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Steak fajitas

Steak fajitas

By Charlotte Luu
20’ Prep time
15’ Cook time
35’ Total time
537 Calories
4 Serving

Summary

These steak fajitas make the perfect, easy weeknight meal. they are made with tender and flavorful flank steak and easy fajita vegetables. make them this week!
Charlotte Luu 0 Followers

Step by Step

Step 1
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Step 1

Place the flank steak on a cutting board and cover it with plastic wrap and pound the steak with a meat tenderizer until the whole piece of meat is about ¾-inch thick. Once tender, season the steak with salt on both sides. Massage the salt into the meat and set the steak aside.
Step 2
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Step 2

Next, thinly slice the bell peppers, purple onion, and garlic. We suggest using a kitchen mandolin to evenly slice the vegetables. If you don’t have a mandolin, use a very sharp knife to slice the vegetables. Set aside.
Step 3
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Step 3

Slice the flank steak into thin strips, using a sharp knife to slice the steak against the grain of the steak.
Step 4
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Step 4

Heat a large skillet with sides over medium/high heat and add the avocado oil to the pan. When the avocado oil is fragrant and hot, add the sliced steak to the pan. Sprinkle 1.5 teaspoons of fajita seasoning over the steak. Cook the steak for 2-3 minutes, tossing the steak occasionally.
Step 5
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Step 5

Remove the steak from the pan with a slotted spoon (leaving the steak juices and drippings in the pan) when it still has specks of pink on some pieces. The steak will continue to cook later. Set the steak aside.
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Step 6

Add the onion and garlic to the skillet and sauté in the beef drippings and avocado oil. Sauté the onion and garlic for 2 minutes and then add all of the sliced peppers to the skillet and toss with the onion and garlic. Season the vegetables with the remaining 1.5 teaspoons of fajita seasonings. Cover the skillet and sauté the peppers for 5-6 minutes, removing the cover to toss the peppers periodically.
Step 7
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Step 7

Once the peppers begin to soften, add the steak to the skillet and cook for an additional minute or until the steak reaches desired doneness.
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Step 8

Remove the skillet from the heat.
Step 9
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Step 9

Serve the fajita steak and vegetables in tortillas with optional toppings.

Tips and Warnings

  • We used flank steak, but skirt steak will work, too. 
  • We use three different colors of bell peppers, but you can use any color combination you would like.
  • Homemade fajita seasoning is preferred but you can use store bought, too. Just remember that store bought seasoning tends to be a bit saltier than homemade.

Ingredient

  • Table crema
    Table crema
  • Large red onion
    Large red onion
    0.5
  • Large red bell pepper
    Large red bell pepper
    1
  • Small flour tortillas
    Small flour tortillas
    8
  • Large green bell pepper
    Large green bell pepper
    1
  • Avocado oil
    Avocado oil
    29.57 ml
  • Coarse salt
    Coarse salt
    73.93 ml
  • Fajita seasoning
    Fajita seasoning
    14.79 ml
  • Flank steak
    Flank steak
    6.8 kg
  • Fresh chopped cilantro
    Fresh chopped cilantro
    118.29 ml
  • Table crema
    Table crema
    59.15 ml
  • Garlic
    Garlic
    4 pcs
  • Large yellow bell pepper
    Large yellow bell pepper
    1

Nutrition Facts

View nutrition facts
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