Description
Steak Fajitas – delicious and flavorful steak fajita recipe with chili lime marinade and creamy cilantro lime sauce! The BEST steak fajitas!
Ingredients
Scale
Cilantro Lime Sauce
- 1/2 cup sour cream (regular or dairy-free)
- 1 tablespoon lime juice
- zest of 1 lime
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon garlic, minced
- 1/8 teaspoon kosher salt (more to taste)
Fajita Steak:
- 1.5 pound flank steak*
- 1/4 cup olive oil
- 1/3 cup fresh lime juice (approx. 2 limes)
- zest of 2 limes
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 tablespoon garlic, minced
- 1 tablespoon soy sauce (use Tamari for gluten-free)
- 1/4 teaspoon kosher salt
- 1–2 tablespoons cilantro, chopped (optional)
Fajita Veggies:
- 2–3 tablespoons chicken broth, more if needed
- 1 tablespoon garlic, minced
- 1/2 red onion, sliced
- 1/2 yellow onion, sliced
- 3 bell peppers (red, green, orange), sliced
- 2 tablespoons fajita seasoning
- additional salt and ground black pepper, to taste
Other Fajita Toppings and Serving Suggestions:
- tortillas of your choice, warmed
- cilantro lime sauce
- guacamole or avocado chunks
- 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 steak dry with clean paper towels. Season lightly 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 olive oil, fresh lime juice, lime zest, chili powder, cumin, garlic, soy sauce, kosher salt and fresh 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 4-5 minutes per side and then 1-2 minutes per side until the internal temperature towards the thickest part of the steak reaches 130-135 degrees F. 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 pan at medium-high heat add 2-3 tablespoons of chicken broth to deglaze the pan – use a spatula to scrape up the bits from the bottom of the pan. Add garlic and move around pan until it becomes fragrant, approx. 1 minute. Add onion, bell peppers and the 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 salt or 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.
Nutrition
- Serving Size: 1 fajita
- Calories: 359
- Sugar: 6.8 g
- Sodium: 465.7 mg
- Fat: 18.6 g
- Carbohydrates: 20.4 g
- Protein: 28.5 g
- Cholesterol: 74.8 mg