Easy Steak Fajitas

Quick and easy steak fajitas loaded with authentic Mexican flavor from a blend of spices and fajita seasonings, onions, bell peppers, and poblano peppers. Guaranteed to satisfy that craving. For a company worthy meal, serve with a side of beans and rice.

Course main meal beef

Cuisine Mexican

Keyword how to cook steak fajitas, how to make steak fajitas, what kind of steak for fajitas

Prep Time 10

Cook Time 15

Servings servings

Calories 243kcal

Author Beth Pierce

Ingredients

Steak Fajita Marinade

⅓ cup lime juice
3 tablespoons olive oil
2 cloves garlic minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
⅛ teaspoon cayenne pepper
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper

Steak Fajita Ingredients

1 ½ -2 lbs. flank steak skirt steak, sirloin steak, or petite shoulder
2 tablespoons vegetable oil
2 medium yellow onions sliced
1 green bell pepper sliced into thin strips
1 red bell pepper sliced into thin strips
1 poblano pepper sliced into thin strips
Flour tortillas or corn tortillas

Instructions

Add the olive oil, lemon juice, garlic, chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper to a sealable jar and shake to combine. Add the steak and about two thirds of the marinade to a zipper bag. Place in the fridge to marinate for 1-2 hours depending on the cut.
Preheat the grill to 450-500 degrees. Remove the meat from the marinade shaking off any excess. Discard the leftover marinade. Pat the steak dry with paper towels. Grill the meat till your desired doneness but don't overcook it. Remove the steak from the grill and tent it while you cook the veggies.
Heat the vegetable oil in a large skillet over medium-high heat. Add the onions, bell peppers and poblano pepper tossing every couple of minutes so they don't burn. Cook for about 5 minutes. Add 1-2 tablespoons of the reserved lime juice marinade every 2 minutes.
Meanwhile cut the steak against the grain and add it to the skillet with the onions and peppers. Add the last of the marinade and toss to coat. For best results serve promptly on charred tortillas. Serve with your choice of toppings like salsa, Pico de Gallo, guacamole, or sour cream.

Notes

Do not marinate the steak longer than 2-3 hours. The acid in the lime juice will start to break down the texture of the meat.
If you don't have a huge skillet work in batches so the vegetables get a little browned and crispy and not steamed and soggy. Start with the onions first.
I use petite shoulder for this recipe but other cuts of beef that work well are flank steak, skirt steak, or sirloin. Petite shoulder is a little thicker and more tender than the other cuts. It take a little longer to grill too. Flank steak and skirt steak are a little more tough and require a longer marinating time.
If you prefer cook the beef in the skillet over medium high heat. Slice the beef before adding it to the marinade, shake off any excess marinade, and add it to a very hot skillet with a little oil. It is best to cook it in batches.
For that authentic Mexican restaurant look and flavor char those tortillas. There are three easy ways to char corn and flour tortillas, gas stove, broiler, and hot skillet.
Don't overcook the steak or the peppers. Both are far better slightly undercooked as opposed to overcooked.
Customize the toppings to suit your taste. Toppings to try include sour cream, avocados, guacamole, Pico de Gallo, shredded lettuce, cheddar cheese, and cilantro.
Store leftovers in an airtight container in the fridge for up to 3 days. For best results reheat in the microwave at a reduced power so you don't over cook the beef or the bell peppers.

Nutrition