Easy Steak Fajitas
User Reviews
4.7
333 reviews
Excellent
-
Prep Time
2 hrs 30 mins
-
Cook Time
30 mins
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Total Time
2 hrs 55 mins
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Servings
8 servings
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Calories
262 kcal
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Course
Main Course
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Cuisine
Mexican
Easy Steak Fajitas
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Juicy, tender, and flavorful steak fajitas served with peppers and onions that are better than your favorite Mexican restaurant!
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Ingredients
For the meat and marinade
- ¼ cup olive oil
- ¼ cup orange juice
- 2 tablespoons lime juice (about 1 lime)
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ¼ cup chopped cilantro
- 2 pounds flank steak or skirt steak
- kosher salt and black pepper
For the pepper and onions
- 2 ½ tablespoons cooking oil, divided
- 2 medium white onions, sliced
- 1 large poblano pepper, sliced into strips
- 3 large bell peppers, sliced into strips
- 1 pinch kosher salt
Optional toppings
- guacamole, sour cream, cilantro, flour tortillas, corn tortillas, lettuce cups
Instructions
- In a large resealable plastic bag (or a large mixing bowl) add all the ingredients except the coarse sea salt and black pepper and toss to combine.
- Cover and marinate in the fridge for 2 hours up to 8 hours.
- Remove the meat from the marinade, transfer to a clean large surface or cutting board and pat dry with paper towels. Generously season both sides of the steak with coarse sea salt and black pepper.
- In a large skillet over medium-high heat, add 1 tablespoon of cooking oil. Add the steak to the skillet and cook on each side for about 3-5 minutes, depending on how thick the steak is and how "done" you want it to be. I recommend using a meat thermometer for this step if you have one.
- Remove the steak from the skillet, transfer to a cutting board to let it rest and lightly cover with aluminum foil.
- While the meat is resting, add the remaining 1 1/2 tablespoons of cooking oil to the skillet. Add the onions, peppers and a pinch of salt. Cook, stirring occasionally, for about 8 minutes, until the veggies are soft.
- Uncover the steak and slice it against the grain and at an angle into thin slices. Serve along with the fajita veggies in tortillas, on a salad or in lettuce cups and enjoy!
Notes
- Use coarse sea salt after marinating the steak to help further tenderize and break down the fibers of the meat.
- Cut your steak against the grain and as thinly as possibly to prevent it from being chewy.
- If you're looking to add a little more flavor to the peppers and onions, you could reserve a tablespoon or two of the marinade before you use it for the meat, and add it to the skillet when you're ready to cook the veggies.
Nutrition Information
Show Details
Serving
1/8th of recipe
Calories
262kcal
(13%)
Carbohydrates
9g
(3%)
Protein
25g
(50%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
2g
Trans Fat
0g
Cholesterol
75mg
(25%)
Sodium
681mg
(28%)
Potassium
216mg
(6%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
1150IU
(23%)
Vitamin C
109.7mg
(122%)
Calcium
30mg
(3%)
Iron
2.9mg
(16%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Serving | 1/8th of recipe | |
| Calories | 262kcal | 13% |
| Carbohydrates | 9g | 3% |
| Protein | 25g | 50% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0g | 0% |
| Cholesterol | 75mg | 25% |
| Sodium | 681mg | 28% |
| Potassium | 216mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1150IU | 23% |
| Vitamin C | 109.7mg | 122% |
| Calcium | 30mg | 3% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
333 reviews
Excellent
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