Description
Make flavorful, juicy steak fajitas quickly in a skillet. This recipe uses a simple marinade for restaurant-style taste perfect for weeknight dinners.
Ingredients
Scale
- 1.5 lb flank steak, thinly sliced against the grain
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 large yellow onion, sliced
- 2 tablespoons olive oil, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 cloves garlic, minced
- 1/4 cup fresh lime juice
- 8 small flour tortillas
Instructions
- Combine the sliced steak with 1 tablespoon of olive oil, salt, pepper, chili powder, cumin, smoked paprika, cayenne pepper (if using), minced garlic, and lime juice in a bowl. Mix well to coat. Marinate for at least 15 minutes, or up to 4 hours in the refrigerator.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
- Add the marinated steak to the hot skillet in a single layer, avoiding overcrowding. Cook for 2-3 minutes per side until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
- Add the sliced onions and bell peppers to the same skillet. Cook, stirring occasionally, for 5-7 minutes until the vegetables are tender-crisp.
- Return the cooked steak to the skillet with the vegetables. Toss everything together for 1 minute to heat through and combine flavors.
- Warm the flour tortillas according to package directions just before serving.
- Serve the sizzling steak and vegetable mixture immediately with the warm tortillas and your favorite toppings.
Notes
- For extra sizzle, serve the fajita mixture directly in a cast-iron skillet placed on a trivet.
- Use skirt steak or sirloin if flank steak is unavailable.
- If you prefer softer vegetables, cook them for an additional 3-5 minutes until more tender.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Skillet
- Cuisine: Tex Mex
Nutrition
- Serving Size: 1 serving (approx. 1/4 steak and vegetables)
- Calories: 410
- Sugar: 6
- Sodium: 550
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 4
- Protein: 35
- Cholesterol: 95