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See 5 recipes Download free cookbookClassic Steak Fajitas
Prep Time:30 minCook Time:20 minTotal Time:50 minServings:4Difficulty:Medium
Steak fajitas are at their best when the skillet is genuinely hot: the beef develops a deep brown crust while its center stays juicy, and the vegetables pick up blistered edges without turning soft. Cooking the steak whole also makes it easier to control doneness.
A short lime, garlic, cumin, and chili marinade seasons the flank steak without masking its beefy character. Patting away excess marinade before searing is important because a damp surface steams instead of browning.
Flank steak has a visible grain that runs in one direction. Rest it after cooking, identify those lines, then slice thinly across them at a slight angle for tender strips that fit neatly into tortillas.
Bring the skillet straight to the table with warm tortillas and simple garnishes so everyone can build their own fajitas. Lime wedges, cilantro, avocado, salsa, or sour cream all work, but the seared steak and vegetables remain the focus.
Nutrition (per serving)
Calories:610 kcal
Protein:41 g
Carbs:55 g
Fat:25 g
Directions
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1
Place the flank steak in a shallow dish. Whisk the lime juice, 2 tablespoons olive oil, garlic, cumin, chili powder, smoked paprika, 1 teaspoon salt, and black pepper, then rub the mixture over both sides of the steak. Let stand at room temperature for 20 minutes.
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2
While the steak marinates, slice the peppers and onion and warm the tortillas according to the package directions. Wrap the tortillas in a clean kitchen towel so they stay pliable.
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3
Heat a large cast-iron skillet over medium-high heat until a drop of water evaporates almost instantly. Lift the steak from the marinade, scrape away excess liquid, and pat the surface lightly with paper towels.
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4
Sear the steak without moving it for 4 to 5 minutes, until deeply browned. Turn and cook for 3 to 5 minutes more, until the thickest part registers 130 to 135°F for medium-rare or 140°F for medium.
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5
Transfer the steak to a cutting board and rest it for 8 minutes. Do not wipe out the skillet; the browned bits will season the vegetables.
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6
Add the remaining 1 tablespoon olive oil to the hot skillet, followed by the peppers, onion, and remaining 1/2 teaspoon salt. Cook, tossing only every minute or so, for 6 to 8 minutes, until crisp-tender with charred edges.
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7
Locate the direction of the grain on the rested steak. Slice the meat into thin strips across the grain at a slight angle, then toss the strips and any accumulated juices with the vegetables in the skillet for 30 seconds.
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8
Serve the steak, peppers, and onions hot with the warm tortillas, cilantro, and lime wedges, letting each person assemble their own fajitas.
Ingredients
- Flank Steak:1 1/2 lb
- Fresh Lime Juice:3 tbsp
- Olive Oil:3 tbsp
- Garlic, Finely Grated:3 cloves
- Ground Cumin:1 1/2 tsp
- Chili Powder:1 1/2 tsp
- Smoked Paprika:1 tsp
- Kosher Salt:1 1/2 tsp
- Black Pepper:1/2 tsp
- Red Bell Pepper, Cut into 1/2-Inch Strips:1 large
- Yellow Bell Pepper, Cut into 1/2-Inch Strips:1 large
- Yellow Onion, Cut into 1/2-Inch Wedges:1 large
- Flour Tortillas:8 small
- Fresh Cilantro Leaves:1/2 cup
- Lime, Cut into Wedges:1 whole
Tips & Notes
- If the flank steak is thicker than 1 inch, lower the heat slightly after the first turn so the center cooks before the crust becomes too dark.
- Avoid crowding the vegetables in a small pan; use two batches if needed so their edges blister instead of steaming.
- For the cleanest slices, use a sharp knife and cut the rested steak no thicker than 1/4 inch.
