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Garlic-Lime Flank Steak Fajitas

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  • Prep 40 min
  • Total 40 min
  • Servings 6
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These fresh and flavorful steak fajitas, marinated in lime juice, garlic and Old El Paso™ taco seasoning mix, are served with grilled peppers and onions for a quick and complete meal that’s totally restaurant quality (but value priced!). The cost-effective flank steak can be marinated up to ten hours ahead, so this is also a delicious way to get ahead of a busy day. When dinner rolls around, all it takes is a little chopping and a hot grill pan (or grill, if you’ve got one) to cook up this succulent and bright meal. Oh, and did we mention, this recipe comes in at 330 calories per serving? So what are you waiting for? Dinner awaits!
Updated May 24, 2022
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  • 1 1/3 lb beef flank steak, trimmed of visible fat
  • 1 package (1 oz) Old El Paso™ original taco seasoning mix
  • 1 tablespoon packed brown sugar
  • 1 tablespoon finely chopped garlic
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1/4 cup lime juice
  • 2 large red or yellow bell peppers, cut into 1/4-inch strips (about 3 cups)
  • 1 cup sliced onions
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 6 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • Chopped fresh cilantro leaves, sliced green onions, avocado slices, sour cream and lime slices, as desired
Make With
Old El Paso


  • 1
    Place beef in large, resealable food-storage plastic bag. In small bowl, mix taco seasoning mix, brown sugar, garlic, ground red pepper and lime juice. Pour marinade over beef. Seal bag; refrigerate, and marinate 8 to 10 hours.
  • 2
    In medium bowl, mix bell peppers, onions, oil, cumin, coriander and salt; set aside.
  • 3
    Spray 12- to 13-inch round grill pan with cooking spray; heat over medium-high heat. Remove beef from marinade, and place in pan; discard any remaining marinade. Cook 10 to 20 minutes, turning once, until instant-read thermometer inserted in thickest part of steak reads 135°F (for medium). Transfer steak to cutting board; tent with foil, and let stand 5 minutes.
  • 4
    Meanwhile, in grill pan, cook pepper and onion mixture 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender and browned.
  • 5
    Cut steak across grain at angle into thin slices. To serve, place beef and vegetables down center of warmed tortillas. Top with remaining ingredients.

Tips from the Betty Crocker Kitchens

  • tip 1
    Flank steak is usually purchased as a long, thin, boneless cut. Look for a piece that’s of an even thickness for best doneness results. Flank steak is not a particularly tender piece of beef, which is why it’s usually so well priced. However, it turns out delicious when prepared properly, i.e. marinated for an extended time, as in this recipe. Cutting flank steak across the grain also contributes to tenderness.
  • tip 2
    Either red or yellow onions may be used in this recipe.
  • tip 3
    Fajitas are delicious served in warmed corn or flour tortillas—either will do, it’s up to you. We also love dressing them up with garnishes like chopped jalapenos, fresh salsa and Guacamole. Sides are totally optional when fajitas are for dinner, but we never say no to beans and rice!


330 Calories, 10g Total Fat, 28g Protein, 32g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
% Daily Value*:
Vitamin A
Vitamin C
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • If you want to serve up steak fajitas like you’d get at your favorite Tex-Mex restaurant, these flank steak fajitas are for you. One thing we love about this recipe is that it gets partially prepped ahead of time. The flank steak is marinated in taco seasoning mix, brown sugar, garlic, ground red pepper and lime juice for 8 to 10 hours, which makes for outstanding flavor. And once you’ve got that out of the way, this recipe is a cinch! Simply cook the steak on a grill pan, and when it’s done and resting, you’ll cook the fajita veggies in the same pan for smoky flavor. Serve with sliced avocado, cilantro, green onions, sour cream and lime for the ultimate fajita experience! Are fajitas a favorite at your house? We’ve got tons more fajita recipes where this one came from! No time to plan ahead? Try our Easy Sheet-Pan Beef Fajitas or skip the beef and go for Easy Oven-Baked Chicken Fajitas.
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