Flank Steak Fajitas with Bell Peppers and Onions

Tacos. Fajitas. Whatever you want to call these. They are amazing. Some people prefer flour tortillas, I prefer corn. After all, my family is Nicaraguan, and I grew up smelling the aroma of fresh-made corn tortillas…the original Maseca recipe. Some day I will get a tortilla press and make them, because I just can’t seem to perfect the recipe using my hands.

This recipe is fantastic. I found it on The Pioneer Woman’s website. Her photos are spectacular, her recipes are delicious. I will visit her website a lot more in the future.


  • 1 pound beef flank steak (this serves 2 people)
  • 1/2 cup olive oil (I used 1/4 cup)
  • 3 T Worcestershire sauce
  • 1/3 cup lime juice, fresh squeezed
  • 3 cloves garlic, minced
  • 1 T cumin
  • 1 T chili powder
  • 1/2 tsp red pepper flakes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 T sugar
  • 2 whole medium onions, halved and sliced (I used one)
  • 4 bell peppers, sliced (red, orange, yellow, green) (I used two)
  • Oil for frying
  • Tortillas, warmed
  • Crumbled queso fresco or cotija cheese


In a dish, combine the olive oil, Worcestershire, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar. Pour half of the marinade into a separate dish. Place the steak in one dish with the marinade, turning it over to coat. Cover the dish with plastic wrap and refrigerate at least 2 hours. In another dish, place all the vegetables and coat with the marinade. Put in refrigerator for several hours as well. I combined my ingredients in plastic Ziploc bags so that they would absorb everything better.

Meanwhile, prepare the tortillas, salsa, sour cream, and cilantro, for serving. I like to serve this with pico de gallo.

When you are ready to cook the steak, heat some olive oil in a skillet over medium high heat. Add the vegetables and cook for a few minutes, about 5-6, until slightly browned. Remove and set aside.

The Pioneer Woman recommends heating the same skillet over high heat and drizzling in some oil, then cooking the meat 2 minutes per side for medium rare. I used my indoor grill on high heat. I cooked the meat about 4 minutes per side for medium rare-medium, and it turned out great.

Remove the meat from the heat and let rest on a wooden cutting board for at least 5 minutes. Slice the meat with an electric knife or serrated knife, against the grain, into long thin strips for the fajitas. You always want to let meat rest for at least 5 minutes so that the juices do not run out and dry the meat.

Tips for heating tortillas:

Use the faucet to moisten a piece of paper towel. Place the paper towel on top of a microwaveable plate. Place a tortilla over it. Place another wet paper towel over the tortilla, and continue to layer tortillas. Microwave 1 minute. When finished, wrap the tortillas in a moist clean kitchen towel and place inside a dish with a lid.

Here are the steak fajitas:

photo(8)And the finished assembled taco/fajita. That’s queso fresco, a very tasty type of cheese!



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