These delicious Steak Fajitas feature marinated flank steak and sautéed peppers and onions! Stuff these delicious fajitas in warm tortillas for an amazing tex-mex meal!
If you’ve ever ordered fajitas at a restaurant and they’ve brought sizzling, popping skillet full of meat and veggies to your table you know what a treat this dish is! As you all know, Mexican food is one of my absolute favorites. Have you tried my Pollo con Queso? Or these Instant Pot Carnitas? What about these Keto Chimichangas? Okay, y’all get the picture. I’m obsessed!
So when my family said they were craving Mexican for dinner the other night, I knew I had to deliver. But what to serve? That’s when I came up with the idea for these easy Steak Fajitas! Delicious Marinated Flank Steak combined with pan roasted vegetables, all rolled into a tortilla and topped with your favorite additions! What’s better than that?
What kind of steak for fajitas?
Skirt steak or flank steak are excellent options for fajitas. You’ll want a thinner cut so it’s easier to cook and cut into strips.
How long should I cook steak for fajitas?
The cook time for flank steak is determined by how done you prefer your steak. The most reliable way to monitor steak is to use a meat thermometer. I cooked the flank steak right at 12 minutes total for a medium well consistency. A guide for steak cooking temperatures is below:
- Medium Rare: 135 degrees F or 57 degrees C
- Medium: 145 degrees F or 63 degrees C
- Medium Well: 150 degrees F or 66 degrees C
- Well: 160 degrees F or 71 degrees C
After you remove your steak from the skillet or grill, remember that the temperature will rise a few degrees while resting.
What vegetables go in fajitas?
The options are endless- you can customize this based on your personal preferences. However, I opt for classic peppers and onions, as well as the addition of mushrooms. Some people also enjoy broccoli in their fajitas, which would be delicious! These fajitas are hearty, delicious and super flavorful!
Tips for the Best Steak Fajitas
- Be sure to marinate your steak for at least 30 minutes, but the longer you marinate for, the more flavor and tenderness you fill have. If you have time, marinate for up to 24 hours for a truly delicious steak
- Let your meat rest for at least 5 minutes before cutting it
- Check that your veggies are perfectly tender- you don’t want veggies that are either too hard or too soft
- I prefer to warm my tortillas before serving. It gives a great depth of flavor!
What to Serve with Fajitas
There’s so many options of what you can serve with these Steak Fajitas. Of course, there’s your favorite type of cheese. You can also go with sour cream, guacamole or this Jalapeno Dip. This Sweet Corn Salsa is always a hit at our house. If you’re on a low carb diet, try these Zucchini Keto Tortillas. This Avocado Bacon Dip is also a great choice!
Other Mexican Recipes
- 1.5 pound flank steak
- 1/2 cup steak marinade (I love Allegro)
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon minced garlic
- 1/4 cup jalapeño, seeded and chopped
- 1/4 cup red onion, chopped
- 2 tablespoons fajita seasoning* (see note below)
- 2 tablespoons of olive oil
- 1 1/2 cup bell pepper (mixed colors)
- 1 cup red onion, thinly sliced
- 1 cup mushrooms, sliced
- salt and pepper to taste
- 1/2 fresh lime, sliced
- Tortillas (corn, or Mission Carb Balance Street Taco if keto)
- Sour Cream
For the Steak
- Combine the steak marinade, olive oil, lime juice, garlic, red onion, and jalapenos. Pour the marinade over the steak and marinade at least 30 minutes (the longer the better).
- When ready to cook, heat a skillet, griddle or grill to high heat (approximately 400 degrees).
- Sprinkle the fajita seasoning on the top (least fatty side) of the steak. Place the steak fatty side down and cook for approximately 6 minutes. Flip and cook an additional 5-6 minutes.**
For the Veggies
- After you remove the steak from the skillet and allow it to rest. Add 1 tablespoon of olive oil (if needed), add the vegetables to the hot skillet and allow them to sizzle 2-3 minutes. Toss until cooked through on each side.
- Add salt and pepper to taste, squeeze the lime juice over the veggies.
To Assemble Fajitas
- Slice the steak against the grain and add the steak, fajita veggies and any desired toppings in a warm tortilla.
Nutrition Information:Yield: 6 Serving Size: 2 Loaded Fajitas (calculated with Mission Carb Balance Street Tacos)
Amount Per Serving: Calories: 298Total Fat: 12.2gCholesterol: 68mgSodium: 423mgCarbohydrates: 26gNet Carbohydrates: 7gFiber: 19gSugar: 4gProtein: 28g