Simple Recipes for Every Day
Easy Steak Fajitas
- Serves: 6
- Prep Time: 14 min
- Cook Time: 10 min
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lime juice (from 1 lime)
- ¼ cup Taco Seasoning
- ¼ cup soy sauce or tamari
- ¼ cup chopped cilantro, plus more for serving
- 1½ pounds skirt, flank, or flat iron steak
- 3 bell peppers, ½-inch sliced (we like to get different colors!)
- 1 red or white onion
For serving
- 12 corn or flour tortillas, warmed, for serving
- Sour cream, for serving
- Guacamole, for serving
- Salsa, for serving
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lime juice (from 1 lime)
- ¼ cup Taco Seasoning
- ¼ cup soy sauce or tamari
- ¼ cup chopped cilantro, plus more for serving
- 1½ pounds skirt, flank, or flat iron steak
- 3 bell peppers, ½-inch sliced (we like to get different colors!)
- 1 red or white onion
For serving
- 12 corn or flour tortillas, warmed, for serving
- Sour cream, for serving
- Guacamole, for serving
- Salsa, for serving
Method
In a large bowl, combine 1 tablespoon of the olive oil, lime juice, taco seasoning, soy sauce, and cilantro.
Place the steak on a rimmed sheet pan. Pour all but ¼ cup of marinade over top. Let marinate covered in the refrigerator for at least 30 minutes, up to 8 hours.
Toss the peppers and onion with the remaining marinade in the large bowl.
Preheat the grill over high heat, 450°F-500°F. Transfer the steak to the grill, discarding marinade, and cook, undisturbed, until it reaches an internal temperature of 145°F., 4-5 minutes each side. Transfer the steak to a cutting board and let rest for 10 minutes.
Heat remaining 1 tablespoon oil in a 12-inch cast iron skillet over medium-high heat. Add the peppers and onion to the skillet and cook, stirring often, until slightly charred, 6-8 minutes.
Thinly slice the steak and serve family-style with charred vegetables, tortillas, sour cream, guacamole, and salsa on the side.