Air Fryer Steak Fajitas
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Additional Time
1 hr
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Servings
4 people
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Calories
339 kcal
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Course
Main Course
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Cuisine
Mexican
Air Fryer Steak Fajitas
Description
The preparation starts with marinating flank steak strips in a blend of spices including chili, onion, and cumin powders, salt, black pepper, olive oil, lime juice, Worcestershire sauce, soy sauce, and minced garlic cloves. This mixture coats the beef, which is then refrigerated for at least 30 minutes up to 4 hours. Concurrently, sliced green and red bell peppers and onions are tossed in olive oil with smoked paprika, salt, and pepper.
The vegetables are air fried first at 390°F for 10 minutes until they begin to tenderize and brown. The marinated steak strips are then added on top and cooked with the veggies for an additional 7 minutes or until cooked through yet still tender. The method yields caramelized vegetables with a smoky note and steak pieces infused with citrus and umami from the marinade.
These fajitas can be served with warm tortillas and traditional condiments like sour cream, guacamole, and salsa. Leftovers keep well refrigerated for a few days and reheat quickly by microwave, skillet, or air fryer. The marinated mixture can also be frozen for extended storage, though folded fajita wraps should be assembled fresh.
Substituting with skirt or sirloin steak is possible, and care should be taken not to marinate more than 8 hours to avoid the lime juice breaking down the meat excessively.
Ingredients
For the flank steak marinade:
- 1.5 lb flank steak 600g, cut into strips
- 1 teaspoon chili powder not cayenne pepper, or fajita/taco seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoon olive oil
- 1 tablespoon lime juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 2 minced garlic cloves
For the fajita veggies:
- 1-2 teaspoon olive oil a drizzle
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 1 onion or white, sliced
- 1/4 teaspoon smoked paprika powder
- pinch salt
- pinch black pepper
Instructions
To marinate the steak:
- Place the flank steak strips into a large bowl. Add all the marination ingredients (chili powder, onion powder, cumin powder, salt, pepper, olive oil, lime juice. worcestershire sauce, soy sauce, and garlic cloves.) Combine to evenly coat the meat pieces, I like using my hands. Cover with plastic wrap and place in the fridge to marinate, for at least 30 minutes and up to 4 hours.
- Meanwhile, in a large bowl, add the sliced red bell pepper, green bell pepper, and onion. Drizzle with the olive oil, and add the paprika, salt, and black pepper. Toss to evenly coat.
- Place this mixture into the air fryer basket. Turn the air fryer on to 390 F (200C). Cook for 10 minutes, shaking the basket a few times during cooking time.
- After the 10 minutes of veggie cooking time, add the marinated steak on top of the veggies. Air fry for another 7 minutes (you can start checking at 5 minutes) until the steak pieces are cooked through but still tender, and starting to brown around the edges.
- Remove from the air fryer basket and place on a serving plate. Enjoy with tortillas, sour cream, salsa, guacamole, shredded cheese or any other toppings of your choice.
Notes
- Skirt or sirloin steak can replace flank steak if preferred.
- Marinate for at least 30 minutes up to 4 hours; do not exceed 8 hours to prevent mushy meat.
- Fajita veggies cook beforehand until tender and browned; they finish cooking with the steak.
- Serve with tortillas and Mexican-style condiments like sour cream and guacamole.
- Store leftovers in a sealed container in the fridge for 3-4 days; reheat via microwave, skillet, or air fryer.
- Freeze the cooked fajita veggie and steak mixture (not wrapped fajitas) for 4-6 months in a sealed bag.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 7g | 2% |
| Protein | 38g | 76% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 488mg | 20% |
| Potassium | 765mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1049IU | 21% |
| Vitamin C | 66mg | 73% |
| Calcium | 55mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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