Sizzling steak fajitas always hit the spot for an easy, delicious, and exciting dinner. Just don’t forget to prep some tortillas, salsa, and guacamole for the ultimate fiesta night!
Making steak fajitas is one of my favorite summertime rituals. I love heating the grill, having friends over, and drinking a classic margarita (or strawberry margarita). It’s always a fun time! But if you don’t have an outdoor grill there’s no need to fret, you can also make this recipe on an indoor grill pan for the best weeknight dinner.
I’m a fajita lover through and through (have you tried my chicken fajitas or shrimp fajitas?). But the marinade for this steak fajitas recipe is what makes it so special. It’s tangy with the perfect amount of spice, and gently tenderizes the meat, setting it up for ultimate success on the grill.
Steak Fajitas Ingredients
Good news, the ingredient list is super simple and not at all complicated. Here’s what you’ll need:
- Steak: Flank steak is what’s typically used for steak fajitas. But you can also use sirloin steak or skirt steak (similar to my carne asada recipe).
- Steak Fajita Marinade: A simple yet flavorful combo of lime juice, olive oil, garlic, ground cumin, chili powder, cayenne pepper, salt, and pepper — that’s it!
- Vegetables: Grab a white or yellow onion and a couple of bell peppers to complete the skillet! I like to use a mix of red, green, and yellow peppers for extra color.
Find the printable recipe with measurements below.
How To Make Steak Fajitas
If you don’t have an outdoor grill, I love to use this indoor grill pan right on my stovetop! Once that’s set up, here’s how easily these steak fajitas come together.
Marinate. Stir together the marinade ingredients. Then add the steak, toss to combine, and marinate for 1 to 4 hours. Try not to exceed 4 hours as your steak can become a bit chewy after that from the lime juice!
Grill the steak. Grill the steak for 3 to 4 minutes on each side, or to your preferred level of doneness. Then remove the steak to a cutting board to let it rest for a few minutes.
Cook the veggies. While the steak rests, sauté the onion and bell pepper slices for 4 to 5 minutes.
Slice the steak. When the onion and bell peppers are just about done, slice the steak into long, diagonal strips. Remember to slice against the grain for perfectly tender pieces!
Cook everything together. Add the steak back to the skillet, and stir it together with the veggies. That’s it!
Ways To Serve Steak Fajitas
- As traditional fajitas: I personally love to wrap these steak fajitas with my cassava flour tortillas, though feel free to choose your favorite tortillas. Then add a spoonful of sour cream, pico de gallo, and guacamole, with a sprinkle of fresh cilantro.
- Make a fajita plate: But you could also turn this into a plate or bowl with cilantro lime rice (or Mexican rice) and all the Mexican toppings you love. I also recommend a drizzle of lime crema or chipotle sauce on top!
Storage Tips
- To store for the week: Let the fajitas come to room temperature before placing leftovers in an airtight container. Then, store it in the fridge for 4 to 5 days.
- Freeze for later: Steak fajitas will keep for up to 3 months in an airtight container the freezer. Perfect for an easy weeknight reheat!
- To reheat: Let thaw in the fridge overnight, if frozen. Then microwave for 1 to 2 minutes until it’s warmed through.
More Mexican Recipes
With how much I love Mexican food, I’ve got plenty more options for you! You can peruse my list of Mexican recipes, or give a few of my favorites below a try.
I hope this steak fajitas recipe makes your gatherings (or weeknight dinners) fun and delicious! I’d love to hear your thoughts in the comment box below.
Description
Video
Ingredients
Steak Fajitas
- 1 pound flank steak or skirt steak
- 1 onion, thinly sliced
- 3 bell peppers, thinly sliced
- 1 tablespoon extra-virgin olive oil
Steak Marinade
- ⅓ cup lime juice, from about 3 limes
- ¼ cup extra-virgin olive oil
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon chili powder
- ½ teaspoon freshly ground black pepper
- pinch cayenne pepper
For Serving
- tortillas
- sour cream
- guacamole
- pico de gallo
- chopped fresh cilantro
Instructions
- Add all of the marinade ingredients to a bowl or shallow dish and stir. Add the steak, toss to combine, and marinate for 1 to 4 hours.
- Heat a large skillet over medium-high heat. Add the steak and cook for 3 to 4 minutes on each side. Remove the steak to a cutting board and let the steak rest for several minutes.
- While the steak is resting, heat the oil in the same skillet on medium-high heat. Add the onion and bell pepper slices and saute for 4 to 5 minutes, stirring frequently.
- When the onion and bell peppers are just about done, slice the steak into long, diagonal strips.
- Add the steak back to the skillet, and stir everything together.
- Serve immediately with tortillas and your favorite toppings, such as sour cream, pico de gallo, and avocado (or guacamole).
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe originally posted August 2015, but updated to include new photos and information, along with a tweak to the marinade.
Would there be a problem marinating for more than a day?
Hi Christine – Since there’s lime juice in the marinade, it’s best not to marinate overnight.
So, so great! I don’t like when people say they changed a recipe, but – out of necessity- I made a few alterations. I had lemons rather than limes so I had to substitute the juice. Also, I used pre-cut strips of top sirloin. I marinated the meat strips about 6 hours. The meat was incredibly tender and tasty. This marinade recipe is definitely a keeper!
Wonderful! Glad your steak fajitas turned out perfectly, Joy.
I really enjoyed this recipe.
Happy to hear you enjoyed this steak fajitas, Aleisa!
