Steak Fajitas

This classic Steak Fajitas recipe is easy to prepare and a great choice for the grill or stovetop! A homemade spice mix adds authentic Tex-Mex flavor to strips of seared steak and colorful bell peppers and onions.

Sliced steak on a cutting board next to a bowl of bell peppers and onions.

There’s nothing quite like the experience of having a sizzling skillet of fajitas delivered to your table at a Mexican restaurant. While we’ve been missing those fun restaurant experiences for what feels like forever now, it’s easy to create flavorful Steak Fajitas at home.

This recipe has been a popular choice in our house this summer. It’s great for the grill and it makes plenty to feed my hungry group. Don’t want to fire up the grill? Not a problem! I’ve included alternate skillet directions as well.

A platter full of tortillas stuffed with steak and vegetables.

Smoky Fajita Seasoning Mix

They key to adding classic Tex-Mex fajita flavor is with this homemade spice mix.

Dry spices in a white bowl with text overlay.
  • Combine the dry spices and brown sugar in a small bowl.
  • This seasoning mix can be prepared in advance and stored on a cool, dry pantry shelf in an airtight container, like a mason jar. I often double or triple the amounts so I can keep this mix stocked in my pantry.
  • Dry spices can lose potency over time so for the best quality, I recommend using spice mixes like this one within a year.

For the Steak

The best cut for Steak Fajitas is skirt or flank steak. Since it’s easier to find larger cuts of flank steak, that’s what I use most often.

Flank steak topped with seasoning on a grill.
  • Measure out 4 tablespoons of the Smoky Fajita Seasoning Mix and combine it with 4 tablespoons olive oil and the juice of half of a lime to create and flavorful wet spice rub with a paste-like consistency.
  • Smear the mixture over both sides of the steak. Enclose the steak in the foil and refrigerate it for at least 30 minutes or up to two hours.
  • Grill the steak for about 8 to 11 minutes per side or until internal temperature reaches 140 degrees F.
  • Flank steak should not be cooked to well done or it can be tough. If pulled of the grill when it reaches 140 to 145 degrees F it will be slightly pink and tender when sliced. This is ideal for this cut.
  • Transfer the steak to a cutting board and tent with foil to keep warm. Allow it to rest for 10 minutes before slicing.

For the Fajita Veggies

While the grilled flank steak is resting, prepare the bell peppers and onions.

Bell peppers and onions cook in a skillet with seasoning.
  • Heat olive oil in a large, deep skillet over medium heat. Add the peppers and onions. Cook, stirring for 5 to 6 minutes until tender.
  • Add the remaining seasoning mix and cook, stirring, for another 2 or 3 minutes to bring out the flavor of the spices.
  • Consider adding thin strips of zucchini and/or fresh or frozen sweet corn to add even more color and nutrition and a fresh, summery feel.
Cooked bell peppers and onions and sliced grilled beef.
  • Slice the flank steak against the grain into thin strips and then slice as needed to a size that will fit well inside your tortillas.
  • Squeeze the remaining half of the lime over the beef strips.

For the Tortillas

  • Toast tortillas in a dry skillet over medium-high heat for about 30 seconds per side.

Optional Toppings

  • Pico de gallo or salsa
  • Sour cream
  • Cilantro

I’ve included the classic toppings in this list but the sky’s the limit. You can add avocado, cheese, or any other toppings you love.

A hand holding a tortilla stuffed with steak, vegetables, and sour cream.

Skillet Method

If you don’t want to fire up the grill, this recipe can be prepared from start to finish in a skillet on the stove. I recommend using a cast iron or other heavy skillet for the best result.

  • If your flank steak is too large to fit in your skillet in one piece, slice it in half crosswise against the grain.
  • Add 2 tablespoons olive oil to a large skillet and place over medium heat. When hot, add the steak and cook for about 4 to 5 minutes per side or until internal temperature reaches 140 degrees F.
  • Transfer the steak to a cutting board and tent with foil to keep warm and allow it to rest for 10 minutes before slicing.
  • Wipe the skillet down and follow as directed above to cook the fajita veggies in the same skillet.
A tortilla stuffed with grilled steak, vegetables and sour cream.

