Description
This Flank Steak Fajitas recipe offers a quick, delicious, and highly customizable meal featuring marinated flank steak seared to medium-rare and sautéed colorful bell peppers and onions. The fajitas are garnished with fresh cilantro and lime wedges for a vibrant, flavorful experience perfect for a satisfying dinner.
Ingredients
Scale
Meat & Marinade
- 1 lb Flank Steak (Can substitute with skirt steak or other thin cuts)
- 2 tbsp Fajita Seasoning (Consider making homemade seasoning)
- 3 cloves Garlic (Minced for richer flavor)
- 2 tbsp Lime Juice (Freshly squeezed)
- 1 tbsp Worcestershire Sauce (Optional for umami depth)
- 1 tbsp Olive Oil (For marinating)
Vegetables
- 2 cups Bell Peppers (Assorted colors, sliced)
- 1 medium Onion (Red or yellow, sliced)
- 1 tbsp Olive Oil (For sautéing veggies)
Garnish & Serving
- 1 cup Cilantro (Chopped, for garnish)
- 2 pieces Lime Wedges (For squeezing over fajitas)
Instructions
- Preparation: Gather and prepare all ingredients including slicing the bell peppers and onion, mincing the garlic, and juicing fresh limes.
- Marinate the Steak: In a bowl, combine the flank steak with fajita seasoning, minced garlic, lime juice, Worcestershire sauce, and olive oil. Mix well ensuring the steak is evenly coated. Cover and let it marinate in the refrigerator for at least 2 hours, preferably up to 8 hours for deeper flavor infusion.
- Prepare Vegetables: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the sliced onions and bell peppers, sautéing them for 5 to 6 minutes until they become slightly tender but still retain a bit of crunch and vibrant color. Remove from skillet and set aside.
- Cook the Steak: Using the same skillet, increase heat to high and sear the marinated steak for 2 to 3 minutes on each side until it develops a caramelized crust and reaches medium-rare doneness. Remove steak from heat and let it rest for a few minutes before slicing thinly against the grain.
- Assemble Fajitas: Layer the sliced steak over the sautéed vegetables on a serving platter or warm tortillas. Garnish with chopped cilantro and serve with lime wedges for squeezing over the top. Add preferred toppings like sour cream, guacamole, or salsa if desired.
Notes
- Marinate the steak longer (up to 8 hours) to enhance flavor and tenderness.
- Use skirt steak as a substitute if flank steak is unavailable.
- For spicier fajitas, add sliced jalapeños or chili powder to the fajita seasoning.
- Resting the steak after cooking ensures juices stay locked in for moist slices.
- Serve with warm flour or corn tortillas or enjoy as a low-carb option over greens.
