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Steak Fajitas Recipe

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.

Prep Time
30 mins
Additional Time
15 mins
Servings: 4
Calories: 799 kcal
Course: Main Course
Cuisine: Mexican

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. After marinating, add 3 tablespoons of olive oil to a large 12” cast-iron, stainless steel, or non-stick skillet over medium-high heat.
  4. Do not wait for the oil to heat up. Immediately add in the steak and cook it for 3 minutes untouched.
  5. Next, turn the heat down to medium and move it around the pan for 1 minute or until browned.
  6. Flip the steak over and cook it for 3 to 4 minutes to achieve a medium-rare internal temperature.
  7. Set the steak aside and squeeze the juice of ½ lime over it. Let it rest for 3 to 4 minutes.
  8. Discard the oil from the pan, return it to the cooktop over high heat and add 2 tablespoons of olive oil.
  9. Once smoking, add the peppers and onions and sauté for 3 to 4 minutes or until lightly browned but still firm.
  10. Season the peppers and onions with salt, pepper, and the juice of ½ lime.
  11. Slice the steak thinly on a bias and against the grain.
  12. 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

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

% 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.