A fast and easy Mexican meal that’s incredibly flavorful and simply delicious!
Whip up dinner in less than 30 minutes with this one skillet steak fajita recipe. It’s made with clean and colorful ingredients making meal time just that much better! Not to mention this killer marinade makes the steak super tender.
Get those cast iron skillets ready because this dinner will become a weekly staple. 🌮
Hiiii friends! Back this week with another Goetz-McClure household staple (like how I threw that hyphenated name in there?? I’m not ready to give it up just quite yet 😂) We have some form of a fajita about every week. I’m not sure if its because of the ease of making it or just that I love the meal (and toppings!) that much.
Either way, it’s a win. 💯
We have been trying to squeeze in a bunch of appts and errands during the week nights lately, so we’ve been going with quick dinners. And I’m sure your the same way! Luckily this one fits the criteria. Literally only 30 minutes (or less!) It doesn’t get any better than that!
Once upon a time, I wouldn’t eat steak because I thought it was bad for me (red meat in general). Do you know how boring every meal got with just chicken? I’m sooo glad my mindset changed because I would be missing out on a lot of good meals. Now we rarely have plain chicken for dinner, it’s either ground turkey, steak, chicken wings, thighs, seafood, veggies, you name it! Plus a lot of our lunches include chicken, so we gotta mix it up!
Not to say this meal wouldn’t be killer with grilled chicken instead, it totally would. Or shrimp. But Flank steak it is.
This isn’t my first rodeo with flank steak, but I’ll let you in on a little trick for all you new cookers. Flank steak needs to be marinated. If it’s not, it will be very chewy. If I have any tips for perfecting this recipe, it’s not skipping the marinade. It makes the steak so tender and flavorful. It’s a must!! If I know I’m making this recipe for dinner, I’ll throw the flank steak in the marinade in the morning before work, so then I’m not waiting around forever waiting for my steak to marinade when I’m hungry (and even worse when Nick is hangry!)
Here’s what you need:
- Flank Steak
- Garlic Powder, Onion Powder, Cumin, Oregano, Red Pepper Flakes
- Lime Juice
- Olive Oil
- GF Soy Sauce or Coconut/Liquid Aminos
- Bell Peppers
- Yellow Onion
- Mushrooms
Toppings: Green onion, Plain Greek Yogurt, Hot Sauce/Sriracha, Queso Fresco, Avocado, Cilantro, Jalapenos
You’ll start with the marinade, throwing all the ingredients into a large zip lock baggie with the flank steak and letting it marinade for at least an hour.
Then it’s time to start cooking!
You’ll heat a large cast iron skillet on the stove and place the flank steak in the skillet, cooking it on each side for 6 – 7 minutes or until cooked to your preference (6 – 7 minutes is for medium).
While your waiting for your steak to cook, start slicing the veggies nice and thin and prepping the toppings. Once the steak is cooked, you’ll set it aside and put foil over to keep warm. Now for the veggies: You’ll throw the sliced bell peppers, onion and mushrooms into the same skillet and cook until they become soft (about 10 minutes).
Once everything is cooked, you’ll throw the veggies, steak and toppings in a tortilla, on top of cauliflower, regular rice or quinoa and enjoy every single bite.
I’m more of a throw everything on a plate and chow down without a tortilla kind of person (unless I have Siete tortillas, then it’s a must!!)
The best part, depending on how many people you are feeding, you’ll likely have leftovers, this recipe serves at least 4. So if you’re like me and only have 2 mouths to feed, this meal will cover you for two days!
Oh and I can’t forget to mention the easy clean up. One skillet and one cutting board. Easy peasy!
Need I say more?
- Marinade
- • 1½ pounds flank steak
- • 1 teaspoon garlic powder
- • 1 teaspoon onion powder
- • 1½ teaspoons cumin
- • 1 teaspoon oregano
- • 1 teaspoon red pepper flakes
- • 1 lime juiced
- • 2 tablespoons olive oil
- • ¼ cup gluten free soy sauce or liquid/coconut aminos
- • salt and black pepper, to taste
- Veggies
- • 3 bell peppers, thinly sliced
- • 1 yellow onion, sliced
- • 1 package of sliced mushrooms
- Toppings
- • Green onion
- • Plain Greek Yogurt
- • Hot Sauce/Sriracha
- • Queso Fresco
- • Avocado
- • Cilantro
- • Jalapenos
- In a large baggie, combine all of the marinade ingredients - 1½ pounds flank steak, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1½ teaspoons cumin, ½ teaspoon oregano, 1 teaspoon red pepper flakes, X cups limes juiced, 2 tablespoons olive oil, ¼ cup gluten free soy sauce or liquid/coconut aminos, salt and black pepper, to taste. Massage the steak so marinade is incorporated. Let marinade for at least 1 hour.
- Heat a large cast iron skillet on stove and place flank steak from marinated bag in skillet. Let cook on each side to 6 - 7 minutes or until cooked to preference (6 - 7 minutes for medium well). (Start cutting vegetables while steak cooks) Once steak is cooked, set aside and put foil over to keep warm.
- Add 1 tablespoon of olive oil to same skillet and add 3 sliced bell peppers, 1 sliced yellow onion and 1 package of sliced mushrooms. Cook for 10 minutes or until soft. While veggies are cooking, prep the toppings.
- Once the vegetables are cooked, slice the steak against the grain.
- Add everything to tortillas or over a bed of cauliflower rice, throw on all your favorite toppings and enjoy!
