Steak Fajitas Recipe and Method
Fire up your skillet and tantalize your taste buds with this mouthwatering Steak Fajitas recipe and method! Juicy flank steak is marinated in a zesty blend of lime juice, soy sauce, garlic, and smoky spices, then seared to perfection for bold, tender flavor in every bite. Paired with vibrant, sautéed bell peppers and onions, these steak fajitas offer the perfect balance of savory and sweet. Served warm on soft tortillas and topped with fresh cilantro, sour cream, or salsa, this recipe is a crowd-pleaser that’s ready in just 35 minutes. Perfect for weeknight dinners or festive gatherings, these fajitas are as easy to prepare as they are satisfying. Get ready to make your taco night unforgettable!
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Recipe Information
Ingredients
- 1 pound Flank steak
- 2 tablespoons Lime juice
- 3 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 3 Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Red bell pepper, sliced
- 1 Yellow bell pepper, sliced
- 1 Green bell pepper, sliced
- 1 Large onion, sliced
- 8 Tortillas (flour or corn)
- 2 tablespoons Fresh cilantro, chopped
- 0.5 cup Sour cream (optional, for serving)
- 0.5 cup Salsa (optional, for serving)
Instructions
In a medium bowl, combine lime juice, 2 tablespoons olive oil, soy sauce, minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Mix thoroughly to create the marinade.
Place the flank steak in a resealable plastic bag or shallow dish and pour the marinade over the steak. Seal or cover, then refrigerate for at least 30 minutes or up to 2 hours for best flavor.
Preheat a large skillet or grill pan over medium-high heat. Heat 1 tablespoon of olive oil in the pan.
Remove the steak from the marinade and pat dry with paper towels. Place the steak in the skillet and cook for about 4-5 minutes per side for medium-rare, or longer depending on your desired doneness.
Transfer the cooked steak to a cutting board and let it rest for 5 minutes before slicing it thinly against the grain.
While the steak rests, add the sliced bell peppers and onion to the skillet (adding a bit more oil if needed). Sauté for 5-7 minutes until the vegetables are tender and slightly charred.
Warm the tortillas in a dry skillet or microwave for 30 seconds to 1 minute until pliable.
Assemble the fajitas by adding slices of steak, sautéed vegetables, and a sprinkle of fresh cilantro to each tortilla.
Serve with optional toppings such as sour cream and salsa. Enjoy immediately!
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 2021 mg | 88% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 9.3 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 161 mg | 12% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 807 mg | 17% | |
*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.
