Best Steak Fajita Recipe
User Reviews
4.8
24 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Additional Time
30 mins
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Total Time
55 mins
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Servings
4 servings
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Calories
428 kcal
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Course
Main Course
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Cuisine
Mexican
Best Steak Fajita Recipe
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With an easy homemade fajita seasoning, a simple citrusy marinade, and lots of colorful veggies, Steak Fajitas have never been easier or more delicious!
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Ingredients
For the fajita seasoning (see note 1):
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper or less to taste
- salt
For the marinade:
- 2 pounds flank steak trimmed and slice lengthwise (with grain) into 4 equal pieces (see note 2)
- 1/4 cup minced cilantro
- 1/4 cup lime juice from 2 limes
For the fajitas:
- 2 tablespoons olive oil or vegetable oil
- 3 large bell peppers (red, orange, yellow, or green) cut into strips
- 1 large red onion halved and thinly sliced
- tortillas warmed, for serving
- sour cream and hot sauce, cilantro, and lime wedges, for serving
Instructions
- In a small bowl, whisk together chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper, and salt to taste (I like 1 teaspoon).
- To a large zipper-top plastic bag, add steak, cilantro, lime juice, and fajita seasoning. Mash until steak is evenly coated. Marinate at least 30 minutes (room temperature) or up to 1 hour (refrigerated).
- In a large skillet over medium-high heat, heat oil until shimmering. Add steak and cook, without moving, until crispy and browned on one side, about 3 to 5 minutes. Flip and cook until browned on the second side, about 3 to 5 minutes longer.
- Using tongs, stand each piece on a cut side and cook, turning as necessary, until all cut sides are browned and until meat registers 130 to 135 degrees F (for medium rare) or 140 to 145 degrees (for medium), 3 to 8 minutes.
- Transfer steak to a cutting board and rest for 5 minutes before cutting into strips (do not discard fat in skillet). Slice steak pieces thin against grain.
- Meanwhile, to the skillet with the fat over medium-high heat, add bell peppers and onions and cook until tender, about 5 minutes. Push peppers and onions to one side and add sliced steak back to skillet for serving. Serve with tortillas and your favorite toppings.
Notes
- Fajita seasoning: This recipe uses my favorite homemade blend. For this recipe, I’ve portioned out exactly what you need to make this recipe if you don’t already have a jar on hand.
- Steak: The recipe calls for flank steak, but you can use rump or skirt steak, too.
- Yield: Although you start with 2 pounds of raw steak, you’ll have closer to 1 or 1 ½ pounds of cooked steak after cooking. This recipe will make at least 4 servings (1 cup EACH steak and vegetables per serving).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
8 oz
Calories
428kcal
(21%)
Carbohydrates
13g
(4%)
Protein
51g
(102%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Cholesterol
136mg
(45%)
Sodium
145mg
(6%)
Potassium
1145mg
(33%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
4528IU
(91%)
Vitamin C
164mg
(182%)
Calcium
76mg
(8%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Serving | 8 oz | |
| Calories | 428kcal | 21% |
| Carbohydrates | 13g | 4% |
| Protein | 51g | 102% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 136mg | 45% |
| Sodium | 145mg | 6% |
| Potassium | 1145mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 4528IU | 91% |
| Vitamin C | 164mg | 182% |
| Calcium | 76mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
24 reviews
Excellent
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