5.0 from 21 votes
Beef Flank Steak Fajitas Recipe
Sizzling Flank Steak Fajitas that rival your favorite restaurant's... coming right up! The key to this recipe is two-fold: creating a flavor-packed marinade with a few secret ingredients and then letting the beef marinate in it for hours.
Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 4 servings
Calories: 425 kcal
Course:
Main Course , Dinner
Cuisine:
Mexican
Ingredients
- 4 tablespoons olive oil divided
- 2 tablespoons taco seasoning
- 2 tablespoons soy sauce or tamari
- 2 tablespoons lime juice from 1 lime
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey
- 1 ¼ pounds flank steak less than 1 inch thick
- 2 bell peppers seeded and thinly sliced
- 1 red onion thinly sliced
- ¾ teaspoon salt
- ¼ teaspoon black pepper
For Serving
- corn tortillas
- avocado pitted and sliced
- fresh salsa
- sour cream
- fresh cilantro
Instructions
- In a large bowl, whisk together 2 tablespoons of the olive oil, taco seasoning, soy sauce, lime juice, Worcestershire sauce, and honey. Add flank steak, completely coating it in the marinade. Marinate in the refrigerator for at least 4 hours or up to overnight.
- When ready to cook, add the remaining 2 tablespoons of olive oil to a large cast-iron skillet over medium-high heat. Add bell pepper, onion, salt, and pepper and cook for 7-8 minutes, or until vegetables are crisp tender and slightly charred. Transfer the vegetables to a plate.
- Remove the steak from the marinade, letting any excess marinade drip off. With the skillet still over medium-high heat, add the steak and cook for 4-5 minutes per side, or until cooked to your desired doneness.
- Transfer the steak to a cutting board to rest for 5 minutes before slicing. Cut steak against the grain into thin, ¼-inch slices.
- Serve steak fajitas nestled into corn tortillas and topped with avocado, salsa, sour cream, and cilantro, if desired.
Cup of Yum
Notes
- Nutrition: Facts are calculated without any toppings, tortillas, or rice.
- Marinate for maximum flavor: Let the steak marinate for at least4 hours for the best flavor and tenderness. If short on time, a minimum of 2 hours will still enhance the taste, but longer is ideal.
- Cooking methods: These fajitas can be cooked on a cast-iron skillet, grill, or griddle. A hot surface is key to getting a good sear while keeping the inside juicy.
- Slicing for tenderness: Always cut the steak against the grain to break down the muscle fibers. This keeps the meat tender and easy to chew.
Nutrition Information
Calories
425kcal
(21%)
Carbohydrates
16g
(5%)
Protein
33g
(66%)
Fat
26g
(40%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
16g
Cholesterol
85mg
(28%)
Sodium
1570mg
(65%)
Potassium
721mg
(21%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
2567IU
(51%)
Vitamin C
85mg
(94%)
Calcium
50mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 425
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 16g | 5% |
| Protein | 33g | 66% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 85mg | 28% |
| Sodium | 1570mg | 65% |
| Potassium | 721mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 2567IU | 51% |
| Vitamin C | 85mg | 94% |
| Calcium | 50mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.