Steak Fajitas

I love Mexican food.  Sadly, I cannot cook a lot of it well.  Fajitas are a go-to for me because they are relatively simple and versatile depending on ingredients on hand and amount of time available to cook.  Serve them over rice or in tortillas.  Both ways are delicious.


  • 1 flank steak
  • ½ tsp. salt
  • ½ tsp. pepper
  • ¼ tsp. garlic powder (optional)
  • 1 Tbsp. olive oil
  • 2-3 Tbsp. onion, sliced
  • 2-3 cloves garlic, minced
  • ¼ zucchini (green or yellow), chopped
  • ¼ red bell pepper, sliced
  • 3-4 small tomatoes (I use Campari), chopped
  • ½ tsp. cumin, ground
  • Cilantro, chopped (garnish)
  • Sour cream (garnish)
  • Salt and pepper to taste


To cook the steak

  1. To season the flank steak, mix the salt, pepper, and garlic powder in a small cup
  2. Dust and lightly pat into both surfaces of the flank steak
  3. To cook flank steak, choose between grilling or broiling
  4. To broil, place steak on oven-safe cooking rack over foil-lined baking sheet to catch liquid
  5. Place rack and baking sheet in oven (middle rack) with the broiler on high
  6. Broil each side for 6-10 minutes depending on thickness of steak and desired doneness
  7. Let steak rest with no heat on counter for 10 minutes
  8. Cut steak orthogonally to the muscle fibers of the meat

To make the fajitas

  1. Heat the oil in a saucepan on the stove at medium heat
  2. Add the onion, garlic, and spices to the pan to sauté
  3. Add the zucchini, peppers, and tomatoes
  4. Stir to incorporate
  5. Once the vegetables are soft, add the crushed tomatoes and salt to taste
  6. Add chopped steak and mix to incorporate
  7. Garnish with cilantro and sour cream
  8. Serve and enjoy

1 thought on “Steak Fajitas”

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