These easy steak fajitas are packed with savory ingredients for a bold, vibrant flavor!
Perfectly marinated steak, sizzling peppers, and earthy onions make a dynamic dish. And these fajitas are as fun to serve as they are to eat!
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Skip the Mexican restaurant and whip up this recipe at home. Everyone at the table will be seriously impressed!
Why You’ll Love These Steak Fajitas
Full of Flavor: The citrusy marinade pairs perfectly with the savory steak. The charred veggies round out the experience. Every bite is a delight to the senses.
Social Dining Experience: Serving steak fajitas encourages a communal dining atmosphere. Guests can use a variety of toppings, so everyone gets what they want.
Meal Prep-Friendly: The marinade can be prepared in advance. Plus, leftover filling can be repurposed for quick, yummy weekly meals. (Think quesadillas, salads, or rice bowls!)
Ingredients
- Steak: Flat iron, skirt, and flank steak work best for fajitas. They’re flavorful and tender, especially after marinating. They also cook quickly and slice easily against the grain.
- Onion & Bell Peppers: A colorful mix of red, green, and yellow peppers adds crunch and vibrant color. Onions add crunch and an earthy sweetness to balance the steak’s richness.
- Olive Oil: The oily base of the marinade. It tenderizes the meat and infuses it with flavor. It also prevents it from sticking while cooking.
- Lime & Orange Juice: For a bright, citrusy flavor. Use freshly squeezed juice for the best taste and the most acidity (to tenderize the steak).
- Garlic: Minced garlic in the marinade provides a robust, aromatic flavor.
- Spices: I use salt, black pepper, cayenne, cumin, smoked paprika, and chili powder. This gives the fajitas a warm, spiced profile with a hint of heat.
- Fresh Cilantro: For freshness, a pop of green, and that authentic Mexican flair.
- Soy or Worcestershire Sauce: Either will add depth and an umami finish to the marinade.
- Tortillas: Use flour or corn, as you prefer. Warm and soften them for the perfect wrapping around the filling.
- Toppings: Use whatever you like! I recommend sour cream, guacamole, salsa, and shredded cheese. You can use more or less to suit your tastes.
How to Make Steak Fajitas
Like most Fajita recipes, this one has several steps. They’re all quick and easy to follow, though.
1. Prepare the marinade. Whisk the olive oil, lime juice, orange juice, spices, cilantro, and sauce in a medium bowl. Whisk until well combined.
2. Marinate. Pour the marinade into a large zip-top bag (or shallow dish). Add and fully coat the steak. Seal and refrigerate for at least 2 hours. (Overnight is best.)
3. Preheat. For the best results, use a cast-iron skillet over high heat. Also, prepare the steak by removing it from the marinade and patting it thoroughly dry.
4. Cook. Cook the steak in the hot skillet until done. Medium-rare takes about 3 to 4 minutes per side.
5. Rest. Remove the steak from the skillet and rest for 5 minutes.
6. Saute. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the peppers and onions and season with salt and pepper. Cook, stirring occasionally, for 4 to 5 minutes.
7. Slice and combine. After the steak has rested sufficiently, slice it against the grain into thin strips. Reduce the heat on the veggies to medium and return the sliced steak to the skillet. Toss and cook for another minute until well mixed.
8. Serve. Serve with warm tortillas and toppings on the side. Enjoy!
Tips for the Best Steak Fajitas
I’ve made steak fajitas at least once a week for the past three months. So, I’ve discovered quite a few tips and tricks.
- Select the right steak. When it comes to fries, not all steaks are created equal. After much trial and error, I’ve learned that flank, flat iron, and skirt steak are best. Top sirloin will also work in a pinch.
- Marinate well. The recipe calls for at least 2 hours, but overnight really is best. It’ll give the flavors time to meld and result in maximum tenderness.
- Get the steak nice and dry. Thoroughly drying the steak before cooking it will ensure a good sear. Additionally, too much moisture will cause the steak to steam cook instead.
- Use the right tools. A cast-iron skillet provides the best heat distribution. It’ll also create a perfect sear on both the meat and veggies. Also, be sure to use a meat thermometer to check for doneness, as it’s the most accurate way to tell.
- Put in the prep work. Slice your peppers and onions before cooking. This allows for a quick and smooth cooking process.
- Cook in batches. Cook the steak and vegetables separately to ensure proper caramelization. Doing so will also prevent overcrowding the pan.
- Add some depth. A splash of tequila will glaze the pan and add a nice finishing touch. Portobello mushrooms will add heartiness and extra texture.
What to Serve with Steak Fajitas
I’ve listed several topping ideas for you on the recipe card. However, you can also serve your fajitas with sides, such as:
If you have leftover Fajita filling, use it in quesadillas, wraps, salads, and more. You can even mix it in with your scrambled eggs for a hearty, Mexican-inspired breakfast!
How to Store
Now that you know all the different ways to use your leftovers, let’s check out how to store them so you can!
To Store: Place the cooled filling in an airtight container. Refrigerate it for up to 4 days near the back of the fridge, where the temperature is more consistent. Store tortillas separately, or simply warm fresh ones later.
To Freeze: Freeze the steak and veggies in a freezer-safe container for 2 to 3 months. Thaw in the fridge overnight before reheating.
To Reheat: Heat the filling with oil in a skillet over medium heat. Stir occasionally until warm (about 5 to 7 minutes). You can also microwave the leftovers. Cover them in a damp paper towel and microwave for 2 to 3 minutes, stirring once halfway.