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You are going to love every bite of my Steak Fajita Recipe. These are flank steak fajitas marinated in a flavor-packed garlic lime marinade and sauteed with thinly sliced peppers and onion. After marinating, it takes just 25 minutes to cook! Perfect for serving with tortillas or lettuce wraps!
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Beef Fajitas Recipe
I like to call these beef fajitas "extra budget-friendly" - because you won't want to order your favorite Mexican takeout anymore once you try making them yourself!
My flank steak fajitas are super flavorful and easy to make. You might think the ingredients list looks like a lot - but it isn't. It's all in the seasoning, and it's so straightforward. Anyone can make these fajitas, and trust me, you need to try them!
Family Foodie Tip: I make these indoors on a large skillet, or during the summertime I enjoy pulling out the grill and grilling the steaks!
Steak Fajita Ingredients
- Flank Steak (or Skirt Steak): These cuts are ideal for fajitas due to their rich beef flavor and texture that becomes tender when marinated and cooked properly.
- Olive Oil: Used in the marinade to help tenderize the steak and carry the flavors of the spices, as well as for sautéing the vegetables.
- Lime Juice: Adds acidity to the marinade, tenderizing the steak and providing a bright, citrusy flavor. You can also use lemon juice or even orange juice, but make sure to use fresh juice either way.
- Garlic: Infuses the steak and vegetables with a robust, aromatic flavor that is essential to the fajita seasoning. I like to use a garlic press to make this step easy. You can also use garlic powder. Use ¼ teaspoon per clove.
- Ground Cumin: Offers a warm, earthy taste that's characteristic of fajita seasoning.
- Chili Powder: Gives the fajitas a spicy, smoky flavor, adding some heat to the dish. Cayenne or chipotle powder will work as alternatives.
- Paprika: Adds a sweet and smoky flavor to the marinade and the vegetables, enhancing the overall taste. I recommend using regular paprika, but you can also use sweet, smoked, or hot paprika. Just keep in mind it will alter the flavor.
- Dried Oregano: Contributes an earthy flavor to the marinade that complements the other spices.
- Salt: Essential for seasoning the steak and vegetables, helping to enhance all the flavors in the dish. I recommend using sea salt flakes (my favorite!) or kosher salt, and not table salt.
- Black Pepper: Adds a sharp, peppery note to both the marinade and the sautéed vegetables, balancing the dish. I recommend using freshly cracked black pepper.
- Bell Peppers: Provide a sweet, slightly tangy flavor and a crunchy texture, adding color and nutrition to the fajitas. You can use a mix of bell pepper colors or all one type according to your preferences.
- White Onion: Adds sweetness and depth to the fajitas when sautéed, becoming soft and translucent. You can also use yellow onion, but I recommend avoiding red onion as it's typically too astringent.
- Vegetable Oil: Used for sautéing the vegetables and cooking the steak, ensuring they don't stick to the pan. I recommend a neutral, high smoke point oil.
- Flour Tortillas: Serve as the base for assembling the fajitas, soft and pliable, perfect for wrapping the filling. See my guide on How to Warm Tortillas!
For more tips on the marinade, see my Steak Fajita Marinade!
Steak Fajita Toppings
These toppings are totally optional, but can take your fajitas from amazing to so good you wish you'd made extra.
- Sliced avocados or homemade guacamole
- Tomato salsa
- Sour cream or Mexican crema (so good)
- Avocado crema
- Shredded cheese
- Fresh cilantro - but if you don't like cilantro, you can always use parsley instead!
How to Make Fajitas
- In a small bowl, whisk together the olive oil, lime juice, minced garlic, ground cumin, chili powder, paprika, dried oregano, salt, and pepper to make the steak marinade.
- Carefully slice your steak into thin strips (if not already sliced). Place the sliced steak in a resealable plastic bag or a shallow dish. Pour the steak fajita marinade over the steak, making sure it's well coated. Seal the bag, pressing out any excess air, or cover the dish and refrigerate for at least 30 minutes. Marinate for 4 hours up to overnight for maximum flavor.
- In a cast iron skillet over medium heat, add vegetable oil. Once the oil is hot, add in minced garlic. Cook for 2-3 minutes, or until fragrant.
- Toss in sliced onions, and cook for about 2-3 minutes until slightly softened.
- Then, toss in the peppers and cook for an additional 2-3 minutes.
- Season the peppers and onions with cumin powder, chili powder, paprika, dried oregano, salt, and pepper. This is your fajita seasoning mix! Once the peppers and onions are soft and cooked to your desired texture, remove them from the pan and set aside.
- Add additional vegetable oil and the marinated steak to the skillet. Cook on medium-high heat for about 3-4 minutes per side for medium-rare, or adjust the cooking time to your desired level of doneness. Cooking times may vary depending on the thickness of your steak. See my Steak Temperature Chart and use a meat thermometer for proper steak temperatures.
- Add the cooked vegetables back to the skillet and toss everything together.
- Warm your flour tortillas (optional). To serve, place a few slices of the cooked steak in a tortilla and top with the sautéed bell peppers and onions. Add your favorite toppings such as sliced avocado, salsa, sour cream, shredded cheese, and fresh cilantro. Serve and enjoy!
Steak Fajitas Recipe Tips
- Different marinade options: Instead of using fresh lime juice, sometimes I will switch things up with orange juice or pineapple juice, depending on what I have on hand. I also love to throw in some of the fresh zest from the fruit too, for extra flavor!
- Let your steak marinate: Marinate your steak for at least 30 minutes to infuse it with flavor, but overnight is best!
- Slice your steak thin: Slice the steak against the grain for tender bites, making it easier to chew.
