Steak Fajitas
These Steak Fajitas are a true Tex-Mex delight! The fresh ingredients create a zesty marinade that’s sure to impress. Fire up the grill and serve up this flavorful dish in warm tortillas with your favorite toppings. Or, skip the tortilla and make a fajita bowl!
- Serves: 6
- Prep Time: 10 minutes (plus 2 or more hours for marinating)
- Cook Time: 20 minutes
For the Marinade:
- olive oil
- juice of 2 limes
- Worcestershire sauce
- garlic cloves (minced)
- chili powder
- cumin
- salt
- black pepper
For the Fajitas:
- steak (sirloin, flank, skirt, etc.)
- high heat oil (avocado, vegetable)
- bell peppers
- red onion
- 6 inch tortillas
- Optional Toppings:
- fresh cilantro
- avocado
- sour cream
- shredded cheese
- tomatoes
- lettuce
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Step-by-Step Directions:
Step 1: Begin by making the marinade. In a sealable plastic bag (or large dish), combine the olive oil, lime juice, Worcestershire sauce, minced garlic, and seasoning. Place the beef inside the bag, squeeze out the air, and refrigerate. Marinate for at least 2 hours or up to overnight. If you’re using flank or skirt steak, try to marinate it for at least 4 hours.
Step 2: Prep your veggies while the steak is marinating. I like to cut the peppers and onions from root to tip and then slice horizontally to make 1/8”-1/4” thick half circles. You can also prep any other toppings that may need to be chopped.
Step 3: Heat your grill ( or grill pan or broiler) to medium-high heat. Remove the steaks from the refrigerator and discard the leftover marinade. Grill the steaks for 4-5 minutes on one side, then flip and cook for another 4-5 minutes for medium doneness (a thinner steak like flank may only need 3 minutes per side). Remove the steaks from the grill and let them rest on a clean plate for 5-10 minutes before slicing.
Step 4: Meanwhile, heat a tablespoon of high-heat oil in a cast iron skillet over high heat. Add the pepper and onion slices to the skillet in an even layer. Sometimes I sprinkle them with a little Cajun seasoning to give them a kick! Let them sit without stirring for 1 1/2 minutes to char and bring out the flavor. Carefully flip them to the other side and cook for another minute or two. Stir them gently to make sure they’re evenly cooked, then remove them to a clean plate.
Step 5: Slice the steak against the grain into thin strips and serve immediately on warm tortillas or in a bowl with the peppers and onions and all of your favorite toppings!
Tips:
- This marinade is so easy to customize! Feel free to add some red pepper flakes if you prefer spicy!
- While we prefer to grill the steaks, you can definitely cook them in a stovetop grill pan or use your oven broiler.
You may also like:
Steak Fajitas
Ingredients
For the marinade:
- 1/4 cup olive oil
- juice of 2 limes (about 3 oz)
- 2 Tbsp Worcestershire sauce
- 3 garlic cloves (minced)
- 1 tsp chili powder
- 2 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
For the Fajitas:
- 1 1/2 lbs steak (I’m using sirloin, but any will work including flank or skirt)
- High heat oil (avocado or vegetable)
- 1-2 bell peppers (any color)
- 1 large red onion
- 12 tortillas (fajita size)
Optional Toppings:
- fresh cilantro
- avocado
- sour cream
- shredded cheese
- tomatoes
- lettuce
Instructions
- Begin by making the marinade. In a sealable plastic bag (or large dish), combine the olive oil, lime juice, Worcestershire sauce, minced garlic, and seasoning. Place the beef inside the bag, squeeze out the air, and refrigerate. Marinate for at least 2 hours or up to overnight. If you’re using flank or skirt steak, try to marinate it for at least 4 hours.
- Prep your veggies while the steak is marinating. I like to cut the peppers and onions from root to tip and then slice horizontally to make 1/8”-1/4” thick half circles. You can also prep any other toppings that may need to be chopped.
- Heat your grill ( or grill pan or broiler) to medium-high heat. Remove the steaks from the refrigerator and discard the leftover marinade. Grill the steaks for 4-5 minutes on one side, then flip and cook for another 4-5 minutes for medium doneness (a thinner steak like flank may only need 3 minutes per side). Remove the steaks from the grill and let them rest on a clean plate for 5-10 minutes before slicing.
- Meanwhile, heat a tablespoon of high-heat oil in a cast iron skillet over high heat. Add the pepper and onion slices to the skillet in an even layer. Sometimes I sprinkle them with a little Cajun seasoning to give them a kick! Let them sit without stirring for 1 1/2 minutes to char and bring out the flavor. Carefully flip them to the other side and cook for another minute or two. Stir them gently to make sure they’re evenly cooked, then remove them to a clean plate.
- Slice the steak against the grain into thin strips and serve immediately on warm tortillas with the peppers and onions and all of your favorite toppings! Or, skip the tortilla and add some rice and black beans to make a fajita bowl
Notes
- This marinade is so easy to customize! Feel free to add some red pepper flakes if you prefer spicy!
- While we prefer to grill the steaks, you can definitely cook them in a stovetop grill pan or use your oven broiler.
- Nutritional Information does not include toppings.
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
