablespoons fresh cilantro (optional)
- 8 pieces tortillas (optional)
Instructions
Place the flank steak on a cutting board and tenderize it using a meat mallet if desired. Pat it dry with paper towels.
In a small bowl, prepare the marinade by combining 2 tablespoons of olive oil, the juice of 1 lime, minced garlic cloves, chili powder, ground cumin, paprika, salt, and black pepper. Mix well.
Rub the marinade on both sides of the flank steak, ensuring it is evenly coated. Place the steak in a resealable plastic bag or shallow dish, and let it marinate in the refrigerator for at least 1 hour (or up to 8 hours for more flavor).
While the steak marinates, slice the red, yellow, and green bell peppers into thin strips. Slice the onion into similar-sized strips.
Heat the remaining 1 tablespoon of olive oil in a large skillet or grill pan over medium-high heat.
Add the bell peppers and onion to the skillet and sauté for 5-7 minutes until they begin to soften. Remove the vegetables from the pan and set aside.
Remove the steak from the marinade and pat it dry with paper towels to remove excess moisture.
Using the same skillet or grill pan, increase the heat to high. Sear the steak for 3-4 minutes per side for medium-rare, or cook longer to your preferred doneness.
Remove the steak from the pan and let it rest on a cutting board for 5 minutes. This helps retain juices while cutting.
Slice the steak thinly against the grain at a slight angle to ensure tenderness.
Return the sliced steak and sautéed vegetables to the pan, tossing them together briefly to combine flavors.
Serve the fajita-style steak with fresh cilantro on top (if desired) and warm tortillas on the side, or enjoy over rice or salad.
Nutrition Facts
Calories |
691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1333 mg | 58% | |
| Total Carbohydrate | 59.1 g | 21% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 8.4 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 121 mg | 9% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 766 mg | 16% | |
*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.
