Make this Steak Fajitas Recipe for a flavorful, family-friendly dinner packed with tender steak and colorful veggies.
Warm spices, warm tortillas, and fresh toppings like salsa and guacamole make the perfect Tex-Mex-inspired meal.
Recipe Highlights: Steak Fajitas Recipe
- Flavor: Lime, cilantro, garlic, cumin, and chili powder give the steak bold Tex-Mex flavor.
- Easy Method: Simple prep and quick cooking make this recipe beginner-friendly.
- Prep Ahead: I like to slice the vegetables while the steak marinates to save myself some time later.
- Serving: Offer an array of toppings in separate bowls so everyone can build their own fajita.
Total Time: 2 Hrs, 10 Mins Servings: 6 Cooking Method: Skillet
Ingredients Notes
- Steak: Skirt steak has a deep, beefy flavor and absorbs the marinade well. You can also use sirloin, or budget-friendly and lean flank steak.
- Steak Fajitas Marinade:
- Use fresh lime juice for the best, bright flavor. You can use bottled juice but it may taste more flat.
- Olive oil helps distribute the seasonings and promotes browning. Use avocado oil as a substitute.
- Cumin, coriander, and chili powder helps infuse the meat with earthy fajita flavor. You can use homemade fajita seasoning as a replacement.
- Cayenne pepper adds extra heat. You can leave it out for mild fajitas or increase it slightly for a spicier finish.
- Fresh cilantro adds freshness, but the recipe still works without for those who dislike cilantro.
- Vegetables:
- Cremini mushrooms, while optional, adds a meaty flavor and stretches the fajita mixture. Use white mushrooms as a substitute.
- Any combination of colorful bell peppers add a balance of sweet flavors.
- Yellow or white onion provides a savory-sweet flavor. You can use red onion for a sharper taste and extra color.
- Flour Tortillas: They are best to hold all that fajita goodness together! Corn tortillas work, but they are smaller and can break easily.
- Optional Toppings:
- Cheddar, Monterey Jack, or a Tex-Mex cheese blend are rich and delicious. Use crumbled Cotija for a more salty option.
- Use your favorite salsa, store bought or homemade. Pico de gallo is a fresh, less saucy option.
- Sour cream provides a cool, creamy contrast.
- Shredded lettuce adds delicious crunch, or try thinly sliced cabbage which lasts longer and stays even more crisp.
- More options include chopped cilantro, diced tomatoes, sliced jalapenos, black olives, guacamole, and pickled onions.
Variations
- Replace the beef with chicken. You can use shrimp but be sure to reduce the marinade time.
- Zucchini, spinach, corn, or leftover veggies can be tossed into fajitas!
- Use a pre-made bag vegetables from the frozen section instead of chopping fresh.
- For fewer calories and fewer carbs, serve fajitas over a bed of lettuce or use low-carb wraps.
- Corn tortillas can be baked in muffin tins to make mini fajita salad bowls, too.
How to Make Steak Fajitas
- Whisk together the lime marinade and add the steak. Prepare the vegetables. (Full recipe below.)
- Sear the steak in a hot skillet, then set it aside to rest. Cook the vegetables in the same skillet.
- Slice the steak thinly against the grain and toss it with the vegetables.
- Warm the tortillas and fill with the fajita mixture and your favorite toppings.
Leftovers and Reheating
- Refrigerate: Cool leftovers quickly and store the steak and vegetables in an airtight container for up to 4 days. Store tortillas and fresh toppings separately.
- Freeze: Freeze the cooked filling in an airtight bag for up to 1 month. Defrost overnight in the refrigerator before reheating.
- Reheat: Warm gently in a skillet or microwave until heated through. Add toppings before serving.
- Repurpose: Use leftovers in rice bowls, steak tacos, salads, quesadillas, or even a taco charcuterie board!
- Food Safety: Refrigerate leftovers within 2 hours, or within 1 hour in hot weather.
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Steak Fajitas Recipe
Tasty steak fajitas are loaded with vegetables and spicy Mexican flavors for a delicious meal.
Equipment
Ingredients
Marinade
- 3 limes juiced (about ⅓ cup)
- 3 Tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon chili powder
- ½ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne pepper
- ¼ cup chopped fresh cilantro
Fajitas
- 1 pound skirt steak or flank steak
- 10 ounces cremini mushrooms (baby bella mushrooms), thinly sliced (optional)
- 3 bell peppers (green, red, orange or yellow), thinly sliced lengthways
- 1 medium onion thinly sliced
- 2 Tablespoons olive oil divided
- 6 flour tortillas
Optional Toppings
- shredded cheese cheddar, jack or American
- salsa
- sour cream
- chopped fresh cilantro
- shredded lettuce
Instructions
- Squeeze the limes into a large zip top bag or bowl. Add olive oil, garlic, salt, cumin, coriander, chili powder, black pepper, and cayenne. Add chopped cilantro and mix well.
- Add steak and toss so the marinade covers the meat completely.
- Marinate at room temperature for 1 hour, or up to 4 hours in the refrigerator (remove from the refrigerator at least 30 minutes or up to 1 hour before cooking).
- Meanwhile, prepare mushrooms (if using), peppers, and onion.
- To a large grill pan or cast iron skillet on medium high heat, add 1 Tablespoon olive oil. Heat until shimmering. Add steak and cook for 2-3 minutes per side, and cook to medium rare (130°F).
- Remove steak from the pan, place on a cutting board and set aside.
- Increase the temperature to high heat using the same pan. Add mushrooms (if using) and cook for 6 minutes. Remove from the pan, add to a plate, and set aside.
- Heat remaining 1 Tablespoon olive oil in the pan, and when shimmering, add peppers and onions. Sear vegetables before stirring (about 1 minute), then stir every 30 seconds for 5-6 minutes, until vegetables are still slightly crisp. Add the cooked mushrooms and toss to combine.
- Meanwhile, slice steak into long, thin strips, at a 45° angle from top to bottom. Add the steak and juices back to the pan with the vegetables. Using tongs (or a spatula or wooden spoon), toss to combine and cook until meat reaches desired temperature, then remove from the heat.
- Meanwhile, place tortillas directly on the electric or gas element on medium heat. Flip with tongs until lightly browned and warmed through.OR warm tortillas wrapped in a damp paper towel in the microwave for 30 seconds.
- Serve fajita mixture on warmed flour tortillas. Garnish with your favorite optional toppings.
Notes
- Nutrition calculated without optional toppings.
- Refrigerate leftover steak fajitas in a covered container for up to 4 days.
- Leftovers can be frozen in zip top bags for up to a month.
- Reheat fajitas on the stovetop with a little oil and serve with fresh tortillas.
Nutrition Information
Calories: 358 | Carbohydrates: 26g | Protein: 21g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 669mg | Potassium: 676mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2004IU | Vitamin C: 88mg | Calcium: 83mg | Iron: 3mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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