One-skillet flank steak fajitas are so easy to make and have that distinct, ‘sizzlin’ aroma and flavor when they come to the table!
Marinated in a savory, southwestern sauce and served with peppers and onions, fajitas are scooped into warm flour tortillas and served with all the toppings!
This is the perfect meal to satisfy a hungry crowd!
Savory Steak Fajitas
- Mexican Night gets a serious upgrade with this mouthwatering recipe for steak fajitas!
- Crowd-pleasing steak fajitas can be kept warm in a crock pot so everyone can build their own! Offer a side of warmed tortillas and condiments. Provide extra shredded lettuce for low-carb fajita salads!
- Cook fajitas on the stovetop or grill the steak and veggies for an outdoor fiesta!
Ingredients and Variations
Marinade: Lime, olive oil, garlic, and a handful of Tex-Mex inspired seasonings tenderize the steak while it infuses it with flavor. Keep a homemade fajita mix, perfect used for dressings and dips, on hand and adjust the amounts, as desired.
Steak: Skirt steak has a deep, beefy flavor and absorbs the marinade well. Both skirt and flank steak have long protein fibers for easy slicing. Sirloin is another good choice, in a pinch – use what’s most affordable.
Vegetables: Mushrooms, peppers, and onions are colorful and become tender-crisp when sauteed. Buy a pre-made bag from the frozen section if time is short. Zucchini, spinach, corn, or any leftover veggies can be tossed into fajitas!
Tortillas: Thicker, flour tortillas work best for holding all that fajita goodness together! For fewer calories and fewer carbs, serve fajitas over a bed of lettuce or use low-carb wraps. Corn tortillas can be baked in muffin tins to make mini fajita salad bowls, too!
Variations: Omit the meat altogether and make a vegetarian meal with black beans, rice, and lots of extra veggies! Use shrimp or chicken to make chicken fajitas for a lighter dish.
Toppings: Sour cream, salsa, guacamole, diced tomatoes, sliced jalapenos, black olives, and shredded Mexican cheese.
How to Make Steak Fajitas
- Make marinade per the recipe below
- Add steak and marinate for at least 1 hour up to 4 hours, but remove 30 minutes before cooking.
- Prepare vegetables while steak is marinating.
- Cook steak in oil on high heat in a skillet for 2-3 minutes on each side. Remove the steak and let it rest on a plate.
- Saute peppers and onions on high heat until they are seared, then stir in mushrooms.
- Slice steak against the grain in long strips from top to bottom. Return steak strips to the pan with the meat juices until everything is heated through.
- Warm tortillas directly on the gas or electric element on the stove, and flip frequently until browned. Serve fajitas on warmed tortillas and add favorite toppings!
Leftovers?
- Keep leftover steak fajitas in a covered container for up to 4 days in the refrigerator or freeze in zippered bags for up to a month.
- Reheat on the stovetop with a little oil and serve with fresh tortillas, on a bed of lettuce, or in a low-carb wrap.
Other Delish Dinner Ideas!
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Steak Fajitas
Equipment
Ingredients
Marinade
- 3 limes juiced (about ⅓ cup)
- 3 Tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon chili powder
- ½ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne pepper
- ¼ cup chopped fresh cilantro
Fajitas
- 1 pound skirt steak or flank steak
- 10 ounces cremini mushrooms (baby bella mushrooms), thinly sliced (optional)
- 3 bell peppers (green, red, orange or yellow), thinly sliced lengthways
- 1 medium onion thinly sliced
- 2 Tablespoons olive oil divided
- 6 flour tortillas
Optional Toppings
- shredded cheese cheddar, jack or American
- salsa
- sour cream
- chopped fresh cilantro
- shredded lettuce
Instructions
- Squeeze the limes into a large zip top bag or bowl. Add olive oil, garlic, salt, cumin, coriander, chili powder, black pepper, and cayenne. Add chopped cilantro and mix well.
- Add steak and toss so the marinade covers the meat completely.
- Marinate at room temperature for 1 hour, or up to 4 hours in the refrigerator (remove from the refrigerator at least 30 minutes or up to 1 hour before cooking).
- Meanwhile, prepare mushrooms (if using), peppers, and onion.
- To a large grill pan or cast iron skillet on medium high heat, add 1 Tablespoon olive oil. Heat until shimmering. Add steak and cook for 2-3 minutes per side, and cook to medium rare (130°F).
- Remove steak from the pan, place on a cutting board, and set aside.
- Increase the temperature to high heat using the same pan. Add mushrooms (if using) and cook for 6 minutes. Remove from the pan, add to a plate, and set aside.
- Heat remaining 1 Tablespoon olive oil in the pan, then add peppers and onions. Sear vegetables before stirring (about 1 minute), then stir every 30 seconds for 5-6 minutes, until vegetables are still slightly crisp. Add the cooked mushrooms and toss to combine.
- Meanwhile, slice steak into long, thin strips, at a 45° angle from top to bottom. Add the steak and juices back to the pan with the vegetables. Toss to combine and cook until meat reaches desired temperature then remove from the heat.
- Meanwhile, place tortillas directly on the electric or gas element on medium heat. Flip with tongs until lightly browned and warmed through. Or warm tortillas wrapped in a damp paper towel in the microwave for 30 seconds.
- Serve fajita mixture on warmed flour tortillas garnished with your favorite toppings.
Notes
- Nutrition calculated without toppings.
- Refrigerate leftover steak fajitas in a covered container for up to 4 days.
- Leftovers can be frozen in zippered bags for up to a month.
- Reheat fajitas on the stovetop with a little oil and serve with fresh tortillas.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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