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This steak fajita recipe makes the best steak fajitas with thinly sliced steak, caramelized peppers and onions on warmed tortillas and all the fixings.
It's Steak Fajita time in the Chili Pepper Madness kitchen today, my friends. Would you care to join me?
I love steak fajitas any time of the year. They're quick and easy to make, and they always satisfy.
Plus, you can really customize them and spice them up as much as you'd like with all of your favorite toppings and fixings.
There are a few ways to make steak fajitas, but for this recipe, I'm using a fajita marinade with loads of spices that infuses the steak with lots and lots of flavor.
I go with flank steak, which cooks up quickly, has a nice chew to it, and lots of steak flavor.
Sear it up in pan and serve it with thinly sliced peppers and onions that are caramelized, making them tender and delicious.
Top it all off with your favorite toppings and BOOM! Talk about satisfaction. I think you're going to love these as much as we do.
Definitely a favorite in our home.
Let's talk about how to make steak fajitas, shall we?
Steak Fajitas Ingredients
- Steak Fajita Marinade:
- 3 tablespoons olive oil
- 2 tablespoons lime juice and 1 teaspoon lime zest
- 2 tablespoons water
- 3 cloves garlic, minced or garlic powder
- 1 teaspoon smoked paprika or sweet paprika
- 1 teaspoon ancho chili powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Hot sauce optional for spice factor
- Steak Fajitas:
- 1.5 pounds flank steak or skirt steak
- 2 tablespoons olive oil for cooking
- 3 bell peppers, assorted colors, thinly sliced
- 1 jalapeno pepper, thinly sliced
- 1 large onion, thinly sliced
- 8 flour tortillas or corn tortillas as preferred
- Fixings as desired: chopped tomatoes, pico de gallo, guacamole or avocado slices, hot sauce, shredded cheese, chili flakes, fresh cilantro, sour cream
How to Make Steak Fajitas
- Make the Marinade:
- Whisk all marinade ingredients together in a large bowl until combined.
- Marinate the Steak:
- Add flank steak and marinate at least 30 minutes or overnight in refrigerator for deeper flavor.
- Sear the Steak:
- Heat cast iron skillet over medium-high heat with olive oil. Remove excess marinade and cook steak 3-4 minutes per side to desired doneness, about 135°F for medium rare.
- Rest the Steak:
- Remove steak and let rest on cutting board to retain juices.
- Cook the Peppers and Onions:
- Add oil if needed to skillet. Cook peppers and onions 10 minutes until caramelized and softened, stirring occasionally.
- Slice the Steak:
- Slice steak thinly against the grain. Return slices to skillet to warm through.
- Serve the Steak Fajitas:
- Warm tortillas and top with steak, peppers, onions, and desired fixings. Serve immediately.
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Recipe Tips & Notes
Turn the marinade into a sauce by heating it in a saucepan for several minutes. Bring to a boil, then simmer 5 minutes. Thicken with 1 teaspoon cornstarch if desired. Serve alongside fajitas.
Flank steak is ideal; skirt steak or ribeye are good alternatives. Try grilled tri-tip steak fajitas for variation.
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Serving Steak Fajitas
Serve with warmed tortillas, Mexican rice, and refried beans. Try toppings such as spicy guacamole, pico de gallo, salsa roja, salsa verde, creamy jalapeno sauce, and salsa macha.
Storage
Store leftovers in a sealed container in the refrigerator for up to 5 days. Reheat gently in a pan and serve on fresh warmed tortillas.
That's it, my friends. I hope you enjoy. Let me know how it turns out and if you decide to spice it up!
Common Recipe Questions
- → What cut of steak is best for fajitas?
Flank steak is ideal due to its quick cooking time and flavor, but skirt steak and other cuts like ribeye or flat iron can also be used.
- → How do I marinate the steak for maximum flavor?
Use a marinade with lime juice, garlic, smoked paprika, ancho chili powder, cumin, and other spices. Marinate at least 30 minutes or overnight for deeper flavor.
- → How are the peppers and onions cooked?
They are thinly sliced and caramelized in a pan until tender and sweet, which complements the savory steak.
- → Can fajita marinade be used as a sauce?
Yes, by heating the marinade in a saucepan, bringing it to a boil, then simmering and optionally thickening with cornstarch.
- → How should leftovers be stored?
Store leftover fajitas in a sealed container in the refrigerator for up to 5 days and reheat gently in a pan before serving.