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Best Steak For 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.
How to make beef steak fajitas
Beef Steak Fajitas Recipe
Ingredients
- 1 tablespoon vegetable oil
- 1 pound 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
Steak Fajita Marinade:
- Juice of 1 lime
- 2 tablespoons of extra virgin 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
Method
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.
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.
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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Links:
Tequila Lime Chicken Fajitas - from Andrea's Recipes
Beef Fajita Nachos - from The Pioneer Woman
Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
Beef Steak Fajitas
Wow! Very nice, well explained. I typically grill meat and veggies together on a big skillet, let the meat rest. Explained method saves time. Appreciate the recipe.
This is very easy to make and was delicious! I’ve tried this twice and I also agree it needed a bit more seasoning so the second time I made them I sprinkled some of a fajita seasoning packet on the meat along with everything else for the marinade which made them perfect!
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Steak or chicken…delicious!!! I like to use filets sliced lengthwise in half the sliced thin. So tender and so good. The chicken is great too!
Easy to make, the marinade smelled delicious, but the cooked meat was very plain. I was surprised the has many good reviews (that’s the reason I picked the recipe for tonight).
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The steak should be kept in marinate at least 4 hours , ideally over night to absorb and get flavoured by the marinade .
Good and fast. I modified the recipe slightly but the general effect was yummy!
The steak was pre sliced into strips, so I ran those through the marinade and threw the entire “marinading steak” after 10 min into the pan with additional 2Tbsp olive oil at medium high, seared and tossed for ~7min more, added a strong pinch of salt, then fell back into following the directions for the vegetables.
My lady was happy, thanks!!
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