Beef Steak Fajitas

Photography Credit: Elise Bauer

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.

Beef 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 Marinate the steak: 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 Sear the steak on both sides: 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 across 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 47 Comments

  • Charley

    Tried this tonight, followed the recipe it turned out great! Only thing I will tweek next time is the amount of lime juice, it was a little too much but still delicious!

  • Katy

    Just tried this recipe tonight and it was my first time cooking with flank steak; it turned out amazing! I added cayenne and paprika to the onions and peppers while they cooked, which really brought out all the flavors.

  • Michael W.

    My vegetables consisted of sliced Onions,Bell Peppers, Tomatillos. The marinade for the veggies:
    1/4 Cup Olive Oil
    2 1/2 Tblsp Lemon or Lime juice
    2 Tblsp Worcestershire Sauce
    1 1/2 Tsp Cumin
    1 Tsp Salt
    1/2 Tsp each Ground Sage,Oregano
    1/2 Tsp Black pepper
    1 Garlic Clove minced

    This tastes best if the veggies are grilled over charcoal in a grill basket. I use soaked Mesquite wood chips on the coals to enhance the flavor. I also grill the Marinaded Skirt Steak. Try it you’ll like it!! Delicious!!

  • Amanda

    Did anyone not marinate the peppers and onions? I am confused if they should be marinated with the steak, because that is what I have always done. Thanks

  • Chrissy

    I made this recipe yesterday and it was really tasty. I appreciated the tip of how to cut the meat correctly so it was not tough. We are so used to cooking our red meat on the grill that we were surprised at how good it ended up being. The marinade recipe is really the best part and the meat retains the flavor so well. Thanks so much for this recipe!!

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