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Steak fajita recipe

Steak fajita recipe

A quick, flavorful, restaurant-quality steak fajita recipe featuring marinated steak, sautéed bell peppers, onions, and authentic Mexican seasonings. Ready in under 30 minutes, customizable for different diets, and perfect for busy weeknights or gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Steak & Marinade
  • Flank steak or skirt steak
  • Fresh lime juice
  • Olive oil
  • Minced garlic
  • Cumin
  • Chili powder
  • Salt
  • Black pepper
  • smoked paprika, fresh herbs optional
For the Vegetables
  • Bell peppers various colors, sliced into thin strips
  • Onion thinly sliced
  • Jalapeño optional, seeds removed for less heat
Tortillas & Toppings
  • Flour or corn tortillas
  • Pico de gallo
  • Guacamole
  • Sour cream
  • Mexican cheese blend
  • Cilantro
  • Lime wedges

Equipment

  • Large skillet or cast-iron pan
  • Sharp knife
  • Cutting board
  • Tongs
  • Meat thermometer

Method
 

  1. Marinate the Steak: Mix lime juice, olive oil, garlic, cumin, chili powder, salt, and black pepper. Coat the steak fully and marinate for 1–4 hours (minimum 30 minutes).
  2. Prepare Vegetables: Slice bell peppers and onions into thin uniform strips.
  3. Bring Steak to Room Temp: Remove from fridge 30 minutes before cooking.
  4. Heat the Skillet: Preheat a cast-iron skillet on high until smoking.
  5. Cook the Steak:
    Sear 3–4 minutes per side (medium-rare).
    Internal temps: Rare 125°F, Medium-rare 135°F, Medium 145°F.
  6. Rest the Steak: Let rest 5–7 minutes, then slice thin against the grain.
  7. Cook Vegetables: Sauté peppers and onions on high heat until slightly charred.
  8. Assemble Fajitas: Warm tortillas, then add steak, vegetables, and your favorite toppings.

Notes

  • Skirt and flank steak are the best options for authentic fajitas.
  • Slice steak thinly and against the grain for maximum tenderness.
  • Don’t overcrowd the skillet, high heat is crucial.
  • Store leftovers separately (meat, veggies, tortillas).
  • Reheat in a skillet for best texture; microwave only for speed.