These easy Steak Fajitas are so tender and juicy, they practically melt in your mouth! Stuffed in flour tortillas and topped with peppers and onions for a classic Mexican meal.
Easy Steak Fajitas
Fajitas are an excellent option for a kicked up taco night! Traditionally steak fajitas are made from a thin, marinated steak and stuffed into tortillas. Toppings include sauteed or grilled onions and bell peppers. We also add things like sour cream, guacamole and pico de gallo.
You can marinate the meat for up to 24 hours, so it’s super easy to prep this meal ahead of time and just grill it up. It’s ready to serve if just 20 minutes if you do the marinade ahead of time.
My kids are super fans of my steak fajitas! They love anything stuffed in a tortilla so these were pretty much a no-brainer.
How to Make Fajitas
Steak Fajitas can be grilled on an outdoor grill or in a cast iron skillet on your stove so you can make them year round. All you need to do is marinate the meat ahead of time, at least an hour or up to 24 hours. When it’s time to cook, you’ll grill the meat, then saute onions and peppers while the steak rests. Then comes the really fun part – stuffing all that goodness inside warm flour tortillas and chowing down!
Homemade seasonings taste fresher than store-bought and are really easy to make. I usually have all of these ingredients in my pantry already!
- Chili powder
- Garlic powder
- Onion powder
- Cayenne pepper
You can play around with the amounts a little bit – like if you want more heat, add more cayenne and for a more smoky flavor add more paprika. I love garlic so I’ll usually up the amount of garlic powder just a little bit. You can also adjust the salt for a little more control on the amount of sodium.
Marinating the flank steak is a crucial part of the recipe. A marinade adds more flavor to the meat and makes it more tender, because the acid in the marinade helps to break down the muscle and proteins in the meat before cooking.
- Make the marinade. Whisk together canola or olive oil, lime juice, minced garlic and fajita seasoning.
- Massage the meat. Place the flank steak into a gallon size resealable bag with the marinade and massage into the meat. Make sure that the meat is completely coated, then open the bag slightly and press out as much air as possible and reseal.
- Refrigerate. Place the bag in a large dish to help catch any leaks and pop it in the fridge. You want to marinate at least an hour but 30 minutes would still give you a good flavor. If I’m home, I’ll flip the bag over a couple of times to make sure all the liquid is evenly distributed, but this isn’t necessary.
Helpful Tips and FAQs
- What steak do you use for fajitas? You can use just about any cut of steak for fajitas, but I use flat iron, flank or skirt steak because they are nice and thin and cook quickly. They also respond really well to the marinade and end up nice and tender which is important for steak fajitas – you don’t want to have to give your jaw a workout just to chew the meat!
- Do I have to marinate? Truthfully, you don’t have to marinate. Since this marinade is so flavorful, it would be ok to just let it sit in the marinade for 5-10 minutes. However, marinating tenderizes the meat which helps to make it easier to chew, and also adds flavor so I don’t recommend skipping this step.
- How do I slice steak for fajitas? Always slice your steak against the grain. This means you cut through the thin fibers you see running through the meat, shortening them. Cutting your steak the right way is more important than which cut of steak you use.
We typically serve Steak Fajitas stuffed in flour tortillas and topped with sour cream, sliced avocado and homemade salsa. If I think to plan ahead, I’ll make my famous slow cooker Mexican Beans to serve on the side.
Corn tortillas are a fine substitute for flour if that’s what you like. You can also add your favorite taco toppings like shredded cheese and diced tomatoes.
Love Mexican Food?
Because we do! We make Mexican food at home at least once a week, from Ground Beef Tacos to Slow Cooker Carnitas to Mexican Chicken Casserole. These are some of the most popular recipes here on the site, so be sure to take a look. Or, you can check out all of our favorite Mexican recipes in one place.
- 3 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 3 cloves garlic minced
- 1 lime
- 1 1/2 pounds flat iron steak
- Canola or vegetable oil
- 1 red bell pepper seeded and cut into strips
- 1 yellow bell pepper seeed and cut into strips
- 1 red or white onion cut into strips
- 1 lime
- 10 small flour tortillas
- Optional toppings: sour cream, shredded cheese, diced tomato, cilantro, avocado, lime wedges
Fajita Seasoning and Marinade
- In a small bowl, combine fajita seasoning. Set aside.
- In another small bowl, whisk together 2 tablespoons of fajita seasoning with 2 tablespoons of oil, minced garlic and the juice of 1 lime. Place flank steak into a resealable bag and pour marinade in, massaging into the meat to evenly coat. Let marinate for 1 hour, or longer in the refrigerator. (If refrigerated, let meat sit at room temperature 30 minutes prior to cooking).
For Stovetop Steak
- Heat a tablespoon of oil in a large cast iron or other heavy bottomed skillet or grill pan. Wipe most of the marinade off of the meat and sprinkle with salt and place in the pan. Cook for about 3 minutes per side, flipping once, for medium rare or 5-6 minutes for well done. Transfer to a plate to rest and tent with foil.
For Grilled Steak
- Preheat an outdoor grill to medium high heat. Grill steak, flipping once, about 4-5 minutes per side for medium rare. Transfer to a plate and tent with foil to rest while you cook the veggies on the stovetop.
- Add a tablespoon of oil to the skillet, then add the vegetables. Seasoning with remaining fajita seasoning (about 3/4 tablespoon) and a pinch of salt. Cook 5-7 minutes or until desired tenderness is reached. Squeeze lime juice over the veggies and toss.
- Slice steak against the grain. Warm tortillas in the microwave or char on the stovetop. Fill with sliced steak, veggies and desired toppings. Serve with lime wedges.