- Adjust the heat: Based on your heat preference, adjust the amount of chili powder and paprika you use. You can even add in some cayenne pepper or a sliced chili!
Steak Fajitas FAQ
Flank steak is popular for its texture and flavor, but you can also use skirt steak or sirloin steak. They make excellent choices for beef fajitas! Honestly, though, if you have any leftover steak, you can use it for fajitas. I do this constantly - or I make steak nachos with it!
There are a few key steps to cooking fajita meat so it's tender. Make sure to marinate your steak, especially if you're using a traditional fajita steak like flank steak or skirt steak. When slicing, slice thinly and against the grain. This will give you the most tender, juicy cuts. You may also wish to use a meat thermometer and my steak temperature chart to easily cook your steak to perfection.
How to Store Steak Fajitas
- Fridge: Allow your steak, peppers, and onions to cool down to room temperature before storing. Place in an airtight container, separating tortillas and any fresh toppings. Refrigerate for up to 3 days.
- Storing tortillas: Keep the tortillas in a sealed bag at room temperature, using them within 2 days.
How to Reheat Steak Fajitas
- Microwave: Transfer steak fajitas to a microwave-safe dish and microwave for 1 minute, then for 20 second intervals as needed until warmed through.
- Skillet: Transfer the steak and peppers to a skillet over medium heat, and cook for 5 minutes, or until warmed.
- Oven: Transfer fajitas on a baking sheet and reheat at 350℉ for 10 minutes.
What to Do with Leftovers
Wondering what else you can make with your steak leftovers? Try any of my Leftover Steak Recipes!
What to Serve with Fajitas
Serve your fajitas on flour or corn tortillas with sour cream, pico de gallo, and cheese. Or, you can turn your fajitas into a bowl with Spanish rice and beans or cilantro lime rice, and your favorite toppings! I love serving mine with Portuguese Rice and a side of Elote. You can also serve fajitas with beans, such as black beans, charro beans, or refried beans.
If you enjoyed the recipe, leave a comment and a rating below!
Flank Steak Fajitas
Honestly, the best thing about this recipe for steak fajitas is that you can prep everything ahead of time and make it in a cinch later in the day. I prep my peppers, onions, and lime steak marinade in the morning, and store them in the fridge to enjoy later. It takes less than half an hour and is so worth it when you can throw dinner together later effortlessly!
Try my recipe for steak fajitas, and I know you're going to love it. Let me know what you think in the comments below and with a rating!
Steak Fajita Recipe
Equipment
Ingredients
Steak Marinade
- ¼ cup olive oil
- 4 tablespoons lime juice - about 2 limes
- 2 cloves garlic - finely minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 teaspoons paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
Steak Fajitas
- 2 tablespoons vegetable oil - divided
- 2 cloves garlic - finely minced
- 1 pound flank steak - or skirt steak, cut into strips
- 1 large white onion - thinly sliced
- 2 large bell peppers - thinly sliced (use a mix of colors for visual appeal)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- flour tortillas - for serving
Fajita Toppings (Optional)
- sliced avocado
- salsa
- sour cream
- shredded cheese
- fresh cilantro
Instructions
- In a small bowl, whisk together the olive oil, lime juice, minced garlic, ground cumin, chili powder, paprika, dried oregano, salt, and pepper to make the steak marinade.¼ cup olive oil,4 tablespoons lime juice,2 cloves garlic,1 teaspoon ground cumin,1 teaspoon chili powder,2 teaspoons paprika,½ teaspoon dried oregano,½ teaspoon salt,½ teaspoon black pepper
- Place the flank steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, making sure it's well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.1 pound flank steak
- In a skillet over medium heat add 1 tablespoon vegetable oil. Once the oil is hot, add in minced garlic. Cook for 2-3 minutes, or until fragrant.2 tablespoons vegetable oil,2 cloves garlic
- Toss in sliced onions, and cook for about 2-3 minutes.1 large white onion
- Then, toss in the peppers and cook for 2-3 minutes.2 large bell peppers
- Season the peppers and onions with cumin powder, chili powder, paprika, dried oregano, salt, and pepper. Once the peppers and onions are cooked to your desire, remove them from the pan and set aside.1 teaspoon ground cumin,1 teaspoon chili powder,1 teaspoon paprika,½ teaspoon dried oregano,½ teaspoon salt,½ teaspoon black pepper
- Add another tablespoon of vegetable oil and the marinated steak to the skillet. Cook for about 3-4 minutes per side for medium-rare, or adjust the cooking time to your desired level of doneness. Cooking times may vary depending on the thickness of your steak.2 tablespoons vegetable oil,1 pound flank steak
- Add the cooked peppers and onions back to the skillet and toss everything together.1 large white onion,2 large bell peppers
- Warm your flour tortillas (optional). To serve, place a few slices of the cooked steak in a tortilla and top with the sautéed bell peppers and onions. Add your favorite toppings such as sliced avocado, salsa, sour cream, shredded cheese, and fresh cilantro. Serve and enjoy!flour tortillas,sliced avocado,salsa,sour cream,shredded cheese,fresh cilantro
Notes
- Marinade Variations: Experiment with orange or pineapple juice instead of lime, and add zest for more flavor.
- Marination Time: Marinate steak for at least 30 minutes, though overnight yields the best flavor.
- Steak Prep: For tenderness, slice the steak thinly against the grain.
- Spice Adjustment: Tailor the chili powder and paprika to your taste, adding cayenne or chile for extra heat.
- Serving Suggestions: Pair with flour or corn tortillas, sour cream, pico de gallo, and cheese, or make a fajita bowl with rice and toppings.
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