Steak Fajitas
Published 1/12/2023
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These steak fajitas make the perfect, easy weeknight meal. They are made with tender and flavorful flank steak and easy fajita vegetables. Make them this week!
The Very Best Steak Fajitas
Who’s a fan of fajita night!? WE ARE. And even better if fajita night can be prepped and cooked and on the table in under an hour. Hello, easy weeknight meal solution. The whole family will love these steak fajitas, and bonus: we’re sharing a fajita veggies recipe, too.
What are fajitas?
Fajitas are a Tex-Mex dish made with sauteed/grilled peppers and onions and sauteed/grilled meat cut into strips served in a flour or corn tortilla. Popular variations include beef, chicken, and shrimp.
What is the difference between fajitas and tacos?
The main difference between a fajita and a taco is how they are served. Typically, tacos are pre-made, whereas fajitas are assembled at the table.
Why you’ll love ’em
Super tender steak
Never mushy veggies
Veggies + protein = a balanced meal!
Leftovers!
Featured Ingredients
It really only takes 6 basic ingredients to whip up these steak fajitas in your own kitchen:
- Flank Steak: we prefer a flank steak for these fajitas because it can easily be tenderized very thinly and is oh so tender when cooked. If you can’t find flank steak, skirt steak is a good alternative.
- Homemade Fajita Seasoning: the key to amazing fajita veggies is making your own fajita seasoning. If you’re in a pinch, you can also buy a packet in stores, but do note that the packet has additives and a thickening agent in it.
- Bell Peppers: feel free to use any color of bell pepper. We love a good rainbow so we used 3 different colors.
- Onion: any color onion works. We love the pop of color a red onion adds!
- Garlic: we’re using whole garlic cloves to really add a flavor blast.
- Avocado Oil: avocado oil is great for cooking things at a higher heat. It’s also pretty mild in flavor. Feel free to swap for olive oil.
try it!
Best Ever Fajita Seasoning
Make a large batch of our homemade fajita seasoning to keep in your spice cupboard.
What spices are in fajita seasoning?
Homemade fajita seasoning is made up of chili powder, cumin, paprika, garlic powder, salt, and pepper.
Best Beef for Steak Fajitas
Flank steak can get a bad rap because it is a more affordable cut of meat (plus, it is quite lean), and can be a bit tough if you don’t cook it correctly.
We love flank steak here on Fit Foodie Finds because when you season and cook flank steak correctly, it’s deliciously flavorful and tender — which makes it a perfect cut of meat for these thinly sliced steak tacos.
more flank steak recipes
We have an amazing sous vide flank steak recipe and our Instant Pot beef and broccoli uses flank steak, too! Oh, and don’t forget this simple grilled flank steak recipe.
Best Tortillas for Fajitas
When it comes to the tortillas, it’s really about personal preference. Are you a corn tortilla person or a flour tortilla person? Regardless, we recommend buying street taco-sized tortillas for the perfect bite every time.
How to Make Steak Fajitas
Tenderize Steak
Place the flank steak on a cutting board and cover it with plastic wrap and pound the steak with a meat tenderizer until the whole piece of meat is about ¾-inch thick. Once tender, season the steak with salt on both sides and massage into the steak.
Slice Fajita Veggies
Thinly slice the bell peppers, purple onion, and garlic into long strips.
Slice Steak
Slice the flank steak into thin strips, using a sharp knife to slice the steak against the grain of the steak.
Cook Steak
Heat a large skillet with sides over medium/high heat and add the avocado oil to the pan. When the avocado oil is fragrant and hot, add the sliced steak to the pan. Sprinkle 1.5 teaspoons of fajita seasoning over the steak, and cook the steak for 2-3 minutes, tossing the steak occasionally.
Remove the steak from the pan with a slotted spoon (leaving the steak juices and drippings in the pan!) when it still has specks of pink on some pieces.
Sauté Veggies
Add the onion and garlic to the skillet and sauté in the beef drippings and avocado oil. Sauté the onion and garlic for 2 minutes and then add all of the sliced peppers to the skillet and toss with the onion and garlic.
Season the fajita veggies with the remaining 1.5 teaspoons of fajita seasonings. Cover the skillet and sauté the peppers for 5-6 minutes, removing the cover to toss the peppers periodically.
Add steak back
Once the peppers begin to soften, add the steak to the skillet and cook for an additional minute or until the steak reaches the desired doneness.
Flank Steak Internal Temperature Guide
The best way to tell if your flank steak is cooked is by temperature. Here’s what the internal temperature needs to be:
- Medium Rare: 130 – 135ºF
- Medium: 135ºF – 145ºF
- Well Done: 145ºF – 155ºF
Serve & Enjoy!
Serve the fajita steak and vegetables in tortillas with optional toppings.
Toppings for Steak Fajitas
Top Tips
Don’t skip the homemade fajita seasoning: Homemade fajita seasoning is the way to go for these fajitas! But if you’re using store-bought, keep in mind that store-bought seasoning tends to be a bit saltier than homemade.
Choosing bell peppers: We use three different colors of bell peppers for these steak fajitas, but you can use any color combination you would like or have on hand.
