Traditional recipes

Best Steak Fajita Recipes

Best Steak Fajita Recipes

Top Rated Steak Fajita Recipes

The classic sizzling fajita platter found in Mexican restaurants across the globe is a cinch to replicate in your own kitchen. Fajitas can be made with almost any protein, but my favorite is steak. For this dish, I used boneless New York strip steak, but other cuts like flank steak and skirt steak would work great as well. Click here to see Beef Recipes for Any Night of the Week

Sizzling steak fajitas are a classic staple for any Tex-Mex restaurant. You can make your own at home using marinated skirt steak grilled and served over a sizzling bed of onions, peppers and mushrooms. Roll these up in warm tortillas and top them with guacamole, pico de gallo and sour cream.


Recipe Summary

  • 1 (1 1/4 pound) flank steak
  • 1 tablespoon salt, divided
  • 1 tablespoon ground black pepper, divided
  • 2 limes
  • ½ teaspoon chili powder
  • 1 large green bell pepper, cut into strips
  • 1 large red onion, cut into strips
  • 1 pinch salt and ground black pepper to taste
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 serving olive oil cooking spray
  • 1 (8 ounce) package shredded Mexican cheese blend
  • 1 (10 ounce) package flour tortillas

Coat both sides of the flank steak with 1 tablespoon each salt and pepper, pressing into the steak. Place in a large freezer bag. Cut both limes in half and squeeze juice into the bag add chili powder. Make sure all is mixed well and remove the air from the bag. Place in a refrigerator and marinate for about 3 hours.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Season bell pepper and red onion with salt and pepper. Place in a grill pan and set aside.

Put black beans in a small pot on the stove over medium heat to heat through.

Cook steak on the preheated grill until browned on one side, 5 to 7 minutes. Spray vegetables with cooking spray and place them on the grill. Cook until vegetables begin to caramelize, turning often so they don't burn, and steak is beginning to firm and is hot and slightly pink in the center, 5 to 7 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Remove steak and vegetables from the grill.

Slice steak into thin strips. Place beans, steak, vegetables, and Mexican cheese onto the tortillas and serve.


Simply Scratch Steak Fajitas

Laurie shares in her book that this steak fajitas recipe was one of her go-to, no-fail recipes in the early years of her marriage. Back then she used frozen, pre-cooked chicken strips and frozen fajita vegetables to get this on the table. Totally acceptable, but not really homemade.

These days, Laurie creates her fajitas from scratch, natch!

These homemade fajitas are absolutely incredible. I’ve never been one to order fajitas at my favorite Mexican joint (I’m more about the chili rellenos and enchiladas) but after tasting these, I am a certified fajita loving convert. At least in my own homemade kitchen.

We had leftovers after dinner and my husband put them to work the next morning when he made himself a version of a Machaca burrito. He chopped up the leftovers, scrambled them with egg and threw them in a tortilla with some cheddar cheese. Holy crap.

This is the way to leftover!


Gold Medal Sizzling Fajitas

In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook’s Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.

Preheat your cast iron servers in a preheated 400 °F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.

Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.

In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.

Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.

When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.


Steak Fajitas – The Secret To Tender Meat & Crisp Veggies

Every time I go to a Mexican restaurant I love watching the steam roll across the room as the server delivers a plate of steak fajitas to a lucky customer.

Not to mention the mouth-watering smell that it provides as it drifts by the table.

I love Mexican food and I always promise myself that I am going to branch out and try something new and different from the expansive menu at my favorite local establishment.

So I sit down to look at the menu and within minutes I get a whiff of an order of steak fajitas and I lose all control. I slowly close the menu and when they take my order, steak fajitas it is!

I am never disappointed with the flavor or texture of this classic meal. The meat is super tender and the vegetables are cooked to perfection.

Cut the steak across the grain in thin strips for best results.

Not too soft, and not too crunchy. Most of the time I don&rsquot even bother putting them on a tortilla. I just place the steak, peppers, and onions on the bed of lettuce, add a little pico de gallo and guacamole and I am in heaven!

Because of my love for them, I knew that I had to recreate the steak fajita recipe at home.

I tried a few times, and although the meat was flavorful and tender, the veggies just weren&rsquot perfect. The texture was good, but they had no flavor.

Of course, they had a pepper and onion taste, but they didn&rsquot have that traditional fajita seasoning flavor.

The next time that I decided to try to make them at home, I decided to pour some of the steak marinade in the bag with the pre-cut veggies as well.

It is important to marinate both the pepper and onion mixture and the steak.

Both the steak and the peppers and onion combination was filled with that traditional steak fajita flavor. Everyone raved about them and now they ask me to make them at least once a week!

So now I need to go back to my favorite Mexican restaurant and finally order something new!

If you prefer chicken fajitas check out our easy to make Instant Pot Chicken Fajita recipe.

And if you want a fantastic recipe for steak marinade this is our go-to Classic Marinade recipe.

Check out the printable recipe below and all of our recipes and let me know what you think!

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Chicken and Steak Fajitas

Serving suggestion: corn or flour tortillas, warmed, see Cook's Note.

