Easy skillet flank steak fajitas are a simple and delicious weeknight meal that can be on the table in under 30 minutes. Flank steak, peppers, and onions get cooked in a flavorful marinade that will rival your favorite Mexican restaurant. You can serve them up in charred tortillas with your favorite fajita toppings and dinner is done. These easy skillet flank stead fajitas are going to quickly become a new recipe favorite for dinner.

Why you will love them:

• Everything is cooked in one skillet: hello easy clean up!

• From start to finish this recipe can be done in 30 minutes.

• It’s family friendly! Your whole family will love these fajitas and everyone can customize their favorite toppings.

Ways to switch up the recipe:

• Use any cut of steak that you like. I prefer skirt steak, flank steak, or ribeye.

• Substitute chicken instead of beef if preferred.

• Add extra veggies such as zucchini, poblano pepper, and corn.

• Use corn tortillas.

• Turn this recipe into a fajita salad by topping beef and veggies on a bed of lettuce with your favorite salad fixings.

• Turn the fajitas into quesadillas. Simply add cheese in between two tortillas and melt in a pan.

• Take it to the grill. Grill up the steak and the veggies right on the grill instead of using a cast iron skillet.

FAQ’s about this recipe:

Can I use another type of pan?

Short answer yes, but I prefer the cast iron for a great sear at a high temperature for the steak.

How long will these ingredients last in the fridge?

You can keep the leftover fajitas in the fridge for up to a week which makes them great for meal prep or turning the leftovers into a whole other meal.

You are going to love this recipe so much! I can’t wait for you to give it a try for yourself.

Ingredients:

• 1 Flank Steak (1.5-2 lbs)

• 1 Red Bell Pepper, thinly sliced

• 1 Yellow Bell Pepper, thinly sliced

• 1 Onion, thinly sliced

• 1 Tbsp. Avocado Oil

• Toppings: Cilantro, avocado, salsa, jalapeno etc.

For the marinade-

• Juice of 2 Limes, about 1/4 Cup

• 1/8 Cup Fresh Orange Juice

• 2 Tbsp. Chili Powder

• 1 Tbsp. Paprika

• 1 Tbsp. Cumin

• 1/2 Tsp. Oregano

• 1 Tbsp. Salt

• 1 Tsp. Pepper

• 1 Tbsp. Avocado Oil

Directions:

• Make marinade by combining lime juice, orange juice, chili powder, paprika, cumin, oregano, salt, pepper, and oil in a bowl and whisk to combine.

• Poke holes in flank steak with a fork all over to allow marinade to go into the meat.

• Pour the marinade over the meat and let sit for 15-30 minutes.

• Heat a large cast iron skillet over high heat and add oil after its hot. Add flank steak and reserve the rest of the marinade. Cook the steak on each side for 5-6 minutes until it reaches the desired doneness. Only flip once, and then remove from heat and let rest while veggies cook.

• Remove from the skillet, reduce heat to medium and then add bell peppers and onions and pour the rest of the marinade over top. Sauté the veggies until tender about 5-10 minutes.

• Slice the steak against the natural grain of the meat and then place back into skillet with the peppers.

• Char some tortillas and serve the meat and veggies inside. Top with desired toppings.

Have you made this recipe? If so, please leave a review below!