These Steak Fajitas are packed with juicy, flavorful marinated steak, tender sliced bell peppers and onions, and all your favorite fajita toppings.
Why We Love These Steak Fajitas
- Flavorful: Marinated steak and sautéed vegetables create a savory taste.
- Versatile: Suitable for both outdoor grilling and indoor cooking.
- Quality: Focus on premium cuts like flat iron steak for optimal tenderness and taste.
- Customizable: Allows for personalized toppings and combinations.
- Simple Yet Sophisticated: Easy to prepare while offering a gourmet dining experience.
Ingredients
- Citrus Juices (Orange, Lime): Tenderize and add zest to the steak.
- Olive Oil: Helps in marinating and cooking.
- Worcestershire Sauce: Deepens the flavor in the steak.
- Cilantro and Garlic: Infuse the marinade with fresh, aromatic flavors.
- Steak: The main protein in the steak fajitas.
- Spice Mix: Creates a warm, slightly spicy, and complex flavor profile.
- Bell Peppers and Onion: Add sweetness and texture contrast.
- Avocado/Guacamole: Offers creaminess and complements the fajitas’ flavors.
- Tortillas and Toppings: Provide a base and customizable freshness to each bite.
How To Make Steak Fajitas
- Marinate Steak: Mix citrus juices, olive oil, Worcestershire sauce, cilantro, garlic, and steak. Refrigerate 1-8 hours.
- Season: Combine spices; season steak.
- Cook Steak: Sear in skillet or grill, rest, then slice. (I share a steak temperature guide on this steak marinade post.)
- Sauté/Grill Veggies: Cook bell peppers and onions.
- Assemble: Fill tortillas with steak, veggies, and toppings.
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.
What To Serve With Fajitas
- Guacamole Recipe
- Avocado Salsa
- Black Beans (Instant Pot or Slow Cooker)
- Pinto Beans (Crockpot or Instant Pot)
- Mexican Salad
Steak Fajitas
Steak Fajitas with juicy marinated steak, tender bell peppers, onions, and all your favorite toppings—fajita night just got better!
Equipment
- Cast-iron pan or grill or grill pan
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
Fajitas
- 2 to 3 tablespoons olive oil
- 3 large assorted colored 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.
Tried the Flat Iron Steak- only cut I will use for steak fajitas from now on! Great recipe
Isn’t it the best?! 🙂 Thanks James!
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 🙂
You completely made my day! So thrilled you’ve enjoyed this recipe; thank you! 🙂
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 🙂
Awe thank you Danie! 🙂
Excellent recipe, thank you so much for sharing this, made it tonight and they were awesome!
So happy you enjoyed! 🙂
Flavor was excellent! I didn’t reserve extra marinate for drizzling on top (because I didn’t read through the instructions first) but wasn’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!