Steak Fajitas

Classic Tex Mex, fajitas (pronounced fah-hee-tas) are typically made with grilled strips of skirt steak with onions and bell peppers, and served sizzling hot with fresh tortillas, guacamole, sour cream, and salsa. You can make fajitas with steak or chicken, or even make it plain vegetarian. Here’s a quick and easy recipe for steak fajitas.

Steak Fajitas Recipe

  • Prep time: 1 hour, 10 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4.


  • 1 Tbsp vegetable oil
  • 1 lb of flank steak, skirt steak or carne asada
  • 1 large yellow onion, peeled and sliced with the grain, not against the grain as one would normally slice an onion. Slice first in half, and then slice off sections a half inch wide at widest point.
  • 2-3 bell peppers of various colors, stemmed, seeded, de-ribbed, sliced lengthwise into strips
  • Salt


  • Juice of 1 lime
  • 2 Tablespoons of olive oil
  • 2 cloves garlic, peeled, minced
  • 1/2 teaspoon ground cumin
  • 1/2 fresh Jalapeño pepper, seeded, ribs removed, finely chopped (be careful not to touch your eyes or anywhere near your eyes after handling a Jalapeño pepper!)
  • 1/4 cup chopped fresh cilantro, including stems


1 Mix all marinade ingredients. Coat the steak with the marinade and let it sit at room temperature for an hour, or longer in the fridge. Before you cook the meat, wipe off most of the marinade and sprinkle the steak with salt.

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2 Set a large cast iron pan or griddle over high heat and let this heat up for 1-2 minutes. Add the tablespoon of oil to the pan and let this heat up for 1 minute. Add the steak, frying on each side for 3 minutes, or to desired doneness. 3 minutes per side will yield approximately medium rare doneness for an average cut of flank steak. Carne asada and skirt steak will need less time. If the pan starts to smoke too much, reduce the heat to medium-high. You want the steak browned, not burned. Remove from pan and let sit, tented with foil, for 5 minutes.

3 Cook the vegetables while the meat is resting. Add a little more oil to the pan if necessary, then add the onions and bell peppers. Let these sear for 1 minute before stirring, then stir every 90 seconds or so as the veggies sear. Cook for 5-6 minutes total.

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4 Slice the meat against the grain into thin slices. If you slice the meat at an angle, you will be able to get your slices pretty thin. These cuts of steak are flavorful but can be a little tough, so thin slices will really help make it easier to eat.

5 Serve immediately with shredded cheese, salsa, shredded iceberg lettuce, sour cream, guacamole and warm flour tortillas. (Hint for warming tortillas - put in microwave over a paper towel for 20 seconds on high heat.)

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Tequila Lime Chicken Fajitas - from Andrea's Recipes

Beef Fajita Nachos - from The Pioneer Woman


Showing 4 of 51 Comments

  • Sheeijan

    I made this the other night. This was awesome! Very easy, it’s got be pretty low in fat and stuff (flank steak is considered a very lean cut of meat, right?), and just plain tastes good. I put low-fat shredded cheese only on top of mine, and just wolfed it down. Wonderful recipe!

  • Shaun

    I find that sprinkling a little water on the tortillas before putting them in the microwave helps keep them soft and flexible enough to be stuffed full of these delicious ingredients.

  • Anonymous

    Have made this twice since it was posted on Cinco de Mayo and can’t get enough! Perfect with the guac. recipe too!

  • Jonathan

    Flank steak is very lean and recommended on a lot of diets. Great tip on the tortillas too!

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