This Flank Steak Fajitas recipe is likely to cause a stir at the table when the sizzling cast iron is placed down. Marinated and then cooked in just 20 minutes this is my take on the classic Tex-Mex dish.
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We've all been to a restaurant where the waiter brings out the hot pan loaded with perfectly seared meat and vegetables. I'm here to tell you you can have the exact same experience at home in just a few simple steps. This steak fajita recipe is a classic combination of tenderized steak, bell peppers, red onions and simple spices for an easy recipe the whole family will enjoy.
🌟Why You'll Love this Recipe
- Quick recipe. Cooked in just 20 minutes for an easy weeknight dinner.
- Crowd pleaser. Fun and yummy tex-mex meal everyone will love.
- Simple ingredients. This recipe uses common ingredients that are easy to find or already at home!
I love cooking with peppers and onions because they're easy, delicious, and in this economy some of the cheapest ingredients to find. If you like this recipe as much as I do you'll also love my Air Fryer Sausage and Peppers, Cilantro Lime Chicken Tacos, and my Beanless Turkey Chili.
🥘Ingredients
This is a great meal to throw together because as I like to say simple doesn't need to mean boring. I like an array of colors in my fajitas so I always choose a red and a green bell pepper as well as a red onion all cut into thin strips. You can use your favorite peppers or just whatever you have. The best way is your way.
There is one secret ingredient that we just can't skip out on though... an orange. Yes, an actual orange! Or the juice of an orange I should say. Adding in a bit of orange juice helps tenderize the meat using its acidic components. Store-bought fajita packets have enzymes that do this work for us but if we can do it at home then why not. I promise these will be some of the best fajitas you will ever have!
Meat & Marinade
- Flank steak or Skirt Steak. The cut of meat is always important so I recommend getting flank or skirt steak as they both tenderize well and cook quickly. If you enjoyed this recipe, try my Korean beef tacos next!
- Cilantro. Fresh cilantro is best for this recipe.
- Lime. Fresh lime juice helps tenderize the meat while balancing the other flavors.
- Orange juice. Fresh from the orange, the acid helps tenderize the meat.
- Cumin. Ground cumin brings a savory earthy flavor to this recipe.
- Chili Powder. Chili powder brings flavor and heat.
- Paprika and Smoked Paprika. Bring a smokey sweet flavor to this recipe.
- Cayenne Pepper. A hot flavor that is perfect for a grilled steak.
Pepper & Onions
- Bell peppers. I like a mix of bell peppers like red and green.
- Red Onion. Brings a mild flavor and some more color to this recipe.
See the recipe card below for the remaining ingredients and quantities.
📖Substitutions & Variations
- Fresh garlic. You can opt for garlic powder for the marinade if it's all you have.
- Fresh orange juice. Feel free to use the orange juice from the fridge.
- Red Onion. Use a yellow onion or white onion for a sweeter flavor.
- Tortillas. Use corn tortillas for a completely gluten-free meal.
- My favorite toppings are pico de gallo, fresh homemade guacamole and a squeeze of lime juice. You can also add sour cream, Mexican shredded cheese, salsa verde or your toppings of choice.
- Instead of serving the fajitas with warm tortillas, you can serve the fajita meat over Mexican rice or even lettuce for a yummy salad and low-carb option.
🔪Instructions
Step 1: In a large plastic bag add the steak and the marinade ingredients. Heat a large cast iron skillet or grill on medium-high heat and cook the steak on each side for 5 minutes.
Step 2: Cook the peppers, onions and spice mixture in a skillet with oil for 15 minutes.
Step 3: Remove the steak from the cast iron or grill and let rest for 10 minutes before cutting into small strips.
Step 4: Assemble fajitas into each tortilla, add toppings and enjoy!
💭Recipe FAQs
Fajitas are a complete meal themselves but I like to top mine with extra things like guacamole, salsa or even cheese.
The short answer is, yes. I like to marinate the night before or the morning for optimal flavor and for an easier nighttime dinner. Another great way is to marinate a few different batches and freeze the meat until you're ready to use. You just take it out 2 days before you need to cook! Peppers and onions can also be cut and refrigerated or frozen for future use. You can prep toppings up to a day before, but keep in mind guacamole browns rather quickly.
