These steak fajitas feature tender marinated beef with vibrant bell peppers and onions, all grilled to perfection. A restaurant-style meal that’s easy to make at home.
I cook Mexican-inspired meals regularly; my family loves chicken taquitos, shrimp tacos, and of course, fajitas. I serve these steak fajitas with a selection of toppings so everyone can build their own perfect plate.
There’s something irresistible about a sizzling platter of meat and veggies. These steak fajitas are juicy, flavorful, and surprisingly simple. Marinating infuses the steak with bright citrus and smoky spices, while quick grilling keeps the beef tender and the peppers crisp-tender.
How do you make steak fajitas?
Start by whisking together a marinade of lime juice, olive oil, garlic and seasonings. Add the steak, peppers, and onions and let them marinate at least one hour—longer if you have the time for deeper flavor. Grill the steak on an outdoor grill or a heavy grill pan indoors. When the steak is almost done, cook the peppers and onions until softened. Rest the steak, slice it thinly against the grain, and serve it on top of the sautéed vegetables.
What cut of beef is best for fajitas?
This recipe uses flank steak, a lean cut that becomes tender when sliced thin across the grain. Skirt steak is another classic choice; sirloin or New York strip also work well if you prefer them. Whichever cut you choose, slicing against the grain ensures the most tender bites.
Tips for steak fajitas
- You can grill the meat and vegetables, cook them on a hot skillet, or roast them on a sheet pan under the broiler; each method yields great results.
- On an outdoor grill, use a grill basket for vegetables or grill thicker slices of peppers and onions whole, then chop after cooking.
- Use a variety of bell pepper colors for a festive look, or substitute poblano or Anaheim chiles for more heat and depth.
Steak temperatures
Use a digital thermometer to check doneness. I prefer my fajita steak cooked to medium. Remove the steak from the heat a few degrees before your target temperature and let it rest for at least five minutes so the juices redistribute.
- Rare: 130°F
- Medium Rare: 135°F
- Medium: 145°F
- Medium Well: 150°F
- Well Done: 160°F
I serve these steak fajitas with an array of toppings: guacamole, sour cream, beans and rice, pico de gallo, shredded lettuce, and cheese are all favorites. Let everyone customize their own fajitas for a crowd-pleasing meal.
More Mexican food favorites
- Shrimp Fajitas
- Carne Asada Tacos
- Green Chile Chicken Enchiladas
- Beef Tacos
- Baja Fish Tacos
Steak Fajitas
Time
Ingredients
- 1 1/2 pounds flank steak
- 1/4 cup olive oil
- 1/3 cup lime juice
- 1 teaspoon sugar
- 1 1/4 teaspoons salt
- 1/4 teaspoon ground cumin
- 2 cloves garlic minced
- 1/4 cup water
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 1/2 tablespoons chili powder
- 1 yellow onion thinly sliced
- 3 bell peppers thinly sliced, can use red, orange, yellow or a combination of colors
- 2 tablespoons chopped cilantro
- tortillas, guacamole, sour cream, cheese, salsa etc for serving
Instructions
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Combine olive oil, lime juice, sugar, salt, cumin, garlic, water, smoked paprika, onion powder and chili powder in a gallon-sized resealable bag or large bowl.
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Whisk or shake until well combined.
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Add the steak, onions and peppers to the marinade. Refrigerate at least 1 hour, up to 6 hours.
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Preheat an outdoor grill, grill pan, or skillet to medium-high heat.
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Grill the steak 5–6 minutes per side for medium. Remove from heat and let rest 5 minutes.
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Cook the peppers and onions in the pan 4–5 minutes until tender; season with salt to taste.
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Slice the steak thinly across the grain. Arrange the meat over the peppers and onions, sprinkle with cilantro, and serve.