This is the easiest method to get perfectly cooked fajita steak and veggies right in your air fryer. Delicious marinade and just a few minutes of prep time and you get the most amazing fajitas right at home
Servings: 4 people
For the flank steak marinade:
- 1.5 lb flank steak, cut into strips 600g
- 1 teaspoon chili powder (or fajita/taco seasoning) (not cayenne pepper)
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoon olive oil
- 1 tablespoon lime juice
- 1 teaspoon worcestershire sauce
- 1 teaspoon soy sauce
- 2 minced garlic cloves
For the fajita veggies:
- 1-2 teaspoon olive oil (a drizzle)
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow or white onion, sliced
- 1/4 teaspoon smoked paprika powder
- pinch salt and black pepper
To marinate the steak:
Place the flank steak strips into a large bowl. Add all the marination ingredients (chili powder, onion powder, cumin powder, salt, pepper, olive oil, lime juice. worcestershire sauce, soy sauce, and garlic cloves.) Combine to evenly coat the meat pieces, I like using my hands. Cover with plastic wrap and place in the fridge to marinate, for at least 30 minutes and up to 4 hours.
Meanwhile, in a large bowl, add the sliced red bell pepper, green bell pepper, and onion. Drizzle with the olive oil, and add the paprika, salt, and black pepper. Toss to evenly coat.
Place this mixture into the air fryer basket. Turn the air fryer on to 390 F (200C). Cook for 10 minutes, shaking the basket a few times during cooking time.
After the 10 minutes of veggie cooking time, add the marinated steak on top of the veggies. Air fry for another 7 minutes (you can start checking at 5 minutes) until the steak pieces are cooked through but still tender, and starting to brown around the edges.
Remove from the air fryer basket and place on a serving plate. Enjoy with tortillas, sour cream, salsa, guacamole, shredded cheese or any other toppings of your choice.
- You can substitute skirt steak or sirloin steak if you prefer. You can do a quick 30 minute marination or go up to 4 hours. The maximum you should go is 8 hours, any further and the lime juice in the marinade may start to break down steak proteins and turn them mushy.
- The fajita veggies are done cooking on their one once they are turning tender and starting to brown. They’ll cook further once you add the steak slices.
- Serving suggestions: Serve with tortillas, sour cream, guacamole, salsa, and any other Mexican style condiments you like.
Storing leftovers: Leftover cooked steak fajitas and fajita veggies will last 3-4 days in a tightly sealed container in the fridge. This reheats really well, either in the microwave, in a skillet, or for just a minute or less in the air fryer.
To freeze the fajita mixture: You can freeze the fajita filling (but not a tortilla wrapped fajita). The fajita veggies/meat will last in a tightly sealed freezer safe bag for 4-6 months.
Calories: 339kcal | Carbohydrates: 7g | Protein: 38g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat:10g | Cholesterol: 102mg | Sodium: 488mg | Potassium: 765mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1049IU | Vitamin C: 66mg | Calcium: 55mg | Iron: 3mg