Best Steak Fajitas Recipe
Learn how to make Steak Fajitas at home with this easy recipe featuring the best marinade. Serve these sizzling beef fajitas with bell peppers, onions, tortillas or cauliflower rice and guacamole, salsa, and cilantro!
Ingredients
- 1 ¼ lbs. flank steak less than 1-inch thick
Steak Fajita Marinade:
- 2 Tbsp. taco seasoning homemade or store-bought
- 3 Tbsp. olive oil
- 3 Tbsp. soy sauce gluten-free, or Tamari sauce
- 3 Tbsp. lime juice
- 1 Tbsp. honey
- 1 Tbsp. Worcestershire sauce gluten-free
Steak Fajitas:
- 2 Tbsp. olive oil
- 2 bell peppers red, green, or yellow, thinly sliced
- 1 red onion thinly sliced
- ½-¾ tsp. salt to taste
- ¼ tsp. black pepper to taste
To Serve:
- Corn tortillas optional
- Rice or cauliflower rice optional
- Avocado, sour cream, or cilantro optional
Instructions
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In a large bowl combine steak fajita marinade ingredients. Whisk to combine.
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Add flank steak to the marinade and let soak in the refrigerator for at least 1 hour or up to overnight.
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In a large cast-iron skillet over medium-high heat add 2 tablespoons of oil along with the sliced bell pepper and onion. Saute for 7-8 minutes or until vegetables are crisp tender and slightly charred.
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Remove vegetables from the skillet and add the steak, letting any excess marinade drip off before adding it to the skillet. Cook steak over medium to medium-high heat for 4-5 minutes per side, or until cooked to your desired doneness.
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Let steak rest on a cutting board for 5 minutes before slicing. Cut steak into thin ¼" slices against the grain.
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Serve steak fajitas as a taco with avocado and cilantro or in a bowl with Mexican rice or cauliflower rice. Enjoy!
Recipe Notes
- Nutrition facts are calculated without any toppings, tortillas, or rice.
- To make this recipe Whole30 simply substitute coconut liquid aminos for the soy sauce and leave out the honey or replace it with liquid stevia extract.
- To Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
- To Freeze: Seal in a freezer-safe airtight container and freeze for up to 3-6 months.