Steak Fajitas

Here’s a bold, juicy Steak Fajitas recipe with classic flavors and easy steps.

Steak Fajitas

Sizzling marinated steak with peppers and onions, served hot and fresh. Perfect for weeknight dinners or gatherings.

Ingredients (serves 4)

Steak & Marinade

• 1½ lb flank steak or skirt steak
• 3 tablespoons olive oil
• Juice of 2 limes
• 3 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon oregano
• ½ teaspoon salt
• ½ teaspoon black pepper

Vegetables

• 1 large red bell pepper, sliced
• 1 large green bell pepper, sliced
• 1 large yellow or orange bell pepper, sliced
• 1 large onion, sliced

For serving

• Warm flour or corn tortillas
• Sour cream
• Guacamole
• Salsa
• Fresh cilantro (optional)

Directions

1. Marinate the steak
   In a bowl or zip-top bag, mix olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper.
   Add steak and coat well. Marinate at least 30 minutes, up to 8 hours (refrigerate if longer).
2. Bring steak to room temperature
   Remove steak from fridge 20 minutes before cooking.
3. Cook the steak
   Heat a large cast-iron skillet or grill pan over high heat until very hot.
   Cook steak 3–5 minutes per side, depending on thickness, until medium-rare to medium.
   Remove and rest 5–10 minutes.
4. Cook the vegetables
   In the same pan, add a little oil if needed.
   Sauté peppers and onions over high heat for 4–6 minutes until softened with charred edges. Season lightly with salt.
5. Slice the steak
   Slice steak thinly against the grain for maximum tenderness.
6. Combine and serve
   Add steak back to the pan with vegetables and toss briefly. Serve immediately with warm tortillas and toppings.

Tips for Perfect Fajitas

• Always slice against the grain to avoid chewy steak.
• High heat is key for that classic fajita sear.
• Don’t overcrowd the pan—cook in batches if needed.

Variations

• Spicy: Add sliced jalapeños or chipotle powder.
• Citrus twist: Add orange juice to the marinade.
• Low-carb: Serve over cauliflower rice or in lettuce wraps.