Description
A vibrant and flavorful Mexican dish featuring marinated flank steak, sautéed peppers, and onions served in warm tortillas.
Ingredients
Scale
- 1.5 pounds flank steak or skirt steak
- 3 bell peppers (mixed colors, thinly sliced)
- 1 large onion (thinly sliced)
- 2 tablespoons olive oil (divided)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 small flour tortillas (warmed)
- 3 tablespoons lime juice (about 2 limes)
- 3 cloves garlic (minced)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 0.5 teaspoon oregano
- 0.5 teaspoon red pepper flakes (optional, for heat)
- 0.5 teaspoon salt
Instructions
- Whisk together all marinade ingredients in a bowl or zip-top bag.
- Add the flank steak to the marinade, ensuring it’s well-coated.
- Refrigerate for at least 30 minutes (2-4 hours preferred).
- Heat a cast-iron skillet or grill pan over medium-high heat.
- Remove steak from marinade, pat dry, and cook for 4-5 minutes per side for medium-rare.
- Transfer steak to a cutting board and let rest for 5 minutes.
- While steak rests, cook bell peppers and onion in the same pan with 1 tablespoon olive oil until softened and slightly charred. Season with salt and pepper.
- Slice the steak against the grain into thin strips.
- Serve with warm tortillas and optional toppings like sour cream, salsa, guacamole, cheese, and fresh cilantro.
Notes
For the best experience, warm your tortillas on the skillet just before serving for extra softness and flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 fajita
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg