Amazing Steak Fajitas Recipe

Amazing Steak Fajitas have tender marinated, juicy steak with colorful bell peppers wrapped in a soft shell tortilla topped with all your favorites. A complete dinner in 45 minutes! Fajitas are a fun and adds so much flavor to the dinner table! If you love fajitas as much as I do try this Sheet Pan Salsa Verde Chicken Fajitas, Sheet Pan Garlic Lime Salmon Fajitas or 20 Minute Skillet Blackened Shrimp Fajitas.

Amazing Steak Fajitas

I am not going to lie. These Steak Fajitas are truly AMAZING! I am not sure I will ever be able to eat another steak fajitas again! This is so easy to make in a skillet. One pan with one mess! And ONLY 30 minutes is all you need! I do get asked a lot about my skillet. I have a Staub but any skillet will work for these fajitas. Sitting down at the dinner table with all the colors on your plate just makes my mouth water. My boys were thrilled to see fajitas and ate a few each. These fajitas are a bit spicy, a little bit tangy with sweet bell peppers to

What you need to make steak fajitas

So many flavors in marinated together on this steak for these fajitas. They all blend so well together and have so much in common. It just tastes good! These do have a bit of kick to them when making. Be sure to omit or leave out any spicy ingredients that is needed for your family, especially little ones. We love some spice in our family and my girls that are young even loved every bite. They both gobbled up 2 each. I was impressed! These fajitas are so versatile. Make them your own and love your dinner tonight!

Flank steak: intense beef flavor and very tender cut of meat. Olive oil: this adds a bit of flavor when cooking. Chili powder: a hint of spicy, earthy flavors. Paprika: a sweeter and more subtle seasoning. Garlic powder: bring a garlicky flavor in the fajitas. Cumin: an earthy, nutty and a little spicy seasoning. Red Pepper Flakes: you can always omit these for less spicy fajitas. Salt and Pepper: to taste and adds that extra seasoning. Cilantro: a fresh, citrus flavor that adds some green color and texture. Onion: crunchy salty, spicy, a little bitter but sweet in the end. All the flavors captured in one dice of onion. Bell Peppers: a colorful variety of red, yellow and green.

How to make steak fajitas

Marinating this flank steak can help soften and tenderize the meat. Plus, add in all the extra flavors to make a delicious meal. We love how easy this comes together. You can’t go wrong with a good fajita. Sautéing the vegetables is simple and doesn’t take long at all. Tender bell peppers and onions leave a great texture to add to your tortilla. I choose flank steak because of the thickness and tenderness it has to offer. Once cut, it is tender and a little chewy for the fajita feel. You can serve these fajitas with all your favorite toppings. Add some cilantro lime rice, black beans and don’t forget the chips and salsa for a complete meal!

Marinate the steak: In a medium sized bowl or zip lock bag at 2 tablespoons olive oil, chili powder, paprika, garlic powder, cumin, red pepper flakes, and salt and pepper. Add the flank steak and marinate for at least 30 minutes. Sauté the vegetables in a skillet: In a medium sized skillet at 1 tablespoon olive oil peppers and onions and sauté for about 5 minutes until veggies are tender. Remove and set aside on a plate. Sear the meat: Turn the skillet to high heat and add the steak. Sear each side for about 2-3 minutes until it gets a golden brown crust and is to desired doneness. Remove the steak and let it rest. Slice in strips across the grain. Serve: Meat with the veggies and then garnish with fresh chopped cilantro and favorite toppings.

What to serve with steak fajitas

There are so many options to add to a fajitas. Sometimes simple is better to get the added flavor from the meat. Hard choices! haha I love mine loaded with all the goods to get a crunchy, soft, creamy, sweet and spicy taste in every bite! BAM! A Party In My Mouth! What are your favorite things to put on a fajita?!

Tortillas: stuff full with my homemade tortilla recipe. Lettuce: crunchy, light taste. Avocado: sliced and added for flavor. Peppers or Jalapeños for extra heat Sour Cream: cool down the spice with a creamy, smooth texture Guacamole: try my bacon guacamole or ranch guacamole Shredded cheese: the Mexican blend shredded cheese

Do you have to marinate the steak?

Sometimes life is moving too fast and remembering to marinade is not on the list. Or you just need it done now. That is not a problem with these steak fajitas! Just marinate for as long as you have. Even if that is 5 to 10 minutes while you are cutting up vegetables and letting your skillet heat up. There is so much intense flavor that you can get away with in 5 to 10 minutes only. Hope you enjoy!

The best steak for fajitas

Rump, skirt or flank steak are the best cuts for fajitas. These are all thick cut steaks that are tender when marinated. Flank steak is a little tough but once marinated the flavors and tenderness make all the difference. Flank steak is also a leaner cut steak and is best cooked between rare and medium. It does get tough and chewy if it is over cooked.

Tips for marinating

If you have time, the longer steak marinates the more flavorful and tender it will be. You also don’t want to go too long leaving the marinate on and ruining the steak itself. You will want a juicy, flavorful meat that tenderizes easily and efficiently on the stove top. Marinating does take time but it is worth it and will change how your meat tastes and cooks by simply taking the time to do it.

Soaking your steak between 2 and 8 hours optimizes flavor, juiciness plus tenderness when cooked. This will help tenderize the meat while soaking in all the flavors.

Here are more fajita options

Chicken Fajita Foil Packets Grilled Steak Fajita Skewers with Avocado Chimichurri Creamy Shrimp Fajita Pasta Skillet Slow Cooker Chicken Fajita Soup Fajita Style Quesadillas

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.