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The BEST marinated Steak Fajitas you’ll ever eat – flank steak marinates in a simple mixture of olive oil, fresh lime juice, garlic, and seasonings for so much flavor. You’ll never need another steak fajita recipe again after you try this one.
For more variations of fajitas be sure and try my Sheet Pan Chicken Fajitas and these Skillet Ranch Chicken Fajitas.
Best Steak Fajita Recipe (Marinated Flank Steak)
This easy steak fajitas recipe has a marinade with some simple ingredients in it and then a few other ingredients, like steak and fresh vegetables, needed to make the best fajitas ever! The secret is marinading the meat inside a simple mixture of ingredients. This infuses so much flavor into the steak.
These steak fajitas will rival any that you would order at the Mexican restaurants! And they couldn’t be easier to make in your own kitchen – a simple marinade, thinly sliced beef, seasonings, and vegetables is all it takes. The fajita filling cooks in a large cast iron skillet on the stove top for an amazing sear!
Ingredients Needed To Make Beef Fajitas
Marinade Ingredients
- Olive Oil – I use extra-virgin ‘light tasting’ olive for this recipe. Olive oil can have a very heavy, olive taste to it that I don’t think tastes good in most marinades.
- Fresh Lime Juice
- Garlic Cloves – Use fresh garlic cloves that have been minced or pressed, use garlic paste, or use chopped garlic from a jar.
- Chili Powder
- Ground Cumin
- Paprika
- Garlic Powder
- Onion Powder
- Kosher Salt & Black Pepper
Steak Fajita Ingredients
- Flank Steak – Make sure the flank steak is cut into thin slices. Usually you can buy packages of thinly sliced flank steak at your local grocery store.
- Olive Oil – This is divided in the recipe which means you will use some at two different parts of the recipe prep; cooking the steak and then cooking the vegetables.
- Red Bell Pepper
- Green Bell Pepper
- Yellow Bell Pepper
- Onion – I recommend using a white onion or yellow onion for this fajitas recipe.
- Tortillas & Toppings – Severe the fajitas inside flour or corn tortillas, along with all your favorite toppings like sour cream, guacamole, salsa, shredded cheese and chopped cilantro.
How To Make Fajitas With A Steak Fajita Marinade
Combine the olive oil, lime juice, garlic, chili powder, cumin, paprika, garlic powder, onion powder, salt & pepper into a mixing bowl. Mix well with a whisk or fork to form the marinade.
Place the thinly sliced flank steak into a gallon-sized ziplock bag and pour the marinade (from the bowl) over the steak. Seal the bag and massage and pat meat with the marinade, ensuring it’s evenly coated. Let it marinate in the fridge for a minimum of 30 minutes or up to 4 hours for maximum and best flavor.
Heat 1 tablespoon olive oil in a heavy skillet pan over medium-high heat. Place steak (including the juices and marinade from the bag) in the hot oil for 8-10 minutes or until desired doneness. When cooked through, transfer the teak to a plate and cover it with foil.
Heat 1 tablespoon of oil, over medium heat, in the same large skillet pan. Add the sliced bell peppers and onion to to the skillet pan and sauté until they are tender and slightly caramelized, about 7-8 minutes.
While the vegetables are cooking warm the tortillas in the microwave or tortilla warmer.
To serve, place a few slices of the grilled steak onto warm flour tortillas and top it with some of the sautéed bell peppers + onion. Add additional toppings as wanted, such as sour cream, guacamole, salsa, shredded cheese, and fresh cilantro.
How To Store Leftover Steak From Fajitas
We enjoy this steak fajita meat inside tortillas for classic fajitas the first day, and the next day the leftovers make great chipotle-style fajitas bowls with all your favorite toppings. Two meals in one!
Any extra steak fajita filling should be stored in an airtight container, or wrapped tightly in aluminum foil, inside the fridge for 2-3 days. To reheat, you can warm them up in a skillet pan or microwave until heated through. Add a small amount of water or beef broth when reheating leftovers to prevent the steak from drying out too much.
Substitution & Variation Ideas For This Recipe
- Cut of Beef : Instead of flank steak, you can use other cuts of beef like skirt steak or sirloin. Make sure that the beef is sliced thin, against the grain, to prevent the beef from being tough and chewy.
- Marinade : Feel free to experiment with different marinade flavors by adding ingredients into the mariande such as soy sauce, Worcestershire sauce, lime zest, a cilantro vinaigrette dressing, or hot sauce.
- Seasonings : Customize the seasoning blend to your liking. Try using a packet of fajita seasoning or taco seasoning for a different flavor profile and easier prep. You can also add some spicier seasonings like cayenne pepper, chipotle seasoning, or hot sauce.
- Tortillas : Instead of flour tortillas, you can use corn tortillas, whole wheat tortillas, low-carb tortillas, or lettuce leaves for a low-carb option.
- Oil : Other neutral flavored oils can be used such as canola oil, vegetable oil, or avocado oil.
- Toppings : Get creative with your toppings. Consider adding guacamole, sour cream, pico de gallo, sliced jalapeños, chopped cilantro, pickled red onions, or finely chopped red onions.
What To Serve With The Best Steak Fajitas
The best way to serve these steak fajitas is with some warm tortillas (flour or corn) and an assortment of toppings to really enhance the fajitas. I also share some side dish ideas for a complete meal.
