These steak fajitas are so packed full of flavor, they really are the best you will ever try! Easy to make, this restaurant quality dish can be served as a tasty weeknight meal but it’s also perfect to serve guests. Cook on the grill or stovetop.
Hands up who likes Mexican food?! Well I have a treat for you! These steak fajitas are so out of this world, I guarantee you will be making them on the regular!
How to Make The Best Steak Fajitas Recipe
FOR THE MEAT & VEGETABLES:
- In a medium bowl, whisk together soy sauce, lime juice, orange juice, canola oil, brown sugar, minced garlic, fajita seasoning, jalapenos, cumin and black pepper. Season to taste with salt.
Pour ½ cup marinade in a large bowl or a gallon-size zip-loc bag; set aside.
Transfer the cut steaks to a gallon-sized zip-loc bag and pour the marinade over the steak. Squeeze out excess air from the bag and seal. Massage the marinade over the meat until all the meat is fully coated. Transfer the meat (in the bato a pan large enough for it to lay flat and place it in the fridge. Refrigerate 2-10 hours, flipping the bag over often.
When ready to cook, remove the meat from the fridge 15-30 minutes before using. Before cooking the meat, wipe off the excess marinade with paper towels.
While the meat marinates, add the cut vegetables to the reserved ½ cup marinade and toss to coat. Refrigerate until ready to use, stirring occasionally.
TO COOK THE VEGETABLES:
30 minutes before ready to cook, preheat oven to 475°F and arrange the baking rack to the lower-middle position.
Line a large, rimmed baking sheet with aluminum foil, and spray the foil with nonstick cooking spray.
30 minutes before cooking, if using a charcoal grill, light the charcoal.
Remove the meat and vegetables from the fridge.
Use paper towels to wipe off the excess marinade from the meat.
Use tongs to transfer the vegetables to the prepared baking sheet, shaking off excess marinade as you work.
Transfer the vegetables to the oven when the meat is cooked and removed from the grill (or stovetop).
Cook the vegetables 4 minutes, toss to redistribute and cook another 4-5 minutes or until fork-tender and slightly charred.
TO GRILL THE STEAK FAJITAS:
…ON A CHARCOAL GRILL:
If using a charcoal grill: fill one grill chimney with charcoal and light it. When top coals are mostly covered with gray ash, pour the coals over one side of the charcoal grate. Close the grill and let preheat 5 minutes. Clean and oil the grill after the grill preheats.
Place the meat directly over the hot half of the grill and leave the lid open.
Cook the steak, flipping often, until it is beautifully charred on both sides, about 6-8 minutes total cooking time. The center of the meat should register 125-130°F on an instant-read meat thermometer.
…ON A GAS GRILL:
Turn half the burners to the highest heat, cover and preheat for 10 minutes. After 10 minutes, clean and oil the grate.
Place the meat on the hot side of the grill, cover and cook, turning occasionally, until steak has a beautiful char on both sides, about 6-8 minutes total time. The center of the meat should register 125-130°F on an instant-read thermometer.
…ON THE STOVETOP:
Use a 10-12 inch well-seasoned cast iron skillet. If you have a cast iron grill pan, that’s great, if not – a regular cast iron skillet will work.
Brush 1-teaspoon canola oil over the skillet and heat it over medium-high heat until pan is sizzling hot. Carefully place the steak in the pan and cook a total of 6-8 minutes or until you get a gorgeous char on both sides. Flip the meat over after 3 minutes or when the beef releases from the pan and cook the other side about 3 minutes. The internal temperature should read 125-130°F on an instant-read thermometer.
AFTER GRILLING THE STEAK:
Transfer the steaks to a cutting board and let rest 5 minutes (this will allow the juices to redistribute). Slice the meat against the grain.
Drizzle with any leftover meat juices and lime juice.
Place the meat and vegetables on a large serving platter and serve with warmed tortillas, guacamole, Pico de Gallo, Mexican rice, beans, sour cream, cheese, salsa, chopped fresh cilantro, lime wedges.
What are fajitas?
Fajitas are a Mexican dish that consists of strips of grilled beef and vegetables, typically bell peppers. They are served with tortillas and sour cream alongside lots of other traditional Mexican toppings.
What’s the best steak to use for fajitas?
Skirt steak, is hands down the best cut of beef to use for fajitas. It has an intense beefy flavor that is like no other. It is a tough cut of meat however, so it is important to marinate it with acid (in this case orange juice) and cooked rare to medium rare so it is as tender as possible.
What do you serve with fajitas?
This best steak fajitas recipe makes for a filling and hearty meal by itself – wrap the grilled meat and veggies in a tortilla and you have a tasty dish! You can also use a variety of other toppings and fillings to the tortillas – try:
Top Tips to Make The Best Steak Fajitas Recipe
- Use skirt steak for the tastiest fajitas – if you are really in a pinch, you can substitute it for flank or hanger steak.
- Marinate the steak for as long as possible, up to 10 hours.
- The steak should be cooked rare to medium-rare.
- Let the meat rest for at least 5 minutes before slicing and serving it.
- Serve with tortillas and toppings.
Be sure to check out these other Mexican recipes!