What to Serve with Steak Fajitas

Sliced steak on a cutting board next to a bowl of bell peppers and onions.
Print

Steak Fajitas

This classic Steak Fajitas recipe is easy to prepare and a great choice for the grill or stovetop! A homemade spice mix adds authentic Tex-Mex flavor to strips of seared steak and colorful bell peppers and onions.

Course Main Course

Cuisine Mexican, Tex Mex

minutes

minutes

minutes

hour minutes

Servings 8

Calories 370kcal

Smoky Fajita Seasoning Mix

  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 1/2 teaspoon smoked paprika
  • 1 teaspoon fine grain sea salt
  • 1 teaspoon brown sugar
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon granulated garlic or garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper or to taste

Steak Fajitas

  • 2 pounds beef flank or skirt steak
  • 1 lime
  • 6 tablespoons olive oil divided, or as needed
  • 3 bell peppers cut into thin 2-inch strips (I used red, yellow and green)
  • 1 medium yellow onion halved and sliced into thin 2-inch strips

For the Rest:

  • flour tortillas (6-inch)
  • pico de gallo
  • chopped fresh cilantro
  • sour cream

For the Smoky Fajita Seasoning Mix

  • Combine all the spices in a small bowl and set aside.

For the Grilled Steak

  • Place the steak on a large sheet of foil large enough to enclose it and use paper towels to pat both sides dry. Measure out 4 tablespoons of the seasoning mix and place it in a small bowl with 4 tablespoons olive oil and the juice from 1/2 a lime. Mix to combine and then smear the mixture over both sides of the beef. Enclose the beef in the foil and refrigerate for at least 30 minutes or up to two hours.

  • Preheat your outdoor grill. Grill the beef for about 8 to 11 minutes per side or until the internal temperature reaches 140 degrees F. Watch it closely and check towards the end of the cooking time as the temperature can begin to rise quickly. Transfer the beef to a cutting board and tent with foil to keep it warm. Allow it to rest for 10 minutes before slicing.

  • Slice the beef against the grain into thin strips about 2- to 3-inches long. Squeeze the remaining half of the lime over the beef strips.

For the Fajitas Veggies

  • While the grilled steak is resting, heat the remaining 2 tablespoons olive oil in a large, deep skillet over MEDIUM heat. Add the peppers and onions. Cook, stirring for 5 to 6 minutes until tender. Add the reserved seasoning mix and cook, stirring, for another 2 or 3 minutes to bring out the flavor of the spices. Remove the skillet from the heat.

For the Tortillas

  • Toast tortillas in a dry skillet over MEDIUM-HIGH heat for about 30 seconds per side.

Assemble the Fajitas

  • Layer the toasted tortillas with a few strips of steak, some fajita veggies, and the toppings of your choice.

Alternate Skillet Method

  • If your steak is too large to fit in your skillet in one piece, slice it in half crosswise against the grain (you shouldn't need to do this if you have a 12 to 14-inch skillet).

  • Add 2 tablespoons olive oil to a large skillet and place over MEDIUM heat. When hot, add the steak and cook for about 4 to 5 minutes per side or until the internal temperature reaches 140 degrees F. Transfer the steak to a cutting board and tent with foil to keep warm. Allow it to rest for 10 minutes before slicing.

  • Wipe the skillet down and follow as directed above to cook peppers and onions in the same skillet.

  • The seasoning mix can be prepared in advance and stored on a cool, dry pantry shelf in an airtight container, like a mason jar. I often double or triple the amounts so I can keep this mix stocked in my pantry.
  • Dry spices can lose potency over time so for the best quality, I recommend using spice mixes like this one within a year.
Calories: 370kcal | Carbohydrates: 22g | Protein: 28g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 68mg | Sodium: 578mg | Potassium: 597mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1914IU | Vitamin C: 60mg | Calcium: 75mg | Iron: 4mg

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