These Steak Fajitas are packed with juicy, flavorful marinated steak, tender sliced bell peppers and onions, and all your favorite fajita toppings.

Plate of steak fajitas with bell peppers and onions.

Why You Need To Try These Steak Fajitas

  1. Flavorful: Marinated steak and sautéed vegetables create a savory flavor.
  2. Versatile: Suitable for both outdoor grilling and indoor cooking.
  3. Quality: Focus on premium cuts like flat iron steak for optimal tenderness and taste.
  4. Customizable: Allows for personalized toppings and combinations.
  5. Simple Yet Sophisticated: Easy to prepare while offering a gourmet dining experience.
Parsley and the fajita marinade in a bowl.

Ingredients

  • Citrus Juices (Orange, Lime): Use fresh juice for a brighter, more lively flavor.
  • Olive Oil: Choose extra virgin olive oil for a better flavor.
  • Worcestershire Sauce: Don’t use too much—just a small splash will do!
  • Cilantro and Garlic: Chop the cilantro roughly for a milder flavor.
  • Steak: Let the steak rest after cooking to keep it juicy.
  • Spice Mix: Adjust the cayenne pepper for the level of spice you like.
  • Bell Peppers and Onion: Cut the peppers and onions into thick pieces for more texture.
  • Avocado/Guacamole: lice the avocado right before serving to keep it fresh.
  • Tortillas and Toppings: Warm the tortillas before serving for a soft texture.
Steak marinating in a sealable bag.

How To Make Steak Fajitas

  1. Marinate Steak: Mix citrus juices, olive oil, Worcestershire sauce, cilantro, garlic, and steak. Refrigerate 1-8 hours.
  2. Season: Combine spices; season steak.
  3. Cook Steak: Sear in skillet or grill, rest, then slice.  (I share a steak temperature guide on this steak marinade post.)
  4. Sauté/Grill Veggies: Cook bell peppers and onions.
  5. Assemble: Fill tortillas with steak, veggies, and toppings.
Peppers being seasoned.

Storage

  • Refrigerate: Store cooked steak and veggies in airtight containers for up to 3 days.
  • Freeze: Use freezer-safe bags; freeze steak fajita components for up to 3 months.
  • Thaw: Overnight in the refrigerator before reheating.

Steak fajita in a tortilla.

What To Serve With Fajitas

5 from 10 votes

Steak Fajitas

Steak Fajitas with juicy marinated steak, tender bell peppers, onions, and all your favorite toppings—fajita night just got better!
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 4 servings

Equipment

Ingredients

Steak Marinade
  • 1 orange
  • 2 limes
  • 2 tablespoons olive oil
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup fresh cilantro coarsely chopped
  • 2 cloves garlic finely minced
  • 1 pound steak I prefer flat iron, but skirt or flank steak also work
Spices
  • 2 teaspoons chili powder
  • 1 teaspoon granulated sugar
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper
Fajitas
  • 2 to 3 tablespoons olive oil
  • 3 large assorted bell peppers I use 1 green, 1 red, and 1 yellow or orange
  • 1 large yellow onion sliced into 1/2-inch thick horizontal slices
  • 1 large ripe avocado or guacamole
Serve alongside
  • Flour tortillas I love the uncooked ones by Tortillaland, see note 1
  • Serving suggestions see note 2

Instructions 

Steak Marinade

  • Prepare marinade by combining 3 tablespoons orange juice, 3 tablespoons lime juice, olive oil, Worcestershire sauce, cilantro, and minced garlic in a small bowl. In another small bowl, whisk together chili powder, sugar, paprika, cumin, onion powder, garlic powder, cayenne pepper, salt, and pepper (I add about 1 teaspoon salt and 1/4 teaspoon pepper, but add to preference). Add 1 tablespoon of the spice mix to the marinade and whisk to combine.
  • Using a fork, poke holes about an inch apart all over the steak on 1 side only. Place the steak in a large freezer bag and pour all but 1/4 cup marinade over the steak. Massage into the steak, seal the bag, and place in the fridge. Refrigerate for at least 1 hour and up to 8 hours, turning the steak at least once. Remove steak from the fridge 30 minutes before cooking and let stand at room temperature.

