The Best Steak Fajitas

Learn to make the absolute best steak fajitas at home with this easy recipe for marinated and pan seared flank steak with sauteed veggies.

Why You Should Try This Recipe:

- Made with inexpensive flank steak and simple ingredients - No need to fire up the grill or heat up the oven as this recipe is cooked in a cast iron skillet - Fun to eat because everyone can customize their own fajita tacos

Key Ingredients:

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flank steak - garlic - cumin  pineapple juice - soy sauce  onion powder - oregano  smoked paprika

Let's make it!

This steak fajita recipe is so packed with flavor and quite simple to make.

1

In a zip top bag, mix together soy sauce, minced garlic, olive oil, pineapple juice, chili powder, ground cumin, smoked paprika, onion powder, and oregano to make the marinade.

2

Put the flank steak in the resealable plastic bag. Make sure the steak is well coated. Seal or cover and refrigerate for at least 2 hours, or preferably overnight (but don’t go over 12 hours).

3

Remove the steak from the fridge about 30 minutes before cooking to allow it to reach room temperature. Pat dry with paper towels to remove excess marinade. Generously season both sides of the steak with salt and pepper.

4

Preheat your cast iron skillet over medium-high heat. Add a bit of oil and when it starts to smoke, add your steak. Cook for about 3-5 minutes on each side for medium-rare, or until your desired doneness.

5

Once done, remove the steak from the skillet and let it rest for about 10 minutes. Slice the rested steak against the grain into thin strips. It is VERY IMPORTANT to slice against the grain, otherwise your steak will be chewy and rubbery and tough.

6

In the same skillet, add more oil if needed, then add bell peppers and onions, season with salt and pepper and squeeze half a lime. Sauté over medium heat until they are soft and slightly caramelized, about 10 minutes.

7

Warm the corn tortillas in the microwave or in a clean skillet for a few seconds on each side until they’re soft and pliable. You don’t want them to char, as they can dry out and become brittle.

8

To serve, place some steak strips onto each tortilla, top with the sautéed peppers and onions. Add a dollop of sour cream, pico de gallo, avocado or guacamole, a sprinkle of fresh cilantro, and a squeeze of lime.

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