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Overhead photo of Steak Fajitas in a cast iron skillet.
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5 from 13 votes

Steak Fajitas

Steak Fajitas are the perfect dinner to make this week. You can easily make this steak fajita recipe ahead of time and come home to a dinner recipe the whole family loves.
Prep Time15 minutes
Cook Time22 minutes
Marinate Time6 hours
Total Time1 hour
Servings: 4 people
Calories: 354kcal
Author: Lisa Longley

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 tablespoon lime juice
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 pound flank steak (skirt steak) (read more about the best steak for fajitas)
  • 1 red bell pepper cut into strips
  • 1 yellow bell pepper cut into strips
  • 1 small red onion cut into strips
  • corn or flour tortillas for serving

Instructions

  • In a measuring cup mix together the oil, lime juice, chili powder, salt, paprika, oregano, garlic powder, and onion powder to make the fajita marinade.
    1/4 cup extra virgin olive oil, 1 tablespoon lime juice, 2 teaspoons chili powder, 1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder
  • Add the steak and the cut up vegetables to a plastic bag. Pour the marinade from step one over the steak and vegetables and seal the bag mixing it up. Put in the refrigerator for at least 6 hours, but no longer than 24 hours. We will marinate the steak whole and slice it thin after cooking it.
    1 pound flank steak (skirt steak), 1 red bell pepper, 1 yellow bell pepper, 1 small red onion
  • Heat a large cast iron skillet over medium heat. Add 1/2 tablespoon of vegetable oil. Remove the flank steak from the plastic bag (leaving the vegetables to sit longer in the marinade) and cook for 5 minutes on each side or until the steak registers 135 degrees Fahrenheit on an instant read thermometer.
  • Remove the steak from the skillet and cover with foil, letting it rest while you cook the vegetables.
  • Add half the vegetables to the skillet and cook for 6 minutes or until the vegetables are tender, stirring occasionally. Repeat with the other half of the vegetables. (Be sure to pull the vegetables out of the marinade and discard the remaining marinade.)
  • Slice the steak very thin and against the grain. Combine pieces of steak and slices of cooked vegetables in tortilla shells topped with fresh cilantro and enjoy!

Video

Notes

  1. Please note that the nutritional information is for 1/4 of the total dish and does not include tortillas.
  2. To make this recipe gluten free, serve the fajitas on corn tortillas.
  3. To keep this recipe low carb, serve without tortillas or on a bed of cauliflower rice.

Nutrition

Calories: 354kcal | Carbohydrates: 9g | Protein: 25g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 75mg | Sodium: 646mg | Potassium: 240mg | Fiber: 2g | Sugar: 2g | Vitamin A: 72IU | Vitamin C: 202mg | Calcium: 7mg | Iron: 13mg