Can I use a different cut of beef for these fajitas?

Absolutely! While flank steak is traditional, skirt steak works beautifully, and even sirloin or ribeye can be used. The key is slicing thinly against the grain, which breaks up the muscle fibers and ensures tenderness no matter which cut you choose.

My fajitas came out tough. What went wrong?

Two likely culprits: either the meat wasn't sliced against the grain (look for the lines in the muscle and cut perpendicular to them), or the steak was overcooked. For tender fajitas, keep the cooking time brief—especially with thin slices which cook in just minutes.

Can I make these fajitas ahead for a party?

Yes! Cook the vegetables and meat separately up to a day ahead, then reheat them together in a hot skillet just before serving. Add the lime juice only after reheating to maintain that fresh citrus pop. Warm the tortillas just before guests arrive.

What's the best way to warm tortillas for fajitas?

For authentic flavor, heat each tortilla directly over a gas flame for about 10 seconds per side until lightly charred. Alternatively, wrap a stack of tortillas in damp paper towels and microwave for 30 seconds, or warm them in foil in a 350°F oven for 10 minutes.

20 Minute Steak Fajitas Recipe

Name: 20 Minute Steak Fajitas Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: tax- mex
Ingredients: 2 teaspoons ground cumin; 2 teaspoons chili powder; 1 teaspoon onion powder; 1 teaspoon salt; 1 teaspoon crushed red pepper flakes; 1 1/2 pounds flank steak, thinly sliced against the grain; 2 tablespoons olive oil; 3 medium multi-color bell peppers, sliced; 1 medium red onion, sliced; 8 ounces sliced mushrooms; 2 cloves minced garlic; 1 tablespoon Worcestershire sauce; 1/4 cup lime juice (about 2 limes); 10 (6-inch) flour tortillas (for serving)

Description

These 20 Minute Steak Fajitas are a delicious and quick Tex-Mex meal loaded with tender, flavorful flank steak and colorful vegetables, all perfectly seasoned with a homemade fajita seasoning. Wrapped in warm flour tortillas, they’re a vibrant and satisfying dinner option for any night of the week. Perfect for busy days when you want a flavorful meal in no time!

Ingredients

Units Scale

Fajita Seasoning Mix

2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon crushed red pepper flakes

Steak Fajitas

1 1/2 pounds flank steak, thinly sliced against the grain
2 tablespoons olive oil
3 medium multi-color bell peppers, sliced
1 medium red onion, sliced
8 ounces sliced mushrooms
2 cloves minced garlic
1 tablespoon Worcestershire sauce
1/4 cup lime juice (about 2 limes)
10 (6-inch) flour tortillas (for serving)

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Instructions

Prepare the Fajita Seasoning
In a small bowl, mix together 2 teaspoons ground cumin, 2 teaspoons chili powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1 teaspoon crushed red pepper flakes. Set this seasoning mix aside.
Prep the Ingredients
Thinly slice 1 1/2 pounds of flank steak against the grain. Chop 3 medium multi-color bell peppers, 1 medium red onion, and 8 ounces of mushrooms into slices. Mince 2 cloves of garlic.
Cook the Vegetables
Heat a large skillet over high heat and add in 2 tablespoons of olive oil. Once heated, add the sliced bell peppers, onions, and mushrooms. Stir frequently and cook the vegetables until tender-crisp, approximately 7 minutes.
Season the Vegetables
During the last 2 minutes of cooking, add half of the prepared fajita seasoning mix along with the minced garlic. Stir well and cook for an additional 1 to 2 minutes to combine the flavors. Remove the vegetables from the pan and set them aside.
Cook the Flank Steak
Return the skillet to high heat and add the thinly sliced flank steak. Sprinkle the remaining fajita seasoning and 1 tablespoon Worcestershire sauce over the steak. Cook the steak, tossing constantly, for 2 to 3 minutes for medium-rare doneness or 3 to 4 minutes if you prefer it well done.
Combine and Serve
Once the steak is cooked, return the cooked vegetables to the skillet. Drizzle with 1/4 cup lime juice and toss everything together to evenly coat with flavors. Serve the hot steak and vegetables on warm flour tortillas. Top with optional toppings like sour cream, cilantro, guacamole, or salsa as desired.

Notes

Slice the flank steak against the grain to ensure maximum tenderness.
For added flavor, marinate the steak in the fajita seasoning mix for 30 minutes before cooking.
Warm the tortillas on a skillet or in the microwave for a better texture when serving.
You can swap flour tortillas for corn tortillas for a gluten-free option.

Nutrition

Calories: 250kcal
Sugar: 2g
Sodium: 430
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 2g
Protein: 20g
Cholesterol: 45mg