Easy Skillet Steak Fajitas

Steak Fajitas and onions and peppers in a black cast iron pan

Tender, thinly sliced steak and healthy peppers and onions are coated in a knockout fajita seasoning mix to create Easy Skillet Steak Fajitas. This one-pot meal is perfect for those eating low carb, paleo or gluten free.

Course Dinner

Cuisine Mexican

Keyword Bell Peppers, Cinco De Mayo Recipes, Fajitas Recipe, Flank Steak, Gluten Free Recipes, keto recipes, Low Carb Recipes, Mexican Recipes, Red Onions, Steak Recipes, Whole30 Recipes

Prep Time 10

Cook Time 20

MARINATING TIME: 2

Total Time 2 30

Servings people

Calories 287kcal

Author Darcey Olson

Cost $28

Equipment

Ingredients

Steak Marinade:

2 Lbs Flank, Skirt, Sirloin or Flat Iron Steak (*Note 1)
¼ Cup Olive or Avocado Oil
2 Tbsp Orange Juice
2 Tbsp Lime Juice
1 Tbsp Minced Garlic
2 tsp Chili Powder
2 tsp Cumin
1 tsp Paprika
¼ Cup Chopped Cilantro
Coarse Sea Salt, To Taste (*Note 2)
Black Pepper, To Taste

Fajita Vegetables:

2 Tbsp Olive or Avocado Oil, Divided
3 Large Bell Peppers, Cut Into Thin Strips
2 Large White Onions, Sliced
Salt, To Taste

Instructions

Add the oil, lime juice, garlic, cumin, chili powder, paprika and cilantro to a small bowl and whisk to combine. Place the steak into a large bowl or large Ziploc bag and pour the marinade over the steak. If using a Ziploc bag, massage the bag to ensure the marinade covers the entire surface of the steak. If using a bowl, toss the steak to evenly coat.
Cover and marinate in the refrigerator for a minimum of 2 hours, if time permits.
Right before cooking, remove the steak and transfer to a large cutting board. Pat dry with paper towels. Season liberally with the salt and pepper.
Add 1 tablespoon of oil to a large cast iron skillet and heat over medium-high heat. Add the steak to the skillet and cook for 5.5-7.5 minutes per side, flipping halfway through. (*Note 3) Reference the cooking temp chart in the post if you're unsure of the final temp you're aiming for.
Use a meat thermometer to check the temperature. Remove the steak when it's 5 degrees under what your desired final temp is. Place the steak on a large cutting board and tent with foil. Let rest for 7-8 minutes before slicing.
While the steak is resting, add 1 tablespoons of oil to the skillet and swirl to coat. Add the onions, peppers and salt, to taste. Cook, stirring occasionally, for approx. 6-7 minutes, until the vegetables are soft.
Remove the foil from steak and slice against the grain into thin strips. Serve alongside the cooked vegetables and any other toppings you prefer. Enjoy immediately!

Notes

Note 1 - Any of these cuts work for this recipe. I prefer flank steak for it's mild beef flavor and lean meat.

Note 2 - Using coarse sea salt (or Kosher) helps marinate the meat better than standard table salt.

Note 3 - Here’s a temperature guideline for flank steak measuring 1” thick. You will need to adjust depending on the cut and thickness of the steak you're using. I HIGHLY recommend using a meat thermometer (Thermaworks Dot is what we use).

Rare: 5.5 - 6 minutes per side (remove at 120)
Medium Rare: 6 - 6.5 minutes per side (remove at 130 degrees)
Medium: 6.5-7 minutes per side (remove at 140)
Medium Well: 7-7.5 minutes per side (remove at 150)

Remember you must let your steak rest (covered with foil) for 7-8 minutes to redistribute the juices and continue cooking an extra 5 degrees to get to your desired final temp.

Nutritional information is calculated using flank steak and olive oil. No added salt was factored in nor were any toppings you choose to add.

Nutrition