Chili Lime Steak Fajitas are the best easy one pan dinner! They’re packed with flavor, healthy, naturally gluten free, and are perfect for meal prep.
This post is sponsored by Klarbrunn.
How to Make the Ultimate Chili Lime Steak Fajitas with Vegetables
Don’t let the ingredient list fool you, this recipe is actually incredibly easy. The reason this recipe is so delicious is because of the homemade fajita marinade. That’s why it’s so worth it to take the time to make your own. Not only is it better for you because there aren’t any hidden ingredients or additives, but it’s also so much more flavorful!
The steps for this recipe are so easy! All you have to do is marinate the steak, sear the steak, saute some vegetables, and serve the fajitas with your favorite toppings.
These chili lime steak fajitas are my favorite kind of food. They’re healthy, but they’re so delicious that they don’t feel healthy. It’s the perfect meal for an easy weeknight dinner and it’s special enough for a weekend dinner with friends.
These fajitas pair so perfectly with Klarbrunn’s Lime Sparkling Water. This sparkling water is a lot like this recipe, in that it’s so delicious it’s hard to believe that you’re enjoying something that’s actually good for you.
If you’ve never tried this sparkling water before, you’ve got to! You can buy it here.
Which Cut of Steak to Use for Steak Fajitas
I used Bavette, which is also called Flank Steak.
Flank Steak, Skirt Steak, and Rump Steak are the best options for fajitas.
How to Cook Skirt or Flank Steak for Fajitas
Start with a hot skillet. Also, if you have a heavy-bottomed skillet, use it for this recipe! You’ll get such a nice sear on the steak if you use a hot cast iron skillet or a stainless steel skillet with a heavy bottom. Getting a beautiful sear on the steak is critical to the meat staying tender. If you start with a cooler pan, the cooking process more closely resembles boiling, which results in tougher pieces of steak.
How to Cut or Slice Steak for Fajitas
Cut against the grain! Cutting against the grain is critical to ensuring that your steak is delicious, tender, and easy to chew.
You can tell if you’re cutting against the grain by looking at the meat. In the meat you’ll see lines running in one direction. Cut ¼” thick slices that are perpendicular to these lines.
Bonus Tip to Make the Best Steak Fajitas
Slice the bell peppers and red onions thinly. Fajitas can be a little overwhelming and difficult to eat if the ingredients are cut too large. It takes a little more time to slice them this way, but the end result is so worth it.
How to Serve Steak Fajitas
Steak fajitas are best served in warm flour or corn tortillas. You can easily make these a keto or low carb meal by serving them in lettuce cups. You could even serve them in low carb tortillas or make your own keto tortillas. Try topping them with avocado slices, homemade guacamole, homemade pico de gallo, or a dollop of sour cream.
How to Meal Prep Steak Fajitas
Fajitas are perfect for meal prep. Not only can you marinate the steak in the refrigerator for up to a few days, you can also slice the bell peppers and onions in advance. It’s also a great meal for leftovers because the extras will reheat nicely in a pan.
How Many Calories are in Steak Fajitas
This is a very healthy recipe, and the calories are largely dependent on how you choose to serve it. This recipe makes 12 fajitas. Without additional toppings, each fajita in a small flour tortilla is roughly 231 calories.
What You’ll Need
One of the reasons I love this recipe is because you need so few tools to make it. The only tools you need are a good knife, a nice large heavy-bottomed skillet, and tongs.
Chili Lime Steak Fajitas
Chili Lime Steak Fajitas are the best easy one pan dinner! They’re packed with flavor, healthy, naturally gluten free, and are perfect for meal prep
- 3 Tablespoons olive oil
- ⅓ cup freshly squeezed lime juice (the juice of about 2 ½ - 3 limes)
- 3 large cloves garlic (diced)
- 2 teaspoons brown sugar
- ¾ teaspoon red chili flakes
- ¾ teaspoon ground cumin
- 1 ½ teaspoons fine sea salt
- ½ teaspoon onion powder
- ½ teaspoon sweet paprika
- ¼ cup freshly chopped cilantro
- 1 ½ pounds steak
- 1 Tablespoon olive oil (divided)
- 1 red bell pepper (stemmed, seeded, and cut into ¼” thick strips)
- 1 yellow bell pepper (stemmed, seeded, and cut into ¼” thick strips)
- 1 green bell pepper (stemmed, seeded, and cut into ¼” thick strips)
- 1 purple onion (cut into ¼” thick strips)
- Small tortillas or lettuce cups (for serving, gluten free if necessary)
- Avocado or guacamole (optional, for topping)
- Pico de gallo (optional, for topping)
- Sour cream (optional, for topping)
- Klarbrunn Lime Sparkling Water (for pairing)
- Add the marinade ingredients (lime juice, olive oil, garlic, brown sugar, red chili flakes, ground cumin, fine sea salt, onion powder, sweet paprika, and chopped cilantro) to a small bowl. Stir to combine. Set aside.
- Wash and thoroughly dry the steak.
- Lay the steak out in a 9” x 11” dish. Pour half of the marinade over the steak and reserve the second half for cooking the peppers later. If cooking immediately, set the steak to the side while heating the pan. If marinating for later, cover with aluminum foil or saran wrap. Refrigerate while marinating for 2 - 3 hours. Remove the steak from the refrigerator 30 minutes before cooking.
- Heat a large heavy-bottomed skillet over medium heat. Once the skillet is heated, add two teaspoons oil and swirl to coat the pan.
- Add steak to the oiled pan, cook for four minutes, then flip and cook for an additional four minutes. Remove steak from pan and let rest for 10 minutes before slicing. These cooking times are for cooking thinner cuts of steak, like skirt steak, to a doneness of medium rare. If you’re working with a thicker cut of meat that’s still suitable for fajitas, like flank steak, or if you like your steak more well done, these times will be longer.
- Drain any excess liquid from the skillet. Add in the remaining 1 teaspoon oil. Add in the bell peppers and red onion, and toss to lightly coat them in oil. Pour in the remaining marinade and stir. Continue to cook until the peppers are cooked to your preference.
- Slice the steak against the grain into ¼” thick slices.
- Serve the steak, bell peppers, and onions in warmed tortillas and top with your choice of guacamole, pico de gallo, or sour cream.
Cut against the grain. Cutting against the grain is critical to ensuring that your steak fajitas are tender and have a melt in your mouth quality.
Amount Per Serving: Calories: 231Total Fat: 10.2gSaturated Fat: 3.1gTrans Fat: 0gCholesterol: 39.1mgSodium: 546.9mgCarbohydrates: 19gNet Carbohydrates: 17.3gFiber: 1.7gSugar: 2.2gProtein: 15.8g
Nutrition information isn’t always accurate. Nutrition for this recipe was calculated assuming one 6" flour tortilla and no optional toppings per fajita.
If you try this recipe, please let me know what you thought in the comments or on Instagram! @keytomylime
Be sure to pin this recipe for later!
The next time you’re looking for an easy one pan dinner, try making these Chili Lime Steak Fajitas.