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Flank Steak Fajitas…what’s not to love?
This Flank Steak is seasoned and marinated to perfection and cooked up with a mixture of vibrant bell peppers and onions.
This post has been sponsored by Beef. It’s What’s For Dinner on behalf of the Beef Checkoff Program. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!
And it’s so simple to make at home: marinate, cook and eat! Paired with avocado or guacamole and flour tortillas, you’ll have a great meal on the table in no time.
I’ve found the cast iron is the secret to delicious fajitas. The cast iron skillet will help you create those sizzling hot and flavorful restaurant quality fajitas you love so much!
Ingredients you will need to make Flank Steak fajitas
Flank Steak: 1 – 1 ½ pound beef flank Steak is perfect for this recipe. To make killer fajitas, you will need to marinate the Flank Steak so please do not skip that step! (Ingredients and recipe are below).
Fajita seasoning: Recipe and ingredients you will need to make a homemade fajita seasoning is below. Or, you can always buy a seasoning mix at the store!
Bell peppers: I like using a mix of red, green and yellow bell peppers but it’s totally up to you! Use all red, or all the colors!
Onions: I recommend using a yellow or white onion for fajitas. Yellow onions are very astringent (sharp, almost spicy flavor). White onions are not very sweet and are crispy due to their high water content. I’ve seen red onions used if that’s all you have. Plus they also add color to the fajitas!
Tortillas: I like to use 6 inch flour tortilla for fajitas.
Garnish ideas: sour cream, jalapeño, salsa, cilantro, cheese, Queso fresco.
Homemade Fajita seasoning
This fajita seasoning recipe makes 1/3 cup seasoning.
You will need:
- Chili powder
- Smoked Paprika
- Onion Powder
- Garlic Powder
- Mexican Oregano
- Salt and pepper
Fajita Flank Steak Marinade: Marinate for at least 1-2 hours. Marinating the meat gives the flank steak time to soak up all of the flavor.
- Olive oil
- Orange juice
- Lime juice
- Fajita Seasoning
Did you know beef has an abundance of nutrients?
Beef contains B-vitamins, zinc, iron and protein and studies show that eating lean beef, as part of a balanced diet, supports healthy blood pressure and blood lipids.
February is Heart Health Month and my husband and I have been incorporating more heart- healthy foods into our diets, like lean beef, to feel our best.
As a Registered Dietitian, I believe it’s important to have a balanced diet where all foods fit!
The scientific evidence shows that dietary variety, balance and moderation, coupled with physical activity provides the foundation for a healthy life. Lean beef intake is one way to achieving a healthier diet!
It’s important to focus on variety!
The purpose of food is to nourish our body so it can stay healthy, and different foods provide their own unique assortment of nutrients. This means it’s key to choose a variety of foods to get what you need. To do this, I focus on building meals and snacks around these foods:
-Lots of fruits and vegetables for fiber, vitamins A and C, and potassium;
–Whole grains like oats, brown rice, and quinoa for B vitamins like thiamin and niacin, magnesium, and selenium;
– Lean proteins like beef for iron, vitamins B-6 and B-12, and zinc;
–Healthy fats like avocado, nuts, olive oil, and fatty fish for the antioxidant vitamin E and essential fatty acids.
You can even think about going Mediterranean. Following a Mediterranean Diet is one of the healthiest eating patterns to follow to reduce risk of heart disease, as well as to improve overall health.
And there are a lot more foods that fit in this eating pattern than just the produce, nuts, and olive oil the diet is known for.
Lean red meat is one of them! In fact, research published in the American Journal of Clinical Nutrition in 2018 suggested that including 7 to 18 ounces of lean red meat each week in a Mediterranean eating approach resulted in comparable positive changes in blood pressure, total cholesterol, and LDL cholesterol when compared to those who ate a Mediterranean diet without beef.
How to make Flank Steak fajitas:
Start out by marinating the steak. Place the beef Flank Steak and the marinade in a baggie and place in the fridge for 6 hours. Marinate for at least 6 hours to overnight to ensure tenderness of this cut for the best eating experience.
Meanwhile, you can slice the bell peppers and onions and set aside.
Make the fajita seasoning by mixing all of the spices together in a bowl. Set aside.
Once the Flank Steak has marinated, remove it from the baggie, discard the marinade and slice into thin strips. Be sure to slice against the grain of the meat. Set aside.
