Description
Delicious and flavorful flank steak fajitas served with fresh vegetables and warm tortillas.
Ingredients
Scale
- 1 pound flank steak thinly sliced against the grain
- 3 tablespoons olive oil divided
- 3 tablespoons fresh lime juice
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon brown sugar packed
- 1 teaspoon kosher salt divided
- ½ teaspoon black pepper divided
- 3 bell peppers sliced into thin strips (any colors)
- 1 medium yellow onion thinly sliced
- 8 small flour tortillas warmed
- ¼ cup chopped fresh cilantro
- ½ cup sour cream or Mexican crema for serving
- Optional: Lime wedges, shredded cheese, salsa, and guacamole for serving
Instructions
- In a medium bowl whisk together 2 tablespoons olive oil, lime juice, soy sauce, Worcestershire sauce, minced garlic, chili powder, cumin, smoked paprika, brown sugar, ½ teaspoon salt, and ¼ teaspoon black pepper to make the marinade.
- Place the sliced flank steak in a shallow dish or zip-top bag and pour the marinade over the meat, turning to coat well. Cover and refrigerate for at least 30 minutes and up to 8 hours.
- While the steak marinates, slice the bell peppers and onion into thin strips and set them aside in a bowl.
- Heat a large cast-iron or heavy skillet over medium-high heat. Add 1 tablespoon olive oil. Remove the steak from the marinade, letting the excess drip off, and add it to the hot pan in a single layer.
- Sear the steak for 2–3 minutes per side, or until nicely browned and cooked to your desired doneness. Transfer the steak to a cutting board and let it rest for 5–10 minutes.
- In the same skillet, add the sliced peppers and onion. Season with the remaining ½ teaspoon salt and ¼ teaspoon black pepper. Cook, stirring often, for 5–7 minutes, or until softened with lightly charred edges.
- While the vegetables cook, warm the tortillas in a dry skillet, over a gas flame, or wrapped in foil in a low oven until pliable.
- Slice the rested steak into thin strips if needed and return it to the skillet with the peppers and onions. Toss everything together just until heated through.
- Sprinkle the fajita mixture with chopped cilantro. Serve hot with warm tortillas, sour cream or crema, lime wedges, and any extra toppings like shredded cheese, salsa, or guacamole.
Notes
- For best flavor, marinate the steak for the full 8 hours if possible.
- Feel free to customize the bell peppers based on your preference.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 fajita
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg