Steak Fajitas

These Steak Fajitas are flavored with the best homemade seasoning and marinade! They’re served with sautéed onions and peppers, with endless add-on options including cheese, guacamole, salsa,  sour cream, and more!

Be sure to try my Beef Enchiladas next!

Steak Fajitas

These incredible restaurant-worthy Steak Fajitas are so easy to make at home, and the flavor is absolutely incredible. Each and every bite of tender, juicy steak is seasoned to perfection. 

The Fajita seasoning is rubbed generously over the steak before it’s marinated, which adds so much amazing flavor to this dish. While the steak marinates, you prepare your veggies. While the steak rests, you cook the veggies! The way the tasks overlap makes this come together super quickly. 

How do you accessorize  your Fajita?! I sprinkle shredded cheese over a warm tortilla, followed by the steak fajita filling, and top it off with sour cream, diced avocado or guacamole, and salsa! 

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Tenderize each side of the steak with a meat mallet and season with salt. Rub Fajita seasoning generously on each side. Combine marinade ingredients in a gallon freezer bag. Add the steak and marinate for 25-30 minutes while you prepare remaining ingredients. 

Sear the steak on each side until cooked through. Set aside and let it rest. 

Sauté the onions and peppers for 5-7 minutes. Thinly slice the steak and add it to the skillet. Toss to heat through. Serve with warm tortillas and desired toppings!

Pro Tips

• Cuts of Steak: Skirt Steak is most commonly used for Fajitas. Other options include Flank, Sirloin, Flat Iron, and Strip Steak. (Strip steak is pictured here.)
• Cut against the grain when slicing! (This is key.) This breaks up the muscle fibers, resulting in much more tender, chewable bites. 
• Marinating the Steak: You can marinate the steak for up to 4 hours. (No longer, as the acidic ingredients will then have an adverse impact.) Let it sit out at room temperature for 25-30 minutes prior to searing if possible.
• Searing the Steak:  It’s better to cook it just slightly under as opposed to over, as overcooked steak can’t be undone. Note that the steak will continue to cook as it rests and you can always cook it a little more in the skillet after it’s been sliced. I aim for medium-rare. The firmer it is, the more done it is. 
• Garlic: Minced garlic is likely to stick to the steak after marinating and will burn during searing. Slicing it makes it easier to remove from the skillet if it gets transferred there after marinading. 
• instead of minced because minced garlic is likely to end up in the pan with the steak (since it’s smaller), and then it’ll burn while the steak is searing.
• Tortillas: I use 6-inch flour Tortillas. They’re marked as being made for Fajitas. 
• Toppings: Topping options include Sour Cream, Sliced Avocados, Diced Tomatoes, Jalapenos, Sliced Limes, Cilantro, Mexican Cheese, Guacamole, Salsa, and more.
• Be sure to try my Chicken Enchiladas and Baked Tacos next!

Storage

• Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftover fajita filling does freeze and reheat pretty well! 

Tools For This Recipe

(Amazon affiliate links*)- Check out all of my kitchen essentials here.

• Fajita Skillets– This completes the restaurant-style presentation. 
• Cast Iron Skillet– I love using enamel cast iron skillets for cooking.
• Kitchen Tongs– For serving the Fajita filling straight from the hot skillet!
• Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
• Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.

*As an Amazon Associate, I earn from qualifying purchases.

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Steak Fajitas

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Marinade Time: 25 minutes minutes

Total Time: 50 minutes minutes

5 from 3 ratings

Servings: 8 Fajitas

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These Steak Fajitas are flavored with the best homemade seasoning and marinade! They're served with sautéed onions and peppers, with endless add-on options.

Ingredients

US Customary - Metric

Seasonings

• ▢ 1 ½ teaspoons chili powder
• ▢ 1 teaspoon cumin
• ▢ ½ teaspoon EACH: paprika, oregano, coriander, onion powder, garlic powder
• ▢ ¼ teaspoon black pepper

Marinade

• ▢ 3 tablespoons avocado oil, can sub olive oil
• ▢ ¼ cup lime Juice
• ▢ 4 cloves garlic, thinly sliced
• ▢ 2 teaspoons hot sauce
• ▢ 2 teaspoons brown sugar
• ▢ 1/8 teaspoon cinnamon

Fajitas

• ▢ 1 ¼ lbs. skirt steak, see notes for other cut options
• ▢ Salt, to taste
• ▢ 1-2 tablespoons avocado oil, can sub olive oil
• ▢ 2 bell peppers, sliced (I use all colors)
• ▢ 1 small red onion, sliced
• ▢ 8-10 (6-inch) tortillas

For Serving

• ▢ Mexican cheese, sour cream, avocado, salsa/tomatoes, jalapenos, sliced limes, cilantro, and more.

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Instructions

• Pro Tip: Preheat the oven to 300° F. Create 2 stacks of 4-5 tortillas and wrap them in foil. Bake for 10-15 minutes. (I add them just before searing the steak.)
• Cover the steak with plastic wrap and use the textured side of a meat mallet to tenderize each side. Season each side with salt. I like to use a generous teaspoon of kosher salt per pound of steak.
• Combine the steak seasonings in a small bowl. Set 1 teaspoon of it aside and rub the rest over the entire surface of the steak.
• Add marinade ingredients to a gallon freezer bag. Add the steak and seal out the air. Marinade at room temperature for 25-30 minutes. Meanwhile, prepare the remaining fajita ingredients.
• Heat oil in a large skillet (preferably cast iron) over medium-high heat. Once nice and hot, add the steak. Leave marinade and sliced garlic in the bag and discard. Sear the steak for about 3 minutes per side, or until it’s cooked to your liking. (See notes for more guidance.)
• Set the steak aside. Do not slice in yet, make sure it rests.
• Add a little more oil to the skillet over medium-high heat. Add the sliced peppers and onions. Sprinkle with salt and remaining 1 teaspoon of seasoning and sauté for 5-7 minutes. Reduce heat to low.
• Slice the steak into thin strips. Be sure to do this against the grain- super important for tender bites of steak. Add it back to the skillet and toss to combine and heat through.
• Serve immediately with warm tortillas and your favorite toppings!

Notes

Pro Tips:

• Cuts of Steak: Skirt Steak is most commonly used for Fajitas. Other options include Flank, Sirloin, Flat Iron, and Strip Steak.
• Cut against the grain when slicing! (This is key.) This breaks up the muscle fibers, resulting in much more tender, chewable bites. 
• Marinating the Steak: You can marinate the steak for up to 4 hours. (No longer, as the acidic ingredients will then have an adverse impact.) Let it sit out at room temperature for 25-30 minutes prior to searing if possible.
• Searing the Steak:  It’s better to cook it just slightly under as opposed to over, as overcooked steak can't be undone. Note that the steak will continue to cook as it rests, and you can always cook it a little more in the skillet after it’s been sliced. I aim for medium-rare. The firmer it is, the more done it is. 
• Garlic: Minced garlic is likely to stick to the steak after marinating and will burn during searing. Slicing it makes it easier to remove from the skillet if it gets transferred there after marinading. 
• Tortillas: I use 6-inch flour Tortillas. They're marked as being made for Fajitas. 
• Toppings: Topping options include Sour Cream, Sliced Avocados, Diced Tomatoes, Jalapenos, Sliced Limes, Cilantro, Mexican Cheese, Guacamole, Salsa, and more.
• Be sure to try my Chicken Enchiladas and Baked Tacos next!

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Storage:

• Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftover fajita filling does freeze and reheat pretty well! 

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Nutritional information is an estimate and is per Fajita. There are approximately 8 Fajitas in this recipe.

Nutrition

Calories: 283kcal, Carbohydrates: 20g, Protein: 18g, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.2g, Cholesterol: 45mg, Sodium: 303mg, Potassium: 350mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1119IU, Vitamin C: 42mg, Calcium: 61mg, Iron: 3mg

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Course: Main Course

Cuisine: American, Mexican

Author: Stephanie