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Sizzling Steak Fajitas

"In this fajita recipe, flank steak is lightly coated with oil and a dry spice blend before being cooked and tossed in a Worcestershire sauce and lime juice marinade."
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Ingredients

35 m servings 846 cals
Original recipe yields 4 servings

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Directions

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  1. Heat a large skillet over medium heat while preparing marinade and steak. Mix Worcestershire sauce, lime juice, soy sauce, and pressed garlic in a medium bowl; set aside. In a small bowl, mix together chili powder, salt, pepper, and garlic powder. Rub steak with 1 tablespoon of oil, and sprinkle with chili powder mixture.
  2. A couple of minutes from sauteing, increase heat under skillet to medium-high. Add beef; saute, turning once until well browned and cooked through, 8 to 10 minutes. Transfer to bowl with marinade; toss to coat. Add remaining tablespoon of oil to the hot skillet, along with onions and red pepper; saute until tender, 4 to 5 minutes.
  3. When ready to serve, cut steak into bite-size strips. Fill warm tortillas with steak, some of the marinade, peppers and onions. Serve with lime wedges.

Nutrition Facts


Per Serving: 846 calories; 32.6 g fat; 89.1 g carbohydrates; 49.6 g protein; 70 mg cholesterol; 1402 mg sodium. Full nutrition

Reviews

Read all reviews 7
  1. 9 Ratings

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Most helpful positive review

The meat was tender and perfectly seasoned. Great crowd pleaser.

Most helpful critical review

I liked the idea of doing the liquid marinade after cooking, but mine lacked any deep flavor. It was good, but not great.

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The meat was tender and perfectly seasoned. Great crowd pleaser.

I liked the idea of doing the liquid marinade after cooking, but mine lacked any deep flavor. It was good, but not great.

The rub and the marinade are wonderful! The flank steak was a bit tough. Might try a different cut next time. Overall, it's a great recipe.

This was a nice way to use left-over grilled steak. The marinade worked because it was used after the steak was cooked. Peppers and chili powder added a nice touch. Thanks for sharing.

This recipe has an extra spicy kick that makes it worth trying. However, I think a more tender beef, and a little flavor enhancement, will bring this recipe to perfection.

I really liked the sweetness of the peppers and onions. I'd probably marinate the meat overnight to really get the flavor going.

These were spicey, but wierdly not very flavorful. OK, but nothing really stood out.