Home > Dinner > Beef > Steak Fajitas Steak Fajitas March 26, 2019 | 26 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. These Steak Fajitas are packed with juicy, flavorful marinated steak, tender sliced bell peppers and onions, and all your favorite fajita toppings. This recipe includes the ultimate steak fajita marinade, directions for grilling fajitas outside or searing inside, and tons of serving suggestions! Steak Fajitas are simple enough to make for a weeknight dinner or a great option to serve for a crowd. The first time I remember having fajitas was when I was a teenager. I’d flown out to visit my Grandma and she prepared fajitas for dinner one of the nights I was there. She had all the fixings and then some. So, I piled my tortilla full! Even though I was full after one, I couldn’t stop eating – I was immediately hooked! Since that meal, I’ve always loved fajitas. I’ll order them whenever they’re on a restaurant menu and I love making them for my family. This means I’ve had plenty of practice perfecting my recipe, and I’m so excited to share it will you today! Let’s begin! The best steak for fajitas Traditionally, beef fajitas are made with skirt steak. The reason for this is the flavor – skirt steak has a strong flavor that really stands out. Alternatively, some people will use a flank steak which tends to be more tender, but not as flavorful. Read more about the differences between the two here. In terms of cost, a skirt steak and a flank steak are generally priced comparatively. While skirt steak is the traditional cut for fajitas, I’m partial to using a flat iron steak in my Steak Fajitas. It’s similarly priced to a skirt and flank steak, and has the best of both worlds – is more tender than a skirt steak, and has loads of flavor. Flat iron steaks are ideal for quick-cooking methods and high heat, so they’re perfect for grilling! If it’s up to me, flat iron steak is the way to go for making Steak Fajitas at home; you’ll get tender, flavorful, and perfectly delicious steak every time. Now that we’ve picked out the perfect steak, let’s discuss how to prep, cook, and serve it properly so it tastes its best. How to keep fajita meat tender Marinate: The marinade is extremely important to the flavor and tenderness of the steak. The great thing about this marinade is that it comes together quickly and uses common ingredients you should already have in your kitchen. Don’t overcook: Skirt, flank, and flat iron steak become tough, chewy, and flavorless when cooked too long. Aim for cooking the meat to medium-rare to ensure tender Steak Fajitas. I love using a meat thermometer to ensure the meat is perfectly cooked. (I share a steak temperature guide on this steak marinade post.) Rest the meat: Once you pull the meat off the grill, cover it with foil and let it rest for about 10 minutes. When you give the meat time to rest, it will lose less juice as it’s being cut, and you’ll get tastier and juicer meat. Slice against the grain: Find the grain running through the meat and slice opposite that grain. Add flavor to the steak I use a steak marinade in this recipe, which is made with fresh fruit juices, oil, cilantro, Worcestershire sauce, garlic, and a variety of spices. Once the steak is finished marinating, we’ll rub the steak down with some additional spices just before grilling. A marinade and a rub? Yes, call me crazy, but this combo really does provide the best flavor possible with little extra work! A common question is if taco seasoning can be used as a rub in steak fajitas. Fajita seasoning and taco seasoning are fairly similar, and in a pinch you can use certainly use taco seasoning for fajitas. You can read more about the difference between fajita seasoning and taco seasoning mixes here. What goes with Steak Fajitas? Classic Steak Fajitas are generally served with sautéed or grilled onions, peppers, meat, rice, beans, and tortillas. To top it off, serve some sour cream, guacamole (or avocado), cheese, cilantro, and/or fresh limes alongside as well. You generally don’t need to serve a side dish with Steak Fajitas that have all the toppings included above. However, if you do want to include a side dish, I like serving Steak Fajitas with cilantro-lime rice (recipe below), grilled corn on the cob, and/or a simple salad. (This cucumber salad or strawberry salad comes to mind.) QUICK TIP Helpful Guide: How to cut a bell pepper Similar recipes Chicken Fajitas Chicken Tacos (reader favorite!) Vegetarian Fajitas Crockpot White Chicken Chili (so easy!) FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Steak Fajitas 5 from 12 votes - Review this recipe Steak Fajitas are packed with juicy, flavorful marinated steak, tender sliced bell peppers and onions, and all your favorite fajita toppings. SAVE TO RECIPE BOX Print Recipe Steak Fajitas 