1/4 cup extra-virgin olive oil

2 large limes, zested and juiced

1/4 cup agave nectar or 3 tablespoons brown sugar

1 tablespoon dried oregano

1 tablespoon chili powder

1/2 teaspoon kosher salt, plus extra for seasoning

2 boneless and skinless chicken breasts

2 large boneless and skinless chicken thighs

1 (12 to 16-ounce) skirt or flank steak

Serving suggestion: corn or flour tortillas, warmed, see Cook's Note.

Directions

  1. In a small bowl, combine the orange juice, olive oil, lime juice, lime zest, agave nectar (or brown sugar, if using), garlic, oregano, chili powder, and 1/2 teaspoon salt. Pour the mixture into a 1-gallon-size resealable bag. Add the chicken breasts, chicken thighs and steak and refrigerate for 4 hours, turning the meat occasionally. Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the bag and season with salt. Reserve the marinade.
  2. Grill the chicken breasts for 6 to 8 minutes on each side and the chicken thighs for 8 to 10 minutes on each side or until cooked through. Grill the steak for 5 to 6 minutes each side for medium-well. Allow the meat to rest for 10 minutes before slicing.
  3. Meanwhile, put the marinade in a small saucepan and bring to a boil over medium-high heat (in order to kill any bacteria). Boil for 5 minutes until slightly thickened. Slice the meat into 1/4-inch thick pieces and put into serving bowls. Pour the cooked marinade over the meat and toss until coated. Serve the meat in warm tortillas.
  1. In a small bowl, combine the orange juice, olive oil, lime juice, lime zest, agave nectar (or brown sugar, if using), garlic, oregano, chili powder, and 1/2 teaspoon salt. Pour the mixture into a 1-gallon-size resealable bag. Add the chicken breasts, chicken thighs and steak and refrigerate for 4 hours, turning the meat occasionally. Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the bag and season with salt. Reserve the marinade.
  2. Grill the chicken breasts for 6 to 8 minutes on each side and the chicken thighs for 8 to 10 minutes on each side or until cooked through. Grill the steak for 5 to 6 minutes each side for medium-well. Allow the meat to rest for 10 minutes before slicing.
  3. Meanwhile, put the marinade in a small saucepan and bring to a boil over medium-high heat (in order to kill any bacteria). Boil for 5 minutes until slightly thickened. Slice the meat into 1/4-inch thick pieces and put into serving bowls. Pour the cooked marinade over the meat and toss until coated. Serve the meat in warm tortillas.

Cook&rsquos Note

To warm the tortillas, set a burner to medium heat. Using tongs, put a tortilla directly over the flame until slightly charred, about 20 to 30 seconds. Flip the tortilla and cook on the other side. Keep the tortillas warm in a tortilla warmer or wrap in a clean towel until ready to serve.


Frequently Asked Questions about Skillet Steak Fajitas

Before we get into exactly how to make this delicious steak fajitas recipe, here are some commonly asked questions about this recipe.

What’s the best seasoning for steak fajitas?

You can easily use a store-bought fajita seasoning, which I do quite often. However, store-bought never tastes as good as homemade, so in this recipe, I’m going to show you how to make a homemade fajita seasoning that is amazing.

What kind of steak for fajitas?

Many steak fajita recipes call for flank steak or skirt steak. However, my favorite cuts of beef to use for steak fajitas are either sirloin or top round. Both are lean without a lot of marbling, which makes it more tender and easier to chew.

Personally, I think tougher cuts of meat are harder to eat unless they are cooked in the slow cooker. I actually make slow cooker steak fajitas with flank steak. The good news is you can use whatever cut you like, so if you prefer flank steak then use it.

My best piece of advice is to purchase high-quality beef—that’s what will make the biggest difference. I prefer to purchase organic grass-fed beef. I get this from Wegmans, Whole Foods, or from Butcher Box Online Meat Delivery. You can learn more about Butcher Box in my Butcher Box Review.

Can I use chicken in this recipe?

You sure can. I’d recommend using 2-3 pounds of boneless, skinless chicken breast cut into strips. Cook the strips the same way you’d cook the steak. Just make sure it’s cooked completely!

Can I use any color bell pepper?

Yes, use whatever you want. I like to use a variety because I think it looks colorful and pretty. Plus, each offers a different flavor profile.

All bell peppers start out as green. As the plant matures, the colors change from green to yellow, then orange, and lastly red. Because of this, green bell peppers have a bit more bitter taste while red bell peppers are the sweetest.

What tortillas are best for fajitas?

I prefer flour tortillas over corn. Flour tortillas are sturdier and will hold up more to the meat and veggies. Also, you can get flour tortillas in bigger sizes which make them perfect for all the fajita filling and fixins. Corn tortillas are smaller and tend to fall apart when there’s a lot of a filling.

My favorite flour tortilla brand for fajitas is Mission Flour Fajita Tortillas. These are the perfect size to hold all the ingredients.

How can I keep beef fajitas low-carb?

You can use a low carb tortilla such as Misson carb balance or Tumaro’s. These are the two I use the most.

You can also leave the tortilla out completely. Instead, opt to serve the steak fajitas with cauliflower rice or other low carb veggies.

