Steak Fajita Marinade (for Flank Steak)

Overhead shot of a cast iron skillet with cooked peppers, onions, and steak topped with lime wedges and cilantro. Skillet is surrounded by a striped towel, cilantro, and bowls of guacamole, sliced jalapenos, sour cream, lime wedges, and salsa.

Steak Fajita Marinade (for Flank Steak)

A quick, easy steak fajita marinade for flank steak that takes just 5 minutes to prep. Perfect for grilling or the stovetop with 5 simple pantry ingredients.

Course dinner, Main Course, Marinade

Cuisine American, Mexican, Tex-Mex

Diet Gluten Free

Keyword fajitas, grilled, marinated, quick, steak fajita marinade, steak fajitas

Prep Time 5

Cook Time 15

Marinade Time 30

Total Time 50

Servings servings

Calories 222

Author Robyn Conley Downs

Equipment

Cutting Board
Cast Iron Pan optional

Ingredients

For the Steak Fajita Marinade

¼ cup fresh lime juice
2 tablespoons avocado oil (or other neutral flavored oil such as canola or vegetable oil)
1 teaspoon sugar
1 teaspoon smoked paprika
1 teaspoon granulated garlic powder
1 teaspoon chili powder
1 ¼ teaspoon kosher salt

For Steak Fajitas

1 ¼ - ½ pounds flank steak
3 medium yellow onions, thinly sliced
4 bell peppers (any color), thinly sliced

Instructions

Make the Steak Fajita Marinade

Whisk the lime juice, oil, sugar, smoked paprika, garlic powder, chili powder and salt in a small bowl until the sugar is completely dissolved.
Add the marinade and the steak to a 1-gallon zip-top bag or baking dish. Toss the steak to coat, then press as much air out of the bag (if using) as possible, or cover with plastic wrap (if using a baking dish).
Refrigerate for 30-minutes, or up to overnight.

For Marinated Steak Fajitas: Grilled

Preheat a grill or grill pan to high heat. Remove the steak from the marinade, shaking off any excess. Set the remaining marinade aside.
Grill the steak for 3 minutes per side, or until the internal temperature registers 145°F (for medium rare). Remove from the grill, tent with foil, and allow to rest for 10 minutes while you prepare the fajita veggies.

For Marinated Steak Fajitas: Stovetop

Preheat a large cast iron skillet to high heat. Remove the steak from the marinade, shaking off all excess. Set the remaining marinade aside.
Add 2 teaspoons neutral- flavored oil to the pan. Cook the steak for 3 minutes per side, or until the internal temperature registers 145°F (for medium rare). Remove from the pan, tent with foil, and allow to rest for 10 minutes while you prepare the fajita veggies.

Cook the Fajita Veggies

Heat a cast iron skillet to medium high heat – use the same skillet you cooked the steak if using the stovetop option. Add 2 teaspoons of oil, along with the veggies. Cook for 5-10 minutes, or until the vegetables are softened and begin to char, stirring frequently.
While the veggies cook, thinly slice the steak against the grain.
Add the reserved marinade to the veggies and bring to a strong simmer. Cook for 3-4 minutes for the marinade to reduce. Add the sliced steak and stir to combine.
Serve immediately with toppings of your choice.

Notes

Serving Suggestions: warmed corn or flour tortillas, guacamole, salsa, chopped white onion, cilantro.

Nutrition