These Steak Fajitas Recipe are made with skirt or flank steak, bell peppers, which is marinated in a delicious sauce.
This is an easy weeknight dinner! Skirt steak gets juicy and tender in a marinade of lime juice and soy sauce, for a meal that can be prepped ahead of time! It’s no wonder, when they are super easy to make and perfect for a quick throw-together meal!
I used low carb tortillas for this recipe to keep it keto, although you do not even need to use tortillas. This meal is totally family friendly – your kids will absolutely love it. I love to top each fajita with guacamole, salsa, and sour cream!
What are Steak Fajitas?
Steak fajitas are a classic Tex-Mex dish made with sliced and grilled flank steak, onions, and bell peppers, served on warm tortillas with toppings such as cheese, salsa, guacamole, and sour cream. The name "fajitas" comes from the Spanish word "faja," which means "belt" or "sash," referring to the skirt steak traditionally used in the dish. Steak fajitas are a popular dish in Mexican and Tex-Mex cuisine, and are often cooked on a sizzling hot griddle or cast iron skillet, served with the tortillas and toppings on the side. The dish is known for its bold flavors and colorful presentation, and is a great option for a fun and festive meal.
Why are steak fajitas so great?
- Flavorful: The steak is marinated in a blend of spices, lime juice, and oil, which infuses it with a ton of flavor. The grilled peppers and onions also add a nice charred flavor to the dish.
- Customizable: Fajitas are a customizable meal, so everyone can add the toppings they like and skip the ones they don't. This makes them great for picky eaters or for accommodating different dietary restrictions.
- Easy to make: While there are a few steps involved in making steak fajitas, they are actually quite easy to make. Once the steak is marinated, it's just a matter of grilling it and sautéing the peppers and onions.
- Healthy: Fajitas are a relatively healthy meal option, as they are packed with protein, vegetables, and healthy fats. Plus, you can easily make them low-carb by skipping the tortillas or serving them in lettuce cups instead.
- Fun to eat: There's something about fajitas that makes them a fun meal to eat. Maybe it's the sizzling platter or the fact that everyone gets to customize their own plate, but there's just something about fajitas that makes them a great meal for a group.
Steak Fajitas Recipe Ingredients
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Skirt or Flank steak
- Bell peppers
- Red onion
- Olive oil
- Soy sauce
- Apple cider vinegar
- Onion powder
See recipe card for Keto Steak Fajitas quantities.
How to make Steak Fajitas
Add the olive oil, soy sauce, apple cider vinegar, jalapeño, red onion, lime juice, orange juice, garlic, cumin, onion powder, oregano, cilantro and salt and pepper in a mixing bowl and stir well. Add the skirt steak and mix with your hand. Refrigerate and marinate for 2-4 hours. The longer the better – you can even do overnight!
Heat a large cast iron over medium-high heat for 3 minutes. Once hot, add a bit olive oil. Sauté the onions until soft, about 4 minutes. Add the bell peppers and keep stirring until soft, about 5 minutes. Place the onions and peppers on a separate plate.
Raise to high heat and in the same cast iron, add the steak and press down firmly on the surface. Sear for 2 minutes on each side. Reduce heat and add ½ cup of the marinade and cook for 2-4 minutes longer. You want an internal temperature of 130 F. Work in two to three batches if needed. Transfer the steak to a cutting board and let it rest for 10 minutes before slicing.
Meanwhile warm up the store-bought tortillas or try making my Vegan Flour Tortillas. If you have a gas stovetop, I like to place the tortillas directly on the burner and warm them there so give them a nice char. Slice the steak into ½ inch slices. Assemble the fajitas: Place the steak and vegetables on each tortilla. Top with guacamole, pico, and/or sour cream.
Hint: Skirt steak usually comes in a long strip. Cut the steak into 2-3 pieces to allow them to fit better in the pan.
What to serve with Steak Fajitas
- Rice and Beans: A classic side dish for fajitas, rice and beans provide a nice balance to the spiciness of the fajitas. Check out my Rice and Beans Recipe.
