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Classic Steak Fajitas

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Zesty and flavorful steak fajitas featuring marinated flank steak with bell peppers and onions, served with warm tortillas. This restaurant-quality Mexican dish comes together in under an hour and is perfect for both weeknight dinners and casual entertaining.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Steak and Vegetables
  • 1.5 pounds flank steak or skirt steak
  • 3 bell peppers mixed colors, thinly sliced
  • 1 large onion thinly sliced
  • 2 tablespoons olive oil divided
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 8 small flour tortillas warmed
For the Marinade
  • 3 tablespoons olive oil
  • 3 tablespoons lime juice about 2 limes
  • 3 cloves garlic minced
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 0.5 teaspoon oregano
  • 0.5 teaspoon red pepper flakes optional, for heat
  • 0.5 teaspoon salt

Equipment

  • Cast-iron skillet or grill pan
  • Cutting board
  • Mixing bowl or zip-top bag

Method
 

  1. Whisk together all marinade ingredients in a bowl or zip-top bag.
  2. Add the flank steak to the marinade, ensuring it's well-coated. Refrigerate for at least 30 minutes (2-4 hours preferred).
  3. Heat a cast-iron skillet or grill pan over medium-high heat.
  4. Remove steak from marinade, pat dry, and cook for 4-5 minutes per side for medium-rare.
  5. Transfer steak to a cutting board and let rest for 5 minutes.
  6. While steak rests, cook bell peppers and onion in the same pan with 1 tablespoon olive oil until softened and slightly charred. Season with salt and pepper.
  7. Slice the steak against the grain into thin strips.
  8. Serve with warm tortillas and optional toppings like sour cream, salsa, guacamole, cheese, and fresh cilantro.

Notes

Look for steak with good marbling for the juiciest results. The steak can be marinated for up to 8 hours for deeper flavor. For best results, ensure your pan is properly hot before cooking the steak. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent the meat from becoming tough.

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