Sizzling Steak Fajitas are one of my favorite ways to make any dinner feel like a little party. There’s something about that smoky, spicy aroma and colorful skillet of beef and veggies that just makes everyone smile.
I always make sure to set out a stack of warm tortillas, plenty of salsa, and some guacamole so everyone can build their own exactly the way they like it.
Steak Fajitas Ingredients
I love how simple this ingredient list is—it’s straightforward, fresh, and always delivers big flavor. Here’s what you’ll want on hand:
- Steak – Flank steak is classic for fajitas because it cooks quickly and stays juicy. But I’ve used skirt steak and sirloin plenty of times and they work beautifully. It’s all about what you can grab at the store.
- Steak Fajita Marinade – Just lime juice, olive oil, garlic, ground cumin, chili powder, cayenne, salt, and pepper. It’s zesty, a little spicy, and really wakes up the beef.
- Vegetables – A white or yellow onion plus bell peppers. I love using red, green, and yellow peppers for that extra pop of color on the table.
These ingredients are super easy to prep ahead if you want to save time on a busy night.
How To Make Steak Fajitas
If you’ve got an outdoor grill, it’s perfect for this recipe—it gives everything that smoky char. But honestly, I use my indoor grill pan all the time when I want fajitas on a weeknight without any fuss. Here’s how it goes:
- Marinate. Mix the marinade ingredients in a bowl or a big zip-top bag. Add the steak and turn it to coat well. Let it marinate in the fridge for at least 1 hour and up to 4 hours. Don’t go too long or the lime juice can make the steak a bit too soft.
- Grill the steak. Heat your grill or grill pan until it’s nice and hot. Grill the steak for about 3 to 4 minutes per side, or until it’s cooked how you like it. Once done, let it rest on a cutting board for a few minutes so all those juices stay in the meat.
- Cook the veggies. While the steak rests, add the onion and bell pepper slices to the pan. Sauté for about 4 to 5 minutes until they’re softened but still have a little bite. The colors really shine here.
- Slice the steak. Cut the steak into long, thin strips against the grain. That’s the trick to getting tender, melt-in-your-mouth bites.
- Cook everything together. Add the sliced steak back into the pan with the veggies. Stir everything together so the flavors mix and warm through.
That’s it! You’re ready to serve up something that looks and smells amazing.
Ways To Serve Steak Fajitas
- Classic Fajitas: I love piling these into warm tortillas. I’ll set out bowls of sour cream, pico de gallo, guacamole, and fresh cilantro so everyone can customize. There’s something so fun about building your own at the table.
- Fajita Plate: If you’re skipping tortillas or want a bigger meal, serve the steak and veggies over cilantro lime rice or Mexican rice. Add all your favorite toppings and a drizzle of lime crema or chipotle sauce for extra flavor.
This recipe really shines when you set it up family-style with everyone grabbing what they want.
Storage Tips
- To store for the week: Let the cooked fajitas cool to room temperature before packing them into an airtight container. They’ll keep in the fridge for about 4 to 5 days. Perfect for meal-prep lunches.
- To freeze: Portion the cooled fajitas into freezer-safe containers or bags. They’ll stay good for up to 3 months.
- To reheat: Thaw in the fridge overnight if frozen. Then microwave for 1 to 2 minutes or reheat gently in a skillet until warmed through.
I love making a double batch so I have an easy, delicious dinner ready to go in the freezer. It’s such a lifesaver on nights when I don’t want to cook but still want something really good.
Steak Fajitas
Sizzling Steak Fajitas are one of my favorite ways to make any dinner feel like a little party.
Ingredients
- 1 onion, thinsliced
- 3 bellpeppers, thinsliced
- 1 pound flanksteak or skirtsteak
- 1 tablespoon extravirgin oliveoil
Steak Marinade
- ⅓ cup limejuice, from about 3 limes
- ¼ cup extravirgin oliveoil
- 4 garliccloves, minced
- 1 teaspoon groundcumin
- 1 teaspoon koshersalt
- ½ teaspoon chilipowder
- ½ teaspoon freshly ground blackpepper
- pinch cayennepepper
For Serving
- tortillas
- sourcream
- guacamole
- picodegallo
- chopped freshcilantro
Instructions
- In a bowl or shallow dish, mix together all the marinade ingredients. Add the steak, toss well to coat, and let it marinate for 1 to 4 hours.
- Heat a large skillet over medium-high heat. Sear the steak for about 3 to 4 minutes on each side until it’s cooked to your preferred doneness. Set it aside on a cutting board to rest for a few minutes.
- While the steak rests, add the olive oil to the same skillet. Toss in the sliced onions and bell peppers and sauté them for 4 to 5 minutes, stirring often, until just tender.
- Slice the rested steak into thin, diagonal strips.
- Return the sliced steak to the skillet with the vegetables. Stir everything together and let it heat through.
- Serve hot with warm tortillas and your favorite toppings—sour cream, pico de gallo, guacamole, or a sprinkle of chopped cilantro.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 71Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 1mgSodium 70mgCarbohydrates 14gFiber 2gSugar 3gProtein 2g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
