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Citrus Marinated Steak Fajitas

Flank steak, peppers and onions marinated in a sweet and smokey marinade made with citrus juices and traditional Mexican spices. Cook the steak and vegetables on the stovetop in under 15 minutes for a tasty weeknight meal.
Course Main Course
Cuisine Mexican
Diet Dairy Free, Gluten Free, Keto, Paleo, Whole30
Prep Time 15 minutes
Cook Time 11 minutes
Marinade Time 8 hours
Servings 6 people
Calories 377kcal
Author Lauren
Cost $15

Ingredients

FOR THE MARINADE

  • ½ cup fresh orange juice
  • 1 teaspoon orange zest
  • ¼ cup fresh lime juice
  • 1 teaspoon lime zest
  • ½ cup olive oil
  • ¼ cup chopped fresh cilantro
  • 2 teaspoons coconut aminos (Worchestershire if you're not Whole30)
  • 3 cloves minced garlic
  • 1 teaspoon cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper

FOR THE FAJITAS

  • 1 tablespoon olive oil
  • 1-2 pounds flank steak, trimmed of all fat
  • 1 large red or yellow onion, halved and sliced thin
  • 2 red, yellow or orange bell pepper seeded and sliced thin
  • salt and fresh ground black pepper

Instructions

MARINADE

  • In a medium bowl, whisk together all of the marinade ingredients until well combined. Place the steak, peppers, and onions in a freezer-safe gallon-sized Ziploc bag. Pour the marinade over the meat and vegetables and allow to marinate for 4-24 hours.

FAJITAS

  • REMOVE MEAT AND VEGGIES FROM THE MARINADE: Use tongs to remove the steak from the marinade bag and place onto a plate. Do the same for the vegetables, making sure to leave excess marinade in the bag. Discard the bag and marinade.
  • PREPARE THE PAN AND SEASON: Heat the olive oil in a 12-inch cast iron skillet or large frying pan over high heat. While the oil heats, season the steak and vegetables with salt and pepper to taste (start with at least 1 teaspoon of salt and ½ teaspoon of pepper).
  • COOK THE MEAT AND VEGGIES: Once the oil begins to shimmer (not smoke), add the steak to the pan and reduce the heat to medium-high. Cook the steak for 3 minutes per side. Transfer the meat to a cutting board and tent with aluminum foil to keep warm. If the pan is dry, add an additional teaspoon of oil to the skillet. If there are juices left from the steak no oil is needed. Add the vegetables to the skillet and saute for 5 minutes or until they are soft and have a slight char. Transfer the veggies to a serving plate or bowl.
  • SLICE THE STEAK AND SERVE: Cut the steak in half lengthwise, then slice ½-inch strips against the grain, diagonally from corner to corner. Arrange the meat on the platter with the veggies and serve with any toppings you'd like: tortillas or lettuce boats, sour cream, salsa, guacamole, and shredded cheese are a good start.

Notes

  1. Nutrition information is for 2 pounds of flank steak and coconut aminos

Nutrition

Calories: 377kcal | Carbohydrates: 11g | Protein: 34g | Fat: 21g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 71mg | Sodium: 300mg | Potassium: 677mg | Fiber: 2g | Sugar: 5g | Vitamin A: 87IU | Vitamin C: 86mg | Calcium: 9mg | Iron: 8mg