Also, this is so good you can leave the tortilla out and enjoy it as is with some guacamole, sour cream, and other low carb condiments. Or make it into a fantastic fajita salad.

What else can I serve steak fajitas with?

My family loves eating this over brown rice with all of the fajita extras piled on top. So, it’s kind of like a fajita rice bowl.

You can also serve steak fajitas with:

  • Guacamole and chips
  • Salsa and chips
  • Mexican rice
  • Roasted Corn salad

  • For the Steak Fajita Marinade:
  • 1/2 cup (120ml) soy sauce
  • 1/2 cup (120ml) lime juice, from 6 to 8 limes
  • 1/2 cup (120ml) canola oil
  • 1/4 cup (55g) packed brown sugar
  • 2 teaspoons ground cumin seed
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon chili powder (see note)
  • 3 medium cloves garlic, finely minced (about 1 tablespoon)
  • 2 pounds (900g) trimmed skirt steak (about 1 whole steak see note), cut crosswise into 5- to 6-inch pieces (see our detailed trimming instructions here)
  • For the Fajitas:
  • 1 large red bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
  • 1 large yellow bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
  • 1 large green bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
  • 1 white or yellow onion, cut into 1/2-inch slices
  • 12 to 16 fresh flour or corn tortillas, hot
  • 1 recipe guacamole, for serving, if desired
  • 1 recipe Pico de Gallo, for serving, if desired
  • Sour cream, shredded cheese, and salsa, for serving, if desired

For the Fajita Marinade: Combine soy sauce, lime juice, canola oil, brown sugar, cumin, black pepper, chili powder, and garlic in a medium bowl and whisk to combine. Transfer 1/2 cup (120ml) marinade to a large bowl and set aside.

For the Steak: Place steaks in a gallon-sized zipper-lock bag and add remaining marinade. Seal bag, squeezing out as much air as possible. Massage bag until meat is fully coated in marinade. Lay flat in the refrigerator, turning every couple of hours, for at least 3 hours and up to 10.

For the Fajitas: While steak marinates, toss peppers and onions in bowl with reserved 1/2 cup marinade. Refrigerate until ready to use.

When ready to cook, remove steaks from marinade, wipe off excess, and transfer to a large plate. Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.

Place a large cast iron skillet over cooler side of grill. Transfer steaks to hot side of grill. Cover and cook for 1 minute. Flip steaks, cover, and cook for another minute. Continue cooking in this manner, flipping and covering, until steaks are well charred and an instant-read thermometer inserted into their center registers 115 to 120°F (46 to 49°C) for medium-rare or 125 to 130°F (52 to 54°C) for medium. Transfer steaks to a large plate, tent with foil, and allow to rest for 10 to 15 minutes.

Meanwhile, transfer cast iron skillet to hot side of grill and allow to preheat for 2 minutes. Add pepper and onion mix and cook, stirring occasionally, until vegetables are softened and beginning to char in spots, about 10 minutes. When vegetables are cooked, transfer steaks to a cutting board and pour any accumulated juices from plate into skillet with vegetables. Toss to coat.

Transfer vegetables to a warm serving platter. Thinly slice meat against the grain and transfer to platter with vegetables. Serve immediately with hot tortillas, guacamole, pico de gallo, and other condiments as desired.


The Best Steak Fajitas

The most delicious fajitas you will ever eat! I promise!

Ingredients

  • FOR THE MARINADE:
  • 2 Limes, Juiced
  • 1 Orange, Juiced
  • 4 Tablespoons Olive Oil
  • 2 cloves Garlic, Roughly Chopped
  • 2 Chipotle Peppers In Adobo Sauce
  • 3 Tablespoons Cilantro, Roughly Chopped
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Salt
  • FOR THE FAJITAS:
  • 2-¼ pounds Flank Steak
  • Olive Oil
  • Salt And Pepper
  • 4 Bell Peppers, Assorted Colors
  • 1 Onion, White Or Red
  • 1 Tablespoon Lime Juice, Or To Taste (optional)
  • 12 Flour Tortillas
  • FOR THE ASSEMBLY:
  • 1-½ cup Guacamole, Or As Needed
  • 2 cups Pico De Gallo, Or As Needed
  • 1-½ cup Sour Cream, Or As Needed
  • 2 cups Shredded Cheddar Cheese, Or As Needed

Preparation

In a small 2-cup measuring cup or something similar in size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Alternatively, you may combine marinade ingredients in a food processor or standard blender and process until smooth. Transfer to a resealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.

Preheat a ridged grill pan on high heat.

Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.

Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 5 to 7 minutes until the vegetables are just barely limp.

While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred, remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas. (You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.)

Thinly slice the steak against the grain on a diagonal.

To serve, spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, pico de gallo, sour cream and cheese. Roll up the tortilla to enclose the filling.


fajita veggies (a.k.a. cooked onions and bell peppers), with bowls of Mexican Rice and Charro Beans on the side.

FAJITA TOPPINGS

Of course, there really is no limit to topping off Steak Fajitas. Below you’ll find additional favorites often served with them: