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Cilantro Lime Steak Fajitas Recipe

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4.3 from 49 reviews

These Cilantro Lime Steak Fajitas are a vibrant and flavorful Tex-Mex dish featuring tender marinated flat iron steak grilled to perfection alongside sautéed bell peppers and onions, all tossed in a zesty cilantro-lime marinade. Ready in just 25 minutes of active cooking time plus marinating, this recipe offers a fresh, tangy, and slightly spicy meal perfect for weeknight dinners or casual gatherings.

Ingredients

Steak and Marinade

  • 1 ½ lb flat iron steak (approx. 1 inch thickness)
  • 1/4 cup olive oil
  • 1/4 cup lime juice
  • 1 tsp lime zest
  • 1 tsp Worcestershire sauce
  • 1 tbsp honey
  • 1/4 cup chopped cilantro
  • 1 tsp garlic (minced)
  • 2 tsp chili powder
  • 1 tsp cumin
  • ½ tsp oregano
  • ¼ tsp cayenne pepper (optional)
  • ½ tsp sea salt
  • ½ tsp black pepper

Vegetables

  • 1 green bell pepper (sliced thin)
  • 1 red bell pepper (sliced thin)
  • 1 small red onion (sliced thin)

To Serve

  • Warm tortillas
  • Your favorite fajita toppings (such as sour cream, guacamole, shredded cheese, salsa)

Instructions

  1. Prepare the Marinade: In a small mixing bowl, whisk together olive oil, lime juice, lime zest, Worcestershire sauce, honey, chopped cilantro, minced garlic, chili powder, cumin, oregano, cayenne pepper (if using), sea salt, and black pepper. Taste and adjust seasoning as desired. Set the marinade aside for now.
  2. Slice Vegetables and Prepare Steak: Thinly slice the green and red bell peppers and the small red onion. Place the sliced vegetables into a large plastic ziplock gallon-sized bag or shallow dish. Pat the flat iron steak dry with a paper towel and place it into a separate plastic bag for marinating.
  3. Marinate Steak and Vegetables: Pour 1/4 cup of the prepared marinade over the sliced vegetables, seal the bag, and toss to coat evenly. Pour the remaining marinade over the steak in its bag, seal it tightly, and massage the marinade around the steak to coat all sides evenly. Refrigerate both the meat and vegetables for 1 to 4 hours, but do not exceed 6 hours to avoid the lime juice making the steak less tender.
  4. Bring to Room Temperature and Heat Skillet: About 15–30 minutes before cooking, remove the marinated steak and vegetables from the refrigerator to bring them to room temperature. Preheat a 10-12 inch cast iron skillet over medium-high heat until it is very hot. Lightly brush the skillet with olive oil to prevent sticking.
  5. Cook the Steak: Remove the steak from its marinade, allowing excess to drip off. Place the steak on the hot cast iron skillet and cook undisturbed for about 3 to 4 minutes. Flip the steak and cook for another 3 to 4 minutes or until it reaches your preferred doneness—145°F for medium-rare, 160°F for medium, or 170°F for well done. Remove the steak from the skillet and place it on a dish tented with foil to rest.
  6. Sauté the Vegetables: Add the marinated sliced onions and peppers along with their marinade to the now-empty skillet. Sauté them over medium-high heat until tender yet still crisp, about 4 to 5 minutes.
  7. Slice Steak and Combine: After the steak has rested, slice it thinly against the grain into strips. Add the sliced steak back into the skillet with the cooked vegetables and toss together to combine and warm through.
  8. Serve: Serve the cilantro lime steak fajitas immediately in warm tortillas with your favorite toppings such as sour cream, guacamole, shredded cheese, or salsa for a complete and delicious meal.

Notes

  • Marinate the steak and vegetables for at least 1 hour but no more than 6 hours to prevent the lime juice from tenderizing the steak too much and changing its texture.
  • Using a cast iron skillet helps achieve a nice sear on the steak and cooks vegetables evenly.
  • Be sure to cut the steak against the grain for maximum tenderness.
  • Optional cayenne pepper adds heat; adjust according to your spice preference.
  • Resting the steak after cooking ensures juices redistribute for a juicier bite.
  • If you don’t have a cast iron skillet, a heavy-bottomed nonstick pan will work as well.
  • Serve with warm corn or flour tortillas to enjoy as traditional fajitas.

Find it online: https://justsosavory.com/cilantro-lime-steak-fajitas-recipe/