- Salsa or Pico de Gallo : Offer a selection of salsas (mild, medium, or hot) so everyone can customize to their spice preference. The fresher salsas, that you can find in the refrigerated section of the deli/produce area, offer the best fresh flavor and it’s what I recommend using. You can also try making Homemade Pico de Gallo or purchase some from the store.
- Guacamole : Freshly made guacamole, or purchased from the store, adds a creaminess burst of flavor to the fajitas. Try my Salsa Verde Guacamole, Creamy Guacamole, or Pico de Gallo Guacamole.
- Beans : Refried beans or black beans make a tasty and protein-rich side dish. You can also serve them on the side or as a filling to the fajitas.
- Rice : One of the best, and most classic, side dishes to serve with fajitas is rice. Serve up a side of this easy recipe for Easy Mexican Rice, Cilantro Lime Rice, or try making this Instant Pot Cilantro Lime Rice or Instant Pot Spanish Rice. You can also buy a box of Mexican-style rice from the grocery store and cook according to the package directions.
- Cheese : Serve with your favorite shredded cheese, or try serving the fajitas with queso fresco, lime creama, or cotija cheese.
Side Dish Ideas For Fajitas
Recipe FAQ’s
Can I Use A Different Cut of Meat For Beef Fajitas?
Yes, you can use other cuts of beef for these fajitas. The best cuts of beef are flank steak, skirt steak or sirloin steak. Just make sure to slice the meat thinly against the grain for tenderness and for thin strips of beef that cook quickly.
Can I Use Chicken Instead of Steak?
Yes, you can substitute the steak with boneless, skinless chicken breasts or chicken thighs. Adjust the cooking time accordingly to ensure the chicken is cooked through (165 degrees F).
Can I Prepare The Fajita Fillings Ahead of Time?
You can prepare the steak and vegetable filling beforehand and store it in the refrigerator – reheat it before serving. You can also keep the vegetable mix and steak in a crockpot on the WARM setting, along with a little bit of broth, to keep it warmed for serving or to keep it warm if dinner will be served in just a few hours.
Can I Use Store-Bought Fajita Seasoning Instead of The Homemade Spice Mix?
Yes, use a packet of fajita seasoning to save some prep time and still have delicious fajitas for dinner!
What Is The Best Temperature For Flank Steak?
You can cook the steak to your preference. For medium-rare, aim for an internal temperature of 130 degrees to 135 degrees F. For medium steak, aim for 135 degrees to 145 degrees F. For medium-well steak, aim for 145 degrees to 155 degrees F. For well-done steak, aim for an internal temperature of 155 degrees to 165 degrees F. As the steak rests, it will continue to cook slightly (up to 5 degrees) higher than what you temped it at.
More Mexican Food Inspired Dinner Ideas
- Chicken Fajita Burrito Bowls
- Sheet Pan Cilantro Lime Chicken
- Sheet Pan Baked Nachos
- Southwest Chicken Pasta
- Easy Chicken Taco Soup
- Creamy Ground Beef Flautas
- Ground Beef Sheet Pan Quesadillas
- Taco Ring
- Easy Taco Soup
- Crockpot Shredded Chicken Tacos
Steak Fajitas
Ingredients
Flank Steak Marinade
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lime juice (about 1-2 limes)
- 4 cloves garlic (minced, pressed, or chopped)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Steak Fajitas
- 1.5 pounds flank steak thinly sliced
- 2 tablespoons extra-virgin olive oil divided
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 yellow bell pepper sliced
- 1 yellow onion thinly sliced
For Serving
- flour tortillas or corn tortillas (warmed)
- sour cream
- guacamole
- salsa or pico de gallo
- shredded cheese
- chopped cilantro and/or sliced jalapeños
Instructions
- Combine the olive oil, lime juice, garlic, chili powder, cumin, paprika, garlic powder, onion powder, salt & pepper into a mixing bowl. Mix well with a whisk or fork to form the marinade.2 tablespoons extra-virgin olive oil, 2 tablespoons freshly squeezed lime juice, 4 cloves garlic, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, ¼ teaspoon black pepper
- Place the thinly sliced flank steak into a gallon-sized ziplock bag and pour the marinade (from the bowl) over the steak. Seal the bag and massage and pat meat with the marinade, ensuring it's evenly coated. Let it marinate in the fridge for a minimum of 30 minutes or up to 4 hours for maximum and best flavor.1.5 pounds flank steak
- Heat 1 tablespoon olive oil in a heavy skillet pan over medium-high heat. Place steak (including the juices and marinade from the bag) in the hot oil for 8-10 minutes or until desired doneness is acheived.When cooked through, transfer the teak to a plate and cover it with foil.2 tablespoons extra-virgin olive oil
- Heat 1 tablespoon of oil, over medium heat, in the same large skillet pan. Add the sliced bell peppers and onion to to the skillet pan and sauté until they are tender and slightly caramelized, about 7-8 minutes.1 red bell pepper, 1 green bell pepper, 1 yellow bell pepper, 1 yellow onion
- To serve, place a few slices of the grilled steak onto warm flour tortillas and top it with some of the sautéed bell peppers + onion. Add additional toppings as wanted, such as sour cream, guacamole, salsa, shredded cheese, and fresh cilantro.flour tortillas or corn tortillas, sour cream, guacamole, salsa or pico de gallo, shredded cheese, chopped cilantro and/or sliced jalapeños
Notes
Nutrition
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