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Authentic Steak Fajitas

These Authentic Steak Fajitas are the real deal. Be sure to use skirt steak, marinate it overnight, saute the onions until nicely caramelized, and use fresh flour tortillas with homemade pico de gallo. Just amazing.

Prep Time
45 mins
Cook Time
45 mins
Additional Time
8 hrs
Total Time
9 hrs 20 mins
Servings: 6 people
Calories: 432 kcal
Course: Main Course
Cuisine: Tex-Mex

Ingredients

  • Juice of 3 limes you'll need about ½ cup
  • 2 scallions diced
  • 3 cloves garli minced
  • 3 tablespoon cilantro fresh, choped
  • 2 teaspoon vegetable oil
  • 1 teaspoon red pepper flakes
  • ¼ teaspoon Coriander ground, optional
  • 1 ½ lbs skirt steak
  • 3 tablespoon vegetable oil or lard
  • 2 large onions sliced
  • 1 tablespoon soy sauce
Fajita Seasoning
  • 1 tablespoon cornstarch
  • 2 teaspoon chili powder
  • 1 tablespoon salt
  • 1 teaspoon smoked paprika
  • 1 beef bouillon cube crushed
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon cumin ground
The Fixin's
  • 10 flour tortillas warmed
  • refried beans warmed
  • sour cream
  • guacamole
  • shredded cheddar
  • Pico de Gallo
  • salsa

Instructions

    Cup of Yum
  1. Whisk together the lime juice, scallions, garlic, cilantro, oil, red pepper flakes, and coriander.
  2. Place the meat in a large dish, flat. Pour the marinade over the steak, cover, and refrigerate for 8 to 12 hours, flipping 1 or 2 times.
  3. Heat the oil (or lard) in a large non-stick skillet. Add the onions.
  4. Cook for 15 minutes, stirring occasionally,
  5. Add the soy sauce and cook for another 20 minutes, caramelizing the onions. They should turn soft and a nice brownish color. Set aside.
  6. Mix together all the ingredients of the fajita seasoning in a medium bowl. 
  7. Prepare a medium-hot grill.
  8. Remove the steak from the marinade and liberally sprinkle the seasoning all over the meat.
  9. Use tongs to place the seasoned meat over direct heat. Cook until lightly charred on the outside, but still pink on the inside. Approximately 4 minutes per side. Internal temperature should be between 135°F and 145°F.
  10. Bring in the steak and cut it into ¼-inch strips against the grain.
  11. Place your fajita pan (or sturdy skillet) on the stove over medium-high heat to heat completely, about 4 to 5 minutes.
  12. Add the caramelized onions to the hot pan (be careful...they will sizzle!)
  13. Then place the meat on the onions. Bring to the table and squeeze fresh lime over the fajitas.
  14. Serve with warmed tortillas and all the fixin's.

Notes

  • If using skirt steak, marinate for at least 8 hours, preferably overnight.  If using a more tender cut of meat, such as ribeye, you will only need to marinade for a couple hours.
  • The onions can be made in advance (up to 1 day) and re-heated in a large skillet.
  • Cut the cooked meat against the grain.  Look for strand in the meat.  You'll want to cut perpendicular to these strands.  You may need to cut the steak in half first.  You don't want the strips to exceed 1 to 2 inches. 
  • Re-heat fajitas and onions in a skillet over medium heat.  They are delicious the next day!

Nutrition Information

Serving 8g Calories 432kcal (22%) Carbohydrates 34g (11%) Protein 30g (60%) Fat 9g (14%) Saturated Fat 4g (20%) Cholesterol 71mg (24%) Sodium 1932mg (81%) Potassium 536mg (15%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 624IU (12%) Vitamin C 5mg (6%) Calcium 80mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 432

% Daily Value*

Serving 8g
Calories 432kcal 22%
Carbohydrates 34g 11%
Protein 30g 60%
Fat 9g 14%
Saturated Fat 4g 20%
Cholesterol 71mg 24%
Sodium 1932mg 81%
Potassium 536mg 11%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 624IU 12%
Vitamin C 5mg 6%
Calcium 80mg 8%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.