Steak Fajitas
Nothing beats the sizzle of homemade Steak Fajitas! Juicy, marinated steak, seared to perfection and tossed with smoky peppers and onions, all wrapped in a warm tortilla, it’s the kind of meal that makes you feel like a fajita pro. Whether you pile yours high with guac, drizzle on some crema, or just squeeze on a little extra lime, these fajitas are all about bold flavours and they're easy to prep. Fire up the skillet and get ready for a restaurant-quality meal at home!
Equipment
- Cast-iron skillet
Ingredients
Steak Marinade
- 1 ½ lbs skirt steak or flank steak
- 3 tbsp lime juice (freshly squeezed)
- 3 tbsp olive oil
- 2 cloves garlic (minced)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp soy sauce (optional, for added depth of flavour)
For the Fajitas
- 2 tbsp olive oil
- 1 large onion (thinly sliced)
- 1 red bell pepper (thinly sliced)
- 1 yellow bell pepper (thinly sliced)
- 1 green bell pepper (thinly sliced)
- 8 small flour or corn tortillas (warmed)
Optional Toppings
- Fresh cilantro (chopped)
- Lime wedges
- Sliced avocado or guacamole (see recipe below)
- Salsa or pico de gallo (see recipe below)
- Sour cream or Mexican crema
Instructions
- In a bowl or resealable bag, mix lime juice, olive oil, garlic, and all the seasonings.
- Add the steak and coat well. Marinate for at least 1 hour (or up to 4 hours for best flavor).
- Heat a grill or cast-iron skillet over high heat.
- Remove the steak from the marinade, letting excess drip off.
- Cook for about 3-5 minutes per side for medium-rare or longer for desired doneness.
- Let the steak rest for 5 minutes, then slice it thinly against the grain.
- In the same skillet, heat 1 tbsp olive oil over medium-high heat.
- Add the sliced onions and bell peppers, cooking for 5-7 minutes until softened but still slightly crisp.
- Return the sliced steak to the pan with the veggies and toss briefly to combine.
- Serve immediately with warm tortillas and your favorite toppings.
Notes
Best Beef Cut: Skirt steak is the most authentic choice, but flank steak works too.
For Maximum Flavour: Marinate the beef longer, up to 4 hours, but not overnight (lime juice can break down the meat too much).
Cooking Tip: A hot grill or cast-iron pan is key for a good sear and charred flavour.
Make It Spicier: Add sliced jalapeños or a pinch of cayenne to the marinade.
Meal Prep Friendly: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet for the best texture.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
