Steak Fajitas

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These sizzling steak fajitas feature tender, marinated strips of succulent steak grilled to perfection. Nestled beside this savory goodness, are sautéed peppers and onions. Tuck these beef fajitas into warm corn tortillas or flour tortillas. Serve with your favorite garnishes.

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Steak fajitas in a black cast-iron pan with colorful grilled veggies.

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Why This Recipe’s a Keeper

  • Easy Low-Carb Mexican Recipe: A traditional cut of beef is infused with authentic Mexican flavors from a tasty steak fajita marinade. It’s seared to perfection then sliced. The tender strips are served with grilled veggies and flavorful condiments.
  • Simple to Prepare: Like our popular steak bites, this recipe is simple and straightforward, making it easy to make by both novice and experienced cooks.
  • Quick Cooking Time: Steak fajitas typically cook quickly, making them a convenient option for busy weeknights or last-minute meals.
  • Flavorful: The combination of marinated steak, onions, peppers, and spices results in a satisfying dish that’s packed with flavor.
  • Crowd Pleaser: Steak fajitas are a popular choice for gatherings and parties. They’re a time-tested hit with family and guests, and even picky eaters.
An individual serving of sizzling steak fajitas on a cast-iron platter with wooden base.

🛒 Ingredients

For the Marinade

  • Mazola® Corn Oil: Used for cooking the steak and vegetables, providing a neutral flavor and aiding in achieving a nice sear on the meat and vegetables.
  • Limes or Lime Juice: Adds acidity and brightness to the marinade for the steak, enhancing its flavor and tenderizing the meat.
  • Chili Powder: Contributes heat and flavor to the marinade, providing a spicy kick to the steak and complementing the other spices.
  • Paprika: Adds a rich, smoky flavor and vibrant color to the marinade, enhancing the overall taste and appearance of the dish.
  • Dried Oregano: Provides a savory, earthy flavor to the marinade, adding depth to the seasoning profile of the steak.
  • Ground Cumin: Offers a warm, aromatic flavor to the marinade, complementing the other spices and enhancing the overall complexity of the dish.
  • Kosher Salt: Enhances the flavor of the steak and vegetables, helping to bring out their natural taste while also aiding in tenderizing the meat.
  • Garlic Powder: Adds a savory, garlicky flavor to the marinade, contributing to the overall depth of flavor in the dish.
  • Onion Powder: Provides a sweet, oniony flavor to the marinade, enhancing the overall taste of the steak and vegetables.
  • Granulated Sugar: Balances out the acidity from the lime juice in the marinade, adding a touch of sweetness to complement the other flavors.
  • Crushed Red Chili Flakes: Contributes heat and a subtle fruity flavor to the marinade, adding depth and complexity to the overall taste profile.
  • Chopped Cilantro: Cilantro brings a burst of fresh, herbal flavor to the marinade, helping to brighten up the overall taste profile of the dish.
Steak fajita marinade ingredients laid out on a maple wood board

For Beef Fajitas

  • Flank Steak (or Skirt Steak): The main protein in the dish. When cooked to perfection the beef is tender, juicy and flavorful.
  • Coarse Salt: Used to season the steak before cooking, enhancing its flavor and aiding in achieving a flavorful crust when searing.
  • Black Pepper: Adds a subtle heat and depth of flavor to the steak, complementing the other spices in the marinade.
  • Yellow Onion: Provides sweetness and texture to the dish when cooked, adding flavor and complexity to the overall flavor profile.
  • Garlic Cloves: Contributes a pungent, savory flavor to the dish when sautéed with the onions and peppers, enhancing the overall taste of the fajitas.
  • Bell Peppers: Offer sweetness and vibrant color to the dish, adding a variety of flavors and textures to complement the steak and onions.
Steak fajita recipe ingredients on a wooden board: flank steak, yellow onions, garlic, colorful bell peppers.

📖 How to Make Steak Fajitas

🥣 Assemble the Marinade

  1. Add Mazola Corn Oil and lime juice to a medium bowl.
  2. Chop cilantro leaves. Add them to the oil/lime mixture.
  3. Add all spices to the marinade. Whisk or stir to combine.
  4. Place the flank steak in a large mixing bowl. Pour the steak fajita marinade on top of the meat. Turn the meat over in the bowl to make sure all sides are fully covered in marinade. Cover the bowl in plastic wrap. Refrigerate for 2 hours.
Four-image collage showing how to make the best steak fajita marinade, step by step.

