These easy Steak Fajitas are tender and flavorful, perfect to serve up sizzling with fresh tortillas and tons of toppings. We use the best fajita marinade for the steak, bell peppers, and onions to infuse everything with ultimate flavor. The grilled strips of steak and veggies are easy to assemble for the tastiest fajita recipe ever!
What’s in Marinated Steak Fajitas
Grilled steak is a great base for the best fajitas–just add bell peppers, onions, and all your favorite toppings. It’s an easy dinner for any night of the week!
- Steak: Skirt steak is best for fajitas! Marinating it before grilling will make it super tender.
- Fajita Seasoning: This blend combines brown sugar, paprika, red pepper flakes, garlic powder, thyme, and some other herbs and spices for the perfect flavor.
- Soy Sauce: This is the base of our steak marinade. I like to use a low-sodium variety but that’s up to you.
- Lime Juice: Fresh lime juice adds acidity to the marinade, and a bright and zesty flavor.
- Orange Juice: Fresh orange juice adds more acidity, which helps break down the tough fibers of the steak so that it becomes soft and tender. Feel free to swap it for pineapple juice.
- Brown Sugar: Dark brown sugar adds a rich bit of sweetness to the fajita marinade.
- Garlic: Minced garlic adds savoriness.
- Jalapenos: Diced jalapenos add some heat to the marinade, but it won’t lead to overly spicy meat and veggies. Be sure to remove the seeds, unless you want more spice.
- Cumin: Ground cumin adds a little bit of earthiness that balances everything out.
- Fajita Veggies: The best vegetables for steak fajitas are bell peppers and onions. You can use a mix of colors for your peppers. I recommend white or yellow onions. Cut everything into equally-sized strips.
- Tortillas: Flour tortillas are best, but you can use corn and other types of tortillas as well.
- Toppings: Add anything you love–guacamole, sour cream, queso, shredded cheese, pico de gallo, salsas, lime juice, etc.
Pro Tip: To warm tortillas, wrap small stacks in aluminum foil, and place in the oven for a few minutes. You can also warm them individually in a skillet on the stove top, but it’s easier with the oven.
What can I add to this grilled fajitas recipe besides peppers?
Marinated grilled steak, bell peppers, and onions make up the bulk of these easy fajitas. But you can add other vegetables and fillings if you like. Add in some other types of peppers to add more heat, like jalapenos or poblanos (use sparingly).
Add zucchini and others summer squashes, carrots, or cabbage to fill things out. Portobello mushrooms cut into strips also work as a hearty (and healthy) fajita filling–these would be a good substitute for vegetarians.
Skirt steak is the best and most common cut to use for fajitas. You can also use flank steak or hangar steak.
I recommend marinating the steak for 2-10 hours before grilling. A long marinating time will make it extra tender and flavorful, but going past the 10 hour mark could lead to a mushy texture.
Grill steak until it reaches an internal temperature of 125-130F (it will rise slightly as it rests). This will give you a rare to medium-rare steak, which will be extremely tender and flavorful.
Yes! If you don’t want to use a gas or charcoal grill, you can use a grill pan or cast iron skillet on the stovetop. Instructions are included in the recipe card below!
After the steak has had time to rest, cut it diagonally, against the grain (through the muscle fibers), into long strips. The bell peppers and onions should be cut into 1/2 inch strips.
How to Store and Make Ahead
Store grilled fajita steak and veggies in an airtight container, and keep them in the refrigerator up to 4 days.
If you want to prep these ahead of time, here are a few things you can do:
- Combine ingredients to make the fajita marinade, and store it in an airtight container up to 4 days.
- Prep veggies (clean and cut into 1/2-inch strips), and store in the fridge up to 4 days.
- Grill the steak, and store up to 3 days.
- And since the steak can be marinated up to 10 hours, throw it in the fridge in the morning, and it’ll be ready to grill when you get home from work!
How to Freeze and Reheat
Store steak fajitas filling in a freezer-safe container, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
To reheat. Warm the steak and veggies in the oven (350F, in a baking dish covered with foil), on the stovetop, or in the microwave for just 1-2 minutes.
What to Serve with Grilled Steak Fajitas
Serve sizzling steak fajitas on a platter, along with warm tortillas and toppings, so that everyone can assemble their own as they go–that’s part of the fun! Some toppings to try: avocado corn salsa, street corn, salsa verde, taco sauce, chimichurri, creme fraiche, and shredded cheese.
They’re also great served along with cilantro lime rice, Mexican rice, esquites, refried beans, Mexican grilled corn, tortillas chips and poblano queso. A Pineapple Agua Fresca or Orange Margarita would be a refreshing finish!
Or try using leftovers on fajita nachos, or make fajita bowls by combining everything (steak, veggies, toppings) with rice.
Amazing! I cook a lot but have never tried fajitas. We eat a lot of Mexican food in Texas and these are some of the best fajitas I’ve had in a long time. veggies we’re great too. Thanks. Ant wait to make them for company.
I’m so glad you enjoyed them, Sara! Thanks so much for stopping by!
I dont usually leave comments on recipes but made this last night and it was sooooooo yummy! I made it exactly as recipe called, grilled the steak and cooked veggies in oven. The meat was good enough to eat on its own with some sides.
I’m so glad you enjoyed it, Jessica! Thanks so much for stopping by!!
Very good marinade. Only had about 3 hours to let stk sit in this incredibly wonderful liquid. Tasted amazing. Thanks for sharing.
Thanks for stopping by, Diana!
Amazing marinade! Question: Are you supposed to cut the steak into strips before or after marinating/cooking? In the ingredients it says 2 pounds of flank steak cut into 5 inch pieces. But in the instructions it says to slice the steak after you take it off the stovetop. Thanks!!
Cut after cooking!
Delicious! Everyone loved it. Will definitely be keeping this one in our rotation!
Thanks for sharing, Cathy!!
This is my go to and I dont cook well – its loved by everyone. I actually have made this a few times and I found that not cutting the steak pre marinade/ grilling has worked better – but that just me!
Thanks for sharing, Joe!
Dang sister, you know how to make a marinade. Honestly, I have made both the chicken and steak fajitas and they are seriously good. The marinade is complex and balancedThank you for the truly delightful recipes
Thanks for stopping by and sharing, Robin! I hope you’re able to find even more delicious recipes as time goes out!
This was a great recipe! My husband asked me if I made this from a kit. He really praised me for such a great dinner. I can’t wait to serve this again. I no longer celebrate Cinco de Mayo so I made it a day early.
That’s great! thanks for sharing, Mary!
Will this marinade also work for chicken?
I haven’t tried it, but I am sure it would be tasty!
Best fajita marinade!! So delicious
Thanks for stopping by, Andy!