These easy flank steak fajitas pair zesty, juicy beef with tender peppers and onions for a restaurant-quality dinner in your own home. Make them in a skillet on the stovetop or out on the grill. Served with a stack of soft, warm tortillas, it’s a family-friendly meal that everyone can agree on.
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Before You Get Started
A few small details make the difference between fajitas that are tender and juicy and fajitas that turn out tough. Read through these before you start cooking:
- Slice against the grain. Look for the long muscle fibers in the steak and cut perpendicular to them. This is the number one reason flank ends up chewy.
- Don’t overcook, then rest. Pull the steak at medium-rare (130-135°F) and let it rest 5-10 minutes before slicing so the juices stay in the meat.
- Sear it hot. Get the grill or skillet ripping hot before the steak hits. Low heat steams the meat instead of giving it that charred fajita crust.
Best Cut for Fajitas
Flank steak is my go-to for fajitas. It’s lean, flavorful, and easy to find at any grocery store. Skirt steak also works beautifully and is actually the more traditional cut for fajitas. It has a little more marbling than flank, which means it can take a slightly higher internal temperature without turning tough. If you prefer your meat closer to medium or medium-well, go with skirt.
Other cuts work too. New York strip, sirloin, or flat iron will all make a good fajita. Just adjust the cooking time for thicker cuts and follow the same rules: don’t overcook, rest before slicing, and cut against the grain.
How to Make Flank Steak Fajitas
You can cook the steak on a grill or in a hot cast iron skillet on the stovetop. Pick whichever method fits your night. While the meat rests, the peppers and onions sauté quickly in the same pan.
Step 1: Mix the seasoning and rub it on the steak
In a small bowl, stir together the paprika, chili powder, cumin, onion powder, garlic powder, and cayenne.
Rub the mixture all over both sides of the flank steak, pressing it in lightly so it adheres. Reserve any leftover seasoning to use on the vegetables.
→ No marinade is necessary here, the dry rub does all the flavor work. If you’d rather use a marinade instead, my Easy Carne Asada uses a quick citrus marinade with flank steak and is a good option for a different flavor profile.
⇢ Store-bought fajita or taco seasoning packet works in a pinch if you don’t want to mix your own.
Step 2: Cook the steak (grill or skillet)
For the grill: Build a two-zone fire by piling charcoal on one side and leaving the other side empty. For gas grills, light only one side. Place the steak on the hot side and grill covered over medium-high heat (350-400°F) for about 20 minutes total, flipping halfway through. A smaller 1-pound steak may only need 15 minutes.
For the skillet: Heat a large cast iron pan or griddle over high heat. Add a tablespoon of oil and let it heat for another minute. Sear the steak for 3-4 minutes per side.
You’ll know the steak is done when the edges are charred and the surface has dark searing on top. Use an instant-read thermometer in the thickest part: 125°F for rare, 130-135°F for medium-rare, 140-145°F for medium.
Step 3: Rest the steak while you cook the vegetables
Transfer the cooked steak to a cutting board and let it rest.
Meanwhile, heat 2 tablespoons of oil in a cast iron skillet over medium-high heat. Add the sliced onion and bell peppers and cook, stirring occasionally, until they’re tender with a little char on the edges, about 7-10 minutes.
Season with salt, pepper, or extra fajita seasoning to taste.
Step 4: Slice the steak and serve
Slice the rested steak thinly against the grain into ½-inch strips. Warm the tortillas by heating them in the microwave wrapped in damp paper towels for 15-30 seconds, or char them directly over a gas burner on medium-low for about 15 seconds per side.
Pile the sliced steak and vegetables onto warm tortillas, squeeze fresh lime juice over the top, and add your favorite toppings.
⇢ Leftovers: Fajita meat is great in quesadillas, burrito bowls, or piled on top of a green salad later in the week.
What to Serve with Flank Steak Fajitas
Pile on whatever toppings your family loves. Shredded lettuce, salsa, shredded cheese, guacamole or diced avocado, sour cream, fresh cilantro, and lime wedges are all great.
For something a little spicier, add sliced jalapeños or a few dashes of hot sauce.
A few recipes from the site to round out the table:
Storage
Store: Keep leftover steak and vegetables in an airtight container in the refrigerator for up to 3 days.
Freeze: The cooked steak freezes well wrapped tightly for up to 2 months. I don’t recommend freezing the vegetables, since they turn watery and mushy when thawed.
Reheat: Warm the sliced steak in a skillet over medium heat with a splash of water or broth to keep it from drying out. The microwave works in a pinch, but go in short bursts to avoid overcooking.
⇢ Make-Ahead Tip: The dry seasoning blend can be made ahead and stored in an airtight container in the pantry for up to 3 months. Triple or quadruple the recipe if you make fajitas regularly.
Frequently Asked Questions
What’s the best cut of meat for fajitas, flank or skirt steak?
