Steak Fajitas

Print Recipe

5 from 2 votes

Colorful and sizzling steak fajitas are loaded with Mexican inspired flavors for a hearty meal everyone will love!

Prep Time20

Cook Time20

Marinate and Rest Time1 30

Total Time2 10

Course: Main Course

Cuisine: Mexican

Servings: servings

Calories: 358

Author: Candace

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