I suggest using flank or skirt steak for this recipe. Flank steak is usually a little cheaper. If you want to use a different type of protein you can use the same marinade recipe for boneless chicken breasts for chicken fajitas.
👩🏻🍳Chef Tips
- Cut thin strips against the grain. Have a look at your steak and find the lines running across it. Always cut against the grain or you could end up with tough, chewy pieces. Cutting against the grain allows for more tender strips of meat.
- Allow the meat to rest. When cooking meat like steak you should allow the meat to rest for 10 minutes before cutting it. This allows the meat to cool and hold the juices. If cut too soon the juices will run out and you'll be left with dry meat!
- Always marinate at least 30 minutes before cooking but for even better results 3-24 hours beforehand.
- You can cook the steak on your favorite cast-iron pan, outdoor grill or even grill pan.
- Heat the tortillas. Warm tortillas in the microwave or over the flame of a gas stove before stuffing them as this helps prevent them from breaking.
🥗Serving
Serve these flavorful steak fajitas on warm tortillas topped with all your favorite toppings or paired with your favorite Mexican side dishes.
- Flour/Corn Tortillas- I prefer flour tortillas for fajitas but either works.
- Salsa. I prefer my homemade roasted tomato salsa but pico de gallo or any storebought salsa is great.
- Guacamole. Whip up a homemade guac or use a store-bought one.
- Lime. Always serve with extra lime wedges for garnish.
🥣Storage & Reheating
- Though flank steak fajitas are best served immediately after cooking you can store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Raw marinated flank steak can be stored in the fridge for up to 5 days or in the freezer for up to 3 months.
- For reheating throw your fajita mixture back in a cast iron, oven or microwave.
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Flank Steak Fajitas
KITCHEN TOOLS NEEDED
- Cast iron pan optional if using grill
- Grill optional if using cast iron pan
Save this Recipe!
Get the recipe link sent to your inbox so you can come back to it later!
Ingredients
Steak
- 1 pound flank stank, or skirt steak
- 1 teaspoon salt
- 2 garlic cloves, minced
- 2 tablespoons cilantro, chopped
- 1 tablespoon olive oil
- ¼ cup lime juice
- ¼ cup orange juice
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper
Peppers and Onions
- 2 bell peppers, sliced
- 1 red onion, sliced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- ½ tablespoon olive oil
For Serving
- Tortillas
- Salsa
- Guacamole
- Lime wedges
Instructions
- To a large bowl or plastic bag, add the steak and all of the marinade ingredients. Toss or mix to coat all sides of the steak.
- Marinate the steak for at least 30 minutes or overnight.
Grill
- Heat a grill to high heat, about 450 degrees.
- Place the steak on the grill and cook on each side for 4-5 minutes.
- Remove from the grill and let it rest for about 10 minutes before slicing against the grain.
Cast Iron Pan
- Heat a cast iron pan to medium-high heat. Once hot, add the steak and cook for about 5 minutes per side for medium-rare.
- Remove from the pan and let it rest for about 10 minutes before slicing against the grain.
Peppers and Onions
- While the steak is cooking, heat a skillet over medium heat and pour in the olive oil. Once hot, add the vegetables and spices to the pan.
- Toss to coat in the oil and spices. Sauté for about 15 minutes until softened, stirring occasionally.
- Assemble the fajitas in each tortilla with sliced steak topped with peppers and onions, salsa and guacamole. Serve with lime wedges, if desired.
Sarah's Tips
- Cut thin strips against the grain. Have a look at your steak and find the lines running across it. Always cut against the grain or you could end up with tough, chewy pieces. Cutting against the grain allows for more tender strips of meat.
- Allow the meat to rest. When cooking meat like steak you should allow the meat to rest for 10 minutes before cutting it. This allows the meat to cool and hold the juices. If cut too soon the juices will run out and you'll be left with dry meat!
- Always marinate at least 30 minutes before cooking but for even better results 3-24 hours beforehand.
- You can cook the steak on your favorite cast-iron pan, outdoor grill or even grill pan.
- Heat the tortillas. Warm tortillas in the microwave or over the flame of a gas stove before stuffing them as this helps prevent them from breaking.
- Though flank steak fajitas are best served immediately after cooking you can store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Raw marinated flank steak can be stored in the fridge for up to 5 days or in the freezer for up to 3 months.
- For reheating throw your fajita mixture back in a cast iron, oven or microwave.
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