Steak Fajitas Recipe

It's Steak Fajita time in the Chili Pepper Madness kitchen today, my friends. Would you care to join me?

These are the best spicy steak fajitas I make at home - tender flank steak in a chili-lime marinade, caramelized bell peppers and onions, jalapeños for heat, all piled into warm tortillas with the fixings. Quick, easy, and customizable to your heat level.

The secret is the marinade. It's made with ancho chili powder, smoked paprika, garlic, lime, and a hit of cayenne. The acid tenderizes the steak while the spices work their way deep into the meat. You can marinate for 30 minutes if you're hungry, or overnight for serious flavor.

Flank steak is my pick because it cooks fast, slices clean against the grain, and has great beefy flavor. Sear it in a hot pan, slice it thin, and serve it alongside peppers and onions caramelized in the same pan. Top with everything you love.

I think you're going to love these as much as we do.

Steak Fajitas Ingredients

• FOR THE STEAK FAJITA MARINADE
• Olive Oil.
• Lime Juice + Lime Zest.
• Water.
• Garlic. Garlic powder can be used.
• Seasonings. Smoked paprika (or sweet paprika), ancho chili powder, cayenne, onion powder, oregano, cumin, salt and pepper.
• Hot Sauce. Optional, for spice factor.
• FOR THE STEAK FAJITAS
• Flank Steak. Or use skirt steak.
• Olive Oil. For Cooking.
• Bell Peppers. Use colorful bells.
• Jalapeno Peppers. For extra heat and flavor.
• Onion.
• Flour Tortillas. You can use corn tortillas, if preferred.
• Fixings as Desired. Chopped tomatoes, pico de gallo, homemade guacamole or avocado slices, hot sauce, shredded cheese, spicy chili flakes, fresh chopped cilantro, sour cream. Use your favorites.

What's the Best Steak for Fajitas?

Fajita meat needs to cook fast and slice clean. Some cuts do that better than others. Here's how I rank them.

Flank Steak (My Pick). Flank is a lean, flat cut from the belly of the cow with a pronounced grain running the length of the steak. Slice across it after cooking for tender, chewy strips you'll love. Flank takes a marinade beautifully, sears up with a great crust, and cooks in under 10 minutes. It's also widely available and usually reasonably priced.

Skirt Steak (Best Alternative). Skirt is the traditional cut for fajitas in Tex-Mex cooking and a lot of people swear by it. It comes from the diaphragm muscle and has more marbling than flank for more beefy flavor. It's thinner, though, so it cooks even faster (2-3 minutes per side) and can overcook in a heartbeat.

Flat Iron Steak. Flat iron is an underrated choice. It's cut from the shoulder, has nice marbling, and is more tender than flank or skirt. Cooks fast, slices clean, and the flavor is excellent. Worth trying if your butcher has it.

Ribeye. For the best upgrade when money's not an issue, ribeye makes spectacular fajitas. All that marbling give you rich, beefy flavor with meat that stays tender even if you push it slightly past medium. You don't really need to marinate ribeye for tenderness, but a quick 30-minute marinade still adds great flavor.

Sirloin. Sirloin works, but it's leaner, less flavorful, and the texture can be tougher if you're not careful with cook time and slicing. Marinate it longer (a few hours minimum), don't overcook it, and slice it thin against the grain.

Tri-Tip (For the Grill). Tri-tip is a thicker, triangular cut that's fantastic on the grill but doesn't work as well in a skillet because of its size. I have a whole separate recipe for Grilled Tri-Tip Steak Fajitas that walks through the whole method. Tri-tip has the marbling of a ribeye at a fraction of the price.

The Universal Rules. No matter which cut you pick, remember to slice against the grain, marinate at least 30 minutes but ideally a few hours, and don't overcook it - medium rare to medium is perfection for steak fajitas.

How to Make Steak Fajitas - Step by Step

Make the Marinade. Whisk all of the fajita marinade ingredients together in a large bowl until combined.

Marinate the Steak. Add flank steak and marinate at least 30 minutes. Marinate overnight in the refrigerator, covered, for more developed flavor. Don't marinate more than 8 hours with this marinade, as it is acidic and can affect the texture of the meat.

Sear the Steak. Heat a large cast iron skillet to medium-high heat and add olive oil.

Remove excess marinade from the steak and cook for 3-4 minutes per side, or until the steak is cooked through to your desired doneness. I prefer 135 degrees F for medium rare.

Rest the Steak. Remove the steak and set aside to rest on a cutting board.

Cook the Peppers and Onions. Add more oil to the pan if needed and add the peppers and onions. Cook for 10 minutes, stirring here and there, until the peppers and onions are caramelized and softened.

Slice the Steak. Slice the steak against the grain, then return to the pan and heat through.

Serve the Steak Fajitas. Serve on warmed tortillas and top with your favorite toppings. Enjoy!

Boom! Done! Your steak fajitas are ready to serve. Grab the tortillas and all the fixings! It's time to dig in. You're going to love these.

How to Turn the Marinade Into a Steak Fajita Sauce

Don't toss that leftover marinade. With about 5 minutes of work, you can turn it into a flavor-packed sauce to drizzle over your fajitas.

Pour the used marinade into a small saucepan and bring it to a boil. You need to bring it to a full boil to kill any bacteria from the raw meat - this is important. Once boiling, reduce the heat and simmer for 5 minutes to concentrate the flavors and reduce slightly.

If you want it thicker, whisk 1 teaspoon of cornstarch into 1 tablespoon of cold water to make a slurry, then stir it into the simmering sauce. Cook another minute or two until it thickens to your liking.

Taste and adjust for salt, lime juice, or extra hot sauce. Drizzle it over the sliced steak, the peppers and onions, or right into the tortillas. It's also great spooned over Mexican Rice on the side.

Serving Steak Fajitas

Serve your steak fajitas with warmed tortillas, with Mexican Rice and Easy Refried Beans on the side for a full meal. Most importantly, don't forget the fixings and toppings.

Best Fajita Fixings & Toppings

The fixings are where steak fajitas get fun. Set out a spread and let everyone build their own. Here's what I always include:

• Warmed tortillas (flour or corn)
• Pico de Gallo or chopped fresh tomatoes
• Classic restaurant-style guacamole, spicy guacamole, or sliced avocado
• Shredded cheese (Monterey Jack, cheddar, or queso fresco)
• Sour cream or Mexican crema
• Fresh chopped cilantro
• Lime wedges for squeezing
• Hot sauce or pickled jalapeños
• Spicy chili flakes for an extra kick

Some of my favorite toppings are Salsa Roja, Creamy Jalapeno Sauce, and Salsa Macha.

Storage & Leftovers

Store any leftover steak fajitas in a sealed container in the refrigerator. It will last up to 5 days. To enjoy again, gently warm it up in a pan and serve on fresh warmed tortillas.

More Fajita Recipes

• Chicken Fajitas
• Braised Chicken Fajitas
• Fajita Seasoning
• Fajita Marinade

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