Steak Fajitas
User Reviews
5.0
18 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Marinade Time
25 mins
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Total Time
50 mins
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Servings
8 Fajitas
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Calories
283 kcal
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Course
Main Course
Steak Fajitas
Report
These Steak Fajitas are flavored with the best homemade seasoning and marinade! They're served with sautéed onions and peppers, with endless add-on options.
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Ingredients
Seasonings
- 1 ½ teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon EACH: paprika, oregano, coriander, onion powder, garlic powder
- ¼ teaspoon black pepper
Marinade
- 3 tablespoons avocado oil can sub olive oil
- ¼ cup lime juice
- 4 cloves garlic thinly sliced
- 2 teaspoons hot sauce
- 2 teaspoons brown sugar
- 1/8 teaspoon cinnamon
Fajitas
- 1 ¼ lbs. skirt steak see notes for other cut options
- salt to taste
- 1-2 tablespoons avocado oil can sub olive oil
- 2 bell peppers sliced (I use all colors)
- 1 small red onion sliced
- 8-10 (6-inch) tortillas
For Serving
- Mexican cheese, sour cream, avocado, salsa/tomatoes, jalapenos, sliced limes, cilantro, and more.
Instructions
- Pro Tip: Preheat the oven to 300° F. Create 2 stacks of 4-5 tortillas and wrap them in foil. Bake for 10-15 minutes. (I add them just before cooking the onions/peppers.)
- Cover the steak with plastic wrap and use the textured side of a meat mallet to tenderize each side. Season each side with salt. I like to use a generous teaspoon of kosher salt per pound of steak.
- Combine the steak seasonings in a small bowl. Set 1 teaspoon of it aside (for the peppers/onions), and rub the rest over the entire surface of the steak.
- Add marinade ingredients to a gallon freezer bag. Add the steak and seal out the air. Marinade at room temperature for 25-30 minutes. Meanwhile, prepare the remaining fajita ingredients.
- Heat oil in a large skillet (preferably cast iron) over medium-high heat. Once nice and hot, add the steak. Leave marinade and sliced garlic in the bag and discard. Sear the steak for about 3 minutes per side, or until it’s cooked to your liking. (See notes for more guidance.)
- Set the steak aside. Do not slice in yet, make sure it rests.
- Add a little more oil to the skillet over medium-high heat. Add the sliced peppers and onions. Sprinkle with salt and remaining 1 teaspoon of seasoning and sauté for 5-7 minutes. Reduce heat to low.
- Slice the steak into thin strips. Be sure to do this against the grain- super important for tender bites of steak. Add it back to the skillet and toss to combine and heat through.
- Serve immediately with warm tortillas and your favorite toppings!
Notes
- Pro Tips:
- Storage:
- Nutritional information is an estimate and is per Fajita. There are approximately 8 Fajitas in this recipe.
- Cuts of Steak: Skirt Steak is most commonly used for Fajitas. Other options include Flank, Sirloin, Flat Iron, and Strip Steak.
- Cut against the grain when slicing! (This is key.) This breaks up the muscle fibers, resulting in much more tender, chewable bites.
- Marinating the Steak: You can marinate the steak for up to 4 hours. (No longer, as the acidic ingredients will then have an adverse impact.) Let it sit out at room temperature for 25-30 minutes prior to searing if possible.
- Searing the Steak: It’s better to cook it just slightly under as opposed to over, as overcooked steak can't be undone. Note that the steak will continue to cook as it rests, and you can always cook it a little more in the skillet after it’s been sliced. I aim for medium-rare. The firmer it is, the more done it is.
- Garlic: I slice fresh garlic for the marinade, minced garlic is likely to stick to the chicken and will burn during searing.
- Tortillas: I use 6-inch flour Tortillas. They're marked as being made for Fajitas.
- Toppings: Topping options include Sour Cream, Sliced Avocados, Diced Tomatoes, Jalapenos, Sliced Limes, Cilantro, Mexican Cheese, Guacamole, Salsa, and more.
- Using Chicken: Try my Chicken Fajitas to make this with chicken, and be sure to try my Chicken Enchiladas and Baked Tacos next!
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftover fajita filling does freeze and reheat pretty well!
Nutrition Information
Show Details
Calories
283kcal
(14%)
Carbohydrates
20g
(7%)
Protein
18g
(36%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
45mg
(15%)
Sodium
303mg
(13%)
Potassium
350mg
(10%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1119IU
(22%)
Vitamin C
42mg
(47%)
Calcium
61mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Fajitas
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 20g | 7% |
| Protein | 18g | 36% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 45mg | 15% |
| Sodium | 303mg | 13% |
| Potassium | 350mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1119IU | 22% |
| Vitamin C | 42mg | 47% |
| Calcium | 61mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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