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Steak Fajitas

Steak Fajitas are made with juicy strips of marinated skirt steak and tender veggies served with soft flour tortillas and fixings like sour cream, a Mexican cheese blend, pico de gallo, and guacamole. They are always a hit!

Prep Time
15 mins
Cook Time
15 mins
Marinating Time
4 hrs
Total Time
4 hrs 30 mins
Servings: 4 servings
Calories: 351 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

Fajitas
  • 1 1/4 to 1 1/2 pounds skirt steak or flank steak
  • 2 red, yellow, or orange bell peppers seeds and stem removed, sliced 1/4-inch thick
  • 1 green bell pepper seeds and stem removed, sliced 1/4-inch thick
  • 1 large yellow onion halved and sliced
Fajita Marinade
  • zest of 1 lime (about 2 teaspoons)
  • 1/4 cup fresh lime juice (from about 2 limes)
  • 1/4 cup + 2 tablespoons olive oil divided
  • 1/4 cup chopped cilantro
  • 4 garlic cloves minced
  • 2 teaspoons soy sauce
  • 1 Tablespoon vinegar
  • 1 teaspoon liquid smoke (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon chipotle or ancho chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
Assembly
  • 8 small fajita-sized flour tortillas
  • Pico de Gallo
  • sour cream
  • Grated cheese or queso fresco
  • guacamole

Instructions

    Cup of Yum
  1. Whisk all marinade ingredients together. Reserve 2 tablespoons of marinade in a separate bowl. Pour remaining marinade over skirt steak in a resealable bag and refrigerate for 4 to 24 hours. Massage the meat periodically to redistribute marinade.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add onions and saute for 4-5 minutes until slightly softened. Add bell peppers and cook another 3 minutes, stirring frequently, until slightly softened.
  3. Reduce heat to medium and continue to cook for 5 to 8 minutes, stirring often, until the peppers and onions are slightly seared, softened, and starting to caramelize. Add reserved marinade and scrape the bottom of the pan with a wooden spoon to deglaze the pan.
  4. To cook the meat, heat a grill to medium-high heat or heat a cast iron skillet over medium-high heat with 1 tablespoon of olive oil. Remove the meat from the marinade and discard the marinade. Cook the meat for 3 to 4 minutes per side until medium-rare. You may need to cut the steak in half and cook it in batches if your skillet isn't big enough. Remove the meat from the grill or pan to a cutting board and let it rest for 5 to 10 minutes before slicing against the grain into 1/2-inch strips.
  5. Add the cooked, sliced steak to the fajita veggies and toss to combine. Sprinkle with additional cilantro, if desired. Serve with warmed flour tortillas, pico de gallo, sour cream, cheese, and guacamole for individual assembly.

Notes

  • How to store: Leftovers can be kept in an airtight container in the fridge for up to 3 days. They actually store really well and leftover fajita meat and veggies over crispy romaine lettuce with some cilantro lime dressing makes a fantastic lunch the next day.
  • How to freeze: You can freeze leftovers for up to 2 months.
  • How to reheat: Reheat in a skillet on the stovetop over medium heat, in the microwave for a minute or two, or in the oven for about 10 minutes at 350°F.
  • Slice against the grain: When looking at a piece of skirt or flank steak, you will notice lines in the meat that run the same direction. This is called the "grain" of the meat and slicing perpendicular to those lines actually makes for more tender, easier to chew bites of meat.
  • This recipe is on page 180 of my cookbook, House of Nash Eats Everyday! 

Nutrition Information

Calories 351kcal (18%) Carbohydrates 40g (13%) Protein 7g (14%) Fat 19g (29%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g Monounsaturated Fat 11g Cholesterol 1mg (0%) Sodium 1205mg (50%) Potassium 355mg (10%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 2182IU (44%) Vitamin C 108mg (120%) Calcium 117mg (12%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 351

% Daily Value*

Calories 351kcal 18%
Carbohydrates 40g 13%
Protein 7g 14%
Fat 19g 29%
Saturated Fat 4g 20%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 11g 55%
Cholesterol 1mg 0%
Sodium 1205mg 50%
Potassium 355mg 8%
Fiber 5g 20%
Sugar 7g 14%
Vitamin A 2182IU 44%
Vitamin C 108mg 120%
Calcium 117mg 12%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.