Description
Perfect Steak Fajitas with tender marinated flank steak, sautéed onions and bell peppers, served with warm flour tortillas and your favorite toppings. This easy and flavorful Tex-Mex recipe is perfect for a quick weeknight dinner or casual gathering.
Ingredients
Scale
Marinade
- 3 tablespoons olive oil
- 3 tablespoons orange juice
- 3 tablespoons lime juice
- 2-3 tablespoons fajita seasoning
Main Ingredients
- 1 ½ pounds flank steak
- 2 tablespoons olive oil
- 1 large white onion, sliced
- 3 large bell peppers, sliced into strips
- Salt, to taste
To Serve
- 8 medium flour tortillas
- Favorite toppings: salsa, guacamole, sour cream, cilantro, lime juice
Instructions
- Marinate the steak: In a bowl, combine olive oil, orange juice, lime juice, and fajita seasoning. Place the flank steak in the marinade and ensure it is fully coated. Let it marinate for at least 15 minutes to absorb the flavors.
- Cook the vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers. Season with salt and cook, stirring occasionally, until they are tender and slightly caramelized, about 7-8 minutes. Remove from skillet and set aside.
- Cook the steak: In the same skillet, add the marinated flank steak. Cook the steak over medium-high heat for about 4-5 minutes per side, or until it reaches desired doneness. Remove from skillet and let it rest for a few minutes before slicing thinly against the grain.
- Assemble the fajitas: Warm the flour tortillas in a skillet or microwave. Fill each tortilla with sliced steak, sautéed onions, and bell peppers. Add your favorite toppings such as salsa, guacamole, sour cream, cilantro, and a splash of lime juice for extra zest.
Notes
- You can substitute flank steak with skirt steak or sirloin if preferred.
- For gluten-free option, use corn tortillas instead of flour tortillas.
- Marinating the steak overnight will deepen the flavor and tenderize the meat further.
- Adjust fajita seasoning quantity based on preferred spice level.
- Leftover fajita meat and veggies can be stored in an airtight container in the refrigerator for up to 3 days.
