Flank Steak Fajitas

Flank Steak Fajitas! Let me tell you about this skillet full of tender, seared to perfection strips of marinated steak!! But wait, it gets even better. I toss in some colorful peppers, a squeeze of lime, plenty of cilantro and a touch of creamy avocado. And get this, it’s ready in under 30 minutes!!

Yes fajitas are, believe me or not, a “quick throw together” meal. And though it’s most commonly eaten with tortillas, this platter also has low carb and gluten free options. And most importantly, it’s addictively delicious.

Fajitas, to me, are one of the most fun meals you can enjoy with your friends and family. The fun aspect comes in when you take this beautiful colorful platter to the table, followed by the excitement when you dig into it in various ways.

Some might reach out for various tortillas to stuff them in. Some may have their fajita meat with some Mexican rice. Or some might just try it with a side of fresh pico de gallo. Whatever the way, surely that platter will empty pretty fast.

It’s quite a simple straightforward affair. Though some tips and tricks will make it the best tender, juicy fajita meat you will ever cook in your very own kitchen.

What Cut of Beef to Use

You can make it with any beef cut if you slice it thin. That being said, I feel the best and most common cut to use for the fajitas is either flank steak or skirt steak.

Both of them are relatively thin cuts of beef. All you need to do is cut them into relatively slender strips, cutting against the grain. This results in tender juicy meat.

Second, the Fajita Seasoning

Nothing beats the freshness and flavors that comes from blending a few spices from your pantry, minus the additives, preservatives and excess salt that comes in store bought seasonings.

It takes just a few minutes to whip up my Fajita Seasoning and it’s well worth it.

Third, You Want to Marinate Your Steak

Here’s my secret for amazing fajitas: I marinate the steak for at least 2 hours, but if I have the time, I go for 8 hours. I usually start marinating in the morning and cook it up in the evening. This way, all those delicious flavors really soak into the meat. It also tenderises it for a lovely melt in your mouth result.

The Fourth Secret is How You Cook It

You don’t want rubbery, dried out, meat in your fajita platter. And that would happen if you overcook the steak. It needs your rapt attention.

These strips just need a quick sear, 2-3 minutes stirring continuously for medium rare. I also feel cast iron is the best skillet to use, as it distributes the high heat quite well.

Ingredient Notes

• Steak – I am using flank steak today.
• Bell peppers – Cut into strips. Any color you have available. The more the colors, the prettier it looks.
• Onions – Also cut into strips.
• Fajita seasoning – Chili powder, cumin, smoked paprika, onion powder, garlic powder, oregano, salt, pepper and red chili flakes.
• Lime juice – Freshly squeezed.
• Garlic – Chopped
• Worcestershire sauce
• Cilantro – Chopped
• Olive oil

Flank Steak Fajita Recipe

I first mix up all the ingredients for my homemade fajita seasoning in a bowl. Sometimes I don’t need it all in one go, but that’s okay because you can store it in an airtight container or even a plastic bag for later use. It’s super convenient to have it ready whenever I’m craving those delicious fajitas.

Then I grab a big bowl and toss in the steak strips along with 2-3 tablespoons of fajita seasoning. I also add some minced garlic, chopped cilantro, a splash of lime juice, a dash of Worcestershire sauce, and a drizzle of olive oil. I mix it all up until the steak is coated in that flavorful marinade. The longer it marinates, the better, so I let it sit for as long as I can, soaking up all those delicious flavors.

When I’m ready to cook, I heat up some oil in my trusty cast iron skillet over medium-high heat. Then, I toss in the onions and bell peppers and let them sauté for about 5-6 minutes. I like to sprinkle in a bit of fajita seasoning too, so they get that extra kick of Mexican flavor. It’s important not to overcook them though, you want to keep a little crunchiness to them. Once they’re done, I transfer them to a plate.

In the same pan, I add a bit more oil (or sometimes I splurge and use butter for extra flavor – yum!). Then, I toss in the marinated meat and give it a quick sear on both sides.

