Description
These Steak Fajitas feature tender, flavorful flank steak seasoned with a blend of chili powder, cumin, smoked paprika, and garlic powder, cooked to perfection on the stovetop with sautéed bell peppers and onions. Served with warm flour tortillas, fresh cilantro, and optional sour cream, this classic Tex-Mex dish is perfect for a quick and satisfying meal that yields 8 servings in just 30 minutes.
Ingredients
Scale
Steak and Seasoning
- 1 1/2 pounds flank steak
- 2 tablespoons olive oil, divided
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables and Extras
- 3 bell peppers, sliced
- 1 large onion, sliced
- 1 lime, juiced (about 2 tablespoons)
- 8 small flour tortillas
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream (optional)
Instructions
- Season the Steak: Pat the flank steak dry with paper towels. In a small bowl, combine the chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Rub this seasoning mix evenly over both sides of the steak to ensure it is well coated for maximum flavor.
- Cook the Steak: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, place the seasoned flank steak in the skillet and cook for 4 to 5 minutes per side, or until it reaches your desired level of doneness. Remove the steak from the skillet and let it rest for 5 to 10 minutes to retain its juices.
- Sauté the Vegetables: Add the remaining 1 tablespoon of olive oil to the same skillet. Then add the sliced bell peppers and onion. Cook, stirring occasionally, for 6 to 8 minutes until the vegetables are tender and slightly caramelized, bringing out their natural sweetness.
- Combine Steak and Vegetables: Slice the rested steak thinly against the grain for tenderness. Return the sliced steak to the skillet with the vegetables. Pour in the lime juice and toss everything together for 1 to 2 minutes to combine the flavors.
- Assemble and Serve: Warm the flour tortillas according to package instructions. Divide the steak and vegetable mixture evenly among the 8 tortillas. Top each with chopped fresh cilantro and a dollop of sour cream if desired. Serve immediately while warm for the best taste experience.
Notes
- For best results, slice the steak against the grain to ensure tenderness.
- You can substitute flour tortillas with corn tortillas for a gluten-free option.
- Sour cream is optional but adds a nice creamy contrast to the spicy fajitas.
- Adjust the seasoning to your spice preference by increasing or reducing the chili powder.
- Leftover fajita filling can be stored in an airtight container in the refrigerator for up to 3 days.
