These steak fajitas are a simple, family-friendly weeknight dinner. Thinly sliced, well-seasoned flank steak combines with colorful sautéed peppers and onions for a quick, balanced meal that comes together in under an hour. Serve in warm tortillas with your favorite toppings.
The Very Best Steak Fajitas
If you love fajita night but want it fast and fuss-free, this recipe is for you. Tender, thinly pounded flank steak sears quickly, and sautéed bell peppers and onions stay crisp-tender. Make a big batch of homemade fajita seasoning to keep on hand — it dramatically improves flavor — and enjoy a dinner the whole family will request again and again.
What are fajitas?
Fajitas are a Tex-Mex classic: strips of grilled or sautéed meat served with sautéed peppers and onions, typically assembled in small flour or corn tortillas. Common proteins include beef, chicken, and shrimp.
What is the difference between fajitas and tacos?
The main difference is service style. Tacos are often pre-assembled, while fajitas are commonly served deconstructed so everyone can assemble their own at the table.
Why you’ll love them
– Super tender steak
– Crisp, never mushy vegetables
– Protein plus veggies for a balanced meal
– Great leftovers for lunches
Featured Ingredients
This recipe relies on a handful of straightforward ingredients for big flavor:
- Flank steak: A lean, affordable cut that becomes tender when pounded thin and sliced against the grain. Skirt steak is a suitable substitute if needed.
- Fajita seasoning: Homemade seasoning (chili powder, cumin, paprika, garlic powder, salt, and pepper) yields the best flavor. Store-bought blends work in a pinch but are often saltier and include additives.
- Bell peppers: Use any colors you like; a mix of red, yellow, and green creates a vibrant plate.
- Onion: Red or yellow onions both work; red onion adds appealing color and sweetness.
- Garlic: Fresh garlic cloves bring depth of flavor.
- Avocado oil: A high-heat oil with mild flavor. Substitute olive oil if preferred.
What spices are in fajita seasoning?
A good homemade fajita seasoning blends chili powder, ground cumin, paprika, garlic powder, salt, and black pepper. Make a batch to store in your spice rack and use for meats and vegetables.
Best Beef for Steak Fajitas
Flank steak is ideal for fajitas because when rested, pounded thin, and sliced against the grain it becomes tender and flavorful. It’s lean and economical, so proper technique is important: pound to even thickness, sear quickly at high heat, then slice thinly for the best texture.
Best Tortillas for Fajitas
Tortilla choice is personal. Small street-taco-sized flour or corn tortillas are recommended for the perfect bite, but choose what your household prefers.
How to Make Steak Fajitas
Tenderize Steak
Place the flank steak on a cutting board, cover with plastic wrap, and pound with a meat mallet until the steak is about 3/4-inch thick. Season both sides with coarse salt and rub it in. Set aside while you prepare the vegetables.
Slice Fajita Veggies
Thinly slice bell peppers and onion into long strips. Mince or thinly slice garlic. A mandoline helps produce even slices, but a sharp knife works well too.
Slice Steak
After cooking, slice the flank steak into thin strips using a sharp knife and cutting against the grain to maximize tenderness.
Cook Steak
Heat a large skillet over medium-high heat and add avocado oil. When the oil is hot and shimmering, add the sliced steak in a single layer. Sprinkle 1 1/2 teaspoons of fajita seasoning over the steak and cook 2–3 minutes, tossing occasionally, until browned with a hint of pink inside. Remove the steak with a slotted spoon and leave the pan juices behind.
Sauté Veggies
Add the onion and garlic to the skillet and sauté briefly in the beef drippings. After 2 minutes, add the sliced peppers, toss to combine, and season with the remaining 1 1/2 teaspoons of fajita seasoning. Cover and cook 5–6 minutes, removing the lid occasionally to toss, until the peppers are tender-crisp.
Finish with Steak
Return the steak to the skillet, toss with the vegetables, and cook 1 more minute or until the steak reaches your preferred doneness. Remove from heat and let rest a few minutes before serving.