Mexican Stuffed Peppers Recipe (Cheesy Enchilada Stuffed Peppers)
Mexican Corn on the Cob (Mexican Grilled Corn)
Easy Chicken Fajitas Recipe (Queso Smothered Chicken Fajita Recipe)
Shredded Beef Enchiladas Supreme (Best Beef Enchilada Recipe)
Avocado Quesadilla by Healthy Little Foodies
Best Steak Fajitas Recipe
Prep Time: 20 minutes
Cook Time: 20 minutes
Marinate: 2 hours
Total Time: 2 hours 40 minutes
Servings: 6 people
Calories: 457kcal
For the Meat:
- ½ cup low-sodium soy sauce
- ½ cup fresh lime juice 5-7 limes
- Juice from 1 large orange
- ½ cup canola oil
- 3 tablespoons packed dark brown sugar
- 2 medium cloves garlic minced
- 2 medium jalapeno peppers seeded and diced
- 1 tablespoon fajita seasoning click for recipe!
- 1 teaspoon ground cumin
- 1 teaspoon freshly ground black pepper
- Kosher salt to taste
- 2 pounds trimmed skirt steak cut with the grain into 5-inch pieces
For the Fajitas:
- 3 medium bell peppers red, yellow & orange, stemmed, seeded and cut into 1/2 –inch-wide strips
- 1 large green bell pepper stemmed, seeded and cut into 1/2 –inch- wide strips
- 1 large yellow or white onions cut (stem-to-steinto ½-inch-wide strips
- 12 (8-incflour or corn tortillas warmed
For Serving:
- Guacamole Pico de Gallo, Mexican Rice, Beans, Sour cream, Cheese, Salsa, Chopped Fresh Cilantro, Lime Wedges
For the Meat & Vegetables:
In a medium bowl, whisk together soy sauce, lime juice, orange juice, canola oil, brown sugar, minced garlic, fajita seasoning, jalapenos, cumin and black pepper. Season to taste with salt.
Pour ½ cup marinade in a large bowl or a gallon-size zip-loc bag; set aside.
Transfer the cut steaks to a gallon-sized zip-loc bag and pour the marinade over the steak. Squeeze out excess air from the bag and seal. Massage the marinade over the meat until all the meat is fully coated. Transfer the meat (in the bato a pan large enough for it to lay flat and place it in the fridge. Refrigerate 2-10 hours, flipping the bag over often.
When ready to cook, remove the meat from the fridge 15-30 minutes before using. Before cooking the meat, wipe off the excess marinade with paper towels.
While the meat marinates, add the cut vegetables to the reserved ½ cup marinade and toss to coat. Refrigerate until ready to use, stirring occasionally.
To Cook the Vegetables:
30 minutes before ready to cook, preheat oven to 475°F and arrange the baking rack to the lower-middle position.
Line a large, rimmed baking sheet with aluminum foil, and spray the foil with nonstick cooking spray.
30 minutes before cooking, if using a charcoal grill, light the charcoal.
Remove the meat and vegetables from the fridge.
Use paper towels to wipe off the excess marinade from the meat.
Use tongs to transfer the vegetables to the prepared baking sheet, shaking off excess marinade as you work.
Transfer the vegetables to the oven when the meat is cooked and removed from the grill (or stovetop).
Cook the vegetables 4 minutes, toss to redistribute and cook another 4-5 minutes or until fork-tender and slightly charred.
…on a Charcoal Grill:
If using a charcoal grill: fill one grill chimney with charcoal and light it. When top coals are mostly covered with gray ash, pour the coals over one side of the charcoal grate. Close the grill and let preheat 5 minutes. Clean and oil the grill after the grill preheats.
Place the meat directly over the hot half of the grill and leave the lid open.
Cook the steak, flipping often, until it is beautifully charred on both sides, about 6-8 minutes total cooking time. The center of the meat should register 125-130°F on an instant-read meat thermometer.
…on a Gas Grill:
Turn half the burners to the highest heat, cover and preheat for 10 minutes. After 10 minutes, clean and oil the grate.
Place the meat on the hot side of the grill, cover and cook, turning occasionally, until steak has a beautiful char on both sides, about 6-8 minutes total time. The center of the meat should register 125-130°F on an instant-read thermometer.
…on the Stovetop:
Use a 10-12 inch well-seasoned cast iron skillet. If you have a cast iron grill pan, that’s great, if not – a regular cast iron skillet will work.
Brush 1-teaspoon canola oil over the skillet and heat it over medium-high heat until pan is sizzling hot. Carefully place the steak in the pan and cook a total of 6-8 minutes or until you get a gorgeous char on both sides. Flip the meat over after 3 minutes or when the beef releases from the pan and cook the other side about 3 minutes. The internal temperature should read 125-130°F on an instant-read thermometer.
After grilling the steak:
Transfer the steaks to a cutting board and let rest 5 minutes (this will allow the juices to redistribute). Slice the meat against the grain.
Drizzle with any leftover meat juices and lime juice.
Place the meat and vegetables on a large serving platter and serve with warmed tortillas, guacamole, Pico de Gallo, Mexican rice, beans, sour cream, cheese, salsa, chopped fresh cilantro, lime wedges.
Enjoy!
Calories: 457kcal | Carbohydrates: 14g | Protein: 35g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 813mg | Potassium: 643mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1885IU | Vitamin C: 82mg | Calcium: 30mg | Iron: 4mg
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Meet The Author: Becky Hardin
Becky woke up on her 30th birthday and realized she didn’t know how to cook, ANYTHING! She started The Cookie Rookie as a way to document her journey to learn how to cook, one recipe at a time! The Cookie Rookie is a place to find easy recipes that anyone can make, and everyone will love!
