Flank Steak Fajitas
Get ready to savor the bold and vibrant flavors of our Flank Steak Fajitas! This crowd-pleasing Tex-Mex recipe pairs tender, marinated flank steak with a colorful medley of sautéed bell peppers and onions, all wrapped in warm, soft tortillas. A zesty marinade featuring lime juice, soy sauce, and a blend of spices like cumin and chili powder takes the steak to flavorful new heights, while a quick sear ensures juicy perfection. Perfect for a fun and interactive meal, these fajitas are as easy to customize as they are to prepare—pile on fresh cilantro, creamy guacamole, or a dollop of sour cream for the ultimate finishing touch. Ready in just 40 minutes, this recipe is ideal for weeknight dinners or casual gatherings with friends. Treat your taste buds to this sizzling sensation!
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Recipe Information
Ingredients
- 1 pound flank steak
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 3 tablespoons soy sauce
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 medium yellow onion, sliced
- 8 flour tortillas
- 0.25 cup fresh cilantro, chopped (optional for garnish)
- 0.5 cup sour cream (optional for serving)
- 0.5 cup guacamole (optional for serving)
Instructions
In a medium bowl, prepare the marinade by mixing together 2 tablespoons of olive oil, lime juice, soy sauce, minced garlic, cumin, paprika, chili powder, salt, and black pepper.
Place the flank steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is well coated. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 1 hour, or up to 8 hours for deeper flavor.
Once the steak has marinated, remove it from the refrigerator and let it sit at room temperature for 10-15 minutes.
Preheat a large skillet or grill pan over medium-high heat. Add 1 tablespoon of olive oil to the pan.
Add the sliced bell peppers and onion to the pan. Sauté for 4-6 minutes, stirring occasionally, until the vegetables are tender-crisp and slightly charred. Remove the vegetables from the pan and set aside.
Increase the heat to high. Add the flank steak to the hot pan and sear for 4-5 minutes per side, or until it reaches your desired level of doneness (130°F for medium-rare, 140°F for medium).
Remove the steak from the pan and let it rest on a cutting board for 5 minutes to allow the juices to redistribute.
While the steak is resting, warm the flour tortillas by wrapping them in foil and placing them in a warm oven at 250°F, or heat them individually in a dry skillet for 30 seconds per side.
Slice the steak thinly against the grain to ensure tenderness.
To assemble the fajitas, place a few slices of steak and a generous scoop of sautéed vegetables into each tortilla. Garnish with fresh cilantro, and serve with sour cream and guacamole if desired.
Serve immediately and enjoy your sizzling and flavorful flank steak fajitas!
Nutrition Facts
Calories |
735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 1847 mg | 80% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 7.1 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 200 mg | 15% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 929 mg | 20% | |
*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.
