These Easy Flank Steak Fajitas are juicy and packed with flavor! You’ll love the tasty marinated beef, colorful peppers, and onions all wrapped in warm tortillas.
Fajitas are perfect for a fun family dinner or any get-together! I can’t resist piling on the toppings. Who else loves extra guac on theirs? 🌮❤️
Key Ingredients & Substitutions
Flank Steak: This cut of beef is ideal for fajitas due to its flavor and tenderness when sliced correctly. If you can’t find flank steak, consider skirt steak or sirloin as alternatives.
Bell Peppers: I used red and green peppers for sweetness and color. Feel free to mix in yellow or orange ones for a sweeter touch. If you’re looking for a different flavor, try jalapeños for a spicy kick!
Onion: A large yellow onion is perfect here, but you can swap it for red onions for a milder flavor or even green onions for something lighter.
Olive Oil: This is used for cooking and marinating. You can substitute it with canola oil or avocado oil if needed.
Tortillas: Flour tortillas are classic, but if you’re gluten-free, corn tortillas work just as well. I love using whole wheat tortillas for added fiber!
What’s the Best Way to Cook Flank Steak for Fajitas?
Cooking flank steak properly is key to getting tender slices. Here’s how to do it right:
- Slice the steak against the grain into thin strips. This helps break down the fibers and makes the meat more tender.
- If marinating, let the steak sit for at least 15-30 minutes. If you’re short on time, seasoning directly works too.
- In a hot skillet, sear the steak quickly to lock in juices. Avoid overcrowding the pan; cook in batches if needed for an even cook.
- Don’t overcook! Aim for medium-rare to medium for the best flavor and texture; about 2-3 minutes per side is usually perfect.
By following these steps, you’ll have delicious, tender steak for your fajitas every time.
Easy Flank Steak Fajitas
Ingredients You’ll Need:
For the Fajitas:
- 1 ½ pounds flank steak, thinly sliced against the grain
- 1 tablespoon olive oil, divided
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- Juice of 1 lime
- Fresh cilantro, chopped (optional)
- Flour or corn tortillas, for serving
For Toppings:
- Shredded cheese
- Sour cream
- Guacamole
- Salsa
- Lime wedges
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and 15-20 minutes for cooking, making a total of about 30-35 minutes from start to finish. Just the right amount of time for a delicious meal!
Step-by-Step Instructions:
1. Prepare the Steak:
Start by slicing the flank steak thinly against the grain. This helps to ensure that your steak is tender. Once sliced, set it aside.
2. Make the Marinade (Optional):
In a bowl, whisk together ½ tablespoon of olive oil, minced garlic, cumin, chili powder, smoked paprika, salt, pepper, and lime juice. Toss the sliced steak in this marinade and let it sit for about 15-30 minutes to absorb all the tasty flavors. If you’re short on time, you can skip the marinade and season the steak directly when cooking.
3. Cook the Vegetables:
Heat the remaining ½ tablespoon of olive oil in a large skillet or cast iron pan over medium-high heat. Add the sliced red and green bell peppers along with the onion. Sauté until they soften and get a little charred, about 7-8 minutes, then remove them from the skillet and set aside.
4. Cook the Steak:
In the same skillet, add the steak slices in a single layer and cook for about 2-3 minutes on each side until browned and cooked through. Be careful not to overcrowd the pan; you may need to cook in batches if your skillet isn’t large enough.
5. Combine:
Once the steak is cooked, return the sautéed peppers and onions to the skillet. Toss everything together for about a minute, allowing the flavors to meld.
6. Serve:
Warm your tortillas and fill each with the steak and vegetable mixture. Top with chopped cilantro and your choice of toppings like shredded cheese, sour cream, guacamole, salsa, and a squeeze of fresh lime juice.
Enjoy your flavorful and easy flank steak fajitas!
FAQ for Easy Flank Steak Fajitas
Can I Use a Different Cut of Meat?
Absolutely! While flank steak is great for fajitas due to its flavor and tenderness, you can also use skirt steak or sirloin. Both are delicious alternatives!
What If I Don’t Have All the Spices?
No problem! If you’re missing any spices, you can use a store-bought fajita seasoning mix instead. Just adjust the amount based on your taste preference and the seasoning’s salt content.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of water to keep them moist.
Can I Make the Fajitas Ahead of Time?
You sure can! You can marinate the steak and chop the vegetables in advance. Store them in separate containers in the fridge and cook them together when you’re ready to serve—just heat everything in a skillet until warmed through.
