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Air fryer steak fajitas with charred peppers and onions piled on a warm flour tortilla

Air Fryer Steak Fajitas

5 from 1 vote
Author: Laurie Fleming
Prep Time: 15 minutes
Cook Time: 10 minutes
30 minutes
Total Time: 55 minutes
Servings: 4 Servings

Description

Air Fryer Steak Fajitas are juicy, charred, and ready in minutes. Marinated flank steak cooks right alongside bell peppers and onions in the basket for an easy, mess-free Tex-Mex dinner the whole family will love.

Ingredients 

For the steak and marinade

  • 1 pound flank steak, sliced thin against the grain
  • 2 tablespoons canola oil, or vegetable oil
  • 1 tablespoon white vinegar
  • 2 tablespoons lime juice, about 1 lime
  • 1 tablespoon garlic powder
  • 1 jalapeño, sliced (seeded for milder heat)
  • 2 tablespoons fresh cilantro, chopped
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon kosher salt, or sea salt

For the fajita vegetables

  • 2 bell peppers, sliced into thin strips (any color)
  • 1 medium onion, sliced into thin strips
  • 1 tablespoon canola or vegetable oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cumin

To serve

  • Warm flour or corn tortillas
  • Optional toppings: sour cream, shredded cheese, guacamole, pico de gallo or salsa, shredded lettuce, diced tomatoes, lime wedges, extra cilantro

Instructions

  • Slice the steak. Cut the flank steak into thin strips, slicing against the grain so the pieces stay tender.
  • Marinate. Place the steak strips in a zip-top bag. Add the oil, vinegar, lime juice, garlic powder, jalapeño, cilantro, cumin, and salt. Seal and massage the marinade into the meat. Refrigerate at least 30 minutes — 4 hours or overnight is best.
  • Prep the vegetables. Toss the sliced bell peppers and onion with the oil, salt, and cumin until evenly coated.
  • Preheat. Remove the steak from the fridge about 15 minutes before cooking. Preheat the air fryer to 400°F (200°C).
  • Cook. Add the steak and vegetables to the basket in a single, even layer (work in batches if needed). Air fry at 400°F for 8–10 minutes, tossing halfway through, until the steak is seared and the peppers and onions are tender-crisp and lightly charred.
  • Rest and serve. Let the steak rest 2–3 minutes. Pile onto warm tortillas, add your favorite toppings, and enjoy.

Equipment

Notes

  • Cut of beef: Skirt steak is a great substitute for flank. Sirloin, flat iron, or filet mignon also work — just slice thin against the grain and follow the same method.
  • Doneness: Use a meat thermometer for precision — 130–135°F for medium-rare, 145°F for medium. Don't overcrowd the basket, or the meat will steam instead of sear.
  • Make it for one: Use your favorite cut (sirloin is great), slice thin, and marinate with 1 Tbsp oil, ½ tsp vinegar, a little chopped jalapeño, and a pinch of cilantro for a few hours, then air fry at 400°F for 5–7 minutes.
  • Toppings: sour cream, salsa, guacamole, pico de gallo, lettuce, tomatoes, raw onion, fresh cilantro. Delicious in tortillas, over lettuce, or piled on tortilla chips for nachos.
  • Storage: Keeps in the fridge for 3–5 days, or freeze in an airtight bag for up to 2 months. Reheat in the air fryer at 350°F for a few minutes.

Nutrition

Serving: 1ServingCalories: 257kcalCarbohydrates: 9gProtein: 26gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 68mgSodium: 793mgPotassium: 611mgFiber: 2gSugar: 4gVitamin A: 1930IUVitamin C: 85mgCalcium: 46mgIron: 3mg