5 from 12 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Steak Fajitas are packed with juicy, flavorful marinated steak, tender sliced bell peppers and onions, and all your favorite fajita toppings. Course Dinner, Main Course Cuisine Mexican Keyword steak fajita marinade, steak fajitas Prep Time 30 minutes Cook Time 10 minutes Total Time 40 minutes Servings 4 servings Calories 493kcal Author Chelsea IngredientsSteak Marinade3 tablespoons orange juice freshly squeezed3 tablespoons lime juice freshly squeezed2 tablespoons olive oil1 tablespoon Worcestershire sauce1/4 cup fresh cilantro coarsely chopped2 cloves garlic finely minced1 pound steak (I prefer flat iron, but skirt or flank steak also work)Spices2 teaspoons chili powder1 teaspoon white sugar1 teaspoon EACH: paprika and cumin1/2 teaspoon EACH onion powder, garlic powder 1/4 teaspoon cayenne pepperFine sea salt and freshly cracked pepperFajitas2-3 tablespoons olive oil3 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 slices1 large ripe avocado or guacamoleServe alongsideflour tortillas (I love the uncooked ones by Tortillaland; see Note 1)Sour cream, freshly sliced tomatoes or pico de gallo, additional cilantro and/or lime InstructionsSteak MarinadePrepare the marinade by combining orange juice, 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 personal 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 one 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 an hour and up to 8 hours, turning the steak at least once. Remove the steak from the fridge 30 minutes before cooking and let stand at room temperature.To cook in a skilletDrain marinade from meat and pat dry with a paper towel. Sprinkle the 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 skillet over medium-high heat with 1 tablespoon olive oil. Cook steak for about 4-5 minutes per side or until steak is medium-rare (130-135 degrees F). Use a meat thermometer for best results. Once cooked, let the meat rest on a cutting board, tented with aluminum foil, for 5-10 minutes. Slice very thinly against the grain into strips.To cook on a grill or grill panHeat grill or grill pan to high heat. Clean and lightly oil the grill grates (or ridges on a grill pan). I do this by pouring a little 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 the 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, for about 4-5 minutes per side or until steak is medium-rare (130-135 degrees F). Let the meat rest on a cutting board, tented with aluminum foil, for 5-10 minutes. Slice very thinly against the grain into strips.VegetablesTo cook in a skillet: Slice peppers and onion into thin strips. Wipe down the pan you used to cook the steak in with a paper towel and tongs (doesn't need to be perfectly clean). Add a tablespoon of 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 full peppers (unsliced) and the sliced onion. Heat a grill to high heat and place the peppers and onions directly over the heat. Turn the peppers every 2 to 3 minutes until they are completely charred, about 10 minutes total. Flip the onion slices after 2-3 minutes and remove after around 6 minutes total or until charred to your liking. Let cool completely and then thinly slice the peppers.ServeFill 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 NotesNote 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. Nutrition FactsCalories: 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 We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Would it be okay to use all lime juice? My husband is allergic to orange but your recipe sound incredible! Thank you! Reply
I’d try adding lemon in place of orange juice. Also wouldn’t recommend as long as a marinade time as the acidity will begin “cooking” the meat. Enjoy! 🙂 Reply
Hi, I wanted to know if you felt 1 pound of steak was enough for 6 people or if I should also make chicken fajitas (saw you have a recipe for that as well)… or if I should just buy more steak? This is my first time making them but they sound so good! I plan to make them for game night Saturday. Thanks! Reply
I’d probably do more than 1 pound for 6 people! If you did this one and the chicken recipe I think that would be plenty 🙂 Reply
Great recipe!!! Made these last night for cinco de mayo and they did not disappoint! I did add more lime since we have lime trees and also cilantro since we love it. Marinated overnight so 18 hours before i grilled it to medium rare. Delicious!!!!! Don’t make fajitas to often but I am now. Excellent recipe!!! Reply
Holy moly, these were SO GOOD! definitely going to be my go to recipe from here on out. Thank you! Reply
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! Reply
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 🙂 Reply
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 🙂 Reply
