These zingy Steak Fajitas are all of your easy dinner dreams come true! Marinated in a simple yet delicious fajita spice mix, then quickly seared for medium-rare perfection - the flavour in these is unbelievable!
Course Main Course
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Author Nora Rusev
For the meat:
Salt + pepperto taste
2large flank steaks
For the vegetables:
2large red onions
1large yellow onion
1limeor more depending on their size/juiciness
8small flour tortillaswarmed
Salsajarred or homemade, I made a black bean and corn salsa the day before shooting these, so that's what we had
Marinate the meat:
Mix the taco seasoning, salt + pepper, lime juice and a good glug of olive oil in a large bowl. Add the steaks, making sure they're covered with the marinade all over. Set aside.
Deseed and slice the peppers into strips. Peel the onions and cut into thin wedges. Prepare any toppings you want to serve with the fajitas. Prepare a plate and some aluminium foil for resting the steak.
Cook + serve:
Sear the meat: Heat a stainless steel skillet over medium-high heat. Remove the meat from the marinade, reserving whatever's left. Sear the steaks on both sides, about 2-3 minutes, until they're browned and release easily from the pan. Do not overcook. Remove from the pan onto the prepared plate and tightly cover with aluminium foil. Set aside.
Cook the vegetables: Bring the pan back up to medium-high heat and add any leftover marinade. Stir-fry the vegetables until tender, about 4-5 minutes. It's fine if they char a little. Increase the heat to high and wait for the pan to really sizzle. Squeeze over the lime juice and toss, then take the skillet off the heat.
Serve: Carefully slice the meat into strips (against the grain!). Serve the meat and vegetables with warmed flour tortillas and any toppings you like.
Nutrition is without toppings as they'll be individual. I assumed 2 tablespoons of olive oil for the marinade.