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The Best Steak Fajitas
A homemade spice blend and killer marinade infuses flavor into thin cut steak for these fast and easy homemade steak fajitas made in the skillet.
Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Servings: 15 fajitas
Calories: 240 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
Homemade Fajita Seasoning Blend:
- 1 tablespoon cornstarch
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- ½ teaspoon sugar
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
Steak Fajitas:
- 1 clove garlic , minced
- the full amount of the recipe Fajita seasoning above
- ¼ cup + 1 tablespoon extra-virgin olive oil , divided
- ¼ cup fresh cilantro leaves , chopped, plus more for serving
- 1 ½ pounds hanger, skirt or flank steak , halved crosswise
- 2 tablespoons butter
- 1 sweet onion , halved and sliced vertically
- ½ teaspoon kosher salt
- ½ red bell pepper , seeded and sliced into strips
- ½ orange bell pepper , seeded and sliced into strips
- 2 Wedges of lime
- 1 avocado , pitted and smashed
- 16 Warm flour tortillas
Instructions
For the Homemade Fajita Seasoning Blend
- Combine all the ingredients in a small bowl. Store in an airtight container for up to 6 months.
Cup of Yum
For the Steak Fajitas
- In a shallow bowl, combine the garlic, fajita seasoning, ¼ cup olive oil, and cilantro. Toss the steak to coat in the marinade, cover and marinate for 30 minutes.
- Meanwhile, heat a 12-inch cast-iron skillet over medium-high heat. Place the butter, 1 tablespoon olive oil, and onion in the skillet. Season with the salt, stir, and cook until the edges of the onion are deeply golden yet still a bit firm, about 10 minutes.
- Add the peppers and cook for 5 to 8 minutes more, depending on how done you prefer them. Transfer the onion and peppers to a small dish.
- Working in two batches, sear the steak on both sides for 3 to 4 minutes on each side. Transfer to a cutting board and let rest for 5 to 8 minutes before slicing into thin strips.
- Return the strips and any juices from the cutting board to the skillet, squeeze in the juice from the lime wedges, and cook for 3 to 4 minutes more. Remove from the heat and tent with aluminum foil to keep warm.
- Serve on warm tortillas. Garnish with smashed avocado that's been mixed with a sprinkle of kosher salt and a squeeze of fresh lime juice. Top with Cotija cheese and more cilantro if desired.
Notes
- Recipe from Simply Scratch: 120 Wholesome Homemade Recipes Made Easy
Nutrition Information
Calories
240kcal
(12%)
Carbohydrates
21g
(7%)
Protein
13g
(26%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Cholesterol
31mg
(10%)
Sodium
497mg
(21%)
Potassium
322mg
(9%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
491IU
(10%)
Vitamin C
13mg
(14%)
Calcium
51mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 15fajitas
Amount Per Serving
Calories 240
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 13g | 26% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 31mg | 10% |
| Sodium | 497mg | 21% |
| Potassium | 322mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 491IU | 10% |
| Vitamin C | 13mg | 14% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.