Steak Fajitas bring the sound and smell of a busy fajita skillet right into your kitchen. As soon as the peppers and onions start sizzling, garlic, lime, cumin, and juicy steak fill the room with warm aromas. Then everyone can grab a tortilla, add their toppings, and build dinner exactly how they like it.
Table of Contents
Why You’ll Love These Steak Fajitas
These Steak Fajitas have a tangy, mildly spicy flavor with plenty of savory beef. Also, colorful peppers and onions add sweetness and a little crunch.
The recipe makes 6 servings. You need about 20 minutes for prep and 30 minutes for cooking, so the total time comes to about 50 minutes.
Each serving has about 355 calories, 30 g carbohydrates, 19 g protein, and 19 g fat. It also has 8 g fiber and 5 g sugar.
Ingredients for Steak Fajitas
You need 1 pound flank steak or skirt steak, 1 thinly sliced onion, 3 thinly sliced bell peppers, and 1 tablespoon extra virgin olive oil.
For the marinade, gather 1/3 cup lime juice, about 3 limes, 1/4 cup extra virgin olive oil, 4 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon kosher salt, 1/2 teaspoon chili powder, 1/2 teaspoon black pepper, and a pinch of cayenne pepper.
Best Steak for Fajitas
Flank steak works especially well for Steak Fajitas. It has a rich beef flavor, and you can easily cut it into long, thin strips.
However, skirt steak also tastes great and cooks quickly. You can also choose sirloin when you have it on hand.
Steak Fajita Marinade
The marinade brings most of the bold flavor to these Steak Fajitas. Lime juice adds a fresh tang, while garlic and cumin bring warm, savory notes.
Meanwhile, chili powder and cayenne add mild heat. Olive oil helps coat the steak evenly with all those seasonings.
Bell Peppers and Onion
Three bell peppers add color, sweetness, and texture. Meanwhile, the sliced onion turns tender and slightly sweet in the hot skillet.
Try to cut the vegetables into similar sized strips. As a result, they cook more evenly.
Tortillas and Toppings
Warm tortillas make the perfect base for Steak Fajitas. Then add sour cream, guacamole, pico de gallo, and fresh chopped cilantro.
You can also add fresh lime on the side. I like putting every topping on the table so everyone can make their own fajita.
How to Make Steak Fajitas
Marinate the Steak
First, combine the lime juice, 1/4 cup olive oil, garlic, cumin, salt, chili powder, black pepper, and cayenne.
Next, coat the steak with the marinade. Then refrigerate it for 1 to 4 hours.
Cook and Rest the Steak
Heat a large skillet over medium high heat. Next, cook the steak for 3 to 4 minutes on each side, or until it reaches your preferred doneness.
Then transfer the steak to a cutting board. Let it rest for several minutes before slicing.
Sauté the Peppers and Onion
Meanwhile, add 1 tablespoon olive oil to the same skillet. Then add the sliced peppers and onion.
Cook them over medium high heat for 4 to 5 minutes. Also, stir regularly so the vegetables cook evenly while keeping a little bite.
Slice the Steak Against the Grain
Next, look at the direction of the fibers running through the steak. Cut across those fibers instead of following them.
Then slice the steak diagonally into long, thin strips. As a result, the Steak Fajitas will feel much more tender when you bite into them.
Combine and Serve
Return the sliced steak to the skillet. Then toss it with the warm peppers and onions.
Serve immediately with tortillas and your chosen toppings. If you enjoy quick steak dinners, these juicy Texas-style steak bites offer another tasty option.
Tips for Tender and Flavorful Steak Fajitas
Don’t Marinate the Steak Too Long
Keep the marinating time between 1 and 4 hours. Although lime juice adds flavor and helps tenderize the steak, too much time in the acidic marinade can change its texture.
Therefore, you do not need to leave this steak in the marinade overnight.
How to Slice Steak for Tender Fajitas
Always slice your steak against the grain. In fact, this simple step makes a noticeable difference with flank and skirt steak.
Also, keep the slices thin. Thin strips feel tender and fit neatly inside tortillas.
Skillet, Grill, or Grill Pan Options
A large skillet works well because you can cook everything in the same pan. Plus, the peppers and onions pick up plenty of savory flavor.
However, you can cook the steak on an outdoor grill. An indoor grill pan works well too.
What to Serve With Steak Fajitas
Classic Tortillas and Fajita Toppings
Serve Steak Fajitas with warm flour or corn tortillas. Then add sour cream, guacamole, pico de gallo, cilantro, or fresh lime juice.
For a flavorful side, try this Mexican street corn. The creamy corn tastes especially good next to the tangy steak and peppers.
