Cilantro-Lime Flat Iron Steak Fajitas Recipe

These cilantro lime marinated Flat Iron Steak Fajitas are juicy, tender, and full of bright, bold flavor. They sear quickly in a hot skillet, develop crisp, caramelized edges, and are easy to customize—making them a perfect weeknight dinner the whole family will love.

This post is sponsored by the Ohio Beef Council, all opinions are my own. Thanks for supporting beef farmers!

Over the years I’ve met many Ohio beef farmers and learned that the majority of beef farms remain family-owned and operated. Choosing beef is one delicious way to support family farms.

These cilantro lime steak fajitas are an easy, crowd-pleasing dinner. The marinade infuses the steak with bright citrus and herb notes while helping keep the meat tender. Serve them in warm tortillas, over salad, or in bowls for a versatile meal that comes together fast.

Why You Will Love These Cilantro Lime Flat Iron Steak Fajitas:

• Bold flavor: A cilantro-lime marinade with Worcestershire and a touch of honey gives these fajitas vibrant, well-balanced flavor.
• Quick to cook: After marinating, the steak sears in minutes in a hot cast iron skillet, making dinner fast on busy nights.
• Flexible serving options: Serve in tortillas, on salads, in quesadillas, burrito bowls, or however your family prefers.

• Flat iron steak: Ideal for searing and easy to slice for fajitas. If unavailable, flank or skirt steak work well. Aim for about 1-inch thickness.
• Bell peppers: Red and green peppers are the preferred combo; use any color you like.
• Onion: Red onion is used here, but yellow or white onions work fine.
• Olive oil: Extra virgin olive oil for best flavor in the marinade.
• Lime: Fresh lime juice and zest brighten the marinade—avoid bottled lime juice when possible.
• Worcestershire sauce: Adds savory depth and boosts the beef flavor.
• Honey: A touch of sweetness balances the lime’s acidity.
• Cilantro: Fresh cilantro in the marinade and sprinkled on top for finishing flavor.
• Seasonings: Chili powder, ground cumin, oregano, garlic powder, and optional cayenne for heat.
• Sea salt & pepper: Included in the marinade; you can adjust or season the steak lightly before searing if desired.
• Tortillas & toppings: Warm tortillas plus favorites like guacamole, sour cream, salsa, queso fresco, or pico de gallo make great accompaniments.

Step-By-Step Instructions:

• In a small bowl, whisk together the marinade ingredients: olive oil, fresh lime juice and zest, Worcestershire, honey, chopped cilantro, garlic, chili powder, cumin, oregano, cayenne (optional), salt, and pepper. Taste and adjust seasonings.
• Slice the onions and peppers and place them in a large resealable plastic bag or shallow dish. Pat the steak dry, then place it in a separate bag.
• Pour 1/4 cup of the marinade over the sliced vegetables, seal, and toss to coat. Pour the remaining marinade over the steak, seal, and ensure it’s fully coated.
• Refrigerate the steak and vegetables for 1–4 hours. Avoid marinating more than 6 hours, as the lime’s acidity can begin to break down the meat too much.

• About 15–30 minutes before cooking, remove the steak and vegetables from the refrigerator so they come closer to room temperature.
• Heat a 10–12 inch cast iron skillet over medium-high heat until very hot. Brush the pan lightly with olive oil. Remove the steak from the marinade and let excess drip off. Place the steak in the hot skillet and cook undisturbed for 3–4 minutes.
• Flip and cook another 3–4 minutes, or until the steak reaches just under your target temperature (it will rise slightly while resting). Recommended internal temps: 145°F for medium-rare, 160°F for medium, 170°F for well done.
• Remove the steak and tent loosely with foil to rest. Add the marinated onions and peppers to the skillet and cook 4–5 minutes until tender-crisp.
• Slice the rested steak thinly against the grain and return to the skillet to toss with the vegetables. Serve immediately in warm tortillas with your favorite toppings.

Serving Suggestions:

• Classic: warm tortillas with guacamole, pico de gallo, sour cream, shredded cheese, and lime wedges.
• Salad: top a big green salad with sliced fajita steak and peppers for a hearty steak salad.
• Quesadillas: fold steak and peppers into cheese-filled quesadillas and toast until golden.
• Breakfast tacos: add scrambled eggs to warmed tortillas with fajita steak for a hearty breakfast.
• Rice bowls: serve the steak and peppers over rice with beans, salsa, and avocado for loaded bowls.

Other Beef Recipes:

Air Fryer

Air Fryer Steak Bites

Dinner

Ground Beef Teriyaki

Pasta

Ground Beef Stuffed Shells

Burger Recipes

Mozzarella Burgers

Cilantro Lime Steak Fajitas

By: Lorie Yarro

These cilantro lime marinated Flat Iron Steak Fajitas are juicy, tender, and full of flavor. They sear quickly and develop crisp edges—an ideal weeknight meal.

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Prep Time: 10 minutes

Cook Time: 15 minutes

Marinate: 2 hours

Total Time: 25 minutes

Servings: 4

Ingredients

• 1 ½ lb flat iron steak, approx. 1 inch thickness
• 1 green bell pepper, sliced thin
• 1 red bell pepper, sliced thin
• 1 small red onion, sliced thin

Marinade Ingredients:

• 1/4 cup olive oil
• 1/4 cup fresh lime juice
• 1 tsp lime zest
• 1 tsp Worcestershire sauce
• 1 tbsp honey
• 1/4 cup chopped cilantro
• 1 tsp garlic (minced or powder)
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp oregano
• 1/4 tsp cayenne pepper (optional)
• 1/2 tsp sea salt
• 1/2 tsp black pepper

Instructions

• Whisk the marinade ingredients together in a small bowl. Taste and adjust seasoning, then set aside.
• Slice the onions and peppers and place them in a resealable bag or shallow dish. Pat the steak dry and place it in a separate bag.
• Add 1/4 cup of the marinade to the vegetables and toss to coat. Pour the remaining marinade over the steak and ensure it’s fully coated. Refrigerate 1–4 hours (no more than 6 hours).
• About 15–30 minutes before cooking, remove steak and vegetables from the fridge. Heat a 10–12 inch cast iron skillet over medium-high until very hot and brush with a little olive oil.
• Remove excess marinade from the steak, place it in the hot skillet, and sear 3–4 minutes per side until just under your desired internal temperature (145°F medium-rare, 160°F medium, 170°F well done).
• Remove the steak and tent with foil to rest. Add the marinated onions and peppers (and any leftover marinade from the bag) to the skillet and cook 4–5 minutes until tender-crisp.
• Slice the rested steak thinly against the grain, return to the skillet, toss with the vegetables, and serve in warm tortillas with toppings.

Notes

• Select a steak with even thickness. This promotes even cooking and consistent doneness.
• Cut to fit your pan. If needed, halve the steak or cook in batches so the pieces fit the skillet comfortably.
• Use a thermometer. Pull the steak from heat slightly before it reaches your target temperature to allow for carryover cooking.
• Grill option: You can grill the steak and cook the vegetables in a skillet, or place a cast iron skillet on the grill for high-heat searing.

Nutrition

Calories: 380 kcal, Carbohydrates: 12 g, Protein: 34 g, Fat: 22 g

Nutrition information is automatically calculated and should be used as an approximation.