🥩 Grill Steak Fajitas

  1. Add Mazola Corn Oil to a cast-iron skillet or heavy pan over medium-high heat.
  2. Remove the steak from the fajita marinade. Pat the meat dry between paper towels. Sprinkle the meat with coarse sea salt and cracked pepper.
  3. Add the steak to the skillet. Sear each side for 3-5 minutes, depending on the thickness of the beef.
  4. Transfer meat to a cutting board. Allow the beef to relax for 8-10 minutes. This gives the juices on the surface time to re-penetrate the meat and travel to the center. It’s the secret to juicy succulent steak! Slice the beef against the grain into thin slices. If the meat is too pink, return the steak slices to the skillet. Briefly grill until meat is medium or well-done.

Best Oil for Grilling: Mazola Corn Oil has a high smoke point (450˚F) which makes it great for grilling at high temperatures. It also has a neutral taste and smell. In my opinion, it’s the best choice for grilling beef fajitas.

Steak fajita recipe for preparing beef fajitas shown in a step-by-step 4-image collage.

🧅 Grill the Veggies

  1. Slice the onions into short strips. Press or mince the garlic.
  2. Slice the bell peppers into short strips.
  3. Add Mazola Corn Oil to the cast-iron skillet. When it shimmers, add the garlic and onions. Grill until fragrant and translucent.
  4. Add the bell peppers to the skillet with the onions. Toss and grill until the bell peppers are tender but still firm. The edges of the onions should be lightly golden.
4-images showing how to grill vegetables for beef fajitas.

🍽 How to Serve Steak Fajitas

Transfer steak back to the skillet so both the grilled veggies and meat are served together. Garnish sizzling steak fajitas with a light sprinkling of roughly-chopped cilantro leaves. Give the meat a fresh squeeze of lime. Enjoy fajitas with corn tortillas or flour tortillas and an array of tasty toppings.

Beef Fajitas served on a sizzling cast-iron platter set on a wooden base.

👩🏻‍🍳 Recipe FAQ

The best cut of beef for steak fajitas is skirt steak, arrachera (Mexican skirt steak), flank steak, or hangar steak. These cuts are flavorful, tender, and perfect for grilling or searing. They also absorb marinades well, which is essential for tasty fajitas.

It’s best to slice the steak after cooking it. Cook the whole piece of steak first to your desired level of doneness, then let it rest for a few minutes before slicing it thinly against the grain. Slicing against the grain ensures tender pieces of meat.

To assemble steak fajitas, place some sliced steak and sautéed vegetables onto a warm tortilla. Garnish with toppings such as shredded cheese, salsa, guacamole, sour cream, and fresh cilantro. Roll up the tortilla and serve immediately.

The process can be started in advance. The meat can marinade for up to 8 hours before hitting the grill. The same day the fajitas will be served, the meat can be seared and sliced ahead of time but not grilled. Refrigerate in a zip-top bag. When the steak is re-heated it can be grilled to desired doneness. Slice the veggies ahead of time and refrigerate in sealed containers. Grill just before serving.

To reheat leftover steak fajitas, you can warm them in a skillet over medium heat until heated through. Alternatively, you can microwave them for a minute or two until warm. Just be careful not to overcook the steak, as it can become tough if reheated too much.

Salt helps to tenderize meat. Sprinkle a bit of coarse salt across the surface of the beef just before searing. Let the meat rest for 8-10 minutes to allow the juices to return to the center. Slice the meat thinly against the grain to break down the fibers.

Place individual cast-iron serving dishes in a 400°F oven for 20 minutes. Remove the dishes with oven mitts and place them on wooden bases. Immediately transfer grilled fajitas to the plates. Enjoy the beautiful sounds of sizzling steak fajitas! Always be cautious when serving meals in hot cast-iron trays.

Cast-iron is an excellent conductor of heat with even distribution. Meat and veggies grill up beautifully in a cast-iron skillet.

A sizzling platter of steak fajitas served with corn tortillas, avocado, sour cream and salsa.

🧑🏼‍🍳 Favorite Mexican Recipes

Rate this Recipe ⭐️⭐️⭐️⭐️⭐️

I spend 3 months a year in Mexico going on adventures and enjoying flavorful food. So I can speak to the authentic taste of this steak fajita recipe. It’ll transport your taste buds across the border! Love these fajitas? Give this recipe 5 stars in the comments!

Gold Line: Sprinkles of Inspiration | confettiandbliss.com

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Sizzling Steak Fajitas served in a Staub cast-iron skillet.

Steak Fajitas


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 12 reviews

  • Author: Denay DeGuzman
  • Total Time: 2 Hours 30 Minutes
  • Yield: 8 Servings 1x
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Description

These sizzling steak fajitas are tender, juicy and super flavorful! Served with grilled bell pepper and onion, it’s a fresh healthy meal your family will enjoy. Add this easy dinner recipe to your meal plan rotation.


