Food and Recipes Appetizers Mexican Easy Steak Fajitas Be the first to rate & review! 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. By Pam Lolley Pam Lolley Pam Lolley developed and tested recipes for Southern Living Magazine in the Souths most trusted Test Kitchen for 19 years. She worked closely with the editors planning and packaging stories, collaborating with art and photo teams on food styling and recipe reproduction to ensure reader satisfaction, content quality control, and recipe authenticity history and cooking. Her area of expertise was baking and and pastry development and she acted as the point person for these areas in the Test Kitchen. With 30+ years of experience in the culinary field, Pam created and tested 1000s of recipes for Southern Living. Southern Living's editorial guidelines Published on July 5, 2019 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos; Prop Styling: Kathleen Varner; Food Styling: Torie Cox Active Time: 30 mins Total Time: 1 hrs 35 mins Yield: 6 serves Ingredients 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 Directions 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. 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. 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. Thinly slice steak across the grain, and arrange on a platter. Place onion mixture alongside steak. Serve with warm tortillas. Rate it Print