Steak Fajitas Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Marinating
30 mins
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Servings
16
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Calories
240 kcal
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Course
Main Course
Steak Fajitas Recipe
Description
The dish starts with a marinade mixing olive oil, lime juice and zest, garlic, spices including smoked paprika, ancho chili powder, cayenne, onion powder, oregano, and cumin, plus salt, pepper, and optional hot sauce. The steak soaks in this mixture from 30 minutes up to overnight for deeper flavor. Cooking involves searing the steak in a hot cast iron pan to desired doneness, recommended at 135°F internal for medium-rare, and resting it briefly.
Vegetables including sliced colorful bell peppers, onions, and optional jalapenos are then sautéed in the same pan until caramelized and tender. The steak is sliced thinly against the grain and returned to the pan to warm through before serving. Everything is placed on warmed tortillas and garnished with toppings like guacamole, cheese, chili flakes, and fresh herbs.
This recipe yields vibrant fajitas with a balance of smoky, spicy, citrusy, and fresh components, making them ideal for assembling handheld meals with customizable toppings.
Discard the marinade or boil it for several minutes to serve as a sauce, optionally thickening with cornstarch. Nutritional information excludes toppings. Cooking times may be adjusted to preferred steak doneness.
Ingredients
FOR THE STEAK FAJITA MARINADE
- 3 tablespoons olive oil
- 1/4 cup lime juice + lime zest
- 1/4 cup water
- 4 cloves garlic minced
- 1 tablespoon smoked paprika or use sweet paprika
- 1 tablespoon ancho powder also try guajillo powder - or use American chili powder
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1/2 teaspoon cumin
- salt to taste
- black pepper to taste
- hot sauce to taste
FOR THE STEAK FAJITAS
- 2.5 pounds flank steak or use skirt steak
- 2 tablespoons olive oil
- 2 bell pepper sliced - use colorful bells - red, yellow, orange, or green, large
- 2 jalapeno pepper sliced - optional, for spicier steak fajitas
- 1 onion sliced, large
- 16 flour tortillas warmed - you can use corn tortillas if you'd prefer
- tomato fixings as desired; pico de gallo; homemade guacamole or avocado slices; spicy chili flakes; fresh chopped
- Pico de Gallo
- guacamole
- avocado
- hot sauce
- cheese
- chili flakes
- cilantro
Instructions
- Whisk all of the fajita marinade ingredients together in a large bowl until combined.
- Add flank steak and marinate at least 30 minutes. Marinate overnight in the refrigerator, covered, for more developed flavor.
- Heat a large cast iron pan to medium-high heat and add olive oil.
- Remove excess marinade from the steak and cook for 3-4 minutes per side, or until the steak is cooked through to your desired doneness. Remove the steak and set aside to rest.
- Add more oil to the pan if needed and add the peppers and onions. Cook for 10 minutes, stirring here and there, until the peppers and onions are caramelized and softened.
- Slice the steak against the grain, then return to the pan and heat through.
- Serve on warmed tortillas and top with your favorite toppings. Enjoy!
Notes
- Cook steak to 135°F internal temperature for medium-rare.
- Marinate the steak at least 30 minutes or overnight for stronger flavor.
- Boil and simmer leftover marinade for several minutes if you wish to use as a sauce; thicken with cornstarch if desired.
- Use warm tortillas for easier assembling and better texture.
- Nutritional values are estimated without toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 18g | 6% |
| Protein | 18g | 36% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 43mg | 14% |
| Sodium | 268mg | 11% |
| Potassium | 353mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 495IU | 10% |
| Vitamin C | 16mg | 18% |
| Calcium | 70mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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