Go Back
–+ servings
beef steak fajitas in a cast iron skillet.

Easy Steak Fajitas

Samantha Erb
I use marinated flank steak to make delicious steak fajitas that are tender and flavorful.
4.48 from 48 votes
Print Recipe Pin Recipe Rate ★
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner Recipes
Cuisine American
Servings 4 servings
Calories 708 kcal

Ingredients

  • 1.5 pounds flank steak or skirt steak
  • 3 bell peppers cut into strips
  • 1 red onion cut into strips
  • 1 1/2 tablespoons fajita seasoning divided
  • 4 tablespoons oil
  • 12 ounces Lawry's Steak & Chop Marinade or favorite marinade
  • 12 flour tortillas or corn tortillas

Optional (for toppings)

  • Guacamole
  • Fresh cilantro
  • Mexican cheese

Instructions
 

  • Season the flank steak with 1 tablespoon of fajita seasoning, rubbing it evenly over the surface. Place the steak in a shallow dish or Ziploc bag and pour in the store-bought marinade. Ensure the steak is well-coated. Marinate in the refrigerator for 2-4 hours or up to overnight.
  • Heat 2 tablespoons of oil in a large cast iron skillet over medium-high heat. Add the sliced peppers, red onion, and 1/2 tablespoon of fajita seasoning. Cook them for 6-8 minutes, stirring occasionally, until the vegetables are tender and slightly charred. Remove them from the skillet and set aside.
  • Remove the steak from the marinade and discard the steak fajita marinade. Heat the remaining 2 tablespoons of oil in the same skillet over high heat. Once it becomes hot, add the steak and sear for 3-4 minutes on each side for medium-rare. Adjust cooking time for your desired doneness.
  • Transfer the steak to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute within the meat. After resting, slice the steak against the grain into thin slices.
  • Serve the sliced steak and cooked vegetables on tortillas, garnished with fresh cilantro, cheese, and guacamole if desired.

Notes

  • Can use leftover steak by cutting the leftover steak into strips and placing them in the skillet with the cooked peppers and onions until reheated.

Nutrition

Serving: 1Calories: 708kcalCarbohydrates: 41gProtein: 41gFat: 44gSaturated Fat: 13gPolyunsaturated Fat: 27gTrans Fat: 1gCholesterol: 118mgSodium: 860mgFiber: 11gSugar: 6g

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

Tried this recipe?Let us know how it was!