Steak Fajitas
There’s just something about the sound of steak hitting a hot pan that instantly makes dinner feel exciting. These steak fajitas are juicy, perfectly seasoned, and loaded with charred peppers and onions. This is the kind of meal that smells incredible before it even hits the table, wrap it all up in warm tortillas, add whatever toppings you love, and dig in to fajita night at home. Easy, satisfying, and way better than takeout.
Equipment
- Cast-iron skillet
Ingredients
Steak Marinade
- 1½ 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, but recommended)
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
- Cheeses: Oaxaca, Monterey Jack or Marble Cheddar
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 flavour).
- Heat a grill or cast-iron skillet over high heat.
- Remove the steak from the marinade, letting excess drip off.
- Cook for about 3-4 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 favourite toppings.
- Dig in!
Notes
- Best Beef Cut: Skirt steak gives the most classic fajita flavour, but flank steak is a solid substitute.
- Don’t Skip the Sear: High heat is key, you want colour and char, not steaming.
- Make It Spicy: Add sliced jalapeños to the pan or a pinch of cayenne to the marinade.
- Meal Prep Friendly: Store leftovers in an airtight container for up to 3 days.
- Reheat gently in a skillet over medium heat with a small splash of water or stock. Avoid the microwave if possible.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife