Nothing beats the sound of sizzling steak and peppers hitting a hot skillet. These Steak Fajitas are one of those meals that feel like a celebration, even if it’s just dinner at home. With tender marinated steak, colorful peppers, and a tangy lime-garlic kick — they’re quick to throw together and a total crowd-pleaser.
Whether you’re firing up the grill or using your trusty stovetop pan, this recipe is easy, flavorful, and just plain fun to eat.
Why You’ll Love These Steak Fajitas
- Simple ingredients, bold flavor: Everything in this recipe is easy to find and packs a punch.
- Grill or stovetop friendly: No matter your setup, these turn out perfect every time.
- Totally customizable: Serve them wrapped in tortillas or turn them into fajita bowls—your call!
Ingredients You’ll Need
- Steak: Flank steak is classic, but skirt or sirloin steak work beautifully too.
- Bell Peppers & Onion: A mix of red, yellow, and green peppers makes it vibrant and sweet.
- For the Marinade: Lime juice, olive oil, garlic, cumin, chili powder, cayenne, salt & pepper — pantry staples that bring the flavor!
Tip: If you’re using sirloin, you might want to pound it just a bit to even out the thickness before marinating.
How to Make Steak Fajitas
Marinate the Steak:
Whisk together lime juice, olive oil, garlic, cumin, chili powder, cayenne, salt, and pepper. Add the steak and toss well. Let it marinate in the fridge for 1 to 4 hours (but no longer—lime juice can make the meat tough).
Grill or Sear the Steak:
Get your grill or grill pan hot. Cook the steak for 3–4 minutes per side, depending on thickness and your preferred doneness. Rest it for 5–10 minutes before slicing.
Sauté the Veggies:
While the steak rests, cook the peppers and onions in a bit of oil until soft and slightly charred, about 4–5 minutes.
Slice the Steak:
Cut the steak against the grain into thin strips. This keeps it tender and juicy.
Combine and Sizzle:
Toss the steak strips back in with the sautéed veggies. Give it a final warm-through in the pan and you’re ready to serve!
How to Serve Steak Fajitas
- Tortilla Style: Pile steak and veggies into warm tortillas (I love cassava flour ones!) and top with guac, salsa, sour cream, and a squeeze of lime.
- Fajita Bowls: Skip the wrap and serve over cilantro lime rice or cauliflower rice, with black beans and chopped romaine.
- Family-Style Platter: Let everyone build their own fajitas right at the table. Don’t forget the chips and margaritas!
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 4–5 days.
- Freezer: These freeze well! Pop them into a freezer-safe container for up to 3 months.
- To Reheat: Defrost overnight in the fridge if frozen, then microwave or reheat gently in a skillet.
Steak Fajitas
These sizzling steak fajitas are always a hit for a weeknight dinner or casual gathering.
Ingredients
- 1 pound flank steak or skirt steak
- 1 onion, thinly sliced
- 3 bell peppers, thinly sliced
- 1 tablespoon extra-virgin olive oil
- ⅓ cup lime juice, from about 3 limes
- ¼ cup extra-virgin olive oil
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon chili powder
- ½ teaspoon freshly ground black pepper
- pinch cayenne pepper
- tortillas
- sour cream
- guacamole
- pico de gallo
- chopped fresh cilantro
Instructions
- Start by whisking together the lime juice, olive oil, minced garlic, cumin, salt, chili powder, black pepper, and cayenne in a bowl or shallow dish.
- Add the steak and turn to coat evenly. Cover and let it marinate in the fridge for at least 1 hour, or up to 4 hours for deeper flavor.
- When you're ready to cook, heat a large skillet over medium-high heat. Remove the steak from the marinade and place it in the hot pan. Cook for about 3 to 4 minutes per side, depending on thickness, until nicely seared on the outside. Transfer the steak to a cutting board and let it rest while you prepare the vegetables.
- In the same skillet, add the tablespoon of olive oil. Toss in the sliced onions and bell peppers, and sauté over medium-high heat for 4 to 5 minutes, stirring often, until the veggies are tender and slightly caramelized.
- While the vegetables finish cooking, slice the rested steak against the grain into thin, diagonal strips.
- Return the sliced steak to the skillet and mix everything together until warmed through.
- Serve right away with warm tortillas and your favorite toppings like sour cream, guacamole, pico de gallo, or a sprinkle of chopped cilantro.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 611Total Fat 33gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 21gCholesterol 116mgSodium 657mgCarbohydrates 35gFiber 4gSugar 4gProtein 43g
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.
