4.7 from 333 votes
Easy Steak Fajitas
Juicy, tender, and flavorful steak fajitas served with peppers and onions that are better than your favorite Mexican restaurant!
Prep Time
2 hrs 30 mins
Cook Time
30 mins
Total Time
2 hrs 55 mins
Servings: 8 servings
Calories: 262 kcal
Course:
Main Course
Cuisine:
Mexican
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!
Cup of Yum
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
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
% 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.