Ingredients

Units Scale

STEAK FAJITA MARINADE

  • 1/4 cup Mazola® Corn Oil
  • 6 tablespoons lime juice
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon crushed red chili flakes
  • 1/4 cup cilantro leaves, chopped

BEEF FAJITAS AND VEGGIES

  • 2 pounds flank steak or skirt steak
  • Coarse salt and black pepper
  • 1 yellow onion, sliced into thin half rounds
  • 2 garlic cloves, peeled and minced
  • 2 bell peppers (any color), sliced
  • 3 tablespoons Mazola Corn Oil, divided
  • 24 small corn tortillas or 16 flour tortillas

RECOMMENDED ACCOMPANIMENTS

  • Guacamole or avocado slices
  • Salsa or pico de gallo
  • Sour cream or Mexican crema
  • Shredded cheddar cheese or Cotija cheese
  • Wedges of lime

Instructions

ASSEMBLE STEAK FAJITA MARINADE

  1. Add Mazola Corn Oil, lime juice, cilantro leaves, and spices to a medium bowl. Whisk or stir to combine.
  2. Place the flank steak in a large mixing bowl. Pour the steak fajita marinade on top of the meat. Turn the meat over in the bowl to make sure all sides are fully covered in marinade. Cover the bowl in plastic wrap. Refrigerate for 2 hours.

HOW TO GRILL STEAK FAJITAS

RECIPE PREP: Preheat oven to 200ºF

  1. Add 1 1/2 tablespoons Mazola Corn Oil to a cast-iron skillet or heavy pan over medium-high heat.
  2. Remove the steak from the fajita marinade. Pat the meat dry between paper towels. Sprinkle the meat with coarse sea salt and cracked pepper. Add the steak to the skillet. Sear each side for 3-5 minutes, depending on the thickness of the beef.
  3. Transfer seared meat to a cutting board. Allow the beef to relax for 8-10 minutes. This gives the juices on the surface time to re-penetrate the meat and travel to the center. This is the secret to juicy succulent steak! Slice the beef against the grain into thin slices. If the meat is too pink, return the steak slices to the skillet. Briefly grill until meat is medium or well-done.
  4. Place meat in an oven-safe dish. Cover with foil. Keep fajitas warm in the oven.

HOW TO GRILL VEGETABLES FOR FAJITAS

  1. Add 1 1/2 tablespoons Mazola Corn Oil to the cast-iron skillet. When it shimmers, add the garlic and onions. Grill until fragrant and translucent.
  2. Add the bell peppers to the skillet with the onions. Toss and grill until the bell peppers are tender but still firm. The edges of the onions should be lightly golden.

Pull steak fajitas out of the oven. Return meat to the skillet along with the grilled veggies. Serve with warm corn or flour tortillas, and your choice of tasty toppings!

Notes

  • How to make fajitas sizzle: Place individual cast-iron serving dishes in a 400°F oven for 20 minutes. Remove the dishes with oven mitts and place then on wooden bases. Immediately transfer grilled fajitas to the plates. Enjoy the beautiful sounds of sizzling steak fajitas! Always be cautious when serving meals in hot cast-iron trays.
  • How to make steak that’s tender, not chewy: Salt helps to tenderize meat. Sprinkle a bit of coarse salt across the surface of the beef just before searing. After the meat is cooked, let it rest for 8-10 minutes to allow the juices to return to the center. Slice the meat thinly against the grain to break down the fibers.
  • Can steak fajitas be made in advance? The process can be started in advance. The meat can marinade for up to 8 hours before hitting the grill. The same day the fajitas will be served, the meat can be seared and sliced ahead of time but not grilled. Refrigerate in a zip-top bag. When the steak is re-heated it can be grilled to desired doneness. Slice the veggies ahead of time and refrigerate in sealed containers. Grill just before serving.
  • Why we use a cast-iron skillet for grilling: Cast-iron is an excellent conductor of heat with even distribution. Meat and veggies grill up beautifully in a cast-iron skillet.
  • Prep Time: 10 Minutes + 2 Hours Non-active (Marinade)
  • Cook Time: 20 Minutes
  • Category: Dinner
  • Method: Grilling
  • Cuisine: Mexican
Gold Line: Sprinkles of Inspiration | confettiandbliss.com

Steak Fajitas 👉🏻 Join the Conversation

Do you order steak fajitas at your favorite Mexican restaurant? Were you surprised to learn how easy it is to make this dish at home? Share your thoughts on this steak fajita recipe in the comments below. I’d love to hear from you

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13 Comments

  1. Fajitas are my go to order at Mexican restaurants- so glad to have found a recipe to make at home!






  2. Thanks for solving the mystery of how to make the sizzling sound! I love that sound and have never been able to make it happen. This recipe was delicious!