Perfect Steak Fajitas

These Steak Fajitas are quick and easy to make with flank steak and fajita vegetable; flavorful from the fajita marinade and incredibly delicious!

Ingredients

For the meat

3 tablespoons olive oil

3 tablespoons orange juice

3 tablespoons lime juice

2-3 tablespoons Fajita seasoning

1 ½ pounds flank steak

For the vegetables

2 tablespoons olive oil

1 large white onion sliced

3 large bell peppers sliced into strips

Salt to taste

To serve

8 medium flour tortillas

favorite toppings salsa, guacamole, sour cream, cilantro, lime juice…

Instructions

Prep and cook steak

Place all ingredients for meat EXCEPT for steak in large bowl or zip-top bag. Combine well, then add steak and lightly toss or massage to cover. Cover bowl or zip bag closed and refrigerate for 2 hours and up to overnight.

Once ready to cook, heat large skillet over medium-high heat. Remove meat from marinade, shaking off any excess (discard marinade).

Sear steak for 2-5 minutes per side, depending on thickness and how done you want your steak. Remove from skillet and place on a plate. Tent with foil and allow to rest until vegetables are done.

Cook vegetables

To the skillet, add 1 tablespoon olive oil. Cook onion until fully softened and starting to look golden, about 4-5 minutes. Remove and set aside on a plate.

Add remaining tablespoon of olive oil to skillet and cook peppers until done to your liking. Return onions to skillet and toss while heating through for 30-60 seconds, seasoning vegetables with a few pinches of salt if needed. Remove from heat.

Serve

Uncover steak and slice into thin slices (slice against the grain; slicing at a slight angle makes the steak look best).

Immediately serve sliced steak and vegetables with warmed tortillas and your favorite toppings.

Notes

Ingredient notes

Steak: I use flank steak for this recipe, but skirt steak is also a great choice.

Peppers: I always try to use three colors of peppers because it's so pretty, but you can just use red peppers if you're not a fan of other colors. And learn how to cut bell peppers like a pro!

Onion: I prefer white onion in this recipe, but yellow onion works in a pinch.

Fajita seasoning: I make my homemade fajita seasoning for this recipe, but feel free to use a store-bought mix.

Recipe tips

I highly recommend adding the juices from the rested steak to the fajita vegetables. When you're cooking the combined onion and peppers, just pour any juices on the plate from the resting steak into the skillet.

You can cook the peppers to retain a crunch or until they're fully soft - totally up to your personal preference.

If you're short on time, you can get away with marinating the steak for only 30 minutes - though I do highly recommend going for at least 2 hours for best results.

How to cook the steak

Sear the marinated steak on both sides in a sizzling hot skillet.

The meat is ready to be flipped when it releases from the pan and has a nicely browned - this takes about 2-5 minutes per side, depending on the thickness of your steak and to what doneness you want it cooked.

Test the meat by touching it - it should feel like the ball of your hand when it's ready: firm, springy, yet soft.

As soon as the meat has been seared on both sides, remove it onto a plate and cover it tightly with foil - give it time to rest before slicing so it can retain its juices.

The USDA recommends cooking steak to at least 145°F for safe consumption. Personally, I like it served at 135°F-140°F, which means I take it out of the skillet at about 128°F-135°F. Again, this is lower than the USDA recommends and purely my personal preference, do it at your own risk.

Whatever you do, never cut the steak with the grain - always against the grain!! (two more !! just to be sure) And if you follow all of my tips... You should end up with perfectly tender, pink steak.