Recipe Background
Fajitas don't have to cause stress. In fact, Easy Steak Fajitas make creating the classic Mexican dish a breeze. The steak is marinated in zesty fajita seasoning and bright lime juice before being grilled to sizzling, rosy-on-the-inside perfection, creating a beautiful crust that's perfect for pairing with savory onions and bright green peppers, before it's all wrapped together in a warm tortilla. Easy Steak Fajitas really are as simple as they sound, and they taste even more amazing!
Fajitas don't have to cause stress. In fact, Easy Steak Fajitas make creating the classic Mexican dish a breeze. The steak is marinated in zesty fajita seasoning and bright lime juice before being grilled to sizzling, rosy-on-the-inside perfection, creating a beautiful crust that's perfect for pairing with savory onions and bright green peppers, before it's all wrapped together in a warm tortilla. Easy Steak Fajitas really are as simple as they sound, and they taste even more amazing!
Ingredients
- 2 1/2 teaspoons fajita seasoning
- 1 teaspoon lime zest
- 3 tablespoons fresh lime juice
- 1/4 teaspoon black pepper
- 1/4 cup plus 2 tablespoons olive oil divided
- 1 teaspoon kosher salt divided
- 1 (1 1/2-pound) flank steak trimmed
- oil to taste
- 1 onion sliced
- 1 green bell pepper sliced
- 12 corn tortillas hard or soft, warmed
Directions
- Stir the fajita seasoning, the lime zest, the lime juice, the black pepper, 1/4 cup of the oil, and 1/2 teaspoon of the salt together in a small bowl.
- Reserve 2 tablespoons of the fajita marinade in a separate bowl.
- Place the steak in a large resealable plastic bag and pour the remaining fajita marinade on top.
- Seal the bag and marinate the steak for at least 1 hour and up to 4 hours, turning and massaging the meat in the sealed bag on occasion.
- Heat the oil in a large cast-iron skillet over high heat.
- Add the onion and the bell pepper to the oil and cook, stirring often, until they soften slightly and begin to caramelize, about 6 minutes.
- Sprinkle the onion mixture with the remaining salt, stir in the reserved fajita marinade, and cook for 1 minute.
- Transfer the onion mixture to a plate and tent it with foil to keep it warm. Wipe the skillet clean.
- Heat the oil in the same skillet over high heat.
- Transfer the steak from the marinade, allowing any excess to drip off, then add it to the hot oil.
- Cook the steak until it reaches at least 145 degrees F internally, about 4-5 minutes per side.
- Transfer the steak to a cutting board and tent it with foil, allowing it to rest for 5 minutes.
- Thinly slice the steak against the grain and arrange it on a platter.
- Place the onion mixture alongside the steak and serve with the warm tortillas.
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