Steak Fajitas

Servings: 4 | Prep Time: 15 min | Cook Time: 20 min
Packed with bold flavor, colorful veggies, and protein—these fajitas are a weeknight winner and a meal-prep favorite!

Ingredients:

• Spices:

  • 2 tsp chili powder

  • 1 ½ tsp ground cumin

  • 1 tsp ground paprika

  • ½ tsp ground coriander

  • Salt & freshly ground black pepper (to taste)

• Steak & Veggies:

  • 2 lb flank steak, sliced into ½-inch thick strips (cut wide strips in half)

  • 1 red bell pepper, sliced

  • 1 green bell pepper, sliced

  • 1 yellow bell pepper, sliced

  • 1 medium yellow onion, halved and thinly sliced

  • 2 cloves garlic, minced

• Other:

  • 3 Tbsp avocado oil (or olive oil)

  • 2 Tbsp fresh lime juice

  • 3 Tbsp chopped fresh cilantro

  • 8 taco-size flour tortillas (or corn for a gluten-free option)

Instructions:

1. Prep the Steak:
   Lightly season your flank steak with salt and pepper. Grill or pan-sear over medium-high heat until desired doneness (about 4–5 minutes per side for medium). Let it rest for 5 minutes, then slice into ½-inch strips.

2. Cook the Veggies:
   In a large skillet over medium heat, add avocado oil. Toss in the sliced bell peppers, onion, and garlic. Sprinkle in all the spices and sauté for 6–8 minutes, stirring occasionally, until veggies are tender but still crisp.

3. Warm the Tortillas:
   Toast tortillas in a dry skillet for 30 seconds each side or warm them in the oven wrapped in foil for 5–7 minutes at 350°F.

4. Assemble:
   Add steak and sautéed veggies to each tortilla. Top with a squeeze of lime juice and a sprinkle of fresh cilantro. Add any extra toppings you love—like salsa, avocado, Greek yogurt, or shredded cheese.

Tips for Fierce Flavor:

• Swap in chicken or shrimp for variety.

• Add jalapeños for an extra kick.

• Want it lower-carb? Use lettuce wraps or serve over rice or cauliflower rice.

Tag @trainfitxfierce when you make them—we want to see those fierce fajita creations!