Celebrate Taco Tuesday with these super easy steak fajita recipe that just melt in your mouth.
Choose your favorite toppings, top with a generous dollop of sour cream, and serve with a bowl of Lime Cilantro Rice and Pico De Gallo on the side.
Easy Steak Fajita Recipe
Try more tacos like my 5 Minute Tuna Tacos, Chicken Tacos, Sweet Potato Tacos or try this Taco Board.
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Stek Fajita Ingredients
- Steak - for healthier options, opt for lean meat like skirt steak, flank steak, or sirloin for fajitas. Flank steak is ideal for thin strips, while sirloin works for larger ones, though you'll need to trim the fat and adjust cooking time. Skirt steak is the traditional choice for authentic Mexican fajitas.
- Fajita Marinade - you can use your favorite spices or a store-bought fajita mix here (this can be found in the aisle with tortillas). The steak fajita tacos are delicious on their own, marinated and with just a pinch of salt and black pepper!
- Fajita Veggies - I prefer using a tricolor mix of peppers (red, yellow, and green bell peppers), but one or two colors work too. If you have spicy peppers, you can add them in, just remove the seeds first. Additionally, green Poblano Peppers are a great addition as they're usually mild and maintain their shape when cooked.
- Onion - I love to use brown/yellow onion and cut it into ½-inch thick slices or even wider. You can use red onion instead but don't overcook it as it will lose its color quickly as it is more used raw as a topping or in salads.
- Spices and flavors - to make it very easy, I used the most basic staple flavors of Mexican cooking such as cumin, chili or cayenne pepper, onion & garlic (I like to use fresh but totally get it if you need to use garlic and onion powder instead!). What I also love to add occasionally is smoked paprika to enhance the smoky and peppery flavor that compliments the veggies greatly. For an easier and quicker solution use any popular store-brand Fajita, Burrito or Taco seasoning mix (Old El Paso is a great choice).
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Easy Steak Fajita Recipe
- In a medium bowl whisk all fajita seasoning/marinade ingredients. (Reserve about 2 tablespoons of marinade for the veggies.) Add steak strips and toss to coat with the marinade.
- In a separate, small bowl toss the cut veggies with the marinade. Cover and refrigerate for one hour. Alternatively, sealable plastic bags can be used here as well.
- In a nonstick skillet/pan or cast-iron skillet over medium-high heat, add cooking oil, and once heated cook the veggies until softened but still crisp. About 5 minutes.
- Set aside. Wipe the skillet if needed, add more oil and cook the steak strips for 5-6 minutes. They will cook very fast as they are small and cut into strips.
- Return the veggies to the pan and combine everything. Taste for seasoning, drizzle with lime juice to taste right before serving.
- Warm the taco shells or tortillas one by one in a separate dry pan until they begin to char (this will happen very fast, about 30 seconds per side on medium-high heat). Wrap them in foil to keep warm until ready to use.
- Serve the steak fajita in taco shells with sour cream, lime wedges, fresh sliced green onions, fresh cilantro, more cayenne, and freshly cracked black pepper, avocados, shredded cheese.
Steak Cooking Temperatures
Here’s my chart for the cooking temperatures. I recommend having a kitchen thermometer on hand as everyone’s stovetops are different.
- - Medium rare: 145 Fahrenheit (soft and pink center)
- - Medium: 160 Fahrenheit (soft but with less pink or lighter pink in the center)
- - Well Done: 170 Fahrenheit (chewy, firm, and no pink center)
These temperatures more apply when cooking the whole steak and then slicing into thin strips.
Meat Swap
This recipe is just as delicious when made with chicken. For a vegetarian twist, swap out the meat for hearty Portobello mushrooms or tofu.
Tips
- You don’t necessarily need to marinate the steak for many hours. If fresh and handled properly 1-2 hours is more than enough or just 30 minutes will be great.
- Cut the steak against the grain because this creates very short fibers and means that it's going to be tender.
- Vegetables are usually served still crisp in fajitas however if you like it more on the softer side, saute for longer or cut even thinner strips (will cook faster).
- This recipe also makes excellent chicken fajitas or chicken fajita tacos recipe! Use boneless skinless chicken breast or thighs, cut into strips, marinate, and cook the same way. The chicken strips will cook quickly and usually, about 2-3 minutes per side is enough (over medium-high heat) time without overcooking it. Thin strips will cook even faster, so it all depends on the thickness and the stovetop. Chicken is done once its internal temperature has reached 165 degrees Fahrenheit. A good Kitchen Thermometer is a must.
- Fish fajita tacos - make this fajita taco recipe with seafood! Shrimp tacos are another favorite of mine. I like to use large shrimp sizes here, anything from U-15 down to U-8. For Tacos is best to purchase already deveined and tails removed shrimps (easier handling and eating). If you love seafood like me, be sure to try these delicious dinner recipes next: Shrimp Scampi, Air Fryer Tuna Steak, Pan Seared Ahi Tuna Tacos With Mango Salsa.
- I recommend making a double batch of the fajita seasoning/marinade and adding it later to the skillet with fajita veggies and steak. Another option is to reserve half of the marinade, reheat it in a small saucepot and serve separately as a dip sauce on the side. That's how I usually make it as I'm a genuine anything-with-extra-sauce lover. Or what I sometimes do is add a ¼ cup water to the skillet and simmer until the liquid is reduced a bit. It just makes things a little bit juicier and softer.
Serving Suggestions
Serve in gluten-free (if applicable) tortilla, corn wraps, or hard taco shells, with plenty of toppings such as shredded cheese, fresh or pickled jalapenos, fresh tomato salsa, avocado slices or guacamole, sour cream, and tortilla chips.
