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A skillet filled with Steak Fajitas with slices of lime on the side.
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Steak Fajitas

These Steak Fajitas are flavored with the best homemade seasoning and marinade! They're served with sautéed onions and peppers, with endless add-on options.
Prep Time10 minutes
Cook Time15 minutes
Marinade Time25 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American, Mexican
Servings: 8 Fajitas
Calories: 283kcal
Author: Stephanie

Ingredients

Seasonings

  • 1 ½ teaspoons chili powder
  • 1 teaspoon cumin
  • ½ teaspoon EACH: paprika, oregano, coriander, onion powder, garlic powder
  • ¼ teaspoon black pepper

Marinade

  • 3 tablespoons avocado oil can sub olive oil
  • ¼ cup lime Juice
  • 4 cloves garlic thinly sliced
  • 2 teaspoons hot sauce
  • 2 teaspoons brown sugar
  • 1/8 teaspoon cinnamon

Fajitas

  • 1 ¼ lbs. skirt steak see notes for other cut options
  • Salt to taste
  • 1-2 tablespoons avocado oil can sub olive oil
  • 2 bell peppers sliced (I use all colors)
  • 1 small red onion sliced
  • 8-10 (6-inch) tortillas

For Serving

  • Mexican cheese, sour cream, avocado, salsa/tomatoes, jalapenos, sliced limes, cilantro, and more.
US Customary - Metric

Instructions

  • Pro Tip: Preheat the oven to 300° F. Create 2 stacks of 4-5 tortillas and wrap them in foil. Bake for 10-15 minutes. (I add them just before cooking the onions/peppers.)
  • Cover the steak with plastic wrap and use the textured side of a meat mallet to tenderize each side. Season each side with salt. I like to use a generous teaspoon of kosher salt per pound of steak.
  • Combine the steak seasonings in a small bowl. Set 1 teaspoon of it aside (for the peppers/onions), and rub the rest over the entire surface of the steak.
  • Add marinade ingredients to a gallon freezer bag. Add the steak and seal out the air. Marinade at room temperature for 25-30 minutes. Meanwhile, prepare the remaining fajita ingredients.
  • Heat oil in a large skillet (preferably cast iron) over medium-high heat. Once nice and hot, add the steak. Leave marinade and sliced garlic in the bag and discard. Sear the steak for about 3 minutes per side, or until it’s cooked to your liking. (See notes for more guidance.)
  • Set the steak aside. Do not slice in yet, make sure it rests.
  • Add a little more oil to the skillet over medium-high heat. Add the sliced peppers and onions. Sprinkle with salt and remaining 1 teaspoon of seasoning and sauté for 5-7 minutes. Reduce heat to low.
  • Slice the steak into thin strips. Be sure to do this against the grain- super important for tender bites of steak. Add it back to the skillet and toss to combine and heat through.
  • Serve immediately with warm tortillas and your favorite toppings!

Notes

Pro Tips:
  • Cuts of Steak: Skirt Steak is most commonly used for Fajitas. Other options include Flank, Sirloin, Flat Iron, and Strip Steak.
  • Cut against the grain when slicing! (This is key.) This breaks up the muscle fibers, resulting in much more tender, chewable bites. 
  • Marinating the Steak: You can marinate the steak for up to 4 hours. (No longer, as the acidic ingredients will then have an adverse impact.) Let it sit out at room temperature for 25-30 minutes prior to searing if possible.
  • Searing the Steak:  It’s better to cook it just slightly under as opposed to over, as overcooked steak can't be undone. Note that the steak will continue to cook as it rests, and you can always cook it a little more in the skillet after it’s been sliced. I aim for medium-rare. The firmer it is, the more done it is. 
  • Garlic: I slice fresh garlic for the marinade, minced garlic is likely to stick to the chicken and will burn during searing. 
  • Tortillas: I use 6-inch flour Tortillas. They're marked as being made for Fajitas. 
  • Toppings: Topping options include Sour Cream, Sliced Avocados, Diced Tomatoes, Jalapenos, Sliced Limes, Cilantro, Mexican Cheese, Guacamole, Salsa, and more.
  • Using Chicken: Try my Chicken Fajitas to make this with chicken, and be sure to try my Chicken Enchiladas, Chicken Enchilada Casserole, and Chicken Fajita Pasta next!
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftover fajita filling does freeze and reheat pretty well! 
Nutritional information is an estimate and is per Fajita. There are approximately 8 Fajitas in this recipe.

Nutrition

Calories: 283kcal | Carbohydrates: 20g | Protein: 18g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 303mg | Potassium: 350mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1119IU | Vitamin C: 42mg | Calcium: 61mg | Iron: 3mg