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Steak Fajitas
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Awesome Steak Fajitas

These are the BEST steak fajitas. Tender, tangy, and super flavorful beef paired with slightly charred veggies, warm tortillas, sour cream, and guacamole.
Course Dinner
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time 4 hours
Total Time 4 hours 40 minutes
Servings 4 servings
Calories 574kcal
Author Tracy

Ingredients

Fajita Steak Marinade

  • 1/2 cup orange juice bottled is fine
  • 1/2 cup soy sauce low-sodium is fine
  • 1/4 cup lemon juice bottled is fine
  • 1/4 cup olive oil
  • 2 tablespoons lime juice bottled is fine
  • 2 cloves garlic pressed or diced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper
  • 1/4 teaspoon ground chipotle chili pepper OR 1 teaspoon finely chopped, canned chipotle pepper optional
  • 1/2 bunch fresh cilantro chopped about 3/4-1 cup very loosely packed
  • 1 1/2 to 2 pounds skirt, flank, or flap steak

Vegetables

  • 1 tablespoon vegetable oil
  • 1/2 large onion sliced
  • 2 bell peppers any color, sliced 1/4-inch
  • Salt and pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder

Fajita Toppings

  • 8 tortillas warmed
  • Sour cream optional
  • Guacamole optional
  • Pico de gallo optional

Instructions

Steak Fajita Marinade

  • In a medium bowl, stir together all marinade ingredients. Place meat in a gallon-size plastic bag or glass container and pour marinade over the top. Marinate for at least 4 hours, preferably closer to 24, flipping the meat once halfway through.

Fajita Steak

  • Arrange your top oven rack to about 4 inches below the broiler and heat broiler on high.
  • Line a heavy-duty baking sheet or roasting pan with foil and broil steak for 4-6 minutes per side until the internal temperature reaches 135°F for medium-rare, 145°F for medium. Allow to rest for 5 to 10 minutes before slicing across the grain into strips.

Fajita Vegetables

  • While your meat cooks, in a large skillet, heat oil over medium-high heat. Once oil is hot, add onion and bell pepper slices. Sprinkle spices over the top and generously salt and pepper. Cook, stirring occasionally, for 4 to 8 minutes, until edges are lightly charred and vegetables are tender crisp.
    For softer vegetables, turn heat down to medium once the vegetables get a nice char so they don’t burn, and continue to cook until vegetables reach your desired level of doneness.
  • Serve with the sliced steak over warmed tortillas with sour cream, guacamole, and pico de gallo if desired. Enjoy!

Nutrition

Serving: 2fajitas | Calories: 574kcal