Steak Fajitas
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A classic, vibrant skillet meal featuring tender strips of seasoned flank or skirt steak seared to perfection and tossed with crisp-tender bell peppers and onions.
- Time
- 25 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- Mexican
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
For the steak & veggies
For the seasoning
To finish & serve
Steps
Season the steak
In a bowl, mix chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper.
Toss the sliced steak with the seasoning until evenly coated.
Cook the vegetables
Heat olive oil in a large skillet over medium-high heat.
Add the sliced peppers and onion and cook for 3–4 minutes, stirring, until just tender but still slightly crisp.
Transfer the vegetables to a plate.
Sear the steak
In the same hot skillet, add the seasoned steak in a single layer.
Cook for 2–3 minutes per side (working in batches if needed) until nicely browned and cooked through.
Combine & finish
Return the peppers and onions to the skillet.
Toss everything together and cook for about 1 minute.
Squeeze fresh lime juice over the top and gently stir.
Serve
Spoon the steak and veggie mixture into warm tortillas and add your favorite toppings.
Notes
Ensure you slice the steak against the grain to ensure maximum tenderness. Working in batches when searing the steak prevents the meat from steaming and ensures a good brown crust.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 499
- Protein
- 35 g
- Carbs
- 39 g
- Fat
- 22 g
- Fiber
- 5 g
Where the calories come from
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