Best Steak Fajitas – Downshiftology – Jarastyle

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Sizzling steak fajitas always hit the spot for an easy, delicious, and exciting dinner. Just don’t forget to prep some tortillas, salsa, and guacamole for the ultimate fiesta night!

Making steak fajitas is one of my favorite summertime rituals. I love heating the grill, having friends over, and drinking a classic margarita (or strawberry margarita). It’s always a fun time! But if you don’t have an outdoor grill there’s no need to fret, you can also make this recipe on an indoor grill pan for the best weeknight dinner.

I’m a fajita lover through and through (have you tried my chicken fajitas or shrimp fajitas?). But the marinade for this steak fajitas recipe is what makes it so special. It’s tangy with the perfect amount of spice, and gently tenderizes the meat, setting it up for ultimate success on the grill.

Steak Fajitas Ingredients

Good news, the ingredient list is super simple and not at all complicated. Here’s what you’ll need:

• Steak: Flank steak is what’s typically used for steak fajitas. But you can also use sirloin steak or skirt steak (similar to my carne asada recipe).
• Steak Fajita Marinade: A simple yet flavorful combo of lime juice, olive oil, garlic, ground cumin, chili powder, cayenne pepper, salt, and pepper — that’s it!
• Vegetables: Grab a white or yellow onion and a couple of bell peppers to complete the skillet! I like to use a mix of red, green, and yellow peppers for extra color.

Find the printable recipe with measurements below.

How To Make Steak Fajitas

If you don’t have an outdoor grill, I love to use this indoor grill pan right on my stovetop! Once that’s set up, here’s how easily these steak fajitas come together.

Marinate. Stir together the marinade ingredients. Then add the steak, toss to combine, and marinate for 1 to 4 hours. Try not to exceed 4 hours as your steak can become a bit chewy after that from the lime juice!

Grill the steak. Grill the steak for 3 to 4 minutes on each side, or to your preferred level of doneness. Then remove the steak to a cutting board to let it rest for a few minutes.

Cook the veggies. While the steak rests, sauté the onion and bell pepper slices for 4 to 5 minutes.

Slice the steak. When the onion and bell peppers are just about done, slice the steak into long, diagonal strips. Remember to slice against the grain for perfectly tender pieces!

Cook everything together. Add the steak back to the skillet, and stir it together with the veggies. That’s it!

Ways To Serve Steak Fajitas

I personally love to wrap these steak fajitas with my cassava flour tortillas. Then add a spoonful of sour cream, pico de gallo, and guacamole, with a sprinkle of fresh cilantro.

But you could also turn this into a plate or bowl with cilantro lime rice (or Mexican rice) and all the Mexican toppings you love. I also highly recommend a drizzle of lime crema or chipotle sauce on top!

Storage Tips

• To store for the week: Let the fajitas come to room temperature before placing leftovers in an airtight container. Then, store it in the fridge for 4 to 5 days.
• Freeze for later: Steak fajitas will keep for up to 3 months in an airtight container the freezer. Perfect for an easy weeknight reheat!
• To reheat: Let thaw in the fridge overnight, if frozen. Then microwave for 1 to 2 minutes until it’s warmed through.

More Mexican Recipes

With how much I love Mexican food, I’ve got plenty more options for you! You can peruse my list of Mexican recipes, or give a few of my favorites below a try.

I hope this steak fajitas recipe makes your gatherings (or weeknight dinners) fun and delicious! I’d love to hear your thoughts in the comment box below.

Steak Fajitas

This sizzling steak fajitas recipe (with the best marinade) always hits the spot for an easy, delicious, and exciting dinner! Watch the video below to see how this comes together.

• Add all of the marinade ingredients to a bowl or shallow dish and stir. Add the steak, toss to combine, and marinate for 1 to 4 hours.

• Heat a large skillet over medium-high heat. Add the steak and cook for 3 to 4 minutes on each side. Remove the steak to a cutting board and let the steak rest for several minutes.

• While the steak is resting, heat the oil in the same skillet on medium-high heat. Add the onion and bell pepper slices and saute for 4 to 5 minutes, stirring frequently.

• When the onion and bell peppers are just about done, slice the steak into long, diagonal strips.

• Add the steak back to the skillet, and stir everything together.

• Serve immediately with tortillas and your favorite toppings, such as sour cream, pico de gallo, and avocado (or guacamole).

Calories: 355kcal, Carbohydrates: 30g, Protein: 19g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Cholesterol: 45mg, Sodium: 688mg, Potassium: 445mg, Fiber: 8g, Sugar: 5g, Vitamin A: 1925IU, Vitamin C: 82mg, Calcium: 35mg, Iron: 2mg

©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Recipe originally posted August 2015, but updated to include new photos and information, along with a tweak to the marinade.

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