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Steak Fajitas: flank steak fajitas with peppers and onions — Dinner recipe | AfoodrinkDinner

Steak Fajitas

Sizzling steak fajitas are a weeknight-friendly dinner with juicy strips of marinated flank steak, sweet peppers, and onions tucked into warm tortillas. A hot skillet and a short rest are the keys to tender steak at home

Total time
40 min
Yield
4 servings, 2 fajitas each
Difficulty
Easy

Prep 25mCook 15mTex-MexDinner

Steak fajitas are built for the table. Cook the steak, peppers, and onions until they are browned and fragrant, then let everyone fill warm tortillas their own way.

This version uses flank steak, a lean cut that becomes tender when it is marinated, seared quickly, rested, and sliced across the grain. “Across the grain” means cutting against the visible lines in the meat, which makes each bite easier to chew.

The active cooking time is short, but plan for at least 30 minutes of marinating. If you can give the steak 2 hours, the flavor will be even better.

01What you'll need

Ingredients

14 items · 4 servings, 2 fajitas each

  • 1 1/2 pounds flank steak, trimmed
  • 3 tablespoons fresh lime juice
  • 2 tablespoons low-sodium soy sauce
  • 2 cloves garlic, finely grated or minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper, optional
  • 2 tablespoons neutral oil, such as canola or avocado oil, divided
  • 3 bell peppers, any color, sliced into 1/2-inch strips
  • 1 large yellow onion, sliced into 1/2-inch wedges
  • 8 small 6-inch flour tortillas, warmed

02How to make it

Step-by-step

  1. 1. Make the marinade

    In a shallow dish or zip-top bag, stir together the lime juice, soy sauce, garlic, chili powder, cumin, smoked paprika, salt, black pepper, cayenne if using, and 1 tablespoon of the oil.

  2. 2. Marinate the steak

    Add the flank steak and turn it to coat all over. Cover and refrigerate for at least 30 minutes, or up to 4 hours. If marinating longer than 30 minutes, take the steak out of the fridge about 20 minutes before cooking so it is not ice-cold in the pan.

  3. 3. Slice the vegetables

    While the steak marinates, slice the bell peppers and onion. Keep the pieces about the same thickness so they cook evenly.

  4. 4. Heat the skillet

    Heat a large cast-iron skillet or heavy frying pan over medium-high heat until very hot. A hot pan helps the steak brown instead of steam. Turn on the vent fan if you have one.

  5. 5. Sear the steak

    Lift the steak from the marinade and let the excess drip off. Add the steak to the hot skillet and cook for 4 to 6 minutes per side, depending on thickness, until browned and cooked to your liking. For medium-rare, aim for 130°F to 135°F in the thickest part.

  6. 6. Rest and slice

    Transfer the steak to a cutting board and rest for 5 to 10 minutes. Resting lets the juices settle. Slice the steak thinly across the grain, which means cutting across the long muscle lines rather than with them.

  7. 7. Cook the peppers and onions

    Add the remaining 1 tablespoon oil to the same skillet. Add the peppers and onion and cook over medium-high heat for 6 to 8 minutes, stirring often, until crisp-tender and browned in spots. If the browned bits on the pan get too dark, add a splash of water and scrape them up.

  8. 8. Combine and serve

    Return the sliced steak and any juices to the skillet with the vegetables. Toss for 30 seconds, just to warm through. Serve right away with the warm tortillas.

03From our kitchen

Cook's tips

  • Make-ahead: Mix the marinade up to 2 days ahead and keep it covered in the refrigerator. You can slice the peppers and onion 1 day ahead and store them in an airtight container.
  • Do not over-marinate: Because lime juice is acidic, do not marinate the steak for more than 4 hours. After that, the surface can become mushy.
  • Storage: Refrigerate leftover steak, peppers, and onions in an airtight container for up to 3 days. Store tortillas separately so they do not get soggy.
  • Reheating: Warm leftovers in a skillet over medium heat with a splash of water, just until hot. Avoid long reheating, which can make the steak tough.
  • Steak swaps: Skirt steak works well and cooks quickly. Sirloin steak can also be used, but slice it thinly after cooking. For chicken fajitas, use boneless chicken thighs and cook to 165°F.
  • Tortilla swaps: Corn tortillas are a good option if you prefer them. Warm them in a dry skillet so they become flexible before serving.

Cook's note

Nutrition is calculated for 2 fajitas per serving, including the steak, vegetables, marinade ingredients, oil, and flour tortillas. Optional toppings such as sour cream, cheese, guacamole, salsa, or extra lime are not included.

04Frequently asked

Questions & answers

What cut of steak is best for fajitas?

Flank steak and skirt steak are the classic choices because they have strong beefy flavor and cook quickly. The most important step is slicing the cooked steak thinly across the grain so it is tender.

Can I cook steak fajitas without a cast-iron skillet?

Yes. Use the heaviest skillet you have and let it get hot before adding the steak. Stainless steel works well. A nonstick pan can be used, but it may not brown the steak as deeply.

How do I know when the steak is done?

An instant-read thermometer is the easiest way. Pull the steak at 130°F to 135°F for medium-rare, 140°F to 145°F for medium, or 150°F to 155°F for medium-well. The temperature will rise a little as it rests.

Why are my fajitas watery?

The pan may not have been hot enough, or it may have been crowded. Cook in batches if your skillet is small. Let extra marinade drip off the steak before searing, and cook the vegetables over medium-high heat so moisture evaporates.

Can I grill the steak instead?

Yes. Grill the marinated steak over medium-high heat for about 4 to 6 minutes per side, then rest and slice. You can grill the peppers and onions in a grill basket or cook them in a skillet on the stove.

05Per serving

Nutrition facts

Nutrition Facts

4 servings, 2 fajitas each

Amount per serving

Calories647

% Daily Value*

Total Fat26 g
33%
Saturated Fat8 g
40%
Cholesterol106 mg
35%
Sodium1020 mg
44%
Total Carbohydrate46 g
17%
Dietary Fiber6 g
21%
Total Sugars8 g
Protein44 g
88%
Vitamin D0.2 mcg
1%
Calcium150 mg
12%
Iron7.2 mg
40%
Potassium1058 mg
23%

* Percent Daily Values are based on a 2,000-calorie diet.

05Keep cooking

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