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Vegetables and fajita steak are served with fresh limes.
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5 from 7 votes

Best Flank Steak Fajitas Recipe

Sizzling Flank Steak Fajitas that rival your favorite restaurant's... coming right up! The key to this recipe is two-fold: creating a flavor-packed marinade with a few secret ingredients and then letting the beef marinate in it for hours.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Dinner, Main Course
Cuisine: Mexican
Servings: 4 servings


  • 1 ¼ lbs. flank steak less than 1-inch thick

Steak Fajita Marinade:

  • 2 Tbsp. taco seasoning homemade or store-bought
  • 2 Tbsp. olive oil
  • 2 Tbsp. soy sauce or Tamari sauce
  • 1 Tbsp. Worcestershire sauce gluten-free
  • 1 Tbsp. honey
  • 1 lime juice

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


  • In a large bowl combine steak fajita marinade ingredients. Whisk to combine. Add flank steak to the marinade and let soak in the refrigerator for at least 4 hours, ideally 6-8, or up to overnight. (The longer the better!)
    1 ¼ lbs. flank steak, 2 Tbsp. taco seasoning, 2 Tbsp. olive oil, 2 Tbsp. soy sauce, 1 Tbsp. Worcestershire sauce, 1 Tbsp. honey, 1 lime, 2 Tbsp. olive oil, ½-¾ tsp. salt, ¼ tsp. black pepper
  • When ready to cook, add 2 tablespoons of oil to a large cast-iron skillet over medium-high heat along with the sliced bell pepper and onion. Cook for 7-8 minutes or until vegetables are crisp tender and slightly charred.
    2 bell peppers, 1 red onion
  • 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.
  • Let steak rest on a cutting board for 5 minutes before slicing. Cut steak into thin ¼" slices against the grain.
  • Serve steak fajitas as a taco with avocado and cilantro or in a bowl with Mexican rice or cauliflower rice. Enjoy!
    Corn tortillas, Rice or cauliflower rice, Avocado, sour cream, or cilantro


  • 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.
Prep-Ahead Instructions: Wash and cut the veggies, and make the marinade up to 3 days in advance. You can also marinate the steak for up to 24 hours.
Storage Directions: 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. To reheat, add the steak back to a skillet with a touch of oil. Warm up over medium heat for 5-10 minutes or until heated through.


Calories: 425kcal | Carbohydrates: 16g | Protein: 33g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 85mg | Sodium: 1570mg | Potassium: 721mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2567IU | Vitamin C: 85mg | Calcium: 50mg | Iron: 4mg