Steak Fajitas Recipe

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5 from 45 votes

Steak Fajitas combine marinated flank or skirt steak with thinly sliced peppers and onions cooked together for a flavorful and colorful filling. The steak is marinated in citrus juice and spices, then cooked in a skillet to medium-rare with a slightly charred exterior. Served with warm flour tortillas, this dish offers a mix of tender meat, crisp-tender vegetables, and bright tang from fresh lime.

Prep Time

30 mins

Additional Time

15 mins

Servings: 4

Calories: 799 kcal

Course: Main Course

Cuisine: Mexican

Ingredients

lime about 1 ½ tablespoons, zest and juice
lemon about 2 tablespoons, zest and juice of 1
9 tablespoons olive oil
5 tablespoons Mexican spice blend recipe
1 ½ pounds flank steak or skirt steak
2 red bell pepper seeded, thinly sliced, small
2 yellow bell pepper seeded, thinly sliced, small
2 poblano pepper seeded, thinly sliced, small
1 yellow onion peeled and thinly sliced
salt coarse salt and cracked pepper to taste
black pepper coarse salt and cracked pepper to taste
lime freshly squeezed juice to taste
8 flour tortillas

Instructions

Cup of Yum

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

Eat the fajitas immediately after cooking for best flavor and texture.
For more well-done steak, keep cooked steak warm in a covered pan in a 200°F oven for up to 30 minutes before serving.
Store leftovers in the refrigerator for three to four days; steak freezes well but vegetables do not.
Reheat quickly in a hot pan with a small amount of oil to preserve texture and avoid overcooking steak.
Add a seeded jalapeño to the marinade for extra spice if desired.
Marinate the steak for longer periods to enhance flavor and tenderness.
Starting to cook the steak in a cool pan with oil helps prevent burning the spices.

Nutrition Information

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%)

Nutrition Facts

Serving: 4 Serving

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.