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Spicy steak fajitas

4 servings


  • 3 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon sea salt
  • 12 ounces flank steak, sliced into thin (¼-inch) strips across the grain
  • 3 tablespoons olive oil, divided
  • 2 tablespoons fresh cilantro, finely chopped
  • Juice from 2 limes
  • ½ teaspoon Worcestershire sauce
  • 3–4 medium bell peppers, thinly sliced (red, orange, yellow and green)
  • 1 red onion, thinly sliced


Combine the first 6 ingredients in a small bowl. Meanwhile, add the steak strips to a large zip-top bag. Drizzle with half the olive oil, lime juice, Worcestershire sauce and cilantro. Sprinkle with ⅔ of the fajita seasonings. Toss to coat. Marinate for at least 30 minutes; overnight if possible.

When ready to prepare your meal, preheat oven to 400°F. Spread the vegetables in an even layer on large, foil-lined baking sheet coated with cooking spray. Drizzle with remaining olive oil and sprinkle with remaining seasonings. Toss to coat. Bake for 10–15 minutes or until peppers are tender. Remove from oven, flip and push the vegetables to the sides of the pan. Add steak strips in a single layer to the center of the pan. Broil on high for 3 minutes or until desired doneness, flipping as needed.


Serve with tortillas, sliced avocado, additional lime, cilantro, or any of your favorite toppings.


  • 312 calories
  • 17g fat (3g saturated fat)
  • 68mg cholesterol
  • 365mg sodium
  • 13g carbohydrate
  • 4g sugars
  • 4g fiber
  • 35g protein