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Sizzling cast iron skillet filled with juicy sliced steak fajitas, charred bell peppers, and onions served with warm tortillas and lime wedges

Easy Steak Fajitas

This easy steak fajita recipe delivers juicy, tender strips of flank steak and blistered bell peppers cooked to perfection in a smoking-hot cast iron skillet in under 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Steak & Seasoning
  • 1 1/2 lbs flank steak or skirt steak, sliced against the grain into 1/4-inch strips
  • 2 tbsp olive oil divided; 1 tbsp for meat, 1 tbsp for vegetables
  • 2 tbsp fresh lime juice from 1 lime
  • 1 tbsp chili powder
  • 1 1/2 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
Fresh Vegetables
  • 1 large red bell pepper cored and sliced into thin strips
  • 1 large green bell pepper cored and sliced into thin strips
  • 1 large yellow bell pepper cored and sliced into thin strips
  • 1 large sweet yellow onion peeled and sliced into 1/4-inch strips
  • 3 cloves fresh garlic finely minced
For Serving
  • 8 to 10 small flour or corn tortillas warmed
  • 1/4 cup fresh cilantro roughly chopped
  • 1 fresh lime cut into wedges for squeezing
  • guacamole, sour cream, pico de gallo optional toppings

Equipment

  • 12-Inch Heavy Cast Iron Skillet Maintains high heat for a restaurant-style sear
  • Sharp Chef Knife & Cutting Board For slicing steak cleanly against the grain
  • Stainless Steel Tongs For quickly turning steak strips without losing juices

Method
 

  1. Slice the flank steak across the grain into thin 1/4-inch wide strips. Place the steak in a bowl with 1 tablespoon of olive oil, lime juice, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss well until every strip is coated. On your cutting board, slice the bell peppers and onions into even strips.
    Thin strips of raw flank steak sliced against the grain on a wooden cutting board seasoned with fajita spices next to sliced colorful bell peppers
  2. Set a 12-inch cast iron skillet over high heat for 3 to 4 minutes until smoking hot. Add 1/2 tablespoon of oil. Spread the steak strips across the skillet in a single flat layer (work in two batches if your pan is smaller so you do not crowd the meat). Sear undisturbed for 2 minutes to build a deep browned crust. Flip and cook for 1 more minute until medium-rare to medium (130°F to 135°F). Transfer the cooked steak to a plate and cover loosely with foil.
    Strips of seasoned flank steak searing vigorously in a smoking hot cast iron skillet with browned charred edges
  3. Turn the heat down to medium-high. Add the remaining 1/2 tablespoon of oil to the same skillet. Add the sliced bell peppers, onions, and minced garlic. Sauté for 4 to 5 minutes, stirring occasionally with a wooden spatula. Scrape up the savory browned steak bits stuck to the bottom of the pan as the vegetables release moisture. The peppers should blister on the edges while staying tender-crisp.
    Sliced red, green bell peppers and onions cooking in a cast iron skillet with blistered browned edges and tender-crisp texture
  4. Return the cooked steak and any accumulated juices from the plate back into the skillet with the peppers and onions. Toss everything together for 1 minute over medium heat until piping hot. Squeeze fresh lime juice over the top and garnish with chopped cilantro. Bring the sizzling skillet directly to the table (with a trivet underneath) and serve immediately with warm tortillas and your favorite toppings.
    Juicy seared steak strips tossed back into the skillet with caramelized peppers and onions, fresh lime juice squeezed over top

Notes

Always slice flank steak strictly across the grain; cutting with the grain leaves the meat chewy and tough.
Do not crowd the skillet when searing the beef. If strips touch too closely, they release steam instead of developing that smoky, charred crust.
Warm your tortillas in a dry skillet over medium heat for 30 seconds per side, then wrap them in a clean kitchen towel so they stay soft and pliable.
Leftovers keep well in an airtight glass container in the refrigerator for up to 4 days. Reheat in a hot dry skillet for 2 minutes rather than using a microwave so the steak stays tender.