Beef Fajita 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!

Beef Fajitas

These tender beef fajitas taste like a restaurant! Learn to make juicy, seasoned steak fajitas at home with this easy recipe.

Prep: 15min

Total: 75min

Yield: 4

Serving Size: 1 (of 4), without tortillas or toppings

Nutrition Facts: servingSize 1 (of 4), without tortillas or toppings, calories 446 kcal, Carbohydrate 21 g, Protein 39 g, Fat 23 g, Saturated Fat 6 g, Cholesterol 102 mg, Fiber 5 g, Sugar 10 g, unSaturated Fat 16 g

Ingredients:

• 2 ½ teaspoons ground cumin (divided)
• 1 ½ teaspoons chili powder (divided)
• 1 teaspoon chipotle chile powder
• 1 teaspoon ground coriander
• 1 ½ teaspoons kosher salt (divided)
• 1 ½ pounds flank steak or skirt steak
• 2 medium limes (zest and juice (about 1 ½ teaspoons zest and ¼ cup juice))
• 4 tablespoons extra-virgin olive oil (divided)
• 1 tablespoon Worcestershire sauce
• 1/2 tablespoon honey
• 2 cloves garlic (minced (about 2 teaspoons))
• 2 red bell peppers (seeded and cut into 1/4-inch strips)
• 1 green bell pepper (seeded and cut into 1/4-inch strips)
• 1 large yellow onion (halved and cut into 1/4-inch strips)
• Flour or corn tortillas
• Chopped fresh cilantro
• Sliced fresh avocado
• Nonfat plain Greek yogurt or sour cream
• Crumbled queso fresco or feta

Instruction:

1. In a small bowl, place 2 teaspoons cumin, 1 teaspoon chili powder, 1 teaspoon chipotle chile powder, coriander, and 1 teaspoon salt. Zest the 2 limes directly into a bowl, then stir to combine.
2. Place the steak on a cutting board. With a sharp knife, carefully make shallow, diagonal cuts across the top of the steak. Repeat, making diagonals in the opposite direction to create a crosshatch pattern. Repeat on the bottom side of the steak.
3. Rub the spice mix all over both sides of the steak, then place in a sturdy ziptop bag.
4. In the same bowl you used for the spices (no need to rinse in between), whisk together the lime juice, 2 tablespoons olive oil, Worcestershire, and honey.
5. Pour into the bag with the steak, seal, then turn the bag to coat the steak evenly. Place on a plate or sheet pan and let rest at room temperature for at least 30 minutes or up to 1 hour, or refrigerate for up to 1 day. Turn the bag periodically to redistribute the marinade. If refrigerating the steak, let it come to room temperature prior to cooking.
6. When ready to prepare the beef fajitas, remove the steak from the marinade, shaking off any excess. Pat very dry to ensure you get a nice sear.
7. To warm the tortillas, wrap them in foil and place in a 300 degrees F oven while you cook the steak and vegetables.
8. Heat 1 tablespoon of the oil in a large cast-iron skillet or similar large, sturdy skillet over medium-high heat. (If your skillet is not large enough to cook the entire piece of steak, cut slice it in half and cook it in batches; you also can cook the steak on an outdoor grill instead.) Cook the steak for 4 to 6 minutes per side, until the meat reaches 140 degrees F on an instant read thermometer. Remove to a cutting board, cover, and let rest for 10 minutes (the steak’s temperature will continue to rise as it rests; DO NOT skip resting or it will taste dry). Slice across the grain into thin (1/2- to 3/4-inch) strips.
9. Add the remaining 1 tablespoon oil to the skillet. Add peppers and onions. Sauté, stirring often, until they soften and the onions begin to turn golden, about 8 minutes.
10. Reduce the heat to medium. Add the remaining 1/2 teaspoon cumin, 1/2 teaspoon chili powder, and 1/2 teaspoon salt. Continue to cook until the vegetables completely soften and are starting to caramelize, about 6 to 8 minutes more.
11. Stir in the garlic and let cook 30 seconds, just until fragrant. Remove the pan from the heat.
12. To serve, arrange the meat slices on a big platter and drizzle any juices that have collected on the cutting board over the top. Place the vegetables beside the meat. Serve piled inside the warm tortillas, with toppings of choice.

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.

Easy Beef Fajitas Recipe | Stove Top Beef and Chicken Fajitas