If you’re looking for a dinner that feels a little fun but is still totally doable on a busy night, these flank steak fajitas are it.
Tender steak gets marinated in a bold chili lime mixture, then seared in a hot cast iron skillet with peppers and onions until perfectly caramelized. No grill, no fuss — just really good fajitas made right on the stovetop.
It’s the kind of recipe that just works:
- quick enough for a weeknight
- big, restaurant-style flavor
- one skillet = easy cleanup
If you love easy dinners like this, try our slow cooker chicken fajitas or serve these with cilantro lime rice and guacamole for a full fajita night at home (kind of like our steak fajita bowl).
Key Ingredients
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- cilantro lime sauce – a quick, creamy sauce that comes together in 5–10 minutes and adds fresh, zesty flavor to these flank steak fajitas.
- flank steak – the best cut for fajitas thanks to its rich flavor and tender texture when sliced thin against the grain.
- steak fajita marinade – a simple homemade chili lime marinade that infuses the steak with bold, savory flavor (see full recipe below).
- fajita veggies – classic sautéed peppers and onions that add sweetness and balance to the seasoned steak.
- tortillas – soft flour tortillas are our go-to, but corn tortillas are a great gluten-free option.
- homemade guacamole – creamy, fresh, and the perfect cooling contrast to the warm, seasoned fajitas.
- corn salsa – optional, but highly recommended for a pop of sweetness and texture.
- sour cream – use regular sour cream or dairy-free sour cream, if that’s your thing.
How To Make Flank Steak Fajitas in a Cast Iron Skillet
Step 1: This homemade steak fajitas recipe can be broken down into a variety of parts that will all come together and is delicious! First, start by making the cilantro lime sauce and store in the fridge until you are ready to use it.
Step 2: Now place all of your steak marinade ingredients in a small bowl and whisk to combine.
Step 3: Pour the marinade over your steak in a shallow baking dish and let it sit for at least 30 minutes or store covered in the fridge overnight, if you have time.
Step 4: Bring a large cast-iron skillet to a medium heat, add a drizzle of olive oil, and then cook for 4-5 minutes on each side or until the internal temperature reaches 130-135 degrees F (use a meat thermometer) for a medium-rare finish. Remove from the skillet and let rest before slicing against the grain.
What Type Of Steak Is Best For Fajitas
In this easy recipe we like using a flank steak, but it would also be good with a sirloin steak, hanger steak, or skirt steak. See what your local grocery store has available or what is in your price point.
Step 5: Next, grab a large chef’s knife and cutting board to cut the bell peppers and onions into thin strips.
Step 6: Sauté the bell peppers and onions in a large skillet with some olive oil, garlic, and our own fajita seasoning for 10-15 minutes or until fork tender.
Step 7: If you want you can add your sliced steak back into the skillet and mix around – or you can serve them separately.
Step 8: Assemble the steak fajitas any way you want with all your favorite toppings.
What Toppings Are Best For Steak Fajitas
On our easy steak fajitas we topped them with our cilantro lime sauce, corn salsa, fresh cilantro, and lime wedges. However, they would also be great with sour cream, guacamole, sliced jalapeños, black beans, pico de gallo (or blender salsa), and a sprinkling of cheese. We love to have the options available and then everyone can top them the way they want!
What to Serve With Fajitas
- Check out our round-up of 10+ Side Dishes for Fajitas to really round out your menu plan!
- Cilantro Lime rice is always a good idea!
- These seasoned black beans are absolutely delicious!
Erin’s Testing Tips
- Use an internal meat thermometer to track that internal temp
- Don’t skip resting the steak — it keeps it juicy
- High heat is key for that fajita-style sear – then reduce to finish cooking
- Slice the steak against the grain for the most tender bite
- Don’t overcrowd the pan or you’ll steam instead of sear
- Taste and adjust lime/salt at the end — fajitas love a final squeeze of lime
Other Fajita Recipes You Might Like
Made this recipe and loved it?!