Now comes the fun part, building up my fajita platter! I pile up generous serving of those sizzling fajita meat strips and then place the colorful mixture of sautéed peppers and onions with whatever toppings I have on hand, with plenty of cilantro and lime wedges.

Some Optional Toppings

1. Fresh Pico de Gallo goes great. Today I made some with cherry tomatoes.
2. Any other salsa, like my Salsa Taquera.
3. Onions and peppers are standard fajita accompaniments. But if you feel like any other sautéed veggies, go for it.
4. Avocado slices or guacamole. For a tangier version, try my Guasacaca.
5. Sour cream.

Serving Suggestions

• The most common way is, of course, heap them in tortillas. Both flour or corn tortillas taste equally amazing.
• If you are looking for a low carb option, try it with Mexican style cauliflower rice or Mexican coleslaw. You can also try some low carb tortillas, or wrap them in lettuce cups… all yum.
• Some days I make a giant burrito. Go all out with little Cilantro Lime Rice, Refried Beans, salsa, guac and cheese all wrapped in a huge tortilla.
• For more ideas, check out our collection of the best Sides for Fajitas.

Once it’s cooked, it’s your platter. Enjoy it whichever way you want. You will always end up with huge compliments and love from your near and dear ones with this one.

Let’s kick off this new year with hope, love and togetherness. To all of our subscribers and followers, Jason, Noah and I Wish you a very happy and prosperous new year. Be with us on this amazing journey. Some good things are coming soon on GypsyPlate. We love you all!!

Flank Steak Fajitas, on our Gypsy Plate… enjoy!

More Great Mexican Recipes:
Barbacoa Pork
Mexican Picadillo
Caldo de Pollo
Caldo de Res
Sopa de Fideo
Beef Birria
Birria Tacos
Pozole Rojo

Flank Steak Fajitas

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

My flank steak fajitas are the perfect easy option when that Mexican food craving hits. Perfectly marinated, melt in your mouth tender beef strips with colorful peppers. You're in for a fun meal with this one!

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Ingredients

For Homemade Fajita Seasoning

• 1 Tbsp chili powder
• 1 Tbsp smoked paprika
• 1 Tbsp cumin powder
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp oregano
• ¼ to ½ tsp red chili flakes
• 1 tsp salt
• ½ tsp pepper

For Steak Fajitas

• 1.5 lbs flank or skirt steak, cut into thin strips
• 1 onion, sliced into strips
• ½ each of colored bell peppers (red, yellow, orange, green), cut into strips
• 4-5 garlic, finely chopped
• ¼ cup olive oil
• ⅓ cup lime juice
• ¼ cup cilantro, chopped
• 1 Tbsp Worcestershire sauce
• Salt & Pepper to taste

Instructions

1. Mix all fajita seasoning ingredients in a bowl.
2. Marinate steak with 2-3 Tbsp of fajita seasoning, lime juice, cilantro, garlic, Worcestershire sauce and olive oil and refrigerate for 2-8 hours.
3. When ready to cook, heat 1 tablespoon of oil in skillet and sauté onion and bell peppers along with 1 tsp of fajita seasoning. Cook for 5-6 minutes till they get soft yet retain the crunch. Remove to plate.
4. Heat 2 tbsp oil or butter in the same skillet and stir in marinated steak strips.
5. Keep on stirring on high flame to give it a quick sear. You can stir in 1 Tbsp of fajita seasoning for extra flavors. Cook for 2-3 minutes for medium rare.
6. Arrange the fajitas along with peppers and optional toppings in skillet or platter and serve.

Notes

1. Sometimes we add honey or orange juice in the marinade to add more flavors.
2. Serving options: Tortillas, burritos, tostadas, Mexican rice, salsa, pico de gallo, sour cream, guacamole, cauliflower rice, low carb wraps

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 386Total Fat 26gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 17gCholesterol 67mgSodium 603mgCarbohydrates 8gFiber 2gSugar 2gProtein 29g

Nutrition information calculated by Nutritionix.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.