Steak Fajitas Recipe
You will love this easy-to-make steak fajitas recipe with peppers and onions that are served in a tortilla for the perfect weeknight meal.
Ingredients
- zest and juice of lime, about 1 ½ tablespoons
- zest and juice of 1 lemon, about 2 tablespoons
- 9 tablespoons olive oil
- 5 tablespoons Mexican spice blend recipe
- 1 ½ pounds flank or skirt steak
- 2 seeded and thinly sliced small red bell peppers
- 2 seeded and thinly sliced small yellow bell peppers
- 2 seeded and thinly sliced small poblano peppers
- 1 peeled and thinly sliced yellow onion
- coarse salt and cracked pepper to taste
- freshly squeezed lime juice to taste
- 8 flour tortillas
Instructions
- In a bowl, whisk together the lime zest, lime juice, lemon zest, lemon juice, 4 tablespoons of olive oil, and 4-5 tablespoons of the Mexican spice blend until combined. Be sure to taste it to make sure it is very flavorful.
- Next, transfer the marinade to a plastic bag along with the flank or skirt steak and mix until thoroughly combined. Place in the refrigerator for 24-48 hours.
- After marinating, add 3 tablespoons of olive oil to a large 12” cast-iron, stainless steel, or non-stick skillet over medium-high heat.
- Do not wait for the oil to heat up. Immediately add in the steak and cook it for 3 minutes untouched.
- Next, turn the heat down to medium and move it around the pan for 1 minute or until browned.
- Flip the steak over and cook it for 3 to 4 minutes to achieve a medium-rare internal temperature.
- Set the steak aside and squeeze the juice of ½ lime over it. Let it rest for 3 to 4 minutes.
- Discard the oil from the pan, return it to the cooktop over high heat and add 2 tablespoons of olive oil.
- Once smoking, add the peppers and onions and sauté for 3 to 4 minutes or until lightly browned but still firm.
- Season the peppers and onions with salt, pepper, and the juice of ½ lime.
- Slice the steak thinly on a bias and against the grain.
- Serve the steak alongside the roasted peppers and onions, warm flour tortillas, and optional garnishes.
Notes
Make-Ahead: This is meant to be eaten as soon as it is done cooking. If you prefer that the flank steak is more on the well-done side of things, you can keep it warm in a pan covered and in the oven at 200° for up to 30 minutes before serving.
How to Store: Cover and keep it in the refrigerator for 3 to 4 days. The steak will freeze well, but the peppers and onions will not. Keep the steak covered and in the freezer for up to 3 months. Thaw it in the refrigerator for 1 day before reheating.
How to Reheat: Add a small amount of oil to a large frying pan over high heat. As soon as it begins to smoke, lightly add in the steak, peppers, and onions and sauté for 2 to 3 minutes or until hot. When reheating steak cooked to a specific internal temperature, it will continue cooking and push it past the point of your original desired temperature.
Feel free to cook the steak to your desired internal temperature.
If you like spice, add a seeded jalapeño to the marinade.
The longer the steak marinades, the better.
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Try a marinade consisting of ½ fresh diced yellow onion, 3 finely minced garlic cloves, 1 finely minced jalapeño, juice and zest of 2 limes, 1 tablespoon of coarse salt, and ½ cup of olive or avocado oil.
I keep the steak whole while cooking it so that I can regulate the internal temperature.
The reason I don’t heat up the pan before cooking the steak is to control the heat, ensuring the spices don’t scorch the steak while cooking it.
Nutrition
Calories: 799kcalCarbohydrates: 55gProtein: 45gFat: 46gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 28gCholesterol: 102mgSodium: 543mgPotassium: 1284mgFiber: 13gSugar: 8gVitamin A: 2517IUVitamin C: 236mgCalcium: 442mgIron: 13mg