Steak Fajitas
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 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
Description
This Steak Fajitas recipe centers on skirt steak coated in a spice mix of chili powder, cumin, oregano, coriander, and other aromatics before marinating with lime juice, garlic, hot sauce, and brown sugar. The marinade tenderizes the meat and imparts balanced smoky, tangy, and slightly sweet flavors enhanced by a hint of cinnamon. The steak is pounded thin to aid tenderness, then seared quickly in hot oil to retain juiciness.
The dish includes sliced sautéed bell peppers and red onions cooked until tender-crisp, offering a sweet and fresh counterpoint to the rich meat. Warm flour tortillas are heated separately to soften and wrap the fajitas. Traditional accompaniments like sour cream, avocado, salsa, jalapeño, lime, and Mexican cheese allow customization and layering of flavors.
Ideal for a vibrant meal at home, these fajitas can be assembled quickly when the steak has been marinated. Cutting the steak against the grain is crucial for tenderness. The recipe also accommodates substitutions like other cuts of steak or chicken. Leftover filling stores well refrigerated or frozen, making it practical.
Preparing the tortillas in the oven before serving keeps them warm and pliable. Managing cooking times to slightly undercook steak ensures a tender result as residual heat continues cooking during resting and slicing.
Ingredients
Seasonings
- 1 ½ teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon oregano
- ½ teaspoon Coriander
- ½ teaspoon onion powder
- ½ teaspoon 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 pepper sliced (I use all colors
- 1 red onion sliced, small
- 8-10 tortilla 6-inch
For Serving
- Mexican cheese sliced limes; and more
- sour cream
- avocado
- salsa
- tomato
- jalapeño
- lime
- cilantro
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
- Use skirt steak for best results; flank, sirloin, flat iron, or strip steak work as alternatives.
- Marinate steak up to 4 hours but no longer to avoid adverse effects from acidity.
- Slice cooked steak against the grain to maximize tenderness.
- Preheat tortillas wrapped in foil in the oven just before serving to keep warm.
- Store leftover fajita filling refrigerated for up to 3 days or freeze for 3 months.
- Fresh garlic sliced thin works better than minced in marinades to prevent burning during searing.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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