Steak Fajita

Steak Fajita

Mouth watering flavor is infused into the marinated flank steak, onions, and peppers to make this a family favorite.  It is truly a make it your own meal with each member putting together their personal fajita. If you are looking for a Cinco de Mayo recipe, this one is sure to please!

Steak Fajita

Steak and marinade:

1 1/2 lb. flank steak

1 Tablespoon olive oil

1 lime – can substitute 2 Tablespoons lime juice

1 1/2 teaspoons pink Himalayan salt – can substitute sea salt

1 1/2 teaspoons thyme

1 1/2 teaspoons cumin

1 teaspoons garlic powder

1/2 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon crushed red pepper flakes

Steak Fajita

Flank steak is great for grilling.  Giving the cut time to marinate will incoporate the spices deep into the meat.  For best results, marinate at least 4 hours or overnight.  If this is a last minute meal idea, marinate the steak while you cut the peppers and onions. It will still be well seasoned and flavorful.

Steak Fajitas

I like to tenderize the meat a little before I marinate.  The spices will go deep into the steak for amazing flavor throughout. If you do not have a tenderizer, pierce the steak with a fork.

fresh squeezed lime Juice

Place the steak in a shallow baking pan.  Juice the lime and pour the liquid and pulp over the steak.  Add the olive oil and massage into the steak. Sprinkle the remaining spices over the steak.

steak fajita

Continue to massage the spices into the meat to evenly distribute.  Flip several times to thoroughly distribute spices.  Cover the steak and refrigerate until ready to grill.

Steak Fajita

Onions and Peppers marinade:

1 large sweet onion

2 Sweet peppers

1 lime – can substitute 2 Tablespoons lime juice

1 Tablespoon olive oil

1/2 teaspoon cumin

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon chili powder
Fajita Steak

Julienne the peppers and onions in 1/4 inch strips and place in a pan.  Juice the lime.  Place the juice, pulp, and peel in the container.  Sprinkle the oil and spices on top.

Steak Fajita

Toss to evenly coat and place in the refrigerator until the meat is ready to cook.

Steak Fajita

Grill the flank steak on a hot grill or pan cook.  The hot grill will help sear the steak quickly and keep it moist and juicy.  Rotate steak after 2 minutes.  Flip the steak and cook on the other side. It should only take approximately 4 minutes on each side.  If cooking indoors, use a hot skillet with the same method.  My husband likes his fajita wrapped in pita bread.  I will place the pita on the upper rack to warm and toast the last few minutes the steak is cooking.

Steak Fajita

Sauté peppers and onions over medium heat until tender, about 4 minutes.

Steak Fajita

Slice the grilled flank steak at an angle, against the grain, into about 1/4 inch strips.

Steak Fajita

Now the fun begins!  I love my steak, peppers, and onions over a bed of greens with black bean and corn salsa on top.

Fajita Steak

The hubby piles steak, peppers, and onions on a wheat pita and tops with salsa, sour cream, and cilantro. You can wrap the ingredients in a tortilla with cheese and sear in a frying pan. The options for toppings are endless.  One delicious steak and everyone in the family is satisfied!

Steak Fajita
Recipe Type: Entree
Cuisine: Mexican
Author: The Clean Cooks
Prep time:
Cook time:
Total time:
Serves: 6
Steak Fajita delicious and adaptable to all appetites
Ingredients
  • Steak and marinade:
  • 1 1/2 lb. flank steak
  • 1 Tablespoon olive oil
  • 1 lime – can substitute 2 Tablespoons lime juice
  • 1 1/2 teaspoons pink Himalayan salt – can substitute sea salt
  • 1 1/2 teaspoons thyme
  • 1 1/2 teaspoons cumin
  • 1 teaspoons garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon crushed red pepper flakes
  • Onions and Peppers marinade:
  • 1 large sweet onion
  • 2 Sweet peppers
  • 1 lime – can substitute 2 Tablespoons lime juice
  • 1 Tablespoon olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon chili powder
Instructions
  1. Steak marinade:
  2. Use a tenderizer or fork to pierce the flank steak to allow flavor to fully absorb throughout.
  3. Place the steak in a shallow baking pan.
  4. Juice the lime and pour the liquid and pulp over the steak.
  5. Add the olive oil and massage into the steak.
  6. Sprinkle the remaining steak spices over the steak.
  7. Continue to massage the spices into the meat to evenly distribute.
  8. Flip several times to thoroughly distribute spices.
  9. Cover the steak and refrigerate until ready to grill.
  10. It will be flavorful when you finish slicing the peppers and onions, but is best allowing 4 hours or overnight to marinade.
  11. Veggie marinade:
  12. Julienne the peppers and onions in 1/4 inch strips and place in a pan.
  13. Juice the lime.
  14. Place the juice, pulp, and peel in the container.
  15. Sprinkle the oil and spices on top.
  16. Toss to evenly coat and place in the refrigerator until the meat is ready to cook.
  17. Cooking:
  18. Grill the flank steak on a hot grill or pan cook.
  19. Rotate steak 45 degrees after 2 minutes.
  20. Flip the steak and cook on the other side, again rotating after 2 minutes.
  21. It should only take approximately 4 minutes on each side.
  22. If cooking indoors, use a hot skillet with the same method.
  23. Saute peppers and onions over medium heat until tender, about 4 minutes.
  24. Slice the grilled flank steak at an angle, against the grain, into about 1/4 inch strips.
  25. Wrap in pita with your favorite condiments or place on a bed of greens.
  26. Suggestions: Salsa, sour cream, cheese, guacamole, avocado, or hot sauce.
Serving size: 1/6 recipe Calories: 325 Fat: 17 g Carbohydrates: 10 g Fiber: 3 g Protein: 33 g
Notes
Nutritional information includes steak, peppers, and onions only.

 

 

 

 

 

 

 

 

 

 

 

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