Steak Fajitas

These Steak Fajitas are a total show stopper. Sizzling, fiery, full of bold flavors and super fresh toppings, you’re about to discover your latest addition to that weekly rotation. I warn you though, it’s impossible to eat just one.

steak fajitas in a skillet
Fajitas are one of those easy and delicious weeknight meals that can be thrown together pretty quickly. I don’t like to go halfway with things though, so we’re really going all the way with flavor. Featuring steak that’s been perfectly marinated and crispy tasty toppings, this dinner is about to be your new all time favorite.

WHAT IS A FAJITA?
A fajita is traditionally just a Mexican dish that is made up of any grilled meat that’s served in either a flour or corn tortilla. The thing that really makes fajitas special are the spices used in it. You know when you’re at a restaurant and a sizzling, exciting plate is walked by your table, prompting everyone to ask: ‘what is that?’. Well it’s a fajita!
Ideally I like to marinate my steak overnight to make it both tender and full of flavor. When using this method, you don’t have to shell out the big bucks on an expensive cut of meat. I just use skirt steak or flank steak and get perfectly tasty results!

overhead shot of ingredients needed to make steak fajitas

INGREDIENTS
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

BEEF MARINADE
Spices – chili powder, salt, paprika, cayenne pepper, cumin.
Citrus – Fresh orange and lime juice, be sure to pick up your own to squeeze right into this marinade.
Beef – Skirt steak is perfect for our dish today but feel free to substitute whichever cut you prefer.
FAJITAS
Oil – We want to use a neutral tasting oil today like olive oil to saute our veggies in.
Veggies – Bell pepper and onion.
Seasoning – Salt and pepper.

OPTIONAL TOPPINGS
tortillas
cilantro
salsa
sour cream
lime wedges
MAKING YOUR OWN FAJITA SEASONING
This spice blend is an absolute staple in any pantry, even if you don’t cook Mexican dishes very often. It’s just so full of complex flavor, like sweet paprika, smokey cumin, and hot cayenne.

I made a quick and dirty fajita seasoning today for this dish but if you’d like to go full hog, feel free to ax the spices in the marinade for this special blend recipe right here on my other blog, Jo Cooks.

process shots showing how to make steak fajitas

HOW TO MAKE STEAK FAJITAS
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

Marinate the beef: Place all the beef ingredients in a ziploc bag, mix well and massage beef to coat. Refrigerate for at least 30 minutes to overnight (optional).
Cook the steak: Heat 1 tbsp of the olive oil in a large skillet over high heat. Drizzle 1 tbsp of olive oil over the skirt steak and rub it well. Add the beef to the skillet and cook to your liking, about 3 to 4 minutes per side for medium, rare, depending on thickness of meat.
Rest the meat: Transfer the beef to a plate and cover loosley with foil. Let the mat rest for 10 to 15 minutes before slicing into it. This will ensure all the juices stay in and don’t run out.
Cook the veggies: Heat the remaining 1 tbsp of olive oil in the same skillet. Add the onions, bell peppers and season with salt and pepper. Cook on high heat, until the onion and peppers begin to char. Transfer to a plate.
Finish the dish: Slice the steak against the grain thinly. Squeeze lime wedges over the steak before serving. Serve steak in tortillas topped with onion/pepper mixture and topped with your favorite fixings.

STEAK FAJITAS
These Steak Fajitas are a total show stopper. Sizzling, fiery, full of bold flavors and super fresh toppings, you’re about to discover your latest addition to that weekly rotation. I warn you though, it’s impossible to eat just one.

INGREDIENTS
Beef

▢2 teaspoon chili powder
▢1 teaspoon salt
▢1 teaspoon paprika
▢1/4 teaspoon cayenne pepper
▢1 teaspoon cumin ground
▢1/4 cup orange juice
▢2 tablespoon lime juice
▢2 pound flank steak or flank steak
Fajitas
▢3 tablespoon olive oil
▢3 large bell peppers sliced, any color
▢1 large onion halved and sliced
▢1/4 teaspoon salt or to taste
▢1/2 teaspoon pepper or to taste
Optional Fixings

▢12 small tortillas
▢cilantro
▢salsa
▢sour cream
▢lime wedges

INSTRUCTIONS
Marinate the beef: Place all the beef ingredients in a ziploc bag, mix well and massage the beef to coat. Refrigerate for at least 30 minutes to overnight (optional).
Cook the steak: Heat 1 tbsp of the olive oil in a large skillet over high heat. Drizzle 1 tbsp of olive oil over the flank steak, as well, and rub it well. Add the beef to the skillet and cook to your liking, 3 to 4 minutes per side for medium, rare, depending on thickness of meat.

Rest the meat: Transfer the beef to a plate and cover loosley with foil. Let the mat rest for 10 to 15 minutes before slicing into it. This will ensure all the juices stay in and don’t run out.
Cook the veggies: Heat the remaining 1 tbsp of olive oil in the same skillet. Add the onions, bell peppers and season with salt and pepper. Cook on high heat, until the onion and peppers begin soften and slightly char. Transfer to a plate.
Finish the dish: Slice the steak against the grain thinly. Squeeze lime wedges over the steak before serving. Serve steak in tortillas topped with onion/pepper mixture and topped with your favorite fixings.
tips & notes:
For leftovers make sure to store the steak separately in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the oven at 350 F degrees for 10 minutes or until heated through. Store the tortillas separately in a plastic bag.