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a large white platter of fajita veggies, sliced steak fajitas, and lime wedges. On the side are flour tortillas, sour cream, guacamole, and pico.
5 from 20 votes

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.
Author Diana
Servings 4 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Marinating/Resting Time 2 hours 30 minutes
Total Time 3 hours

Equipment

Ingredients

For the Marinade:

  • ¼ cup (60 ml) soy sauce
  • 3 garlic cloves minced
  • ¼ cup (60 ml) extra virgin olive oil
  • ¾ cup (180 ml) pineapple juice
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon oregano

For the Steak:

  • 1 ½ - 2 lb (675 g) flank steak or skirt steak
  • 1 tablespoon (15 ml) olive oil not extra virgin, or vegetable oil
  • Salt and pepper to taste

For the Fajitas:

  • 2 bell peppers one each of red and yellow, sliced
  • 1 red onion sliced
  • ½ lime juiced
  • Salt and pepper to taste

For Serving:

  • Flour or corn tortillas
  • Fresh cilantro for garnish
  • Sour cream
  • Pico de gallo
  • Guacamole or diced avocado
  • Lime wedges

Instructions

  • In a ziptop 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.
  • Put the flank steak in the resealable plastic bag (or use a shallow dish). 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).
  • 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 (this is important to sear the steak and form a crust). Generously season both sides of the steak with salt and pepper.
  • 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 (I aim for 125-135F). Once done, remove the steak from the skillet and let it rest for about 10 minutes.
  • 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.
  • 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.
  • 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.
  • 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.

Notes

  • Your flank steak may be a bit too large to fit in your skillet. If this is the case, just cut it in half and cook each piece separately!
  • Instead of using a plastic bag, you can also marinate the flank steak in a shallow dish with a cover. 
  • Drying the steak before searing is an important step. If the steak is too wet when you add it to the pan, you won't get the beautiful crispy sear on it that we're aiming for.
  • You should also be sure not to cook the steak directly from the fridge. Let it sit out at room temperature for 30 minutes before adding it to the pan.
  • Resting will allow the juices inside the cooked steak to redistribute. If you slice into it too soon, all of those juices will flow right out!
  • These are delicious with either corn or flour tortillas. Use whichever you prefer, or go low-carb and try lettuce leaves or low-carb wraps.
  • Storage: Steak fajitas will be most delicious when you eat them right away, however, you can store leftovers in an airtight container in the fridge for up to 3 days. 
  • Steak Doneness: Use a thermometer to check the internal temperature of the meat according to this list: Rare: 125°F/52°C,  Medium rare: 135°F/57°C,  Medium: 145°F/63°C,  Medium well: 155°F/68°C.

Nutrition

Calories: 462kcal | Carbohydrates: 17g | Protein: 40g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 102mg | Sodium: 941mg | Potassium: 931mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2731IU | Vitamin C: 86mg | Calcium: 89mg | Iron: 5mg
Find it online: https://littlesunnykitchen.com/the-best-steak-fajitas/