Steak Fajitas Recipe
Juicy, tender, and loaded with flavor, this steak fajitas recipe comes together fast and makes for a quick-and-easy meal when you need an instant dose of Tex Mex flavor to brighten up your day.
Ingredients
Steak Fajitas
- 1 lb beef steak (skirt, flank, rump, sirloin, hanger)
- 4 cloves garlic, minced
- ¼ cup cilantro, lightly packed
- ¼ cup lime juice
- 1 tbsp Worcestershire sauce
- 1 tsp brown sugar
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp chili powder
- ½ tsp salt
- ½ tsp black pepper
Grilled Vegetables
- 2 bell peppers
- 1 onion
Pico de Gallo
- 1 shallot (or 1/2 white or red onion)
- 1 lime, juiced
- ¼ cup cilantro, finely chopped
- 1 cup tomato, diced
- ½ tsp salt
- 1 jalapeño pepper, diced optional
Other Optional Sides
- guacamole
- sour cream
- tortilla wraps
Instructions
- Mix all the marinade ingredients in a blender or food processor. Or if you’re using minced garlic and finely chopped cilantro, combine it all in a large bowl or Ziploc bag.Coat the steak with the marinade. Let marinade on the counter for 30 minutes while you prep the rest of the meal. OR place in the fridge if you can marinate for a couple hours to overnight.
- Preheat the oven to 400°F (200°C). While it’s heating up, slice onions and bell pepper. Lay them out on a sheet-lined baking pan. Coat with oil and then stick in the oven for 20 minutes.While the veggies are roasting, you can prepare any sides you want to serve like pico de gallo, guacamole or sliced avocado. You also have enough time to cook the steak...
- If using a cast-iron pan, make sure you give it at least 5 minutes over medium heat to evenly heat up. You’ll know it’s ready to go when you drop a bit of water on it and the droplets sizzle, dance, and disappear.Sear the steak for 3 minutes on each side or until it’s cooked to your preference. Here’s a guide on how long it takes for each level of doneness:Rare to medium-rare: 2 to 3 minutes on each sideMedium-rare to medium: 3 to 4 minutes on each sideMedium to well-done: 4 to 5 minutes on each sideWhen the steak is done to your liking, remove from heat and let rest for a couple minutes. **Right before you slice the steak fajitas – which should be about the time the bell peppers and onion are just about done – is the perfect time to stick the tortilla wraps in the oven for about 2 minutes to get them warm and perfect.
- Serve and enjoy!
Notes
What's the best steak for fajitas? Skirt and flank are the most recommended fajita meat cuts. You can also use rump, hanger, and sirloin.
The thing that matters...You can use all of the above cuts for steak fajitas. The one thing that really matters is that you cut against the grain (through the long fibers running through the meat.
Which chili powder to use? Chipotle chili powder is the go to for most Mexican cooking but it can be harder to find if you're not US-based. I use Aleppo or Kashmiri chili power often as they're flavorful and low-heat. For spicier options, you can go with ancho chili or Thai chili. To mimic the taste of chipotle chili powder more closely, add a pinch more smoked paprika and a pinch of cayenne pepper.
Is marinating a must? If you're the sort of person who thinks about what you'll have for dinner tomorrow - and can take the 5 minutes to coat the meat in the marinade beforehand - DEFINITELY marinade. It adds a lot of flavor and tenderizes the meat, which is helpful for tougher cuts like flank and skirt.
But if you're just arriving at this recipe and you need dinner on the table in half an hour's time, marinate straight away and let it sit for as long as you can while you prep everything else. Even 15 to 30 minutes is better than nothing.