Skillet Steak Fajitas
Transform your dinner table into a sizzling Tex-Mex fiesta with these irresistible Skillet Steak Fajitas! This quick and easy recipe features tender, flavor-packed flank steak marinated in a zesty blend of lime juice, garlic, and smoky spices. Seared to juicy perfection in a hot skillet, the steak is complemented by a medley of colorful, caramelized bell peppers and onions for a vibrant and savory filling. Warm tortillas cradle the steak and veggies, and optional toppings like creamy guacamole, tangy sour cream, or fresh cilantro let you customize each bite. Ready in just 35 minutes, these fajitas are perfect for busy weeknights or casual gatherings, serving up bold flavors with minimal effort. Whether you’re a fajita fan or a Tex-Mex newbie, this classic recipe is sure to satisfy!
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Recipe Information
Ingredients
- 1 pound Flank steak (or skirt steak)
- 3 tablespoons Olive oil
- 3 tablespoons Lime juice (freshly squeezed)
- 2 tablespoons Soy sauce
- 3 pieces Garlic cloves (minced)
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Red bell pepper (sliced thin)
- 1 large Green bell pepper (sliced thin)
- 1 large Yellow onion (sliced thin)
- 8 pieces Tortillas (flour or corn)
- Optional toppings: sour cream, guacamole, shredded cheese, cilantro
Instructions
1. In a small bowl, whisk together 2 tablespoons of olive oil, lime juice, soy sauce, minced garlic, chili powder, ground cumin, paprika, salt, and black pepper to create the marinade.
2. Place the flank steak in a shallow dish or resealable plastic bag and pour the marinade over it. Make sure the steak is completely coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for best results.
3. Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil.
4. Remove the steak from the marinade and pat it dry with paper towels. Discard the leftover marinade.
5. Add the steak to the hot skillet and cook for 3-4 minutes per side for medium-rare, or adjust the cooking time based on your preferred doneness.
6. Remove the steak from the skillet and let it rest on a cutting board for 5 minutes before slicing against the grain into thin strips.
7. While the steak rests, add the sliced bell peppers and onion to the same skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and slightly charred.
8. Warm the tortillas in a dry skillet or microwave for a few seconds until pliable.
9. Assemble the fajitas by adding sliced steak and sautéed vegetables to each tortilla. Top with any desired toppings such as sour cream, guacamole, shredded cheese, or fresh cilantro.
10. Serve immediately and enjoy!
Nutrition Facts
Calories |
2728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.8 g | 146% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 332 mg | 111% | |
| Sodium | 6241 mg | 271% | |
| Total Carbohydrate | 249.8 g | 91% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 29.8 g | ||
| Protein | 169.2 g | 338% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 525 mg | 40% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 3258 mg | 69% | |
*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.
