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Steak Fajitas Recipe

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4 from 66 reviews

This Steak Fajitas recipe features perfectly marinated and seared skirt steak tenderized to perfection, paired with sautéed colorful bell peppers and red onions. Wrapped in warm tortillas and topped with classic Mexican garnishes like cheese, sour cream, avocado, and salsa, these fajitas make for a delicious and satisfying meal ready in under an hour.

Ingredients

Steak and Marinade

  • 1 ½ teaspoons chili powder
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon oregano
  • ½ teaspoon coriander
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 3 tablespoons avocado oil (can substitute olive oil)
  • ¼ cup lime juice
  • 4 cloves garlic (thinly sliced)
  • 2 teaspoons hot sauce
  • 2 teaspoons brown sugar
  • 1/8 teaspoon cinnamon
  • 1 ¼ lbs skirt steak
  • Salt (to taste)

Vegetables and Toppings

  • 1-2 tablespoons avocado oil (can substitute olive oil)
  • 2 bell peppers (sliced, use assorted colors)
  • 1 small red onion (sliced)
  • 8-10 (6-inch) tortillas
  • Mexican cheese (for serving)
  • Sour cream (for serving)
  • Avocado (for serving)
  • Salsa or diced tomatoes (for serving)
  • Jalapenos (optional, for serving)
  • Sliced limes (for serving)
  • Cilantro (for serving)

Instructions

  1. Preheat oven and warm tortillas: Preheat your oven to 300° F. Stack 4-5 tortillas twice, wrapping each stack securely in foil. Bake these stacks for 10-15 minutes to warm them just before cooking the vegetables, ensuring soft, pliable tortillas for serving.
  2. Tenderize and season steak: Place the steak between plastic wrap and use the textured side of a meat mallet to tenderize both sides. Season generously with salt, about a teaspoon per pound, to enhance flavor.
  3. Prepare seasoning blend: Mix together chili powder, cumin, paprika, oregano, coriander, onion powder, garlic powder, and black pepper in a small bowl. Set aside one teaspoon of this mixture for the vegetables, using the rest to rub over the entire steak surface for deep flavor.
  4. Marinate the steak: In a large gallon freezer bag, combine the marinade ingredients: avocado oil, lime juice, sliced garlic, hot sauce, brown sugar, and cinnamon. Add the steak to the bag, seal tightly removing excess air, and let it marinate at room temperature for 25-30 minutes while prepping other ingredients.
  5. Sear the steak: Heat one tablespoon of avocado oil in a large skillet over medium-high heat until hot. Remove the steak from the marinade (discard marinade and garlic) and sear the steak for about 3 minutes per side or until cooked to your desired doneness.
  6. Rest the steak: Transfer the cooked steak to a plate and let it rest to retain its juices and ensure tender bites later.
  7. Sauté peppers and onions: Add a little more oil to the skillet on medium-high heat. Toss in the sliced bell peppers and red onions, sprinkle with salt and the reserved one teaspoon seasoning mix, sauté for 5-7 minutes until vegetables soften and slightly char, then reduce heat to low to keep warm.
  8. Slice and combine steak: Slice the rested steak thinly against the grain to maximize tenderness. Return the steak strips to the skillet with the vegetables, toss well to combine and heat through evenly.
  9. Serve: Immediately serve the sizzling steak and peppers mixture with warm tortillas and your choice of toppings including Mexican cheese, sour cream, avocado, salsa, sliced jalapenos, lime wedges, and fresh cilantro for a vibrant feast.

Notes

  • Alternative cuts like flank steak, sirloin, or ribeye can be used but skirt steak is preferred for its flavor and texture.
  • The resting step after cooking the steak is critical to keep it juicy and tender.
  • Marinating the steak at room temperature for 25-30 minutes helps the flavors penetrate quickly without risk of over-marinating.
  • Warming tortillas in the oven wrapped in foil keeps them soft and easy to fold.
  • Slicing the steak against the grain is essential to avoid chewy bites.

Find it online: https://justsosavory.com/steak-fajitas-recipe/