Steak Fajitas Recipe
User Reviews
5.0
45 reviews
Excellent
-
Prep Time
30 mins
-
Additional Time
15 mins
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Servings
4
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Calories
799 kcal
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Course
Main Course
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Cuisine
Mexican
Steak Fajitas Recipe
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You will love this easy-to-make steak fajitas recipe with peppers and onions that are served in a tortilla for the perfect weeknight meal.
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Ingredients
- zest and juice of lime about 1 ½ tablespoons
- Zest and juice of 1 lemon about 2 tablespoons
- 9 tablespoons olive oil
- 5 tablespoons Mexican spice blend recipe
- 1 ½ pounds flank or skirt steak
- 2 seeded and thinly sliced small red bell peppers
- 2 seeded and thinly sliced small yellow bell peppers
- 2 seeded and thinly sliced small poblano peppers
- 1 peeled and thinly sliced yellow onion
- coarse salt and cracked pepper to taste
- freshly squeezed lime juice to taste
- 8 flour tortillas
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Instructions
- In a bowl, whisk together the lime zest, lime juice, lemon zest, lemon juice, 4 tablespoons of olive oil, and 4-5 tablespoons of the Mexican spice blend until combined. Be sure to taste it to make sure it is very flavorful.
- Next, transfer the marinade to a plastic bag along with the flank or skirt steak and mix until thoroughly combined. Place in the refrigerator for 24-48 hours.
- After marinating, add 3 tablespoons of olive oil to a large 12” cast-iron, stainless steel, or non-stick skillet over medium-high heat.
- Do not wait for the oil to heat up. Immediately add in the steak and cook it for 3 minutes untouched.
- Next, turn the heat down to medium and move it around the pan for 1 minute or until browned.
- Flip the steak over and cook it for 3 to 4 minutes to achieve a medium-rare internal temperature.
- Set the steak aside and squeeze the juice of ½ lime over it. Let it rest for 3 to 4 minutes.
- Discard the oil from the pan, return it to the cooktop over high heat and add 2 tablespoons of olive oil.
- Once smoking, add the peppers and onions and sauté for 3 to 4 minutes or until lightly browned but still firm.
- Season the peppers and onions with salt, pepper, and the juice of ½ lime.
- Slice the steak thinly on a bias and against the grain.
- Serve the steak alongside the roasted peppers and onions, warm flour tortillas, and optional garnishes.
Notes
- Make-Ahead: This is meant to be eaten as soon as it is done cooking. If you prefer that the flank steak is more on the well-done side of things, you can keep it warm in a pan covered and in the oven at 200° for up to 30 minutes before serving.
- How to Store: Cover and keep it in the refrigerator for 3 to 4 days. The steak will freeze well, but the peppers and onions will not. Keep the steak covered and in the freezer for up to 3 months. Thaw it in the refrigerator for 1 day before reheating.
- How to Reheat: Add a small amount of oil to a large frying pan over high heat. As soon as it begins to smoke, lightly add in the steak, peppers, and onions and sauté for 2 to 3 minutes or until hot. When reheating steak cooked to a specific internal temperature, it will continue cooking and push it past the point of your original desired temperature.
- Feel free to cook the steak to your desired internal temperature.
- If you like spice, add a seeded jalapeño to the marinade.
- The longer the steak marinades, the better.
- Get all the current beef prices at US Foods.
- Try a marinade consisting of ½ fresh diced yellow onion, 3 finely minced garlic cloves, 1 finely minced jalapeño, juice and zest of 2 limes, 1 tablespoon of coarse salt, and ½ cup of olive or avocado oil.
- I keep the steak whole while cooking it so that I can regulate the internal temperature.
- The reason I don’t heat up the pan before cooking the steak is to control the heat, ensuring the spices don’t scorch the steak while cooking it.
Nutrition Information
Show Details
Calories
799kcal
(40%)
Carbohydrates
55g
(18%)
Protein
45g
(90%)
Fat
46g
(71%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
5g
Monounsaturated Fat
28g
Cholesterol
102mg
(34%)
Sodium
543mg
(23%)
Potassium
1284mg
(37%)
Fiber
13g
(52%)
Sugar
8g
(16%)
Vitamin A
2517IU
(50%)
Vitamin C
236mg
(262%)
Calcium
442mg
(44%)
Iron
13mg
(72%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 799 kcal
% Daily Value*
| Calories | 799kcal | 40% |
| Carbohydrates | 55g | 18% |
| Protein | 45g | 90% |
| Fat | 46g | 71% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 28g | 140% |
| Cholesterol | 102mg | 34% |
| Sodium | 543mg | 23% |
| Potassium | 1284mg | 27% |
| Fiber | 13g | 52% |
| Sugar | 8g | 16% |
| Vitamin A | 2517IU | 50% |
| Vitamin C | 236mg | 262% |
| Calcium | 442mg | 44% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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