Steak Fajitas

5 from 1 vote

These Steak Fajitas are a total show stopper. Sizzling, fiery, full of bold flavors and super fresh toppings, you're about to discover your latest addition to that weekly rotation. I warn you though, it's impossible to eat just one.

Prep Time15 mins

Cook Time15 mins

Marinating time30 mins

Total Time1 hr

Course: Dinner, Lunch

Cuisine: Mexican

Servings:

Calories: 521kcal

Author: Joanna Cismaru

Ingredients

Beef

2 tsp chili powder
1 tsp salt
1 tsp paprika
1/4 tsp cayenne pepper
1 tsp cumin ground
1/4 cup orange juice
2 tbsp lime juice
2 lb flank steak or flank steak

Fajitas

3 tbsp olive oil
3 large bell peppers sliced, any color
1 large onion halved and sliced
1/4 tsp salt or to taste
1/2 tsp pepper or to taste

Optional Fixings

12 small tortillas
cilantro
salsa
sour cream
lime wedges

US Customary - Metric

Instructions

Marinate the beef: Place all the beef ingredients in a ziploc bag, mix well and massage the beef to coat. Refrigerate for at least 30 minutes to overnight (optional).
Cook the steak: Heat 1 tbsp of the olive oil in a large skillet over high heat. Drizzle 1 tbsp of olive oil over the flank steak, as well, and rub it well. Add the beef to the skillet and cook to your liking, 3 to 4 minutes per side for medium, rare, depending on thickness of meat.
Rest the meat: Transfer the beef to a plate and cover loosley with foil. Let the mat rest for 10 to 15 minutes before slicing into it. This will ensure all the juices stay in and don't run out.
Cook the veggies: Heat the remaining 1 tbsp of olive oil in the same skillet. Add the onions, bell peppers and season with salt and pepper. Cook on high heat, until the onion and peppers begin soften and slightly char. Transfer to a plate.
Finish the dish: Slice the steak against the grain thinly. Squeeze lime wedges over the steak before serving. Serve steak in tortillas topped with onion/pepper mixture and topped with your favorite fixings.

Notes

For leftovers make sure to store the steak separately in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the oven at 350 F degrees for 10 minutes or until heated through. Store the tortillas separately in a plastic bag.

Nutrition