A thin flank steak is best: A thin flank steak will yield the best steak fajitas! Make sure you’re both pounding the steak with a meat tenderizer to 3/4 inch thick, and thinly slicing it into strips.
Latest Beef Recipes
More Ways to Serve Fajitas
Looking to serve these steak fajitas in something other than flour or corn tortillas? Let us recommend any of the following:
Salad: Make a fajita salad! Chop up romaine lettuce and serve your steak fajitas with these fajita veggies, Mexican corn, and our avocado cilantro lime dressing.
Fajita Bowls: Not a tortilla person?! Make a fajita bowl instead. Pair your steak fajitas with cilantro lime rice and serve it with fajita veggies and salsa.
Burritos: chicken burritos and bean burritos are a favorite at FFF, but why not jazz things up with steak? Wrap your sliced steak in a large tortilla and then add Mexican rice, fajita veggies, and refried beans. BONUS – you can easily freeze these for later.
Great Jones
Cast Iron Pan
The Great Jones King Sear is our favorite cast iron pan. It’s definitely worth the splurge to add to your kitchen collection!
What to Serve with Steak Fajitas
Round out a fajita night with any of the following sides that pair oh so perfectly with steak fajitas.
Mexican Street Corn Salad: Our Mexican street corn salad is made with grilled corn, tomato, onion, and the most delicious cotija yogurt sauce with lime juice.
Grilled Mexican Street Corn: Fresh off-the-grill Mexican street corn is the best. We’ve got a super simple grilled Mexican street corn recipe that you’ll absolutely love.
Black Bean Corn Salad: Looking for a simple cold salad that doubles as relish and triples as a dip? Make our black bean corn salad. It’s made with fresh ingredients cilantro, jalapeño, cotija cheese, and lime juice.
Mexican Quinoa Salad: Make this light and refreshing quinoa salad with ingredients you probably already have on hand! This flavorful Mexican salad is vegan, gluten-free and the perfect vegetarian meal to add to your rotation.
Storage
Store leftover steak and fajita veggies in an airtight container in the fridge for up to 3-5 days.
To reheat: reheat steak fajitas on the stovetop in a little avocado oil over medium heat.
Steak Fajitas Recipe
Ingredients
- 1.5 lbs. flank steak
- 1.5 teaspoons coarse salt
- 3 teaspoons fajita seasoning, separated
- 1 large green bell pepper, thinly sliced
- 1 large red bell pepper, thinly sliced
- 1 large yellow bell pepper, thinly sliced
- ½ large red onion, thinly sliced
- 4 cloves garlic
- 2 tablespoons avocado oil
- 8 small flour tortillas, corn tortillas work, too, toasted
Optional toppings
- ½ cup fresh chopped cilantro
- ¼ cup table crema
Instructions
- Place the flank steak on a cutting board and cover it with plastic wrap and pound the steak with a meat tenderizer until the whole piece of meat is about ¾-inch thick. Once tender, season the steak with salt on both sides. Massage the salt into the meat and set the steak aside.
- Next, thinly slice the bell peppers, purple onion, and garlic. We suggest using a kitchen mandolin to evenly slice the vegetables. If you don’t have a mandolin, use a very sharp knife to slice the vegetables. Set aside.
- Slice the flank steak into thin strips, using a sharp knife to slice the steak against the grain of the steak.
- Heat a large skillet with sides over medium/high heat and add the avocado oil to the pan. When the avocado oil is fragrant and hot, add the sliced steak to the pan. Sprinkle 1.5 teaspoons of fajita seasoning over the steak. Cook the steak for 2-3 minutes, tossing the steak occasionally.
- Remove the steak from the pan with a slotted spoon (leaving the steak juices and drippings in the pan) when it still has specks of pink on some pieces. The steak will continue to cook later. Set the steak aside.
- Add the onion and garlic to the skillet and sauté in the beef drippings and avocado oil. Sauté the onion and garlic for 2 minutes and then add all of the sliced peppers to the skillet and toss with the onion and garlic. Season the vegetables with the remaining 1.5 teaspoons of fajita seasonings. Cover the skillet and sauté the peppers for 5-6 minutes, removing the cover to toss the peppers periodically.
- Once the peppers begin to soften, add the steak to the skillet and cook for an additional minute or until the steak reaches desired doneness.
- Remove the skillet from the heat.
- Serve the fajita steak and vegetables in tortillas with optional toppings.
Tips & Notes
- We used flank steak, but skirt steak will work, too.
- We use three different colors of bell peppers, but you can use any color combination you would like.
- Homemade fajita seasoning is preferred but you can use store bought, too. Just remember that store bought seasoning tends to be a bit saltier than homemade.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.
At first these seemed to be a little light on the seasoning, but I added another teaspoon of the fajita seasoning when I added the meat back to the pan, and it was perfect for us! My husband even went back for more and just ate the peppers and meat even after we ran out of tortilla. 😂
Look at those delish fajitas!
Easy and delicious!
YAY!
These turned out super yummy! The meat was super tender and flavorful. My husband had three servings in one sitting.