Steak Fajitas (+ Fajita Veggies!)

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!

The Very Best Steak Fajitas

Who’s a fan of fajita night!? WE ARE. And even better if fajita night can be prepped and cooked and on the table in under an hour. Hello, easy weeknight meal solution. The whole family will love these steak fajitas, and bonus: we’re sharing a fajita veggies recipe, too.

Featured Ingredients

It really only takes 6 basic ingredients to whip up these steak fajitas in your own kitchen:

• Flank Steak: we prefer a flank steak for these fajitas because it can easily be tenderized very thinly and is oh so tender when cooked. If you can’t find flank steak, skirt steak is a good alternative.
• Homemade Fajita Seasoning: the key to amazing fajita veggies is making your own fajita seasoning. If you’re in a pinch, you can also buy a packet in stores, but do note that the packet has additives and a thickening agent in it.
• Bell Peppers: feel free to use any color of bell pepper. We love a good rainbow so we used 3 different colors.
• Onion: any color onion works. We love the pop of color a red onion adds!
• Garlic: we’re using whole garlic cloves to really add a flavor blast.
• Avocado Oil: avocado oil is great for cooking things at a higher heat. It’s also pretty mild in flavor. Feel free to swap for olive oil.

Choosing the Right Steak

Flank steak can get a bad rap because it is a more affordable cut of meat (plus, it is quite lean), and can be a bit tough if you don’t cook it correctly.

We love flank steak here on Fit Foodie Finds because when you season and cook flank steak correctly, it’s deliciously flavorful and tender — which makes it a perfect cut of meat for these thinly sliced steak tacos.

How to Make Steak Fajitas

Tenderize Steak

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 and massage into the steak.

Slice Fajita Veggies

Thinly slice the bell peppers, purple onion, and garlic into long strips.

Slice Steak

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

Cook Steak

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, and cook the steak for 2-3 minutes, tossing the steak occasionally.

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.

Sauté Veggies

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 fajita veggies 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.

Add steak back

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

Flank Steak Internal Temperature Guide

The best way to tell if your flank steak is cooked is by temperature. Here’s what the internal temperature needs to be:

• Medium Rare: 130 – 135ºF
• Medium: 135ºF – 145ºF
• Well Done: 145ºF – 155ºF

Serve & Enjoy!

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

Toppings for Steak Fajitas

Top Tips

Don’t skip the homemade fajita seasoning: Homemade fajita seasoning is the way to go for these fajitas! But if you’re using store-bought, keep in mind that store-bought seasoning tends to be a bit saltier than homemade.

Choosing bell peppers: We use three different colors of bell peppers for these steak fajitas, but you can use any color combination you would like or have on hand.  

A thin flank steak is best: A thin flank steak will yield the best steak fajitas! Make sure you’re both pounding the steak with a meat tenderizer to 3/4 inch thick, and thinly slicing it into strips.

More Ways to Serve Fajitas

Looking to serve these steak fajitas in something other than flour or corn tortillas? Let us recommend any of the following:

Salad: Make a fajita salad! Chop up romaine lettuce and serve your steak fajitas with these fajita veggies, Mexican corn, and our avocado cilantro lime dressing.

Fajita Bowls: Not a tortilla person?! Make a fajita bowl instead. Pair your steak fajitas with cilantro lime rice and serve it with fajita veggies and salsa.

Burritos: chicken burritos and bean burritos are a favorite at FFF, but why not jazz things up with steak? Wrap your sliced steak in a large tortilla and then add Mexican rice, fajita veggies, and refried beans. BONUS – you can easily freeze these for later.

What to Serve with Steak Fajitas

Round out a fajita night with any of the following sides that pair oh so perfectly with steak fajitas.

Mexican Street Corn Salad: Our Mexican street corn salad is made with grilled corn, tomato, onion, and the most delicious cotija yogurt sauce with lime juice.

Grilled Mexican Street Corn: Fresh off-the-grill Mexican street corn is the best. We’ve got a super simple grilled Mexican street corn recipe that you’ll absolutely love.

Black Bean Corn Salad: Looking for a simple cold salad that doubles as relish and triples as a dip? Make our black bean corn salad. It’s made with fresh ingredients cilantro, jalapeño, cotija cheese, and lime juice.

Mexican Quinoa Salad: Make this light and refreshing quinoa salad with ingredients you probably already have on hand! This flavorful Mexican salad is vegan, gluten-free and the perfect vegetarian meal to add to your rotation.

Storage

Store leftover steak and fajita veggies in an airtight container in the fridge for up to 3-5 days.

To reheat: reheat steak fajitas on the stovetop in a little avocado oil over medium heat.

Steak Fajitas Recipe

These easy steak fajitas are made from perfectly seasoned sliced flank steak and tossed with colorful fajita veggies. Enjoy!

Prep:20 minutes

Cook:15 minutes

Total:35 minutes

Fat 23

Carbs 38

Protein 43

Ingredients

• 1.5 lbs. flank steak
• 1.5 teaspoons coarse salt
• 3 teaspoons fajita seasoning separated
• 1 large green bell pepper thinly sliced
• 1 large red bell pepper thinly sliced
• 1 large yellow bell pepper thinly sliced
• ½ large red onion thinly sliced
• 4 cloves garlic
• 2 tablespoons avocado oil
• 8 small flour tortillas corn tortillas work, too, toasted

Optional toppings

• ½ cup fresh chopped cilantro
• ¼ cup table crema

Instructions 

• 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.

• 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.

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

• 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.

• 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.

• 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.

• 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.

• Remove the skillet from the heat.

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

Tips & Notes

• 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.

Nutrition facts

Calories: 537kcal Carbohydrates: 38g Protein: 43g Fat: 23g Fiber: 4g Sugar: 5g