Flank Steak Internal Temperature Guide
Use an instant-read thermometer for best results. Target internal temperatures:
- Medium-rare: 130–135°F
- Medium: 135–145°F
- Well done: 145–155°F
Serve & Enjoy!
Warm tortillas and spoon the steak and peppers into each. Add your favorite toppings and enjoy.
Toppings for Steak Fajitas
- Fresh chopped cilantro
- Table crema or sour cream
- Salsa verde or salsa of choice
- Avocado slices or guacamole
- Crumbled cotija or queso fresco
Top Tips
Make your own fajita seasoning: Homemade blends are fresher and less salty than most store-bought packets.
Use a variety of peppers: Mix colors for visual appeal and balanced sweetness.
Pound and slice thin: Flatten the flank steak to 3/4-inch thickness and then slice thinly against the grain for the most tender results.
What to Serve with Steak Fajitas
Complete the meal with any of these complementary sides:
- Mexican street corn salad: Grilled corn, tomato, onion, and a tangy cotija-lime dressing.
- Grilled Mexican street corn (elote): Charred corn brushed with seasoning and cheese.
- Black bean and corn salad: A refreshing cold salad with cilantro, jalapeño, and lime.
- Mexican quinoa salad: A light, vegan-friendly side with fresh vegetables and lime dressing.
Storage
Refrigerate leftover steak and vegetables in an airtight container for 3–5 days.
To reheat: Warm gently on the stovetop in a skillet with a splash of avocado oil over medium heat to avoid overcooking the steak.
Steak Fajitas Recipe
Servings: 4 | Prep: 20 mins | Cook: 15 mins | Total: 35 mins
Ingredients
- 1.5 lbs flank steak
- 1 1/2 teaspoons coarse salt
- 3 teaspoons fajita seasoning, divided
- 1 large green bell pepper, thinly sliced
- 1 large red bell pepper, thinly sliced
- 1 large yellow bell pepper, thinly sliced
- 1/2 large red onion, thinly sliced
- 4 cloves garlic, minced or thinly sliced
- 2 tablespoons avocado oil
- 8 small flour tortillas (or toasted corn tortillas)
Optional toppings
- 1/2 cup fresh chopped cilantro
- 1/4 cup table crema or sour cream
- Salsa, avocado, or crumbled cheese as desired
Instructions
- Place the flank steak on a cutting board, cover with plastic wrap, and pound to about 3/4-inch thickness. Season both sides with coarse salt and massage it into the meat. Set aside.
- Thinly slice the bell peppers, onion, and garlic. A mandoline produces even slices, but a sharp knife works fine.
- After cooking, slice the steak into thin strips against the grain for maximum tenderness.
- Heat a large skillet over medium-high heat and add the avocado oil. When hot, add the sliced steak and sprinkle with 1 1/2 teaspoons fajita seasoning. Cook 2–3 minutes, tossing occasionally, until browned with a little pink remaining. Remove the steak, leaving pan juices in the skillet.
- Add onion and garlic to the skillet and sauté in the drippings for 2 minutes. Add the bell peppers, toss to combine, and season with the remaining 1 1/2 teaspoons fajita seasoning. Cover and cook 5–6 minutes, stirring occasionally, until peppers are tender-crisp.
- Return the steak to the skillet and cook 1 more minute, or until steak reaches the desired doneness. Remove from heat.
- Serve steak and peppers in warmed tortillas with optional toppings such as cilantro, crema, salsa, or avocado.
Tips & Notes
- Skirt steak is an acceptable substitute for flank steak.
- Adjust pepper colors to suit availability and preference.
- Store-bought fajita seasoning works, but may be saltier than homemade blends.
Nutrition (approx. per serving)
Calories: 537 kcal · Carbohydrates: 38 g · Protein: 43 g · Fat: 23 g · Fiber: 4 g · Sugar: 5 g
Nutrition information is estimated and should be considered an approximation.