Steak Fajitas Recipe
Get ready to savor the bold, smoky flavors of The BEST Steak Fajitas, marinated to perfection and sizzling hot off the grill. This recipe promises authentic Tex-Mex flavor that’s impossible to resist.
Marinated in a vibrant blend of lime juice, garlic, and spices, The BEST Steak Fajitas delivers juicy steak and tender peppers, perfect for piling into warm tortillas or over fluffy rice bowls.
Essential Ingredients for The BEST Steak Fajitas
- Skirt or flank steak – The star of the dish, known for its rich, beefy flavor and perfect texture for slicing thin against the grain.
- Lime juice – Bright and citrusy, it tenderizes the meat beautifully while adding a fresh zing.
- Pineapple juice – Subtly sweet, it balances the marinade and further tenderizes the steak naturally.
- Worcestershire sauce – Adds deep, savory umami, enriching the overall flavor of the steak.
- Minced garlic – Sharp and aromatic, it infuses the steak with mouthwatering flavor.
- Ground cumin and chili powder – Classic Tex-Mex spices that give the fajitas their iconic smoky warmth.
- Smoked paprika – Layers in a subtle smoky note without needing an actual grill.
- White onions – Sweet and savory, they become deliciously tender and slightly caramelized when seared.
- Poblano pepper – Milder than jalapeños, they add depth without overwhelming heat.
- Bell peppers – Vibrant, sweet, and crunchy, they bring color and texture to every bite.
How to Make The BEST Steak Fajitas
Quick Steps to Sizzling Success
Start by whisking together the lime juice, pineapple juice, Worcestershire sauce, olive oil, garlic, cumin, chili powder, salt, smoked paprika, black pepper, and red pepper flakes. Immerse the steak fully in this punchy marinade and chill for 2–4 hours, preferably overnight.
Heat a cast iron skillet or grill pan until searing hot, then cook the steak for 3–5 minutes per side, depending on your preferred doneness. Let the steak rest under foil after cooking to keep it juicy.
Sauté sliced onions, poblano, and bell peppers in the same pan until just tender but still vibrant. Slice the rested steak thinly against the grain and toss back with the veggies if desired.
Serve the steak and veggies inside warm tortillas or over rice, and pile high with your favorite toppings like guacamole, salsa, and sour cream.
Pro Tips and Tasty Variations for The BEST Steak Fajitas
For ultimate flavor, let the steak marinate overnight, but if time is short, even two hours will deliver incredible results. Always slice the steak against the grain at a slight angle to ensure the most tender bite.
Feeling adventurous? Swap the skirt steak for ribeye for an extra indulgent version, or add a squeeze of fresh orange juice into the marinade for a hint of sweetness. Want it spicier? A few thin slices of jalapeño sautéed with the veggies will turn up the heat!
Storing and Reheating Your Steak Fajitas the Right Way
To keep your fajitas tasting fresh, store the steak and veggies separately in airtight containers in the fridge for up to three days. For freezing, marinate the raw steak and freeze it immediately to lock in flavor. When reheating, warm the steak gently in a skillet over medium heat to avoid overcooking, and sauté the veggies separately to revive their crispness.
Steak Fajitas Recipe
Ingredients
Steak Marinade:
- 2 teaspoons ground cumin
- ¼ cup chopped cilantro
- ½ teaspoon black pepper
- 2 teaspoons chili powder
- ¼ cup pineapple juice unsweetened
- 2 tablespoons Worcestershire sauce
- 1 tablespoon minced garlic
- 3 tablespoons olive oil
- ⅓ cup lime juice
- ½ teaspoon red pepper flakes adjust to taste
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
Fajitas:
- 2 medium white onions sliced
- 1 large poblano pepper ribs and seeds removed, sliced
- 1 ½ – 2 pounds skirt steak or flank steak
- 1 tablespoon high-heat oil
- 2 –3 bell peppers thinly sliced (assorted colors)
Optional Toppings:
- Guacamole
- Salsa verde
- Fresh cilantro leaves
- Salsa
- Sautéed corn
- Sour cream
- Shredded cheese
- Rice
- Black beans
- Tortillas
- Tomatoes
- Cilantro-lime rice
- Lettuce
Instructions
- Combine all marinade ingredients in a large shallow dish or zip-top bag, tasting and adjusting seasonings as needed. Thoroughly coat the steak in the marinade, cover, and refrigerate for 2–4 hours or ideally overnight; remove from the fridge 30 minutes before cooking. Heat a large cast iron skillet or grill pan over high heat, allowing it to preheat for a couple of minutes. Place the steak in the pan, searing for 3–5 minutes per side depending on your preferred doneness; medium-rare is achieved around 3 minutes per side. Lower heat slightly if the pan becomes too hot. Transfer the cooked steak to a plate and tent with foil, letting it rest. Add the remaining tablespoon of oil to the same pan over high heat, then sauté the onions, poblano, and bell peppers, tossing occasionally and cooking for about 2–3 minutes until tender-crisp; season with a touch of salt and pepper. If necessary, cook vegetables in batches to prevent steaming. After resting, slice the steak thinly against the grain, angling the knife for optimal tenderness, and optionally return the slices to the pan with the veggies. Serve the fajitas in warm tortillas or over rice bowls, garnished with your choice of toppings.