We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Follow Us on Social
Ingredients
Cilantro Lime Sauce
- ½ cup sour cream, regular or dairy-free
- 1 tablespoon lime juice
- zest of 1 lime
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon garlic, minced
- ¼ teaspoon kosher salt, more to taste
Fajita Steak:
- 1 ½ pounds flank steak
- ⅓ cup fresh lime juice, approx. 2 limes
- ¼ cup extra virgin olive oil
- zest of 2 limes
- 1 tablespoon garlic, minced
- 1 tablespoon soy sauce, use Tamari for gluten-free
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- 1-2 tablespoons cilantro, chopped (optional)
Fajita Veggies:
- 2-3 tablespoons chicken broth, more if needed
- 1 tablespoon garlic, minced
- ½ red onion, sliced
- ½ yellow onion, sliced
- 3 bell peppers, sliced (red, green, orange)
- 2-3 tablespoons fajita seasoning, homemade fajita seasoning or store-bought
- kosher salt and ground black pepper, to taste
Other Fajita Toppings and Serving Suggestions:
- tortillas, warmed
- cilantro lime sauce
- guacamole or avocado chunks
- easy corn salsa
- sour cream
- lime wedges
- fresh cilantro
Instructions
- Combine Cilantro Lime Sauce: add ingredients to a small food processor. Blend until smooth. Taste and add additional cilantro, lime or salt – as needed! Cover and place in the refrigerator until serving.
- Prepare Steak: Pat 1 ½ pounds flank steak dry with clean paper towels. Season with salt and pepper – pressing the salt and pepper into the meat. Place steak in a large reusable silicone bag or glass baking dish and set aside.
- Marinate Steak: Add ⅓ cup fresh lime juice, ¼ cup extra virgin olive oil, zest of 2 limes, 1 tablespoon garlic, 1 tablespoon soy sauce, ½ teaspoon chili powder, ½ teaspoon ground cumin, ½ teaspoon kosher salt and 1-2 tablespoons cilantro (if using) into a small mixing bowl. Whisk until well combined. Pour the marinade over the steak, ensuring it is fully coated. Seal and place in the refrigerator for 30 minutes or more.
- Cook Steak: Bring a large cast iron skillet to medium-high heat. Add a oil, swirl to coat the pan. Remove flank steak from marinade letting excess marinade drip off the steak; discard marinade. Place steak in the pan and sear 3-4 minutes per side. Take internal temperature and then cook 1-2 minutes per side until the internal temperature towards the thickest part of the steak reaches 130-132℉ for a medium-rare finish (use an internal meat thermometer for accuracy) – during the cooking process turn down the heat, as-needed, if your skillet really gets hot and/or add a little extra oil if the pan is dry – to avoid burning. Remove from skillet and let the meat rest on a cutting board for 10 minutes while you cook the veggies.
- Cook Veggies: Keeping the pan at medium-high heat add 2-3 tablespoons chicken broth to deglaze the pan – use a spatula to scrape up the bits from the bottom of the pan. Add 1 tablespoon garlic and move around pan until it becomes fragrant, approx. 1 minute. Add onion, bell peppers and 2-3 tablespoons fajita seasoning. Stir to combine. Add additional broth or olive oil to pan if you feel it is getting a bit dry.
- Finish Veggies: Sauté for approx. 10-15 minutes or until the peppers have reached your desired doneness (cook shorter for a more firm, but tender pepper – longer for a softer pepper). Taste and add any additional kosher salt and ground black pepper, to taste.
- Serve: Slice the steak against the grain into thin slices and serve on warm tortillas with the fajita veggies, cilantro lime sauce and any other toppings you desire!
Notes
- Steak Options: if you don’t want to use flank steak – sirloin, skirt or hanger steak could also be used – just adjust cook time and temp as-needed.
- Storage: place in an airtight container in the fridge for 3-4 days. We recommend storing the meat, veggies, sauce, salsa, etc. in separate containers to reheat easier the next day and to prevent sogginess.
Katie says
This was soo good! I’ve been putting the leftover cilantro lime sauce on everything! Thank you!
Wendy Moore says
This was so delicious! High compliments! Just pinned it!
Erin says
Yay! Glad you enjoyed it, Wendy!