We Can’t STOP Eating These Steak Fajitas

You will love this easy-to-make full-flavored steak fajitas recipe with roasted peppers and onions that are served in a warm tortilla shell for the perfect weeknight meal. This is one of our family’s favorite things to eat.Show more

Ingredients for this recipe:

• zest and juice of lime, about 1 ½ tablespoons
• zest and juice of 1 lemon, about 2 tablespoons
• 9 tablespoons olive oil
• 5 tablespoons Mexican spice blend recipe
• 1 ½ pounds flank or skirt steak
• 2 seeded and thinly sliced small red bell peppers
• 2 seeded and thinly sliced small yellow bell peppers
• 2 seeded and thinly sliced small poblano peppers
• 1 peeled and thinly sliced yellow onion
• coarse salt and cracked pepper to taste
• freshly squeezed lime juice to taste

Serves 4

Prep time: 30 minutes

Cook time: 15 minutes

1. In a bowl, whisk together the lime zest, lime juice, lemon zest, lemon juice, 4 tablespoons of olive oil, and 4-5 tablespoons of the Mexican spice blend until combined. Be sure to taste it to make sure it is very flavorful.
2. Next, transfer the marinade to a plastic bag along with the flank or skirt steak and mix until thoroughly combined. Place in the refrigerator for 24-48 hours.
3. After marinating, add 3 tablespoons of olive oil to a large 12” cast-iron, stainless steel, or non-stick skillet over medium-high heat.
4. Do not wait for the oil to heat up. Immediately add in the steak and cook it for 3 minutes untouched.
5. Next, turn the heat down to medium and move it around the pan for 1 minute or until browned.
6. Flip the steak over and cook it for 3 to 4 minutes to achieve a medium-rare internal temperature.
7. Set the steak aside and squeeze the juice of ½ lime over it. Let it rest for 3 to 4 minutes.
8. Discard the oil from the pan and return it to the cooktop over high heat and add 2 tablespoons of olive oil.
9. Once smoking, add in the peppers and onions and sauté for 3 to 4 minutes or until lightly browned but still firm.
10. Season the peppers and onions with salt, pepper, and the juice of ½ lime.
11. Slice the steak thinly on a bias and against the grain.
12. Serve the steak alongside the roasted peppers and onions, warm flour tortillas, and optional garnishes.