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Steak Fajitas

Sizzling strips of marinated flank steak, bright bell peppers, and onions wrapped in warm tortillas, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

For the marinade
  • 1 pound flank steak Can substitute with skirt steak or chicken breast.
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the fajitas
  • 1 medium onion, sliced
  • 1 medium bell pepper, sliced
  • 4 pieces tortillas Warm before serving.
  • to taste sour cream, for serving
  • to taste pico de gallo, for serving

Method
 

Marinate the Steak
  1. In a bowl, combine the olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Add the flank steak, ensuring it is well-coated. Let it marinate for at least 15 minutes.
Cook the Steak
  1. Heat a skillet over medium-high heat. Once hot, add the marinated steak to the skillet. Cook for about 4-5 minutes on each side, depending on your desired doneness. Once cooked, remove from heat and let it rest for a few minutes before slicing.
Sauté the Vegetables
  1. In the same skillet, add the sliced onions and bell peppers. Sauté for around 5-7 minutes until the vegetables are tender and have absorbed the steak juices.
Assemble the Fajitas
  1. Slice the steak thinly against the grain. Serve on warm tortillas, layering with the sautéed vegetables. Top with sour cream and pico de gallo as desired.
Dig In!
  1. Prepare for some delightful family moments as you savor each bite of your delicious steak fajitas!

Notes

For perfecting steak fajitas, allow steak to rest after cooking. Use a meat thermometer for best results, with 135°F for medium-rare being ideal. Store leftovers in separate airtight containers for up to 3-4 days in the refrigerator or freeze them for 2-3 months.