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.
try it!
Best Ever Fajita Seasoning
Make a large batch of our homemade fajita seasoning to keep in your spice cupboard.
get recipeChoosing 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.
We have an amazing sous vide flank steak recipe and our Instant Pot beef and broccoli uses flank steak, too! Oh, and don’t forget this simple grilled flank steak recipe.
How to Make Steak Fajitas
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.
Thinly slice the bell peppers, purple onion, and garlic into long strips.
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, 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.
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.
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.
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
Recommended Kitchen Tools
Made By Design Meat Pounder
OXO Tongs
OXO Thermometer
Calphalon 12″ Cast Iron
Serve the fajita steak and vegetables in tortillas with optional toppings.
Toppings for Steak Fajitas
- Chopped cilantro
- Table crema or sour cream
- Salsa
- Avocado or guacamole
Top Tips
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.
Store leftover steak and fajita veggies in an airtight container in the fridge for up to 3-5 days.
More of our Favorite…
Taco Recipes
- Shredded Chicken Tacos
- Easy Ground Beef Tacos
- Crock Pot Chicken Tacos
- Easy Shrimp Tacos
- Tofu Tacos
- 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
- 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.
- 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.
