Easy Steak Fajitas

Let everyone customize their fajitas by setting out an assortment of toppings such as fresh cilantro, guacamole, salsa, and sour cream. Pick up a container of freshly sliced onions and bell peppers at the grocery store to save time (and tears) when preparing the fajitas. We prefer fresh over frozen vegetables in this recipe; they stay firmer when cooked.

Easy Steak Fajitas
Photo: Antonis Achilleos; Prop Styling: Kathleen Varner; Food Styling: Torie Cox
Active Time:
30 mins
Total Time:
1 hrs 35 mins
6 serves


  • 2 1/2 teaspoons fajita seasoning

  • 1 teaspoon lime zest plus 3 Tbsp. fresh juice (from 2 limes)

  • 1/4 teaspoon black pepper

  • 1/4 cup plus 2 Tbsp. olive oil, divided

  • 1 teaspoon kosher salt, divided

  • 1 (1 1/2-lb.) flank steak (1 1/2 to 2 inches thick), trimmed

  • 1 (14-oz.) container sliced fresh onion-and-bell pepper mix

  • 12 (5- to 6-inch) corn tortillas, warmed


  1. Stir together fajita seasoning, lime zest and juice, black pepper, 1/4 cup of the oil, and 1/2 teaspoon of the salt in a small bowl. Reserve 2 tablespoons fajita marinade in a separate bowl, and set aside. Place steak in a 1-gallon ziplock plastic bag. Pour in remaining fajita marinade, and seal bag. Marinate in refrigerator at least 1 hour or up to 4 hours, turning and massaging marinade into meat in sealed bag occasionally.

  2. Heat 1 tablespoon of the oil in a large cast-iron skillet over high. Add onion-and-bell pepper mix; cook, stirring often, until slightly softened and caramelized, about 6 minutes. Sprinkle with remaining 1/2 teaspoon salt; stir in reserved 2 tablespoons fajita marinade. Cook, stirring constantly, 1 minute. Transfer onion mixture to a plate; cover with aluminum foil to keep warm. Wipe skillet clean.

  3. Add remaining 1 tablespoon oil to skillet; heat over high. Remove steak from marinade, allowing any excess to drip off; discard marinade. Add steak to skillet; cook to desired degree of doneness, 5 to 6 minutes per side for medium-rare. Transfer to a cutting board. Tent with aluminum foil, and let rest 5 minutes.

  4. Thinly slice steak across the grain, and arrange on a platter. Place onion mixture alongside steak. Serve with warm tortillas.

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