Steak Fajitas

Sliced steak and fajita veggies in a cast iron skillet.

5 from 1 rating

from kristineskitchenblog.com

These Steak Fajitas have the BEST marinade - it makes the steak so flavorful! My favorite way to cook the meat is on the grill, but you can also cook it in a skillet on the stove. Serve the sliced steak and fajita veggies in warm tortillas. Yum!

Prep Time15

Cook Time25

Marinate4

Total Time4 40

Servings: servings

Calories: 429kcal

Ingredients

Marinade

¼ cup olive oil
¼ cup fresh lime juice from 2 limes
2 tablespoons low sodium soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon ground cumin
4 cloves garlic minced
1 jalapeno ribs and seeds removed and discarded; finely chopped
½ teaspoon salt
½ teaspoon black pepper
⅛ teaspoon crushed red pepper flakes or to taste, optional

Remaining Ingredients

1.25 pounds flank steak or skirt steak
2 tablespoons olive oil divided
3 bell peppers thinly sliced, I used red, yellow and green
1 white or yellow onion thinly sliced
12 small flour or corn tortillas
optional toppings: pico de gallo or salsa, sour cream, sliced avocado or guacamole, fresh cilantro, etc. as desired, for serving

Instructions

Combine all marinade ingredients in a zip-top plastic bag (or baking dish). Squish the bag or whisk to mix.
Add the steak to the marinade. Marinate in the refrigerator for at least 1 hour and up to 12 hours. (I recommend at least 4 hours for the best flavor.)
Let the steak come to room temperature for 30 minutes before cooking.
Heat 1 tablespoon of olive oil in a cast iron skillet or grill pan over medium-high heat. Once the pan is hot, add the steak (discard extra marinade) to the pan. Cook for about 4-8 minutes per side, or until cooked to your desired doneness. Turn the heat down to medium if the edges of the steak start to burn before the inside is done. (Cook to 145° F for medium or 150° F for medium-well.)
Alternatively you can cook the steak on an outdoor grill over medium-high heat for about 5-8 minutes per side, or until cooked to your desired doneness.
Remove the steak to a clean plate or cutting board and let it rest for 5-10 minutes.
Add 1 tablespoon of olive oil to the skillet. Add the peppers and onions and cook, stirring occasionally, for 7-10 minutes, until veggies have softened and browned in spots.
Thinly slice the steak against the grain.
Warm the tortillas between two paper towels in the microwave or in a hot skillet.
Serve the steak and veggies in the warmed tortillas, with toppings as desired.

Video

Notes

Nutrition estimate does not include tortillas or toppings since those will vary.
Store leftover steak and fajita veggies in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet on the stove or gently in the microwave (be careful heating in the microwave – too much and the steak will get tough/chewy). You can also reheat in a 350 degree F oven. Cover the dish with foil to trap moisture and prevent the steak from drying out.

Nutrition

Nutrition information is only an estimate.