Flank Steak Fajitas with Spicy Garden Vegetables
Fire up your taste buds with these irresistible Flank Steak Fajitas with Spicy Garden Vegetables! This recipe combines tender, marinated flank steak grilled to perfection with a rainbow of sautéed bell peppers, red onions, and fiery jalapeños for a burst of fresh, garden-inspired flavors. The steak is infused with a zesty lime, soy, and garlic marinade, giving each bite a savory, citrusy kick, while the vegetables are perfectly charred for a touch of smoky heat. Serve this Tex-Mex favorite with warm flour tortillas and a sprinkle of fresh cilantro for a restaurant-quality meal that’s ready in under 40 minutes. Perfect for family dinners or casual gatherings, these fajitas are a colorful, flavorful, and satisfying crowd-pleaser!
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Recipe Information
Ingredients
- 1 pound flank steak
- 3 tablespoons lime juice
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 3 whole garlic cloves, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 red onion, sliced
- 1 jalapeño, finely chopped
- 2 tablespoons olive oil for cooking
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 flour tortillas, warmed
- 0.25 cup fresh cilantro, chopped (optional garnishing)
Instructions
In a large resealable bag, combine lime juice, olive oil, soy sauce, ground cumin, chili powder, and minced garlic to make the marinade.
Place the flank steak into the bag, seal it tightly, and massage the marinade into the meat. Let it marinate in the refrigerator for at least 1 hour or up to 8 hours for better flavor.
Preheat a grill pan or outdoor grill to medium-high heat.
Remove the steak from the marinade and pat it dry with paper towels to ensure a good sear. Discard the used marinade.
Grill the steak for about 4-5 minutes per side for medium rare, or longer depending on your preferred level of doneness. Once cooked, rest the steak on a cutting board for 5-10 minutes before slicing thinly against the grain.
In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. Add the sliced bell peppers, red onion, jalapeño, salt, and black pepper.
Cook the vegetables, stirring frequently, for about 5-7 minutes, until softened and slightly charred. Adjust salt and spice level as desired.
Serve the sliced flank steak and spicy garden vegetables with warm flour tortillas. Garnish with chopped cilantro if desired.
Nutrition Facts
Calories |
3078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.4 g | 213% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 7660 mg | 333% | |
| Total Carbohydrate | 233.6 g | 85% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 20.2 g | ||
| Protein | 171.9 g | 344% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 468 mg | 36% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 2782 mg | 59% | |
*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.