- Guacamole: Serve with a side of fresh guacamole for a creamy and delicious addition.
- Salsa and Chips: Add some crunch to your meal by serving salsa and chips on the side.
- Mexican Street Corn: Add a little sweetness to your meal with some grilled Mexican street corn. You can also check out my Flamin Hot Cheetos Corn Recipe as well.
- Salad: A side salad is a great way to add some greens to your meal and balance out the richness of the fajitas.
- Queso Dip: Serve with warm queso dip for a delicious and indulgent addition. I have a great Vegan Chipotle Cheese Sauce as well.
- Margaritas: Finish off your meal with a refreshing margarita or other Mexican-inspired cocktail.
Steak: I personally love skirt steak more than mosts steaks because they have more fat, which gives the most flavor. Flank steak will work perfectly for this too.
Tortillas: If you would like this recipe to be keto, make sure to use low carb tortillas or no tortillas at all. I like using flour tortillas for fajitas for a nice tex mex touch, although you can use corn tortillas instead. I have seen new corn and flour tortilla combinations as well.
Onion: I used red onion for this recipe, although you could use yellow or white onion as well.
Bell pepper: I chose to use green and red just for an aesthetically pleasing color, but you can choose any variation you want. You could even use poblano peppers.
Steak Fajitas Recipe Variations
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish, or top with hot sauce at the end.
- Deluxe - add guacamole, crispy onions or sour cream on top.
- Kid friendly - add crushed tortilla chips into the taco for a nice crunch.
Check out this Peruvian Ceviche with Leche de Tigre for an appetizer to have before these Keto Steak Fajitas.
- Grill or Skillet: The steak and vegetables can be cooked on a grill or a skillet. A non-stick skillet can also be used.
- Tongs or Spatula: To flip the steak and vegetables as they cook.
- Cutting Board: To slice the cooked steak and vegetables.
- Sharp Knife: For slicing the steak and vegetables.
- Aluminum Foil: To wrap the tortillas and keep them warm.
- Serving Platter: To serve the steak fajitas.
- Measuring Cups and Spoons: To measure the ingredients for the marinade and seasoning.
- Mixing Bowl: To mix the marinade and seasoning.
- Ziploc Bag: To marinate the steak.
How to store Steak Fajitas
To store leftover steak fajitas, first, allow them to cool down to room temperature. Then, remove the steak and vegetables from the tortillas and place them in an airtight container. You can also store the tortillas separately in a plastic bag or container. The steak and vegetables can be stored in the refrigerator for up to 3-4 days. To reheat, you can either microwave the filling and tortillas separately, or warm the filling in a skillet on the stovetop and wrap them in the tortillas just before serving. Alternatively, you can freeze the steak and vegetables in an airtight container for up to 2-3 months. Defrost in the refrigerator overnight before reheating.
Steak Fajitas Recipe Top tips
- Choose the right cut of steak: Fajitas are best made with a flavorful and tender cut of steak like skirt steak, flank steak or sirloin steak.
- Marinate the steak: Marinating the steak for at least 30 minutes or up to overnight helps to tenderize and infuse it with flavor. Use a mixture of lime juice, garlic, cumin, chili powder, and soy sauce or Worcestershire sauce.
- Cut the vegetables evenly: Cut the bell peppers and onions into evenly sized strips so that they cook evenly and are easy to eat in the fajitas.
- Cook the steak and vegetables separately: Cook the steak and vegetables separately so that they cook evenly and don't become mushy.
- Don't overcook the steak: Cook the steak to medium-rare or medium for best results. Overcooked steak can be tough and dry.
- Heat the tortillas: Heat the tortillas in a dry skillet or over an open flame until warm and pliable. This makes them easier to roll and adds a nice smoky flavor.
- Serve with toppings: Serve the steak fajitas with toppings like guacamole, salsa, sour cream, shredded cheese, and chopped cilantro for added flavor and texture.
- Serve immediately: Fajitas are best served hot and sizzling, so serve them immediately after cooking for the best taste and texture.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove