Steak Fajitas
This classic Steak Fajitas recipe is easy to prepare and a great choice for the grill or stovetop! A homemade spice mix adds authentic Tex-Mex flavor to strips of seared steak and colorful bell peppers and onions.
Servings: 8
Calories: 370kcal
Ingredients
Smoky Fajita Seasoning Mix
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1½ teaspoons smoked paprika
- 1 teaspoon fine grain sea salt
- 1 teaspoon brown sugar
- ½ teaspoon onion powder
- ½ teaspoon granulated garlic or garlic powder
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper or to taste
Steak Fajitas
- 2 pounds beef flank or skirt steak
- 1 lime
- 6 tablespoons olive oil divided, or as needed
- 3 bell peppers cut into thin 2-inch strips (I used red, yellow and green)
- 1 medium yellow onion halved and sliced into thin 2-inch strips
For the Rest:
- flour tortillas (6-inch)
- pico de gallo
- chopped fresh cilantro
- sour cream
Instructions
Small Batch Fajita Seasoning
- Combine all the spices in a small bowl. Measure out 1 teaspoon of the seasoning (for the veggies) and place it in a separate small bowl.
For the Grilled Steak
- Place the steak on a large sheet of foil large enough to enclose it and use paper towels to pat both sides dry. To the bowl with the larger amount of fajita seasoning, add 4 tablespoons olive oil and the juice from ½ a lime. Mix to combine and then smear the mixture over both sides of the beef. Enclose the beef in the foil and refrigerate for at least 30 minutes or up to two hours.
- Preheat your outdoor grill. Grill the beef for about 8 to 11 minutes per side or until the internal temperature reaches 140 degrees F. Watch it closely and check towards the end of the cooking time as the temperature can begin to rise quickly. Transfer the beef to a cutting board and tent with foil to keep it warm. Allow it to rest for 10 minutes before slicing.
- Slice the beef against the grain into thin strips about 2- to 3-inches long. Squeeze the remaining half of the lime over the beef strips.
For the Fajitas Veggies
- While the grilled steak is resting, heat the remaining 2 tablespoons olive oil in a large, deep skillet over MEDIUM heat. Add the peppers and onions. Cook, stirring for 5 to 6 minutes until tender. Add the reserved 1 teaspoon of fajita seasoning and cook, stirring, for another 2 or 3 minutes to bring out the flavor of the spices. Remove the skillet from the heat.
For the Tortillas
- Toast tortillas in a dry skillet over MEDIUM-HIGH heat for about 30 seconds per side.
Assemble the Fajitas
- Layer the toasted tortillas with a few strips of steak, some fajita veggies, and the toppings of your choice.
Alternate Skillet Method
- If your steak is too large to fit in your skillet in one piece, slice it in half crosswise against the grain (you shouldn't need to do this if you have a 12 to 14-inch skillet).
- Add 2 tablespoons olive oil to a large skillet and place over MEDIUM heat. When hot, add the steak and cook for about 4 to 5 minutes per side or until the internal temperature reaches 140 degrees F. Transfer the steak to a cutting board and tent with foil to keep warm. Allow it to rest for 10 minutes before slicing.
- Wipe the skillet down and follow as directed above to cook peppers and onions in the same skillet.
Notes
Make a big batch of Homemade Fajita Seasoning in advance to save time. Store it on a cool, dry pantry shelf in an airtight container, like a mason jar. Dry spices can lose potency over time so for the best quality, I recommend using spice mixes like this one within 4 to 6 months.
Amounts of seasoning if using the big batch recipe.
- Use 4 tablespoons for the wet rub for the steak
- Use 1 teaspoon when you sauté the veggies.
Nutrition
Calories: 370kcal | Carbohydrates: 22g | Protein: 28g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 68mg | Sodium: 578mg | Potassium: 597mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1914IU | Vitamin C: 60mg | Calcium: 75mg | Iron: 4mg