Steak Fajita Bowls and Plates
You can also skip the tortillas and make a fajita bowl. First, add cilantro lime rice or Mexican rice to your bowl.
Next, spoon the steak, peppers, and onions over the rice. Then finish everything with guacamole, pico de gallo, lime crema, or chipotle sauce.
How to Store and Reheat Steak Fajitas
Refrigerating Leftover Steak Fajitas
First, let the leftover steak and vegetables cool. Then place them in an airtight container.
Store the leftovers in the refrigerator for 4 to 5 days. When you want another serving, heat only the amount you plan to eat.
How to Freeze and Reheat Leftovers
You can freeze Steak Fajitas for up to 3 months. First, let the steak and vegetables cool before placing them in an airtight freezer container.
Then thaw frozen leftovers overnight in the refrigerator. Microwave them for 1 to 2 minutes, or until everything becomes thoroughly hot.
For more dinner inspiration, you can also follow Kai Recipes on Pinterest or visit Kai Recipes on Facebook.
Steak Fajitas FAQs
What goes in a steak fajita?
A steak fajita usually includes thin strips of seasoned steak, sautéed bell peppers, and onion. Then you can add tortillas, guacamole, sour cream, pico de gallo, cilantro, and lime.
What type of steak is best for fajitas?
Flank steak makes a great choice because it has plenty of beef flavor and slices easily. However, skirt steak also works very well. You can also use sirloin.
What is a good marinade for steak fajitas?
Combine lime juice, olive oil, garlic, cumin, kosher salt, chili powder, black pepper, and cayenne. Together, these ingredients give Steak Fajitas their tangy and mildly spicy flavor.
How to make beef fajitas tender?
First, marinate the steak for only 1 to 4 hours. Next, cook it quickly over good heat and let it rest for several minutes.
Finally, slice the steak thinly against the grain. As a result, the strips stay tender and easier to chew.
More Such Recipes
- Mexican street tacos with marinated steak
- juicy Texas-style steak bites
- Mexican street corn
- cheesy Mexican casserole
- easy birria tacos
- ground beef and zucchini skillet
Final Thoughts
Steak Fajitas make an easy dinner feel lively and satisfying. The lime marinade gives the steak a bright, savory flavor, while the sizzling peppers and onions bring sweetness and color.
So, warm up your tortillas and set the toppings on the table. Then serve the Steak Fajitas while everything still tastes hot, juicy, and fresh from the skillet.
Print
Steak Fajitas Recipe : Amazing Tender and Juicy Dinner
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
These Steak Fajitas combine tender marinated steak, colorful bell peppers, and onions with bright lime, garlic, cumin, and mild spices. Serve them hot with warm tortillas, sour cream, guacamole, pico de gallo, and fresh cilantro.
Ingredients
1 lb flank steak or skirt steak
1 onion, thinly sliced
3 bell peppers, thinly sliced
1 tbsp extra-virgin olive oil
1/3 cup lime juice, about 3 limes
1/4 cup extra-virgin olive oil
4 garlic cloves, minced
1 tsp ground cumin
1 tsp kosher salt
1/2 tsp chili powder
1/2 tsp freshly ground black pepper
1 pinch cayenne pepper
For serving: tortillas, sour cream, guacamole, pico de gallo, chopped fresh cilantro
Instructions
1. Combine the lime juice, 1/4 cup olive oil, garlic, cumin, salt, chili powder, black pepper, and cayenne. Coat the steak in the marinade and refrigerate for 1 to 4 hours.
2. Heat a large skillet over medium-high heat. Cook the steak for 3 to 4 minutes per side, or until it reaches your preferred doneness. Transfer it to a cutting board and let it rest for several minutes.
3. Add 1 tablespoon olive oil to the same skillet. Sauté the sliced onion and bell peppers over medium-high heat for 4 to 5 minutes, stirring regularly.
4. Cut the rested steak diagonally into long, thin strips. Slice against the grain for tenderness.
5. Return the sliced steak to the skillet and combine it with the cooked vegetables.
6. Serve immediately with warm tortillas and your desired toppings.
Notes
Keep the steak’s marinating time between 1 and 4 hours. Longer exposure to the acidic lime marinade can negatively affect its texture.
Flank steak is the standard choice, but skirt steak or sirloin also works well.
Slice the cooked steak against the grain to create more tender strips.
You can use an outdoor grill or indoor grill pan instead of a skillet.
Allow leftovers to cool before transferring them to an airtight container. Refrigerate for 4 to 5 days or freeze for up to 3 months.
For frozen leftovers, thaw overnight in the refrigerator and microwave for 1 to 2 minutes, or until thoroughly heated.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 355
- Sugar: 5 g
- Sodium: 688 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 19 g
- Cholesterol: 45 mg