Perfect Steak Fajitas with Bell Peppers and Onions Recipe
This Steak Fajitas recipe features tender skirt or flank steak marinated in a flavorful blend of olive oil, lime juice, garlic, and fajita seasoning. The steak is seared to perfection and served with sautéed bell peppers and onions, offering a vibrant, sizzling dish that’s perfect for a quick and delicious Tex-Mex meal. Ideal for serving with tortillas, lettuce cups, or over rice or salad bowls.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Ingredients
Marinade & Steak
- 1/4 cup olive oil
- 2 Tablespoons lime juice
- 1 Tablespoon fajita seasoning
- 2 teaspoons minced garlic
- 1 pound skirt or flank steak
- 1 Tablespoon olive oil (for cooking)
Vegetables
- 2–3 bell peppers, sliced into thin strips
- 1/2 onion, sliced
- Salt and pepper, to taste
Instructions
- Prep steak. Place the 1 pound skirt or flank steak in a bowl. You may leave it whole or slice into strips against the grain at this point or later after cooking.
- Combine marinade. In a small bowl, whisk together 1/4 cup olive oil, 2 Tablespoons lime juice, 1 Tablespoon fajita seasoning, and 2 teaspoons minced garlic.
- Marinate steak. Pour the marinade over the steak, ensuring it is evenly coated. Cover the bowl and refrigerate for at least 60 minutes. For best flavor, marinate for 4 hours or more.
- Sear steak. Heat 1 Tablespoon olive oil in a skillet over medium heat. Add the steak and cook for 3-5 minutes on each side, or until the steak reaches your preferred internal temperature. Avoid overcooking to keep it tender. Remove the steak and cover with foil. Let it rest to retain juices.
- Saute vegetables. In the same skillet, add the sliced bell peppers and onion. Cook for about 3 minutes until sizzling hot and tender-crisp. Season with salt and pepper to taste.
- Slice steak and combine. If not done earlier, slice the rested steak against the grain into strips. Add the steak slices back into the skillet with the vegetables and toss to combine and heat through.
- Assemble fajitas. Serve the steak and vegetable mixture warm in tortillas, lettuce cups, or on top of salads or rice bowls. Add any desired toppings such as sour cream, guacamole, salsa, or shredded cheese.
Notes
- Marinating the steak for at least 4 hours greatly enhances the flavor and tenderness.
- Slicing the steak against the grain ensures maximum tenderness.
- You can customize fajita toppings to suit your taste preferences.
- If you prefer a milder dish, reduce or omit spicy fajita seasoning.
- Use a meat thermometer to cook steak to desired doneness: 130°F for medium-rare, 140°F for medium.
