Steak Fajitas

Make delicious steak fajitas in less than an hour! Perfect for a fast, flavorful dinner with steak, peppers, and onions.

Course Main Course

Cuisine Mexican

Keyword beef fajitas, steak fajita recipe, steak fajitas, steak fajitas recipe

Cook Time 25

Marinating Steak 30

Total Time 55

Servings servings

Calories 222kcal

Author Isabel Laessig

Equipment

Skillet

Ingredients

Steak Marinade

¼ cup olive oil
4 tablespoons lime juice about 2 limes
2 cloves garlic finely minced
1 teaspoon ground cumin
1 teaspoon chili powder
2 teaspoons paprika
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper

Steak Fajitas

2 tablespoons vegetable oil divided
2 cloves garlic finely minced
1 pound flank steak or skirt steak, cut into strips
1 large white onion thinly sliced
2 large bell peppers thinly sliced (use a mix of colors for visual appeal)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
flour tortillas for serving

Fajita Toppings (Optional)

sliced avocado
salsa
sour cream
shredded cheese
fresh cilantro

Instructions

In a small bowl, whisk together the olive oil, lime juice, minced garlic, ground cumin, chili powder, paprika, dried oregano, salt, and pepper to make the steak marinade.
¼ cup olive oil, 4 tablespoons lime juice, 2 cloves garlic, 1 teaspoon ground cumin, 1 teaspoon chili powder, 2 teaspoons paprika, ½ teaspoon dried oregano, ½ teaspoon salt, ½ teaspoon black pepper
Place the flank steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, making sure it's well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
1 pound flank steak
In a skillet over medium heat add 1 tablespoon vegetable oil. Once the oil is hot, add in minced garlic. Cook for 2-3 minutes, or until fragrant.
2 tablespoons vegetable oil, 2 cloves garlic
Toss in sliced onions, and cook for about 2-3 minutes.
1 large white onion
Then, toss in the peppers and cook for 2-3 minutes.
2 large bell peppers
Season the peppers and onions with cumin powder, chili powder, paprika, dried oregano, salt, and pepper. Once the peppers and onions are cooked to your desire, remove them from the pan and set aside.
1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon paprika, ½ teaspoon dried oregano, ½ teaspoon salt, ½ teaspoon black pepper
Add another tablespoon of vegetable oil and the marinated steak to the skillet. Cook for about 3-4 minutes per side for medium-rare, or adjust the cooking time to your desired level of doneness. Cooking times may vary depending on the thickness of your steak.
2 tablespoons vegetable oil, 1 pound flank steak
Add the cooked peppers and onions back to the skillet and toss everything together.
1 large white onion, 2 large bell peppers
Warm your flour tortillas (optional). To serve, place a few slices of the cooked steak in a tortilla and top with the sautéed bell peppers and onions. Add your favorite toppings such as sliced avocado, salsa, sour cream, shredded cheese, and fresh cilantro. Serve and enjoy!
flour tortillas, sliced avocado, salsa, sour cream, shredded cheese, fresh cilantro

Video

Notes

Marinade Variations: Experiment with orange or pineapple juice instead of lime, and add zest for more flavor.
Marination Time: Marinate steak for at least 30 minutes, though overnight yields the best flavor.
Steak Prep: For tenderness, slice the steak thinly against the grain.
Spice Adjustment: Tailor the chili powder and paprika to your taste, adding cayenne or chile for extra heat.
Serving Suggestions: Pair with flour or corn tortillas, sour cream, pico de gallo, and cheese, or make a fajita bowl with rice and toppings.

Nutrition