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Healthy Flank Steak Fajitas

TemperatureHigh BroilTime10 mins

Healthy Flank Steak Fajitas from


It’s Taco Tuesday at Jason’s Cooking! And while I know that tacos and fajitas aren’t the same thing, they’re pretty darn close so these quick and healthy flank steak fajitas are on the menu today. I made these for the first time a couple of weeks ago for the blog and they were absolutely delicious. The only thing that didn’t turn out on the first batch was the picture so I had to make them again last night – oh darn!

These fajitas were slightly adapted from a Weight Watchers recipe. I have made quite a few WW recipes in my day and I have to say that they’re all really good. No one is paying me to say that, I just really like the recipes that they come up with. These fajitas have a minimal amount of oil, are packed with veggies and only take about 20 minutes to make, making them the perfect healthy weeknight dinner.

The RecipeRecipe
Healthy Flank Steak Fajitas
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4 servings
For the Spice Rub
  • 1 ½ tsp Ground Cumin
  • 1 ½ tsp Garlic Powder
  • 1 ½ tsp Kosher Salt
  • 1 tsp Chili Powder
  • ½ tsp paprika
  • ¼ tsp Ground Cinnamon
  • ¼ tsp Freshly Cracked Black Pepper

For the Fajitas
  • 1 lb Flank Steak
  • 1 Tbs Vegetable Oil, Divided
  • 1 Bell Pepper, Thinly Sliced
  • 1 Zucchini, Sliced into Sticks
  • 1 Large Onion, Thinly Sliced
  • Salt and Pepper
  • 8 Tortillas
  • Shredded Cheddar Cheese, Shredded Lettuce, Sour Cream and Salsa for serving
  1. Preheat the broiler to high and position a rack close to the flame.
  2. Mix all of the ingredients for the spice rub together in a small bowl.
  3. Rub 1 tsp vegetable oil on the flank steak and season the steak with a generous amount of the rub. You probably won’t use all of the rub so save it for the next time you make this dish.
  4. In a large bowl, toss the pepper, zucchini, and onion with the remaining vegetable oil and season with salt and pepper.
  5. Spray a half sheet pan with non-stick cooking spray and spread the vegetables all over the pan. Place the steak on top of the veggies and broil for 5 minutes. Flip the steak and then broil for another 5 minutes or until an instant-read thermometer registers 135°.
  6. Remove the steak from the pan and let it rest on a cutting board for 5 to 10 minutes. Stir the vegetables around and return to the oven for an additional 5 minutes to finish cooking.
  7. Slice the steak very thinly against the grain and serve with tortillas, cheese, lettuce, sour cream and salsa!
Tips and TricksTips and Tricks

Not a fan of zucchini? Only have red onions on hand? The great thing about this recipe is that you can switch the veggies for whatever veggies you like. Give it a shot!

Feed the FreezerFeed the Freezer

While the cooked veggies won’t do great in the freezer, the cooked fajita meat will. Portion leftover fajita meat into small zip-top bags for a quick grab-and-go taco.

Fun FactsFun Facts

In Mexico, Tacos are almost exclusively made with soft flour tortillas. The crispy corn taco shell is an American invention.