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Steak Fajitas Close up of a skillet filled with sizzling beef fajitas, with juicy strips of steak, red and green bell peppers, and sautéed onions, garnished with fresh herbs, vibrant colors, high detail, food photography style, top-down view, appetizing and savory.

Steak Fajitas

Tender marinated steak strips with sautéed peppers and onions, served with warm tortillas and fresh toppings for a crowd-pleasing dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 4 hours
Total Time 4 hours 30 minutes
Servings: 4
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 ¼ to 1 ½ pounds skirt steak or flank steak trimmed and ready for marinating
  • 2 red yellow, or orange bell peppers (seeded and sliced ¼-inch thick)
  • 1 green bell pepper seeded and sliced ¼-inch thick
  • 1 large yellow onion halved and thinly sliced
  • Zest of 1 lime about 2 teaspoons, fresh
  • ¼ cup fresh lime juice from 2 limes
  • ¼ cup + 2 tablespoons olive oil divided for marinade and cooking
  • ¼ cup fresh cilantro chopped
  • 4 garlic cloves minced
  • 2 teaspoons soy sauce low-sodium preferred
  • 1 tablespoon vinegar white or apple cider
  • 1 teaspoon liquid smoke optional, for smoky flavor
  • 1 teaspoon ground cumin freshly ground for best flavor
  • 1 teaspoon kosher salt
  • ½ teaspoon chipotle or ancho chili powder adjust for heat
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon onion powder
  • ¼ teaspoon black pepper
  • 8 small flour tortillas for serving, warmed
  • Pico de gallo fresh or store-bought
  • Sour cream for topping
  • Grated cheese or queso fresco for garnish
  • Guacamole optional, for serving

Method
 

  1. Whisk all marinade ingredients together in a bowl and set aside 2 tablespoons for later use. prep
  2. Place remaining marinade over the steak in a resealable bag and refrigerate 4–24 hours, massaging occasionally to coat evenly. prep
  3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion slices and sauté 4–5 minutes until slightly soft. prep
  4. Lower heat to medium and continue cooking 5–8 minutes, stirring often, until vegetables are slightly caramelized. Pour in reserved marinade and scrape the pan bottom. mix
  5. Preheat grill or cast iron skillet over medium-high heat with 1 tablespoon olive oil. Remove steak from marinade, discard marinade, and cook 3–4 minutes per side for medium-rare. Cook in batches if necessary. bake
  6. Transfer steak to a cutting board and rest 5–10 minutes. Slice against the grain into ½-inch strips. prep
  7. Toss sliced steak with cooked vegetables and sprinkle with extra cilantro if desired. assemble
  8. Serve with warm tortillas, pico de gallo, sour cream, cheese, and guacamole for individual assembly. assemble

Nutrition

Serving: 400ServingCalories: 450kcalCarbohydrates: 35gProtein: 35gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 600mgPotassium: 900mgFiber: 5gSugar: 6gVitamin A: 2000IUVitamin C: 80mgCalcium: 150mgIron: 4mg

Notes

Leftover fajitas are fantastic over romaine with cilantro-lime dressing. Slice steak against the grain for tender bites, and enjoy the bold flavors with your favorite toppings.

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