Freezing And Storing Instructions
- Store any leftovers in an airtight container in the fridge for 2-3 days.
- The marinade can be made a week in advance and stored the same way separately from anything.
- Once cooked, the steak fajita mix can be frozen but I don't recommend it. The steak will not have the right texture and flavor once thawed from frozen. Raw steaks on the other side, if handled properly and fresh can be frozen for many months in advance.
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Recipe Card
Easy Steak Fajita Recipe With The BEST Marinade
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INGREDIENTS
For Tacos
- 1 pound skirt flank, sirloin, or hanger steak, sliced into ½ inch strips
- 3 red bell peppers, medium-sized, cut into ½ inch thick strips
- 1 medium brown onion, cut into ½ inch thick strips
- 4 gluten-free tortillas, corn tortillas or hard taco shells
Steak Fajita Seasonings/Marinade
- 4 tablespoon cooking oil, i use canola or avocado oil (higher smoke point)
- 1 ½ tablespoon lime juice, freshly squeezed for best flavor
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper, or chili powder
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 2 cloves garlic, minced
Toppings
- 1 bunch of fresh cilantro or parsley, for serving
- ½-1 cup sour cream or creme Fraiche, or Greek yogurt for serving
INSTRUCTIONS
- In a medium bowl whisk all fajita seasoning/marinade ingredients. (Reserve about 2 tablespoons of marinade for the veggies.) Add steak strips and toss to coat with the marinade.4 tablespoon cooking oil, 1 teaspoon ground cumin, ½ teaspoon cayenne pepper, ½ teaspoon salt, ¼ teaspoon black pepper, 2 cloves garlic, 1 pound skirt flank, sirloin, or hanger steak
- In a separate, small bowl toss the cut veggies with the marinade. Cover and refrigerate for one hour. Alternatively, sealable plastic bags can be used here as well.3 red bell peppers, 1 medium brown onion
- In a nonstick skillet/pan or cast-iron skillet over medium-high heat, add olive oil, and once heated cook the veggies until softened but still crisp. About 5 minutes.
- Set aside. Wipe the skillet if needed, add more oil and cook the steak strips for 5-6 minutes. They will cook very fast as they are small and cut into strips.
- Return the veggies to the pan and combine everything. Taste for seasoning, drizzle with lime juice to taste right before serving.1 ½ tablespoon lime juice
- Warm the taco shells or tortillas one by one in a separate dry pan until they begin to char (this will happen very fast, about 30 seconds per side on medium-high heat). Wrap them in foil to keep warm until ready to use.4 gluten-free tortillas
- Serve the steak fajita in taco shells with sour cream, lime wedges, fresh sliced green onions, fresh cilantro, more cayenne and freshly cracked black pepper, avocados, shredded cheese.½-1 cup sour cream or creme Fraiche, 1 bunch of fresh cilantro or parsley
NOTES
- Steak - What kind of beef to choose for fajita? For healthy choices always choose lean meat. Generally of fajitas, skirt steak, flank steak, or sirloin are all great options here. For easy handling and cutting thin strips, flank steak is perfect. For larger and wider strips choose sirloin steak, however, you'll need to trim the fat off and the cooking time will need to be adjusted (depends on the thickness of the steak).
- Regardlessly, what piece of steak you'll choose I recommend cooking it medium rare. Here’s my chart for beef cooking temperatures:
I recommend having a kitchen thermometer on hand as everyone’s stovetops are different. Medium rare: 145 Fahrenheit (soft and pink center)
Medium: 160 Fahrenheit (soft but with less pink or lighter pink in the center)
Well Done: 170 Fahrenheit (chewy, firm, and no pink center) - Vegetables are usually served still crisp in fajitas however if you like it more on the softer side, saute for longer or cut even thinner strips (will cook faster).
- I recommend making a double batch of the fajita seasoning/marinade and adding it later to the skillet with fajita veggies and steak. Or another option is to reserve half of the marinade and reheat it in a small saucepot and serve separately as a dip sauce on the side. That's how I usually make it as I'm a genuine anything-with-extra-sauce lover. Or what I sometimes do is add a ¼ cup water to the skillet and simmer until liquid is reduced a bit. It just makes things juicier and softer.
- Freezing, storing, reheating instructions - Store any leftovers in an airtight container in the fridge for 2-3 days. The marinade can be made a week in advance and stored the same way separately from anything. Once cooked, the steak fajita mix can be frozen but not recommended. The steak will not have the right texture and flavor once frozen. Raw steaks on the other side, if handled properly and fresh can be frozen for many months in advance.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
FAQs
Marinating the steak in spices and citrus juice will help to tenderize the meat well. Also always cut your steak into slices against the grain and not don't overcook it.
Fajitas mean a specific cut of beef, that is marinated, usually grilled, and served hot in a pan. The meat is cut against the grain into thin slices and served with cooked vegetables, condiments, and tortillas on the side.
Fajitas traditionally refer to a certain type of meat (skirt steak) that is marinated in spices, grilled, and then served hot and sizzling in a frying pan. Condiments and small tortillas are served on the side for each individual to assemble the wraps on their own. The word fajitas actually translate as ''little skirts''. Tacos, on the other hand, are small usually corn tortillas (soft or hard-shells) that are served in an open-faced or folded manner with meat/seafood poultry, veggies, cheese, sour cream, guacamole, lime juice, and cilantro.
julia
An easy and quick weeknight dinner idea!