Steak Fajitas
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
8 mins
-
Total Time
18 mins
-
Servings
6 to 8 servings
-
Calories
743 kcal
-
Course
Main Course
-
Cuisine
Mexican
Steak Fajitas
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Do me a favor and don't use packaged fajita seasoning blends. You don’t need them when making this recipe – this marinade is 100% natural and delicious.
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Ingredients
- 2 pounds flank steak beef
- 4 cloves garlic minced
- ¾ teaspoon salt
- 2 tablespoons chili powder
- ¼ teaspoon cumin ground
- ¼ teaspoon black pepper ground
- ¾ cup lime juice
- ¼ cup vegetable oil divided
- 1 red bell pepper sliced into strips, large
- 1 bell pepper sliced into strips, large, yellow
- 12 green onions trimmed and sliced on the diagonal, large
- flour tortillas
Topping Options:
- cheese shredded
- crema mexicana or sour cream
- salsa of choice
- guacamole
Instructions
- In a small bowl combine garlic, salt, chili powder, cumin, black pepper, lime juice, and 2 tablespoons of the oil. Pour marinade over steak. Seal bag and turn to coat. Marinate in the refrigerator about 1 hour, turning bag once or twice.
- In a large cast iron skillet, add 1 tablespoon of the oil on medium-high heat. Place the whole slice of marinated beef on the skillet and cook for about 4-5 minutes per side for medium-rare, or to your desired level of doneness. Remove to a cutting board and tent with foil to rest.
- Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add bell peppers and onion; cook and stir 3 to 5 minutes. Remove from skillet.
- In the same skillet add 1 tablespoon of the oil on medium-high heat and add meat; cook and stir 3 minutes or until no longer pink. Remove from skillet.
- Fill warm tortillas with steak, peppers, and onion. Top with your favorite toppings.
Notes
- Nutrition facts do not include tortilla or any toppings.
- Storage & Heating Instructions
- Storage & Heating Instructions
- - Cooked steak fajitas and veggies can be kept in an airtight container in the fridge for up to 5 days. For uncooked marinated steak, try not to exceed 24 hours in the marinade—the acidity from the lime juice can make the meat kinda mushy.
- - You can also store fajita leftovers in the freezer. I recommend using freezer-safe bags. It will keep well for up to 3 months.
- - Allow fajita meat and veggies to defrost overnight in the fridge if needed, then warm in a skillet over medium heat. I don’t recommend microwaving, as steak can get rubbery using this method.
- Serving & Topping Suggestions
- Serving & Topping Suggestions
- Serve marinated steak fajitas with all the classics—a variety of salsas, classic guacamole mexicano or spicy Hatch green chile guacamole, crema mexicana, and shredded queso Oaxaca or store-bought pre-shredded cheese. To round out the celebration, arroz rojo, refried beans, fresh tortilla chips, and a pitcher of margaritas.
- Serve marinated steak fajitas with all the classics—a
- variety of salsas
- ,
- classic guacamole mexicano
- or
- spicy Hatch green chile guacamole
- ,
- crema mexicana
- , and shredded
- queso Oaxaca
- or store-bought pre-shredded cheese. To round out the celebration,
- arroz rojo
- ,
- refried beans
- ,
- fresh tortilla chips
- , and a pitcher of
- margaritas
- .
- Refrigerated - Cooked steak fajitas and veggies can be kept in an airtight container in the fridge for up to 5 days. For uncooked marinated steak, try not to exceed 24 hours in the marinade—the acidity from the lime juice can make the meat kinda mushy.
- Frozen - You can also store fajita leftovers in the freezer. I recommend using freezer-safe bags. It will keep well for up to 3 months.
- Reheating - Allow fajita meat and veggies to defrost overnight in the fridge if needed, then warm in a skillet over medium heat. I don’t recommend microwaving, as steak can get rubbery using this method.
Nutrition Information
Show Details
Calories
743kcal
(37%)
Carbohydrates
16g
(5%)
Protein
52g
(104%)
Fat
53g
(82%)
Saturated Fat
20g
(100%)
Cholesterol
136mg
(45%)
Sodium
942mg
(39%)
Potassium
1251mg
(27%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
4892IU
(98%)
Vitamin C
118mg
(131%)
Calcium
136mg
(14%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 743 kcal
% Daily Value*
| Calories | 743kcal | 37% |
| Carbohydrates | 16g | 5% |
| Protein | 52g | 104% |
| Fat | 53g | 82% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 136mg | 45% |
| Sodium | 942mg | 39% |
| Potassium | 1251mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 4892IU | 98% |
| Vitamin C | 118mg | 131% |
| Calcium | 136mg | 14% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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