4.2 from 123 votes
The Best Steak Fajitas
The Best Steak Fajitas feature marinated hanger, skirt, or flank steak seasoned with a homemade spice blend, seared and rested before slicing. Sautéed onions and bell peppers cooked in butter and olive oil provide sweetness and texture, while fresh cilantro and lime wedges brighten the dish. Warm flour tortillas serve as a tender wrapper, and smashed avocado adds creamy richness. This recipe emphasizes seasoning, marinating, and proper cooking times for balanced flavor and texture.
Prep Time
15 mins
Cook Time
30 mins
Additional Time
30 mins
Servings:
15
fajitas
Calories:
240 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
Homemade Fajita Seasoning Blend:
- 1 tablespoon cornstarch
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- ½ teaspoon sugar
- ½ teaspoon onion powder
- ½ teaspoon cumin ground
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
Steak Fajitas:
- 1 clove garlic , minced
- fajita seasoning full amount as per recipe
- ¼ cup extra-virgin olive oil divided, 1 tablespoon
- ¼ cup cilantro chopped, plus more for serving, fresh leaves
- 1 ½ pounds hanger steak halved crosswise, or skirt or flank steak
- 2 tablespoons butter
- 1 sweet onion , halved and sliced vertically
- ½ teaspoon kosher salt
- ½ red bell pepper , seeded and sliced into strips
- ½ bell pepper seeded and sliced into strips, orange
- 2 lime wedges
- 1 avocado , pitted and smashed
- 16 flour tortilla warm
Instructions
For the Homemade Fajita Seasoning Blend
- Combine all the ingredients in a small bowl. Store in an airtight container for up to 6 months.
Cup of Yum
For the Steak Fajitas
- In a shallow bowl, combine the garlic, fajita seasoning, ¼ cup olive oil, and cilantro. Toss the steak to coat in the marinade, cover and marinate for 30 minutes.
- Meanwhile, heat a 12-inch cast-iron skillet over medium-high heat. Place the butter, 1 tablespoon olive oil, and onion in the skillet. Season with the salt, stir, and cook until the edges of the onion are deeply golden yet still a bit firm, about 10 minutes.
- Add the peppers and cook for 5 to 8 minutes more, depending on how done you prefer them. Transfer the onion and peppers to a small dish.
- Working in two batches, sear the steak on both sides for 3 to 4 minutes on each side. Transfer to a cutting board and let rest for 5 to 8 minutes before slicing into thin strips.
- Return the strips and any juices from the cutting board to the skillet, squeeze in the juice from the lime wedges, and cook for 3 to 4 minutes more. Remove from the heat and tent with aluminum foil to keep warm.
- Serve on warm tortillas. Garnish with smashed avocado that's been mixed with a sprinkle of kosher salt and a squeeze of fresh lime juice. Top with Cotija cheese and more cilantro if desired.
Notes
- Marinate the steak for 30 minutes with the seasoning blend for optimal flavor absorption.
- Cook onions until edges are golden but still firm to maintain texture.
- Slice rested steak thinly to retain juiciness and ease of eating in tortillas.
- Serve with fresh lime wedges and smashed avocado to complement the savory fajitas.
- Recipe originally from Simply Scratch's collection of wholesome homemade recipes.
Nutrition Information
Calories
240kcal
(12%)
Carbohydrates
21g
(7%)
Protein
13g
(26%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Cholesterol
31mg
(10%)
Sodium
497mg
(21%)
Potassium
322mg
(7%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
491IU
(10%)
Vitamin C
13mg
(14%)
Calcium
51mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 15 fajitas
Amount Per Serving
Calories 240
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 13g | 26% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 31mg | 10% |
| Sodium | 497mg | 21% |
| Potassium | 322mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 491IU | 10% |
| Vitamin C | 13mg | 14% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.