Flank Steak Fajitas

Delicious steak fajitas, made completely from scratch with its own seasonings, using tender flank steak makes for an amazing, and easy weeknight dinner the whole family will love.

If you ask my husband on any given day if he likes fajitas, he’d probably tell you that they aren’t his favorite and he’d rather not have them. He’ll insist he doesn’t like them up until the first bite of my fajitas, and then suddenly he remembers: Holy crap! Fajitas are delicious! The spices are an important element there, but really it comes down to the meat. A good fajita requires the right kind of meat. Tough, chewy strips of steak don’t make for a pleasant experience. My favorite fajita meat is flank steak. Melt in your mouth goodness. If you want a really different and delightful fajita experience, try serving it with some strawberry-pineapple salsa on top. Wowzers! It’s amazing!

Be sure to check out the video where I walk you through every step in this recipe.

Flank Steak Fajitas

Delicious steak fajitas, made completely from scratch with its own seasonings, using tender flank steak makes for an amazing, and easy weeknight dinner the whole family will love.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Print Pin Rate

Servings: 8 Servings

Ingredients

• 2 tablespoons olive oil
• Juice of 2 Limes
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1 tablespoon Worcestershire sauce
• 1 clove garlic minced
• 1 1/2 pounds flank steak
• 2 tablespoons olive oil
• 1 onion sliced
• 3 bell peppers sliced (multiple colors preferred)
• 8 oz. mushrooms sliced
• 1/2 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon crushed red pepper flakes

US Customary - Metric

Instructions

• Create the marinade for your flank steak. In a shallow dish, combine together the olive oil, lime juice, cumin, chili powder, onion powder, worcestershire, and minced garlic. Lay your flank steak in it and then flip it over so there's marinade on both sides. Let marinate in the fridge for at least 30 minutes.
• Heat a large skillet over high heat. Add in 2 tablespoons of olive oil, let heat for a minute, and then add in your onion, bell peppers, and mushrooms. Season with salt. Sautee until the vegetables are tender crisp (7-10 minutes). During the last few minutes of cooking, add in your cumin, chili powder, and red pepper flakes. Remove the vegetables from the pan and transfer to a serving dish, but keep the skillet hot.
• Return the skillet to high heat. Cook your flank steak in it for about 2 minutes on each side for medium doneness. Slice the meat for serving against the grain. Serve on a tortilla with the meat, vegetables, maybe a little sour cream, and salsa.

Notes

Alternate Preparation:

1. Create the marinade for your flank steak. In a shallow dish, combine together the olive oil, lime juice, cumin, chili powder, onion powder, worcestershire, and minced garlic. Cut your flank steak against the grain into thin strips. Immerse in marinade. Let marinate in the fridge for at least 30 minutes.

2. Heat a large skillet over high heat. Add in 2 tablespoons of olive oil, let heat for a minute, and then add in your onion, bell peppers, and mushrooms. Season with salt. Sautee until the vegetables are tender crisp (7-10 minutes). During the last few minutes of cooking, add in your cumin, chili powder, and red pepper flakes. Remove the vegetables from the pan and transfer to a serving dish, but keep the skillet hot.

3. Return the skillet to high heat. Cook your strips of flank steak in the same pan until browned. Serve on a tortilla with the meat, vegetables, maybe a little sour cream, and salsa.

Nutrition

Calories: 211kcal | Carbohydrates: 6g | Protein: 19g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 51mg | Sodium: 373mg | Potassium: 534mg | Fiber: 1g | Sugar: 3g | Vitamin A: 32.4% | Vitamin C: 71.5% | Calcium: 3.1% | Iron: 12.5%

Cuisine: Mexican

Cutting against the grain is important! Look at your flank steak. See how there are lines running across it? Do not cut that meat parallel to those lines! You will end up with tough, chewy pieces of meat. Cutting against the grain breaks up that tissue and allows for a delightful strip of steak that melts in your mouth. CUT AGAINST THE GRAIN!