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
I personally love to wrap these steak fajitas with my cassava flour tortillas. Then add a spoonful of sour cream, pico de gallo, and guacamole, with a sprinkle of fresh cilantro.
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 highly recommend a drizzle of lime crema or chipotle sauce on top!
- 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.
- 1 pound flank steak or skirt steak
- 1 onion, thinly sliced
- 3 bell peppers, thinly sliced
- 1 tablespoon extra-virgin olive oil
- 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
- sour cream
- pico de gallo
- chopped fresh cilantro
- 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).
Recipe originally posted August 2015, but updated to include new photos and information, along with a tweak to the marinade.
These recipes are very good and helpful.
Glad you loved these steak fajitas Willie!
Hi :) Can you please recommend a substitute for the coconut aminos?
Hi Joanne – you can use tamari soy sauce as well. :)
Van I make beef fajitas using the chicken fajitas recipe? I don’t have a grill.
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! :)
Pingback: Spiralizer Beginner's Guide: 10 Vegetables to Spiralize | Downshiftology
Pingback: Top 25 Gluten Free Fajitas Recipe Favorites - My Natural Family
Pingback: 11 Tasty Recipes Made With Cassava Flour - Downshiftology
That looks absolutely delicious. Thanks for the recipe
Pingback: 5 Things You Need to Know About Cassava Flour
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! :)