Flank Steak Fajitas

Tender, juicy flank steak fajitas with peppers and onions, cooked in a hot skillet or on the grill. Zesty homemade fajita seasoning means no marinade is necessary, and the whole dinner comes together in about 40 minutes for an easy family meal.

Course Dinner

Cuisine Mexican

Keyword beef flank steak fajitas recipe, easy steak fajitas, flank steak fajitas

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 329.8kcal

Author Blair Lonergan

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