Steak Fajitas Recipe

Steak Fajitas Recipe – Steak fajitas make a quick and easy meal perfect for weeknight suppers or weekend celebrations! Made with beef, peppers, onions and served with a stack of warm tortillas and condiments. They are always a favorite!

This Steak Fajita Recipe is the perfect dish for time-crunched suppers! It is easy and delicious and is a life-saver on rushed nights like we all have from time to time! My Chicken Fajitas are another favorite family meal for times like this. Both are just as perfect on the weekends to serve family and friends for a casual meal everyone enjoys.

I like to take this amazing steak fajitas recipe even further in the time-saving and easy-peasy department. I like to prep it the night before when I know I will serve it the next day.

Steak Fajitas Recipe

Steak Fajitas Recipe – Steak fajitas make a quick and easy meal perfect for weeknight suppers or weekend celebrations! Made with beef, peppers, onions and served with a stack of warm tortillas and condiments. They are always a favorite!

Prep: 10min

Total: 25min

Serving Size: 1 serving

Nutrition Facts: calories 380 kcal, Carbohydrate 19 g, Protein 35 g, Fat 16 g, Saturated Fat 4 g, Cholesterol 90 mg, Sodium 485 mg, Fiber 1 g, Sugar 3 g, servingSize 1 serving

Ingredients:

• 2 pounds skirt, flank, sirloin, or hanger steak (sliced into 1/2 inch strips)
• 1 red pepper (deseeded and sliced into thin strips)
• 1 green or yellow pepper (deseeded and sliced into thin strips)
• 1 medium onion (peeled and sliced into thin strips)
• 3 tablespoons olive oil
• 1 tablespoon lime juice
• 1/2 teaspoon chili powder
• 1 teaspoon ground cumin
• pinch cayenne pepper
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon fresh ground black pepper
• 2 cloves garlic (minced)
• 6-8 tortillas (warmed)
• sour cream
• Guacamole
• salsa

Instruction:

1. Place the steak into a sealable bag. Place the peppers and onion into a separate sealable bag. Add the olive oil, lime juice, chili powder, ground cumin, cayenne pepper, salt, black pepper, and garlic to a jar with a screw top or tight fitting lid. Shake until well combined. Pour 1/3 of the marinade over steak, 1/3 of marinade over vegetables and reserve the remaining marinade in the jar for using when cooking the steak fajitas. Seal the bags tightly and refrigerate for one hour to overnight.
2. When ready to cook, heat a large skillet over medium-high heat. Pour the vegetables into the skillet and cook until just tender crisp, about 5 minutes. Remove the vegetables from the skillet to a plate and add steak strips to the same skillet. When the steak is cooked throughout (about 7-10 minutes), add vegetables back to the skillet along with the reserved marinade.
3. Serve with warm tortillas and desired optional garnishes.

The BEST Steak Fajitas

The absolute BEST Steak Fajitas you’ve ever had! This is my take on the tex-mex steak fajitas. Marinated for hours in lime juice, garlic, and cumin — so good you’ll never use another recipe again!

Prep: 3h15min

Total: 3h30min

Ingredients:

• ⅓ cup lime juice
• ¼ cup pineapple juice (no sugar added)
• 2 tablespoons Worcestershire sauce
• 3 tablespoons olive oil
• 1 tablespoon minced garlic
• 2 teaspoon EACH: ground cumin AND chili powder (or more to taste)
• 1 teaspoon EACH: kosher salt AND smoked paprika
• ½ teaspoon EACH: black pepper AND red pepper flakes (or more to taste)
• ¼ cup chopped cilantro
• 1 ½ – 2 pounds skirt or flank steak
• 1 tablespoon oil (high heat)
• 2 medium white onions, sliced
• 1 large poblano, ribs and seeds removed then sliced
• 2-3 bell peppers, thinly sliced (any color you please!)
• guacamole, salsa, cilantro leaves, salsa verde, sour cream, black beans, rice, tortillas, cilantro-lime rice, sautéed corn, tomatoes, lettuce, shredded cheese, etc.

Instruction:

1. STEAK MARINADE: Combine the ingredients for the marinade in a large shallow bowl. Give it a taste and check for seasonings, adjust to preference. Coat the steak with the marinade and let sit covered in the refrigerator for at least 2-4 hours and ideally overnight. Remove from the refrigerator 30 minute prior to cooking.
2. Set a large cast iron skillet or pan over high heat and let heat up for a couple of minutes. Add the steak to the pan and fry on each side for about 3-5 minutes or longer if you’d like it more done. Feel for desired firmness. The 3 minutes/side will yield a medium rare doneness. If the pan becomes too hot, reduce the heat to medium high. Remove the steak from the pan and allow to rest for several minutes tented with a piece of foil. Slice the meat against the grain into thin slices. I like to do so on an angle so the meat slices are tender and thin.
3. FAJITA VEGGIES: Add the remaining tablespoon of oil to the pan over high heat, add in the onions, poblano, and bell peppers. Let the veggies begin to sizzle and toss as necessary, cook for a total of 2-3 minutes or longer if you prefer them softer, season with a pinch of salt and pepper. [b]If your pan is small, cook the veggies in a few batches so they don’t steam.[/b]
4. ASSEMBLY: Serve them in tortillas or on rice bowls topped with your favorite toppings!

