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Easy Steak Fajita Recipe
This Steak Fajita Recipe is an easy, no-fuss dinner recipe that is ready in just minutes and tastes amazing! Made with 6 simple ingredients.
Course Main Course
Cuisine Mexican, tex mex
Diet Diabetic
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Total Time 20 minutes minutes
Servings 4 servings
Calories 413kcal
- 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
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.
- 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!
Calories: 413kcal | Carbohydrates: 10g | Protein: 50g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 136mg | Sodium: 226mg | Potassium: 1017mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2912IU | Vitamin C: 118mg | Calcium: 63mg | Iron: 4mg