Description
A simple, flavor-packed steak fajitas recipe featuring charred bell peppers and tender flank steak, perfect for a quick and satisfying family meal.
Ingredients
Scale
- 1.5 pounds flank steak (or skirt steak)
- 3 medium bell peppers (red, yellow, green)
- 1 large yellow onion, sliced
- 3 tablespoons olive oil (extra virgin recommended)
- 3 cloves garlic, minced
- 2 tablespoons fresh lime juice
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 8–10 flour or corn tortillas, warmed before serving
- Optional toppings: sour cream, guacamole, chopped cilantro, sliced jalapeños, shredded cheese
Instructions
- In a mixing bowl, whisk together olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper.
- Pat the flank steak dry with paper towels and toss it in the marinade. Let it sit for at least 15 minutes at room temperature or up to 2 hours in the fridge.
- While the steak marinates, slice the bell peppers and onion into thin ¼-inch strips and set aside.
- Heat a cast iron skillet or heavy-bottomed pan over medium-high heat until smoking hot.
- Remove the steak from the marinade, letting excess drip off, and place it in the pan. Cook for 3-4 minutes per side for medium-rare or longer to desired doneness.
- Transfer the steak to a plate or cutting board, tent loosely with foil, and let rest for at least 5 minutes.
- In the same skillet, add more olive oil if needed. Add the sliced peppers and onions in an even layer and cook undisturbed for 3-4 minutes to char.
- Toss the peppers and onions and cook for another 3-4 minutes until tender but still slightly crisp.
- Slice the rested steak thinly against the grain into strips.
- Add the steak back to the skillet with the peppers and onions and toss together for about a minute to warm through and combine flavors. Optionally squeeze extra lime juice over the top.
- Warm tortillas in a dry skillet or wrapped in foil in the oven for a few minutes.
- Serve the steak and peppers family-style with your favorite toppings.
Notes
Rest the steak after cooking to keep it juicy. Char peppers on high heat without stirring too often to get blackened spots. Slice steak against the grain for tenderness. Use fresh garlic for best flavor. Marinate steak up to 24 hours ahead for convenience. Leftovers reheat well on stovetop with a splash of water or broth; avoid microwaving to prevent dryness. Use corn tortillas for gluten-free option.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 350
- Sugar: 5
- Sodium: 420
- Fat: 15
- Saturated Fat: 4.5
- Carbohydrates: 22
- Fiber: 3
- Protein: 28
Keywords: steak fajitas, charred peppers, flank steak, fajita recipe, quick dinner, family meal, Mexican food