Beef Steak Fajitas

Classic Tex Mex fajitas recipe, made with strips of skirt steak, onions and bell peppers, and served sizzling hot with fresh tortillas, guacamole, sour cream, and salsa.

steak fajitas
Elise Bauer

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.

Video: How to Make Beef Steak Fajitas

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Beef Steak Fajitas

Easy Steak fajitas, sliced on a plate with bell peppers
Elise Bauer

Beef Steak Fajitas

Prep Time 70 mins
Cook Time 15 mins
Total Time 85 mins
Servings 4 servings

Be careful not to touch your eyes or anywhere near your eyes after handling a jalapeño pepper!

Ingredients

Marinade

  • Juice of 1 lime

  • 2 tablespoons extra virgin olive oil

  • 2 cloves garlic, minced

  • 1/2 teaspoon ground cumin

  • 1/2 jalapeño pepper, seeded, ribs removed, finely chopped

  • 1/4 cup chopped fresh cilantro, including stems

Fajitas

  • 1 pound flank steak, skirt steak, or carne asada

  • Salt

  • 1 tablespoon vegetable oil

  • 1 large yellow onion, peeled and sliced pole to pole (not against the grain)

  • 2 to 3 bell peppers of various colors, sliced lengthwise into strips

To Serve

  • Warm flour tortillas

  • Guacamole

  • Salsa

  • Sour cream

  • Shredded cheese

  • Shredded lettuce

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.

    sear steak for steak fajitas
    Elise Bauer
    brown steak in cast iron pan for steak fajitas
    Elise Bauer

    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.

    sear peppers and onions for fajitas in cast iron pan
    Elise Bauer
  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.

    slice steak for fajitas
    Elise Bauer
  5. Serve immediately:

    Serve the fajitas 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.)

Steak Fajitas
Elise Bauer
Nutrition Facts (per serving)
1042 Calories
49g Fat
98g Carbs
54g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1042
% Daily Value*
Total Fat 49g 62%
Saturated Fat 16g 80%
Cholesterol 132mg 44%
Sodium 1493mg 65%
Total Carbohydrate 98g 36%
Dietary Fiber 9g 33%
Total Sugars 6g
Protein 54g
Vitamin C 59mg 293%
Calcium 354mg 27%
Iron 8mg 45%
Potassium 1081mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.