Flank Steak Fajitas (Cast Iron Skillet Method)
These chili lime flank steak fajitas are an easy, flavor-packed skillet dinner made with marinated flank steak, sautéed bell peppers, and onions.The steak is soaked in a bold chili lime marinade, then seared in a hot cast iron skillet until perfectly caramelized on the outside and tender inside. Everything comes together quickly for a restaurant-style fajita night at home. Serve with warm tortillas and your favorite toppings for a fun, customizable dinner the whole family will love.
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.
Nutrition
Calories: 309kcal | Carbohydrates: 10g | Protein: 26g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 79mg | Sodium: 617mg | Potassium: 610mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2135IU | Vitamin C: 84mg | Calcium: 63mg | Iron: 2mg
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