This Steak Fajita Recipe is an easy, no-fuss dinner recipe that is ready in just minutes and tastes amazing! Perfect for the whole family, serve it on tortillas, over a salad, or even stuffed in a baked sweet potato.
Sometimes I need a really really fast recipe for dinner and steak is quickly becoming my secret best friend. I love working with flank steak in particular because it only takes a couple of minutes to cook on each side, and in fact, it tastes better and has a better texture if it’s medium rare instead of well-done.
This steak fajita recipe has just 6 ingredients, most of which are pantry staples. I always have bell peppers, onion, taco seasoning, and olive oil on hand. All I had to do was pick up the steak and a little cilantro to make this super easy Mexican dinner recipe. My family absolutely loved it and I hope yours does too!
Why you will love this recipe
- Healthy: This recipe uses simple ingredients: steak, bell peppers, onion, and seasoning. There is no hidden sugar or funny ingredients here! It’s also low carb, paleo, and whole30 friendly depending on how you serve it.
- Quick and easy: This recipe is ready in just minutes and has minimal prep. There’s no need to marinate the steak here!
- Family-friendly: Everyone in my family gobbles this steak fajita recipe up and asks for more! You can opt for a mild taco seasoning if the kids aren’t a fan of spice.
- Customizable: Serve this in tortillas, over a salad, or in a baked sweet potato! This Mexican steak fajita recipe can fit into so many diets!
What you’ll need for this easy steak fajita Recipe
- Steak: Flank steak is perfect for this recipe, although you can substitute skirt steak if needed. Cut the meat against the grain and cook it until medium-rare for the most tender bite!
- Bell peppers: Any color of bell peppers will be great in this steak fajita recipe. I opted for green, yellow, and red, but if you don’t like green you can add orange or extra of the other two colors.
- Onion: I had a white onion on hand so I sliced that up and tossed it in. Yellow or red onions are also good options if that’s what you have in your pantry.
- Olive oil: A healthy oil like olive oil or avocado oil is perfect for sautƩing the veggies and searing the meat.
- Taco seasoning: I eat some form of tacos every week so I always have a huge jar of taco seasoning in my pantry. Wholesalers like Sam’s and Costco have the big tubs, as well as amazon. You can easily make your own at home as well!
- Cilantro: This ingredient is optional, but I love to sprinkle chopped cilantro over my fajitas. It really elevates the flavor and adds a burst of freshness.
How to make this Steak Fajita Recipe
- Begin by heating 1 tablespoon of oil in a large skillet over medium-high heat.
- Next, add the steak in a single layer. I cook the steak in batches to avoid overcrowding the pan. Then, sprinkle with 1 tablespoon of taco seasoning.
3. Cook the flank steak for around 1-2 minutes per side, until medium-rare. Set aside.
4. To the same skillet, add the remaining oil and stir fry the veggies for 3-4 minutes.
5. Stir in the remaining taco seasoning.
5. Remove from heat and return the steak; stir to combine.
6. Serve in corn tortillas if desired, sprinkled with fresh cilantro and toppings of choice. I love a little salsa, guacamole, cheese, and sour cream!
Tips For Success
- Cut the flank steak against the grain to make the steak less tough. This shortens the beef fibers and makes chewing much easier.
- Cook flank steak to medium-rare for the most tender texture. A well-done steak will be chewy and harder to break down.
- Use any color of bell pepper you prefer! If you’re not a fan of green bell peppers, stick to red, yellow, and orange.
- Store any leftovers from this steak fajita recipe in the fridge for up to 4 days.
- Reheat them in the microwave or in a pan on the stove with a bit of oil.
- Serve with guacamole, salsa, chopped fresh cilantro, and a squeeze of fresh lime!
Frequently Asked Questions
Flank steak is the best cut of beef for fajitas as it is more tender and tastes very beefy compared to other steak cuts. Skirt steak is also a good option, although it may be slightly tougher.
Yes. For this steak fajita recipe, I slice the steak into strips, cutting against the grain before cooking the meat. This helps with the texture and makes it easier to chew.
Two great tips for making sure your steak fajita meat is as tender as possible are, firstly, cut the meat against the grain. This shortens the tough fibers making the meat much easier to chew. Secondly, cook the meat to medium-rare instead of well-done. Well-done meat tends to be dry and more difficult to chew, whereas medium-rare is juicy and tender.
More Healthy Mexican Recipes To Try
- Healthy Shrimp Quesadillas
- Mexican Sweet Corn Soup
- Mexican Grilled Chicken Salad
- Healthy Street Corn Salad
- Vegetarian Taco Stuffed Sweet Potatoes
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Steak Fajita RecipeĀ
Ingredients
- 2 lb flank steak sliced
- 3 bell peppers seeded and sliced
- 1 large onion sliced
- 2 tbsp olive oil divided
- 2 tbsp taco seasoning or fajita seasoning
- 1/2 bunch cilantro chopped
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium-high heat.
- Add the steak in a single layer (cook in batches if needed to avoid overcrowding the pan), and sprinkle with 1 tablespoon of seasoning.
- Cook for around 1-2 minutes per side. Set aside.
- To the same skillet, add the remaining oil and stir fry the veggies for 3-4 minutes.
- Stir in the remaining taco seasoning.
- Remove from heat and return the steak; stir to combine.
- Serve in corn tortillas if desired with toppings of choice.
Notes
- Cut the flank steak against the grain to make the steak less tough. This shortens the beef fibers and makes chewing much easier.
- Cook flank steak to medium-rare for the most tender texture. A well-done steak will be chewy and harder to break down.
- Use any color of bell pepper you prefer! If you’re not a fan of green bell peppers, stick to red, yellow, and orange.
- Store any leftovers from this steak fajita recipe in the fridge for up to 4 days.
- Reheat them in the microwave or in a pan on the stove with a bit of oil.
- Serve with guacamole, salsa, chopped fresh cilantro, and a squeeze of fresh lime!
Tanya Sanchez says
I love your Chicken fajitas, now I wanna try with steak š I was wondering, can I leave the steak marinating sone hours in a ziploc like in the chicken recipe?
Rena Awada says
Yes you sure can
J Lackey says
Delicious!!! Making this again soon. You will not be disappointed