Skillet flank steak fajitas are out of this world and will without a doubt, cause a scene when they’re placed on the table. With a cast iron skillet, you can make everything in one pan and it will stay hot and sizzling as you eat.
My skillet fajitas are made with simple marinated flank steak tender peppers and onions that are seasoned with spices. The sliced steak is really flavorful and perfectly pairs with slightly charred peppers and onions.
Steak, peppers, and onions are the perfect pairing to serve on a warm tortilla with sour cream, hot sauce, cilantro, and fresh lime juice. You can also make this recipe with skirt steak, NY strip, ribeye, or your favorite cut of grilling steak.
If you’re looking for more delicious skillet dinners to add to the rotation, check out my ground turkey stuffed peppers and my chicken enchiladas recipe!
Flank Steak Fajita Marinade
My steak marinade is made with simple ingredients that you likely already have in your pantry right now. Olive oil, soy sauce, Worcestershire sauce, honey, lime juice, and spices will both tenderize and flavor your steak.
- 1/2 cup olive oil
- 1/4 cup soy sauce
- 1 tablespoon worcestershire sauce
- Optional1-2 tablespoons Adobo sauce
- 1 tablespoon honey
- 1 lime, juice squeezed
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Ground pepper, to taste
For best results, marinate the steak overnight so it has time to really soak up the flavors and tenderize the beef. For this recipe, I opted to pre-slice the steak into strips prior to marinating. This ensures every fiber of meat is in direct contact with the sauce. The other small bonus is the quick cooking times when it comes to searing the steak. In a pinch, you can marinate for a few hours with pretty good results.
The adobo sauce from the peppers is an optional ingredient for a smokey hot finish. If you like spicy, this is non-negotiable. You can alternatively finely chop a chipotle pepper and add that in as well. Just note, that they’re pretty spicy and should be used sparingly.
Tips for Cutting Flank Steak
One critical tip when preparing steak fajitas is to properly (and thinly) slice the flank steak for maximum tenderness. Flank and skirt steak tend to be tougher cuts due to the dense muscle fibers. You will notice the steak has a very defined grain running through it. It may be more noticeable after you cook it.
Slicing strips with the grain will force you to bite through these tough fibers. If you slice against or perpendicular to the grain, the meat will effortlessly pull apart.
How to Toast Tortillas
My favorite way to eat tacos or fajitas is with toasted corn tortillas. If you have a gas range, place the tortillas directly on the grates and fire up the burner. Cook on medium-low heat for about 15 seconds per side, flipping with a metal spatula.
The edges of the tortilla will start to char and crisp and the center will be soft, warm, and pliable. If you’ve run into ripping or tearing corn tortillas, this will remedy the problem and make them much more sturdy and flavorful. This can also be done with flour tortillas.
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Flank Steak Fajitas Recipe
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Dinner
- Cuisine: Mexican
Description
My skillet fajitas are made with simple marinated flank steak and seasoned peppers and onions.
Ingredients
- 1 pound flank or skirt steak
- 10–12 6-inch flour or corn tortillas
- 2 red bell peppers, cored and sliced
- 2 green bell peppers, cored and sliced
- 1 medium onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 lime, cut into small wedges
- Mexican blend cheese, for topping
- Fresh cilantro, for topping
- Sour cream, for topping
- Hot sauce
Flank steak marinade
- 1/2 cup olive oil
- 1/4 cup soy sauce
- 1 tablespoon worcestershire sauce
- 1 tablespoon honey
- 1 lime, juice squeezed
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Ground black pepper, to taste
- Optional: 1-2 tablespoons Adobe sauce from canned chipotle peppers (spicy)
Instructions
- Combine all marinade ingredients in a large measuring cup. Whisk and set aside.
- Find the natural graining running through the flank steak and slice against the grain into 1/4-1/2 inch strips. This is critical for tenderness. Place the steak in a large plastic Ziploc bag or sealed container and pour the marinade over the steak. Marinate for at least 2 hours and up to 24 hours. Keep refrigerated and remove 30 minutes prior to cooking.
- Combine peppers, onions, oil, paprika, and cumin in a large bowl. Toss to mix.
- Heat a dash of oil over medium heat in a cast iron skillet. Add peppers and onions and season all over with salt and pepper. Cook until tender and slightly charred on the edges, about 10-15 minutes. Toss every few minutes to mix and prevent burning.
- Remove peppers and onions from the skillet and place on a plate. Cover with foil to keep warm.
- Turn the heat up to medium-high and add flank steak to the skillet, leaving behind as much of the marinade as possible. Discard and do not reuse. Cook steak, tossing frequently until cooked through and slightly pink in the center. The steak will fully cook in about 5-7 minutes.
- Move steak to one side of the skillet and return the peppers and onions to the skillet. Serve immediately with sour cream, cilantro, lime wedges, hot sauce, and warm/toasted tortillas. See the note below on toasting tortillas!
Notes
My favorite way to eat tacos or fajitas is with toasted corn tortillas. If you have a gas range, place the tortillas directly on the grates and fire up the burner. Cook on medium-low heat for about 15 seconds per side, flipping with a metal spatula. The edges of the tortilla will start to char and crisp and the center will be soft, warm, and pliable with irresistible flavor. If you’ve run into ripping or tearing corn tortillas, this will remedy this problem and make them much more sturdy. This can also be done with flour tortillas.
Nutrition
- Serving Size: 3 fajitas
- Calories: 455
- Sugar: 4.9g
- Sodium: 157mg
- Fat: 22g
- Saturated Fat: 7g
- Carbohydrates: 30.4g
- Fiber: 6.8g
- Protein: 35.9g
- Cholesterol: 64mg
Keywords: flank steak fajitas, skillet fajitas
That marinade is awesome. So so good.
★★★★★
I made this weekend for my family. Everyone loved. I used a chili lime seasoning and smoked sea salt to finish. It was definitely the best fajitas I’ve ever had!
★★★★★
These are outstanding! My family loves them!
★★★★★