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These Steak Fajitas are an easy, flavorful meal that’s perfect for any night of the week! Thinly sliced marinated steak and fajita veggies are served in warm tortillas.

Sliced steak and fajita veggies in a cast iron skillet.

Fajitas are one of my favorite meals to order out, but these days I much prefer to make them at home. Once you see how easy and delicious this steak fajitas recipe is, I think you’ll feel the same way!

The first time I made these steak fajitas, we could not stop raving about how flavorful the steak was. The secret is my Fajita Marinade, made with lime juice, soy sauce, garlic and jalapeño to infuse the meat with incredible flavor. My best tip for making steak fajitas is to marinate the steak for at least 4 hours (and up to 12 hours). By allowing the steak enough time to soak in the marinade, you’ll ensure that every bite is bursting with flavor.

I love to cook steak for fajitas on the grill, but you can also cook it in a skillet like I do in my Chicken Fajitas recipe. You’ll find all the details below!

Sliced steak and fajita veggies on a serving plate.

Best Steak For Fajitas

Fajitas are typically made with flank steak or skirt steak. These cuts of steak are both flavorful and relatively inexpensive, but they can sometimes be on the tough side. Marinating helps to tenderize the meat, as does slicing thinly against the grain after cooking. Also be sure to let the cooked steak rest before slicing so that the juices will redistribute throughout the meat instead of running out all over your cutting board.

Steak Fajita Marinade

I just love this marinade, and I think you will too! It’s savory, garlicky and bright, and it makes the fajitas so flavorful. Here’s what you’ll need:

Ingredients for marinade with labels.

How to Make Steak Fajitas

Here’s a quick overview of how to make this recipe. See the printable recipe card below for the full recipe with measurements.

Marinate the steak. Combine the marinade ingredients and add the steak. Put it in the refrigerator to marinate for at least 1 hour and up to 12 hours.

Flank steak and marinade in a zip-top plastic bag.

Cook the steak. I like to grill the steak, but I’ve also tested this recipe in a cast iron skillet on the stove. The recipe below includes instructions for both skillet and grill.

Cooking flank steak in a cast iron skillet.

Sauté bell peppers and onions for 7-10 minutes, until the veggies have softened and browned in spots.

Cooking bell peppers and onions in a cast iron skillet.

Serve the steak and veggies in warm tortillas, with your desired toppings.

Recipe Tips

  • If time allows, marinate the steak for at least 4 hours for the best flavor.
  • Let the steak come to room temperature for 30 minutes before cooking. This helps it to cook more evenly.
  • Let the cooked steak rest for 5-10 minutes before slicing it. This is a great time to cook the veggies!
  • Slice the steak thinly and cut against the grain. This makes each bite more tender.

What to Serve with Steak Fajitas

  • Fajita Toppings. Jazz up your fajitas with a few of these toppings: sour cream, guacamole, avocado, pico de gallo, cotija cheese, shredded Mexican cheese blend, fresh cilantro.
  • Or Make it a Bowl. Skip the tortillas and serve the sliced steak and veggies over chopped romaine lettuce, with beans and/or rice and the toppings you love.
  • On the Side. Our favorite Mexican/Tex-Mex sides are Mexican rice, refried beans, pinto beans and cilantro lime rice.
  • Don’t forget the tortilla chips and salsa!
Steak and veggies served in flour tortillas.

To Store and Reheat

Store leftover steak and fajita veggies in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet on the stove or gently in the microwave (be careful heating in the microwave – too much and the steak will get tough/chewy). You can also reheat in a 350 degree F oven. Cover the dish with foil to trap moisture and prevent the steak from drying out.

Sliced steak and fajita veggies in a cast iron skillet.
5 from 1 rating

Steak Fajitas

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Marinate: 4 hours
Total Time: 4 hours 40 minutes
These Steak Fajitas have the BEST marinade – it makes the steak so flavorful! My favorite way to cook the meat is on the grill, but you can also cook it in a skillet on the stove. Serve the sliced steak and fajita veggies in warm tortillas. Yum!

Ingredients

Marinade

  • ¼ cup olive oil
  • ¼ cup fresh lime juice, from 2 limes
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground cumin
  • 4 cloves garlic, minced
  • 1 jalapeno, ribs and seeds removed and discarded; finely chopped
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • teaspoon crushed red pepper flakes, or to taste, optional

Remaining Ingredients

  • 1.25 pounds flank steak, or skirt steak
  • 2 tablespoons olive oil, divided
  • 3 bell peppers, thinly sliced, I used red, yellow and green
  • 1 white or yellow onion, thinly sliced
  • 12 small flour or corn tortillas
  • optional toppings: pico de gallo or salsa, sour cream, sliced avocado or guacamole, fresh cilantro, etc., as desired, for serving

Instructions
 

  • Combine all marinade ingredients in a zip-top plastic bag (or baking dish). Squish the bag or whisk to mix.
  • Add the steak to the marinade. Marinate in the refrigerator for at least 1 hour and up to 12 hours. (I recommend at least 4 hours for the best flavor.)
  • Let the steak come to room temperature for 30 minutes before cooking.
  • Heat 1 tablespoon of olive oil in a cast iron skillet or grill pan over medium-high heat. Once the pan is hot, add the steak (discard extra marinade) to the pan. Cook for about 4-8 minutes per side, or until cooked to your desired doneness. Turn the heat down to medium if the edges of the steak start to burn before the inside is done. (Cook to 145° F for medium or 150° F for medium-well.)
    Alternatively you can cook the steak on an outdoor grill over medium-high heat for about 5-8 minutes per side, or until cooked to your desired doneness.
  • Remove the steak to a clean plate or cutting board and let it rest for 5-10 minutes.
  • Add 1 tablespoon of olive oil to the skillet. Add the peppers and onions and cook, stirring occasionally, for 7-10 minutes, until veggies have softened and browned in spots.
  • Thinly slice the steak against the grain.
  • Warm the tortillas between two paper towels in the microwave or in a hot skillet.
  • Serve the steak and veggies in the warmed tortillas, with toppings as desired.

Notes

  • Nutrition estimate does not include tortillas or toppings since those will vary.
  • Store leftover steak and fajita veggies in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet on the stove or gently in the microwave (be careful heating in the microwave – too much and the steak will get tough/chewy). You can also reheat in a 350 degree F oven. Cover the dish with foil to trap moisture and prevent the steak from drying out.
Calories: 429kcal, Carbohydrates: 12g, Protein: 33g, Fat: 28g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 18g, Cholesterol: 85mg, Sodium: 717mg, Potassium: 826mg, Fiber: 3g, Sugar: 6g, Vitamin A: 2870IU, Vitamin C: 126mg, Calcium: 64mg, Iron: 4mg
Nutrition information is an estimate.
Cuisine: Tex-Mex
Course: Main Course
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