4.8 from 24 votes
Best Steak Fajita Recipe
With an easy homemade fajita seasoning, a simple citrusy marinade, and lots of colorful veggies, Steak Fajitas have never been easier or more delicious!
Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
55 mins
Servings: 4 servings
Calories: 428 kcal
Course:
Main Course
Cuisine:
Mexican
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.
Cup of Yum
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
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
% 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.