My husband and I invited a couple of guests to join us for lunch after church recently, and I served this recipe. One friend couldn’t come until much later, and when I offered him the last serving of steak fajitas, he was tempted but on the fence. My husband piped up and said that the fajitas were really good and quite possibly one of the best meals I had made! Of course, he is partial to steak, but I thought that was a high compliment :)
This was my first time using this recipe and I found it very simple and very delicious. And I loved that it only required one pan! I will definitely be making these again!
Thrilled to hear this steak fajitas was such a hit, Julia! Glad your first time making it was a success.
Our family really enjoyed this marinade.
Great to hear everyone enjoyed the fajita marinade, Deborah!
I don’t change recipes. I like to eat them the way they’re made. The only thing I do here is. I actually slice the flank steak about a 1/2 inch thick. Put it in the marinade and get a much more tasty piece of meat. I don’t change anything else it is outstanding.
Hi Thomas – Glad you’re loving this steak fajitas recipe as is, minus the size of your slices!
I made this tonight. It came out delicious! 😋 I Marinated 2hours. Removed the liquid from meat. Stored the meat in the fridge for the next day. Absolutely easy. I used an electric grill & sauté ( w/olive oil) vegetables separate in a pan. Then combined. You’ve given me hope again! I can cook! 😃. Thank you
Wonderful! So happy you loved these steak fajitas. You can definitely cook! ;)
Looking forward to trying this but not sure about one step. Does the meat marinate in the fridge or out on the counter?
Since you’re marinating for an hour, you’ll leave this in the fridge.
This recipe is phenomenal and easy to make. The peppers and onions almost stole the show, seriously. Instead of guacamole or salsa, topped the fajitas with a chipotle sauce.
Yay, I’m happy you loved these steak fajitas, Sandy!
The recipes are scrumptious and easy to make.
Hi Nucy – Glad you think so!
Absolutely delicious!!! Will definitely make it again soon!
Hi Diana – I’m so glad you love this steak fajitas!
No cheese?
Can I marinate the veggies with the meat?
Hi Beth – It’s best to keep it separate so the veggies don’t get overly soft.
Question: is 1 pound the correct weight for the amount of steak needed?
Hi Liz – Yes, just one pound is needed!
It was so good. Do you know what a serving size and if that counted the tortilla?
Happy you loved the recipe, Brittany! There are 6 servings in the recipe, and the tortillas are not included in the nutritional info. Enjoy!
OMG!!! This was amazing! So easy and so delicious 🤤!
Wonderful! I’m glad you enjoyed this steak fajitas recipe, Sheri.
Delicious!
It was our first time making steak fajitas at home and it was a hit!
Another lunch/dinner entree added to our *favorites* menu. :-)
Amazing to hear you’ve found a winning homemade steak fajitas recipe!
This recipe is and easy to follow! The fajitas were as good as any restaurant! I’ll definitely make this again.
So happy you loved the recipe, MaryLou!
We have now made this recipe 4 times with different types of meat – beef, pork and venison. It was delicious every time! We now make a double batch as meal prep to enjoy all week :-)
I love that you’re simply swapping out the meat! And so smart of you to make a double batch. ;)
I love this recipe – simple and so tasty!!
Glad you’re loving this steak fajitas Holly!
These recipes are very good and helpful.
Glad you loved these steak fajitas Willie!
I saw another recipe of yours for fajita seasoning. If I marinade using your marinade recipe, do I still use the fajita seasoning? If so, when do I use it?
I’d use one or the other, no need to use both.
Hi :) Can you please recommend a substitute for the coconut aminos?
Many thanks!
Hi Joanne – you can use tamari soy sauce as well. :)
Um, I don’t see soy or coconut aminos in the marinade….. am I missing something?
There is no soy in the marinade!
Van I make beef fajitas using the chicken fajitas recipe? I don’t have a grill.
Sure thing!
This recipe is delicious. It certainly hits the spot when craving Mexican food and utilizes “pantry staples”.
Hi Lisa – Fajitas are always a great way to get your quick Mexican fix :)
My husband and I love this recipe! The marinade makes the steak so flavorful and delicious, and it’s all actually pretty simple to make! I find the recipe makes a LOT of the marinade, so I actually cut it in half, and typically leave out the honey. Delish!
I’m happy you and your husband enjoy the marinade and recipe! Steak fajitas are one of my regular go-to meals. :)
Love coming home to such hearty meals. This looks so inviting,
Mmmm yes, this would be the perfect meal to come home to! :)
I know what I will be having for dinner tonight! Such a perfect Tex Mex meal!
Thanks for the kind comments Beth! I hope you enjoyed the fajitas!
What is cassava?! I’m really intrigued by the cassava flour tortillas!
Hi Wanda – cassava flour comes from the vegetable of the same name (sometimes called a yuca plant). It’s gluten, grain, and nut-free. I have a post all about it on my website if you want to know more.
Those look and sound delicious – I keep meaning to do more with cassava flour too so must thy the tortillas.
Sooo delicious, Caroline. Yes, cassava flour is such a versatile flour for those that are gluten-free. :)
Steak fajitas are also our go to for summer entertaining. This is a great recipe to kick summer off especially with a margarita in hand.
Mmmmm, Yes, Kelly! You’re definitely speaking my language! :)
That looks absolutely delicious. Thanks for the recipe
Never used cassava flour before – definitely sounds worthy, especially for this delicious fajita recipe!
Cassava flour is a great gluten-free, paleo-friendly flour – and it acts similar to wheat flour (on a 1:1 ratio) in many cases. You should try it! :)