Steak Fajitas
Delicious and easy steak fajitas, perfect for a crowd!
Servings 6
Calories 547kcal
Ingredients
For the Marinade
- 1/3 cup soy sauce
- 1/3 cup lime juice
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 teaspoon ground cumin
- 2 cloves garlic peeled, minced
- ½ teaspoon chili powder
- ½ teaspoon black pepper
- ½ teaspoon salt
For the Fajitas
- 2 pounds Beef Flank or Skirt Steak trimmed
- 1 red bell pepper deseeded and cut into thin strips
- 1 orange bell pepper deseeded and cut into thin strips
- 1 yellow bell pepper deseeded and cut into thin strips
- 1 yellow or white onion cut into thin strips
- 1 red onion cut into thin strips
- 14-16 flour or corn tortillas
- guacamole
- sour cream
- pico de gallo
- cheese
- cilantro
Instructions
For the Marinade
- Combine marinade ingredients in a small bowl and whisk until combined. Place the Steak into a sealable bag and place peppers and onions in a separate sealable bag.
- Divide marinade between the two bags. Massage the bags until Steak and vegetables are fully coated in marinade. Lay bags flat in the refrigerator for at least an hour, or overnight.
For the Fajitas
- Remove Steak from marinade and discard marinade. Pat Steak dry with a paper towel. Heat a large cast iron skillet or grill pan on high heat.
- Transfer Steak to pan and fry on each side, about 8 to 12 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
- Once Steak is cooked, slice against the grain into strips.
- Transfer peppers and onions to pan and sauté until tender and caramelized (about 5 minutes).
- Remove vegetables from pan and arrange along with Steak strips on a large wooden board. Add in fajita fixings including corn or flour tortillas, cilantro, cheese, sour cream, etc.
Nutrition
Calories: 547kcal | Carbohydrates: 50g | Protein: 41g | Fat: 21g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1503mg | Potassium: 800mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1362IU | Vitamin C: 94mg | Calcium: 115mg | Iron: 6mg