I used to work at a Mexican restaurant and the “sizzlin’ steak fajitas” were always the best selling item on the menu. And Paul will tell you without hesitation that fajitas are his favorite food and he requests for most every birthday and Father’s Day. So when it comes to making the BEST steak fajitas, we’ve definitely got experience on our side. Our preferred way of making this easy steak fajitas recipe is to saute the fajita veggies in a cast iron skillet on the stovetop until they are tender but never mushy. Meanwhile, we typically like to grill the meat, then combine the two. But you can also broil or sear the steak on the stovetop if that’s what works for you. I’ll include notes below to tell you how. We love Mexican food! Consider serving your beef fajitas with Mexican Rice, Instant Pot Refried Beans, and Tres Leches Cake for a complete Mexican feast!
Why You’ll Love These Steak Fajitas
Loads of veggies. Want kids to eat tons of vegetables? Make them fajitas. Our kids gobble up the peppers and onions with gusto. Fajita marinade. If you want the most succulent steak fajitas of your like, then using our steak fajita marinade is the way to go. It’s so good with lime juice, soy sauce, and the perfect blend of seasonings and spices that compliment the meat without taking over the show. Make ’em your own. Doesn’t everybody enjoy assembling their own fajitas? Part of the fun is topping them with as much cheese, guac, sour cream, or pico de gallo as you want.
Beef Fajita Ingredients
This is a quick overview of some of the important ingredients you’ll need for this recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
Steak. But for the BEST steak fajitas, we recommend skirt steak. Flank steak is our second pick. Both grill quickly, really take to the fajita marinade well, and slice up into juicy, tender pieces of beef. But you could also use your favorite steak like a New York strip or even a sirloin steak, if you wanted to. Bell peppers. Colorful fajitas are an easy way to eat the rainbow! We like a mix of red, yellow, and green bell peppers. Onion. A large, sliced onion adds so much flavor and a slight sweetness as it softens. Spices. We’re using a pretty classic blend of spices for our fajita seasoning consisting of garlic powder, onion powder, ground cumin, black pepper, and chipotle chili powder for a little smoky heat without being too spicy. Marinade. The wonderfully marbled beef is going to soak up all the delicious flavors of fresh lime juice, soy sauce, and olive oil in the steak fajita marinade.
How to Make Steak Fajitas
It’s easy to make this recipe. This is a quick overview with step-by-step images to help you visualize the process. Scroll down to the recipe card for printable, detailed instructions.
Marinate the meat. Start by whisking the marinade ingredients together in a bowl. Then pour it over the meat in a resealable bag and let it marinate for at least 30 minutes. Although if you have the time it’s even better if you can let it go 4 hours or overnight so the marinade can really penetrate and tenderize the meat.
Cook the fajita veggies. Start with the onions in a large cast iron skillet or heavy duty pan. Once those have cooked down for a few minutes and started to soften a bit, add the sliced bell peppers. Saute until the veggies have softened but still have some bite to them, then toss them with some of the reserved marinade for even more flavor. Go ahead and taste them, then add salt and pepper, as needed.
Cook the meat. We most often grill our skirt steak because it’s fast and easy and adds wonderful flavor. To grill, just preheat your grill to medium-high heat so the grates are nice and hot for sear marks. Remove the meat from the marinade and place it on the grill. Cook for 3 to 4 minutes per side until it is medium-rare. Transfer the meat to a cutting board and like any good steak, let it rest for 5 to 10 minutes before slicing. Broil or pan-seared approach: If you want to broil the meat or cook it in a large skillet, the cooking time and is the same with 3 to 4 minutes per side. Remove the meat from the marinade and pat dry with paper towels, then heat 1 tablespoon of olive in the skillet. You may need to slice your skirt steak in half and work in batches so it can fit in the pan.
Slice, toss, and serve. Once the meat has rested, slice it against the grain into thin strips, then add to the skillet with the fajita veggies. Toss to combine, then serve with warm tortillas and toppings for individual assembly.
Recipe Tips and Tricks
Don’t skip the marinade time. Not only does the marinade add flavor, but it also tenderizes the meat. These are actually great for prepping the night before if you plan ahead so the meat can marinate overnight and be ready to cook the next day. Be sure to preheat the pan or grill. Regardless of the cooking method, you want to make sure you are working with a hot grill or hot pan to really sear the meat and lock in the juices. Double the veggies. I will often double the veggies because they are my favorite part and I love having leftovers. They are fantastic with scrambled eggs for breakfast, in salads, in burritos or burrito bowls. Don’t overcook the meat. Even if you like your meat more well-done, you don’t want to have dry steak for fajitas. Medium-rare or maybe medium is perfect and everything nice and juicy without being bloody.
What to Serve With Fajitas
The meat, vegetables, and flour or corn tortillas mean that fajitas are pretty much a balanced meal all on their own, but you still might want to serve them with some delicious accompaniments.
Tortilla chips with our favorite restaurant-style salsa Horchata (a delicious and refreshing Mexican cinnamon rice drink) Cafe Rio Black Beans Cilantro Lime Rice
Storage & Reheating Instructions
How to store: Leftovers can be kept in an airtight container in the fridge for up to 3 days. They actually store really well and leftover fajita meat and veggies over crispy romaine lettuce with some cilantro lime dressing makes a fantastic lunch the next day. How to freeze: You can freeze leftovers for up to 2 months. How to reheat: Reheat in a skillet on the stovetop over medium heat, in the microwave for a minute or two, or in the oven for about 10 minutes at 350°F.
More Mexican Recipes
Shredded Beef Chimichangas Ground Beef Enchiladas Authentic Carne Asada Crispy Mexican Slow Cooker Pork Carnitas
Frijoles Charros (Charro Beans)
Horchata Mexican Drink Recipe
Cafe Rio Sweet Pork Barbacoa
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