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Beef Fajitas

This colorful beef fajita contains fresh cilantro, yellow bell peppers, and red onions. Sour cream and a squeeze of lime juice give it a cool taste. The longer the flank steak marinates, the more flavorful it will be. You can substitute 1 1/2 pounds of boneless, skinless chicken breast for the beef, if you wish.

  • Prep:
  • Total Time:
  • Servings: 4
Beef Fajitas

Source: Everyday Food, December 2003


  • 1 1/2 pounds flank steak
  • 1 tablespoon fresh lime juice
  • 1 teaspoon ground cumin
  • Coarse salt and ground pepper
  • 2 tablespoons canola oil
  • 2 medium red onions, cut into 1/2-inch wedges
  • 2 yellow bell peppers, ribs and seeds removed, cut into 1/2-inch strips
  • 4 garlic cloves, thinly sliced
  • 8 (8-inch) flour tortillas
  • Sour cream, lime wedges, fresh cilantro sprigs, and salsa, for serving (optional)


  1. Preheat oven to 350 degrees. Place steak in a shallow dish; rub with lime juice, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper. Cover, and let marinate at room temperature at least 20 minutes and up to 1 hour.

  2. Heat 1 tablespoon oil in a large skillet over high heat. Cook steak until browned on both sides, 5 to 8 minutes per side for medium rare. Transfer steak to a plate; cover with foil, and set aside.

  3. In same skillet, heat remaining tablespoon oil over medium-high heat. Add onions, peppers, and garlic; season with salt and pepper. Cook, tossing frequently, until onions and peppers begin to soften, about 10 minutes.

  4. Meanwhile, wrap stacked tortillas in aluminum foil. Bake until warmed through, 10 to 15 minutes.

  5. To serve, slice steak thinly. Serve with onion mixture, warmed tortillas, and desired accompaniments.

Reviews (8)

  • Pierced 14 Mar, 2009

    I made this recipe the other night. It was excellent. My partner enjoyed it as well but he said the only thing missing was some lettues.

  • jamieslater 3 Nov, 2008

    This recipe is really flavorful and easy to make. My husband wants me to make this every Tuesday for Taco Tuesday. I added extra lime for more kick.

  • mybelle1 2 Oct, 2008

    Jennywiener - I don't think that the flank steak is meant to be baked. I think the oven is for warming the tortillas in step 4. The flank steak is cooked on the stove while the tortillas are in the oven.

  • Jennywiener 11 Sep, 2008

    Hey there!! I am currently about to start browning the steak...but the recipe does not say how long it should cook in the oven!!! I am experienced enough to figure it out on my own...but I'd think the website should know about this omission.

  • plbearden 10 Sep, 2008

    This does sound delicious. Like most of us we are trying to make wiser choices in our menus. It would help tremendously if you would publish the nutritional information along with the recipes. Thank you!

  • belovedofgd 9 Sep, 2008

    Hay, ay, ay! This souonds delicioso and easy :)

  • billemsick 9 Sep, 2008

    This sounds great and I can't wait to try this recipe. I love fajitas - being a single person this will be great for me - because I tend to cook enough for a family and store the leftovers for lunches and other dinners - I do think the one change I will make (or at least have with some of the leftovers) is to throw it over a bowl of lettuce and have a fajita salad.

  • dominic_shugart 9 Sep, 2008

    This recipelooks fantastic, as do all the others, but lacking the nutritional information I simply cannot make it. I have a diabetic husband with heart problems - I need to know the breakdown on nutrients, fat, etc.

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