Steak Fajitas

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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 We Love These Steak Fajitas

  1. Flavorful: Marinated steak and sautéed vegetables create a savory taste.
  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): 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.

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.

Steak fajita in a tortilla.

What To Serve With Fajitas

 

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Steak Fajitas

5 from 12 votes
Steak Fajitas are packed with juicy, flavorful marinated steak, tender sliced bell peppers and onions, and all your favorite fajita toppings.
Print Recipe

Steak Fajitas

5 from 12 votes
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
Chelsea Lords
Calories 493kcal

Ingredients

Steak Marinade

  • 3 tablespoons orange juice freshly squeezed
  • 3 tablespoons lime juice freshly squeezed
  • 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 white sugar
  • 1 teaspoon EACH: paprika and cumin
  • 1/2 teaspoon EACH onion powder, garlic powder
  • 1/4 teaspoon cayenne pepper
  • Fine sea salt and freshly cracked pepper

Fajitas

  • 2-3 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)
  • Sour cream, freshly sliced tomatoes or pico de gallo, additional cilantro and/or lime

Instructions

Steak Marinade

  • Prepare 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 skillet

  • Drain 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 pan

  • Heat 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.

Vegetables

  • To 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.

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.

Nutrition Facts

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

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.

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Recipe Rating




26 Comments

  1. Would it be okay to use all lime juice? My husband is allergic to orange but your recipe sound incredible! Thank you!

    1. 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! 🙂

  2. 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!

    1. 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 🙂

  3. 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!!!

    1. I’m so happy to hear you loved these Steak Fajitas so much! Thanks so much for your comment! 🙂

  4. 5 stars
    Holy moly, these were SO GOOD! definitely going to be my go to recipe from here on out. Thank you!

  5. 5 stars
    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!

  6. 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 🙂

    1. You completely made my day! So thrilled you’ve enjoyed this recipe; thank you! 🙂

      1. 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 🙂

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