Can I use skirt steak instead of flank?

Absolutely! Skirt steak gives amazing beefy flavor—just adjust cook time since it’s thinner (only 2-3 minutes per side). My butcher taught me to remove the tough membrane first—slide a knife under it and peel it off like a sticker. Skirt steak also loves longer marinating—give it at least 30 minutes for super tender results.

Can I make these ahead?

You betcha! The steak can marinate overnight (just avoid going over 12 hours or the lime starts breaking it down too much). Cooked fajitas keep beautifully too—store components separately in the fridge for up to 3 days. Pro tip: reheat steak and veggies in a screaming-hot cast iron skillet for that just-cooked sizzle effect!

How do I prevent rubbery steak?

First, always slice against the grain—this makes flank steak melt-in-your-mouth tender. Second, don’t overcrowd the pan—steam makes meat tough. And most importantly: resist overcooking! Take steak off the heat at medium-rare (130°F), remembering it’ll keep cooking while resting. Trust me, your teeth will thank you.

Can I grill steak fajitas instead?

Heck yes—grilling gives that authentic smoky char! Use a grill basket for the veggies so they don’t fall through the grates. Keep the heat medium-high and watch closely—flank steak goes from perfect to overdone in seconds. Bonus: the grill marks make your fajitas look straight out of a Tex-Mex restaurant!

Sizzling 30-Minute Steak Fajitas

Name: Sizzling Steak Fajitas
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 1.5 lbs flank steak, sliced thin; 2 bell peppers, sliced; 1 large onion, sliced; 3 tbsp olive oil; 3 tbsp lime juice; 2 cloves garlic, minced; 1 tsp chili powder; 1 tsp cumin; 1/2 tsp paprika; 1/2 tsp salt; 1/4 tsp black pepper; 8 small flour tortillas; Fresh cilantro, for garnish

Sizzling Steak Fajitas

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Make bold Tex-Mex steak fajitas with a zesty lime-chili marinade. Cook them in a cast iron skillet, on a sheet pan, or grill for a quick taco night meal.

Author: Sophia Collins
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop/Grill
Cuisine: Tex-Mex
Diet: Low Lactose

Ingredients

Scale

1.5 lbs flank steak, sliced thin
2 bell peppers, sliced
1 large onion, sliced
3 tbsp olive oil
3 tbsp lime juice
2 cloves garlic, minced
1 tsp chili powder
1 tsp cumin
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
8 small flour tortillas
Fresh cilantro, for garnish

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Instructions

Mix olive oil, lime juice, garlic, chili powder, cumin, paprika, salt, and pepper in a bowl.
Toss steak slices in the marinade and let sit for 15 minutes.
Heat a cast iron skillet, sheet pan, or grill to medium-high.
Cook steak for 3-4 minutes per side until browned.
Add bell peppers and onions, cooking until tender (5-6 minutes).
Warm tortillas and serve fajitas with fresh cilantro.

Notes

For extra flavor, marinate steak for up to 2 hours.
Use a mix of red, yellow, and green bell peppers for color.
Serve with sour cream, guacamole, or salsa.
Find more recipe ideas on our Pinterest.

Nutrition

Serving Size: 2 fajitas
Calories: 420
Sugar: 4g
Sodium: 480mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 34g
Cholesterol: 85mg

Find it online: https://kitchenuser.net/sizzling-steak-fajitas-recipe/