Steak Fajitas Recipe

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4.59 from 116 votes

A flavorful fajita marinade leads to delicious steak and veggies. Make the easiest steak fajitas for dinner any time!

Prep Time20

Cook Time20

Marinate2

Total Time2 40

Course: Main Course

Cuisine: Mexican

Difficulty: Easy

Servings: people

Author: Becky Hardin

Ingredients

For the Meat:

½ cup low-sodium soy sauce
½ cup fresh lime juice 5-7 limes
juice from 1 large orange
½ cup canola oil
3 tbsp packed dark brown sugar
2 medium cloves garlic minced
2 medium jalapeno peppers seeded and diced
1 tbsp fajita seasoning
1 tsp ground cumin
1 tsp freshly ground black pepper
kosher salt to taste
2 lbs. trimmed skirt steak flank or hangar also work

For the Fajitas:

3 medium bell peppers red, yellow & orange, stemmed, seeded and cut into 1/2-inch-wide strips
1 large green bell pepper stemmed, seeded and cut into 1/2-inch- wide strips
1 large yellow or white onion cut in ½-inch-wide strips
12 8" flour or corn tortillas warmed

For Serving:

guacamole pico de gallo, Mexican rice, beans, sour cream, cheese, salsa, chopped fresh cilantro, lime wedges

Instructions

In a medium bowl, whisk together soy sauce, lime juice, orange juice, canola oil, brown sugar, minced garlic, fajita seasoning, jalapenos, cumin and black pepper. Season to taste with salt.
½ cup low-sodium soy sauce, ½ cup fresh lime juice, juice from 1 large orange, ½ cup canola oil, 3 tbsp packed dark brown sugar, 2 medium cloves garlic, 2 medium jalapeno peppers, 1 tbsp fajita seasoning, 1 tsp ground cumin, 1 tsp freshly ground black pepper, kosher salt
Pour ½ cup marinade into a gallon-size Ziploc bag. Set the rest aside.
Transfer the steak to the Ziploc bag. Squeeze out excess air and seal. Massage the marinade over the meat until all the meat is fully coated. Transfer the meat (in the bag or a pan large enough for it to lie flat) and place it in the fridge. Refrigerate 2-10 hours, flipping the bag over often.
2 lbs. trimmed skirt steak
While the meat marinates, combine the cut vegetables with the reserved ½ cup marinade and toss to coat. Refrigerate until ready to use, stirring occasionally.
When ready to cook, remove the meat from the fridge 15-30 minutes before using. Before cooking the meat, wipe off the excess marinade with paper towels.
30 minutes before ready to cook, preheat oven to 475°F and arrange the baking rack to the lower-middle position.
Line a large, rimmed baking sheet with aluminum foil, and spray the foil with nonstick cooking spray.
Use tongs to transfer the marinated vegetables to the prepared baking sheet, shaking off excess marinade as you work.
Cook the vegetables 4 minutes, toss to redistribute and cook another 4-5 minutes or until fork-tender and slightly charred.
Use a 10-12 inch well-seasoned cast iron skillet. If you have a cast iron grill pan, that’s great, if not, a regular cast iron skillet will work.
Brush 1 tsp canola oil over the skillet and heat it over medium-high heat until pan is sizzling hot. Carefully place the steak in the pan and cook a total of 6-8 minutes or until you get a gorgeous char on both sides. Flip the meat over after 3 minutes or when the beef releases from the pan and cook the other side about 3 minutes.
Transfer the steak to a cutting board and let rest 5 minutes (this will allow the juices to redistribute). Slice the meat against the grain.
Drizzle with any leftover meat juices and lime juice.
Place the meat and vegetables on a large serving platter and serve with warmed tortillas, guacamole, pico de gallo, Mexican rice, beans, sour cream, cheese, salsa, chopped fresh cilantro, lime wedges. Enjoy!
12 8" flour or corn tortillas, guacamole

Notes

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.
Cook the steak until it reaches an internal temperature of 125-130°F (it will rise slightly as it rests). This will give you a rare to medium-rare steak, which will be extremely tender and flavorful.

Nutrition