Heat a cast iron skillet over medium-high heat. Add in 2 tablespoons of olive oil and let this heat for about 1 minute. Then add in the bell peppers and onions. Sauté until the veggies are tender (about 7 minutes). Add in 2 Tbsp. of the prepared fajita seasoning and toss to coat the veggies. Remove the veggies from the cast iron and set aside on a plate or dish.
Return the cast iron to the stove to cook the Flank Steak. Add the steak to the cast iron, season with 1 tablespoon of the fajita seasoning and cook, using tongs to toss the meat until the meat is done and cooked to your preference, about 4-5 minutes or until the outside surface of beef is no longer pink (Do not overcook).
Beefs tender, juicy texture is optimum when cooked to medium rare 145°F to medium 160° F doneness.
To determine the perfect doneness, a meat thermometer should be used.
Once the meat is cooked you can add the veggies back in and toss to combine. Serve on a warm tortilla with your favorite garnishes: avocado, guacamole, sour cream, salsa, cheese.
What is the best cut of steak to use for fajitas?
Flank Steak is preferred.
How do you cut against the grain of the meat?
The grain that is often referred to when cutting meat is the direction that the muscle fibers are aligned. It’s easy to identify in Flank Steak. So, find the direction of the grain and then slice across the grain rather than parallel with it.
It’s advised to cut against the grain to make the meat easier to chew and more tender.
Tips for making the ultimate Flank Steak Fajitas
Marinate the Flank Steak! Marinating the meat gives the flank steak time to soak up all of the flavor.
Use the same pan you used to cook the veggies to cook the steak and use the fajita seasoning on both the veggies and steak too!
Use a cast-iron skillet. The cast-iron gives the Flank Steak and vegetables the signature fajita flavor. Also, cast-irons do a great job at retaining heat so the fajita filling won’t get cold or soggy in the time it takes to get the family together and build their plates.
Garnish with yummy toppings: spice it up with taco sauce or jalapeños, your favorite cheese, salsa, lettuce, guacamole or sour cream!
I hope you love this recipe!
More Healthy Mexican Recipes
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
seasonings such as chili powder and cumin and this meal comes together so
quickly once the flank steak has marinated. It’s full of vibrant veggies and perfect
for a nutritious weeknight dinner.
- 1-1.5 lb. beef Flank Steak
- 1 white onion
- 3 bell peppers (1 red, 1 green, 1 yellow)
- 10, 6" flour tortillas
- 3 Tbsp. Olive oil
Flank Steak Marinade
- 1/4 cup Olive oil
- 1/4 cup orange juice (juice from 1 orange)
- 2 Tbsp. lime juice (juice from 1 lime)
- 3 cloves garlic, minced
- 2 Tbsp. fajita seasoning*
- 1 Tbsp. Worcestershire sauce
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- Marinate the Flank Steak: Whisk together the ingredients for the marinade in a medium sized bowl. Place the Flank Steak in a baggie and pour in the marinade, seal the baggie. Place in the fridge for 6 hours or overnight.
- Meanwhile, you can slice the bell peppers and onions and set aside. Make the fajita seasoning by mixing all of the spices together in a bowl. Set aside.
- Once the Flank Steak has marinated, remove it from the baggie and slice into thin strips (about ½ – ¾ inch wide strips). Be sure to slice against the grain of the meat. Set aside.
- Heat a cast iron skillet over high heat. Add in 2 tablespoons of olive oil and let this heat for about 1 minute. Then add in the bell peppers and onions. Sauté until the veggies are tender (about 7 minutes). Add in 2 Tbsp. of the prepared fajita seasoning and toss to coat the veggies. Remove the veggies from the cast iron and set aside on a plate or dish.
- Return the cast iron to the stove to cook the flank steak. Add the steak to the cast iron, season with 1 tablespoon of the fajita seasoning and cook, using tongs to toss the meat until the meat is done and cooked to your preference, about 4-5 minutes or until the outside surface of beef is no longer pink (Do not overcook).
- Once the meat is cooked you can add the veggies back in and toss to combine. Serve on a warm tortilla with your favorite garnishes: avocado, guacamole, sour cream, salsa, cheese.
- 1 Tbsp. chili powder, 3 tsp. cumin, 3 tsp. smoked paprika, 1 tsp. onion powder, 1 tsp. garlic powder, 1 tsp. Mexican oregano, ¼ tsp. cayenne, ½ tsp. pepper, ½ tsp. salt.
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.