Steak Fajitas

Our best steak fajitas recipe features thin strips of skirt steak, marinated in citrus and grilled over mesquite, stuffed into warm flour tortillas.

Yield: 4–6 servings

Ingredients:

• ½ cup vegetable oil
• ⅓ cup red chile powder (preferably sun-dried Hatch)
• 4 tsp. freshly ground pepper
• 2 tsp. ground cumin
• 6 large garlic cloves
• Zest of 3 limes
• ⅓ cup fresh lime juice
• 3 Tbsp. fresh orange juice
• 1⅓ cups soy sauce
• ⅔ cup Worcestershire sauce
• 2 Tbsp. light or dark brown sugar
• ½ tsp. celery salt
• 2½ lb. trimmed skirt steak
• 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
• 1 Tbsp. red chile powder (preferably sun-dried Hatch)
• 1 tsp. granulated sugar
• 4½ tsp. vegetable oil, plus more for grill
• 6 Tbsp. unsalted butter
• Zest of 2 limes
• 2 garlic cloves, finely grated
• 2 large onions, sliced into ½”-thick rings
• 2 large red bell peppers, ribs and seeds removed, sliced into ½”-thick rings
• Flour tortillas, salsa, guacamole, sour cream, shredded iceberg lettuce, and lime wedges (for serving)

Instruction:

1. Heat ½ cup vegetable oil in a small saucepan until warm. Remove from heat and stir in ⅓ cup red chile powder, 4 tsp. freshly ground pepper, and 2 tsp. ground cumin. Let sit 30 minutes to infuse.
2. Pour oil mixture into blender; add 6 large garlic cloves, zest of 3 limes, ⅓ cup fresh lime juice, 3 Tbsp. fresh orange juice, 1⅓ cups soy sauce, ⅔ cup Worcestershire sauce, 2 Tbsp. light or dark brown sugar, ½ tsp. celery salt, and 2 cups water and blend until smooth.
3. Cut 2½ lb. trimmed skirt steak crosswise into 4″ pieces, then prick all over on both sides with a paring knife (this helps the marinade permeate all the way into meat more easily). Place steak into a large airtight container or resealable plastic bag and scrape in marinade. Cover or close and chill 4–6 hours. (Don’t marinate longer, or the acid will begin to cook the meat, resulting in a mealy texture when finished.) Do ahead: Marinade can be made 3 days ahead. Cover and refrigerate.
4. Mix 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 Tbsp. red chile powder, and 1 tsp. granulated sugar in a large heatproof bowl to combine.
5. Remove steak from marinade and pat dry with paper towels; discard marinade. Place steak on a baking sheet; sprinkle all over with almost all of salt mixture. Chill at least 15 minutes and up to 45 minutes (making sure the steak is cold when it hits the grill helps prevent overcooking).
6. Prepare a grill for high heat; oil grate. Melt 6 Tbsp. unsalted butter in small saucepan over medium heat. Remove from heat and stir in zest of 2 limes and 2 garlic cloves, finely grated.
7. Add 2 large onions, sliced into ½”-thick rings, 2 large red bell peppers, ribs and seeds removed, sliced into ½”-thick rings, and remaining 4½ tsp. vegetable oil to remaining salt mixture in bowl and toss to coat. Transfer onions and bell peppers to grate and grill, turning halfway through, until lightly charred, 2–4 minutes. Return to bowl and drizzle about 2 Tbsp. lime-garlic butter over; toss to coat. Cover and keep warm until ready to use.
8. Grill steak, turning every minute or so, until evenly charred on both sides and an instant-read thermometer inserted into the thickest part registers about 128° for medium-rare, about 5 minutes total. Transfer steak to a clean baking sheet and brush both sides with some lime-garlic butter. Tent with foil and let rest about 5 minutes.
9. Heat a dry large cast-iron skillet over high until very hot. Slice steak against the grain ½” thick. Transfer vegetables to skillet and top with steak. Drizzle remaining lime-garlic butter around edges (it will sizzle and steam). Serve with warm tortillas, salsa, guacamole, sour cream, shredded iceberg lettuce, and lime wedges for building fajitas.

How to make PERFECT STEAK FAJITAS | The BEST steak fajitas MARINADE | Villa Cocina

FAQ

What cut of steak is best for steak fajitas?

How do you keep steak tender for fajitas?

1. Cut the Beef Against the Grain. Slicing meat against the grain helps tenderize it. By looking closely at the steak, you’ll be able to see the direction the grain is running. …
2. Marinade with an Acid. Acids like citrus juice or vinegar tenderize meat by breaking down its fibers.

What is fajita marinade made of?

Should you cut steak before cooking fajitas?