To cook in a pan

  • Drain marinade from meat and pat dry with a paper towel. Sprinkle remaining spices (should be about 1 tablespoon) evenly on both sides of the steak. Pat this mixture over the steak (don’t rub it in). Heat a cast-iron pan over medium-high with 1 tablespoon olive oil. Cook steak for about 4–5 minutes per side or until steak is medium-rare (130–135°F). Use a meat thermometer for best results. Once cooked, let the meat rest, tented with aluminum foil, 5–10 minutes. Slice very thinly against the grain into strips.

To cook on a grill or grill pan

  • Heat grill or grill pan to high. Clean and lightly oil the grill grates (or ridges on a grill pan). I do this by pouring canola oil over a paper towel, holding it with tongs, and running it along the grates or ridges. Drain the marinade from meat and pat dry with a paper towel. Sprinkle remaining spices (should be about 1 tablespoon) evenly on both sides of the steak. Pat this mixture over the steak (don’t rub it in). Grill the steak, covered, about 4–5 minutes per side or until steak is medium-rare (130–135°F). Let the meat rest, tented with aluminum foil, 5–10 minutes. Slice very thinly against the grain into strips.

Vegetables

  • To cook in a pan: Slice peppers and onion into thin strips. Wipe down the pan you used to cook the steak with a paper towel (doesn’t need to be perfectly clean). Add 1 tablespoon oil and place over medium-high heat. Add peppers and onions. Season to taste with salt and pepper. Cook, stirring occasionally, until crisp-tender, about 8 minutes.
  • To cook on a grill or grill pan: Drizzle 2 tablespoons olive oil, salt, and pepper over the 3 peppers (unsliced) and sliced onion. Heat a grill to high and place peppers and onions directly over the heat. Turn peppers every 2–3 minutes until completely charred, about 10 minutes total. Flip onion slices after 2–3 minutes and remove after around 6 minutes total or until charred to your liking. Let cool completely, then thinly slice the peppers.

Serve

  • Fill tortillas with cooked and sliced steak, bell peppers, onions, and any desired toppings such as sour cream, guacamole or sliced avocado, tomatoes or pico, and fresh cilantro and/or lime. Drizzle reserved 1/4 cup marinade over everything. Fold up and enjoy!

Recipe Notes

Note 1: If you aren’t cooking your own tortillas (TortillaLand® or homemade) warm them up on the grill: Wrap tortillas tightly in foil and grill for 2–3 minutes over medium heat, rotating halfway through.
Note 2: Serving suggestions: Sour cream, freshly sliced tomatoes or pico de gallo, additional cilantro and/or lime.
Storage: Keep cooked steak and veggies in airtight containers in the fridge for up to 3 days. Freeze steak fajita components in freezer-safe bags for up to 3 months.

Nutrition

Serving: 1serving | Calories: 493kcal | Carbohydrates: 16g | Protein: 25g | Fat: 38g | Saturated Fat: 10g | Cholesterol: 69mg | Sodium: 126mg | Potassium: 766mg | Fiber: 5g | Sugar: 8g | Vitamin A: 564IU | Vitamin C: 28mg | Calcium: 48mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

 

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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26 Comments

  1. James says:

    5 stars
    Tried the Flat Iron Steak- only cut I will use for steak fajitas from now on! Great recipe

    1. Chelsea Lords says:

      Isn’t it the best?! ๐Ÿ™‚ Thanks James!

  2. Danie says:

    5 stars
    Everyone should use this fajita recipe! It’s the best! I’ve made them a few times. My husband said they are the best fajitas he’s ever had. Even better than the previous best ones he’d ever had which cost around 50$ in a big city. Thank you. I will use this recipe forever ๐Ÿ™‚

    1. Chelsea Lords says:

      You completely made my day! So thrilled you’ve enjoyed this recipe; thank you! ๐Ÿ™‚

      1. Danie says:

        You deserve the praise. Made these again yesterday with 1/2 SRF top sirloin and 1/2 with grilled marinated zucchini veggie style! Soo good! Thanks again ๐Ÿ™‚

        1. Chelsea Lords says:

          Awe thank you Danie! ๐Ÿ™‚

  3. Steve Allan says:

    5 stars
    Excellent recipe, thank you so much for sharing this, made it tonight and they were awesome!

    1. Chelsea Lords says:

      So happy you enjoyed! ๐Ÿ™‚

  4. Jennifer says:

    5 stars
    Flavor was excellent! I didnโ€™t reserve extra marinate for drizzling on top (because I didnโ€™t read through the instructions first) but wasnโ€™t even necessary! We grilled sirloin steaks, and while those are a little tougher than flank they still picked up the seasonings perfectly. I book marked this recipe! Thank you!