Both work well. Flank steak is leaner and a bit easier to find, which is why I usually reach for it. Skirt steak has more marbling and a slightly richer flavor, and it can handle a higher internal temperature before getting tough.
If you like your steak closer to medium or medium-well, skirt is the better pick. Either way, slice against the grain.
How do you make flank steak tender for fajitas?
Three things matter most. First, don’t overcook it. Pull the steak at medium-rare (130-135°F) since flank gets tough fast past medium. Second, let it rest for 5-10 minutes before slicing so the juices stay in the meat. Third, slice thinly against the grain. Cutting perpendicular to those long muscle fibers shortens them, which is what makes each bite tender instead of chewy.
How long does flank steak take to cook for fajitas?
On the grill over medium-high heat, a 2-pound flank steak takes about 20 minutes total with one flip. A 1-pound steak needs closer to 15 minutes. In a hot cast iron skillet, 3-4 minutes per side is usually right. Use an instant-read thermometer in the thickest part to know for sure: 130-135°F for medium-rare.
Can I use a different cut of beef?
Yes. Skirt steak is the most traditional swap. New York strip, sirloin, and flat iron will all work, too. Adjust the cooking time for thicker cuts. The rest of the recipe (high heat, resting, slicing against the grain) stays the same.
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Flank Steak Fajitas
Ingredients
FAJITA SEASONING
- 2 tablespoons paprika
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- ½ teaspoon cayenne
FAJITAS
- 2 lbs. flank steak (or sub with skirt steak)
- 1 large onion, thinly sliced
- 2 sweet bell peppers (any color), thinly sliced
- Olive oil
- Optional, for serving: salsa, flour tortillas, sour cream, guacamole, shredded cheese, fresh lime juice, cilantro
Instructions
- In a small bowl, stir together the seasoning.
- Rub the seasoning into all sides of the flank steak, pressing it in lightly. Reserve any leftover seasoning for the vegetables.
Grill Method:
- Build a two-zone fire by piling charcoal on one side of the grill, leaving the other side empty. For gas grills, light only one side. Place the food grate on the grill.
- Place the steak on the hot side of the grill. Cook covered over medium-high heat (350-400°F) for about 20 minutes total, flipping halfway through. A smaller 1-pound steak may only need 15 minutes.
- The steak is done when the edges are charred and the surface has dark searing on top. Check the temperature in the thickest part with an instant-read thermometer: 125°F for rare, 130-135°F for medium-rare, 140-145°F for medium.
- Transfer the steak to a cutting board and let it rest while you cook the vegetables.
Skillet Method:
- Heat a large cast iron skillet or griddle over high heat. Add 1 tablespoon of oil and heat for 1 more minute.
- Sear the steak in the hot oil for 3-4 minutes per side, or until it reaches your desired temperature. Check with an instant-read thermometer: 125°F for rare, 130-135°F for medium-rare, 140-145°F for medium.
- Transfer the steak to a cutting board and let it rest while you cook the vegetables.
For the Vegetables:
- Heat 2 tablespoons of oil in a cast iron skillet over medium-high heat. Add the onion and bell peppers and cook, stirring occasionally, until tender with a little char on the edges, about 7-10 minutes. Season with salt and pepper (or extra fajita seasoning) to taste.
To Serve:
- Warm the tortillas in the microwave wrapped in damp paper towels, on the grill, or in a dry pan.
- Slice the rested steak thinly against the grain in ½-inch slices. Serve with warm tortillas, the cooked vegetables, a squeeze of fresh lime juice, and your favorite toppings.
Notes
- Slice against the grain. Cut perpendicular to the long muscle fibers running through the steak. This is the single most important step for tender meat.
- Don’t overcook. Flank steak is lean, so pull it at rare to medium-rare (125-135°F). Let it rest for 5-10 minutes before slicing.
- Heat matters. Get the grill or skillet ripping hot before the steak hits. High heat gives the charred crust that defines a good fajita.
- Spice level. This seasoning is mild, comparable to “medium” salsa. Cut the cayenne in half or omit for a milder version, or add jalapeños at the table for more heat.
- Tortilla options. Soft, warm flour tortillas are our go-to, but corn tortillas, cauliflower rice, or a bed of greens all work.
- Warming tortillas. Microwave wrapped in damp paper towels for 15-30 seconds, or char them directly over a gas burner on medium-low for about 15 seconds per side.
- Finish with lime. A squeeze of fresh lime juice just before serving brightens the whole plate.
- Make-ahead seasoning. The dry seasoning blend keeps in an airtight container in the pantry for up to 3 months. Triple or quadruple the recipe if you make fajitas often.
- Serving 2 people. Cut all ingredients in half and use a 1-pound flank steak.
- Storage. Leftover steak and vegetables keep in an airtight container in the refrigerator for up to 3 days. The cooked steak freezes well for up to 2 months; the vegetables don’t freeze well.
Nutrition
Originally published in July, 2020, this post was updated in June, 2026.
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