Steak Fajita Recipe
A quick and flavorful dish crafted with only a few essential ingredients, this steak fajita recipe delivers bold, savory flavors in just 20 minutes—perfect for a no-fuss, satisfying dinner.
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Servings: 4
Ingredients
- 1 large onion thinly sliced
- 2 tablespoons taco or fajita seasoning divided
- 2 pounds flank steak sliced thinly against the grain
- 2 tablespoons olive oil divided
- ½ bunch fresh cilantro chopped
- 3 bell peppers any color, seeded and sliced
Instructions
- Warm 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat.
- Add the sliced flank steak in a single layer (cooking in batches if necessary to avoid overcrowding). Sprinkle with 1 tablespoon of the seasoning blend.
- Sear the steak for 1 to 2 minutes per side, until browned and just cooked through. Remove from the skillet and set aside.
- Into the same skillet, add the remaining tablespoon of olive oil. Toss in the sliced bell peppers and onion, stirring frequently, and sauté for 3 to 4 minutes until vegetables begin to soften.
- Add the remaining tablespoon of seasoning and mix thoroughly to coat the vegetables.
- Remove the skillet from heat and return the cooked steak to the pan. Stir everything together to combine and heat through.
- Serve warm in corn tortillas, topped with freshly chopped cilantro and other desired garnishes.
Notes
For tender results, slice flank steak against the grain to shorten muscle fibers.
Avoid overcooking; medium-rare delivers the best texture.
Use any color bell peppers according to preference—red, yellow, and orange offer a milder, sweeter flavor than green.
Leftovers can be refrigerated in an airtight container for up to 4 days.
To reheat, warm gently in a skillet with a dash of oil or microwave briefly.
Recommended toppings include guacamole, salsa, chopped cilantro, and a squeeze of fresh lime.
Avoid overcooking; medium-rare delivers the best texture.
Use any color bell peppers according to preference—red, yellow, and orange offer a milder, sweeter flavor than green.
Leftovers can be refrigerated in an airtight container for up to 4 days.
To reheat, warm gently in a skillet with a dash of oil or microwave briefly.
Recommended toppings include guacamole, salsa, chopped cilantro, and a squeeze of fresh lime.