Can I use a different cut of steak if I can’t find skirt steak?

Absolutely! Flank, sirloin, flat iron, or strip steak are all fantastic alternatives. Just remember to slice thinly against the grain after cooking for the most tender results.

Do I have to marinate the steak, or can I skip that step?

Please don’t skip the marinade—it’s what gives the steak deep flavor and that signature fajita tenderness. Even 25 minutes makes a big difference, so try to plan for at least that much time.

What’s the best way to make fajitas if I’m serving a crowd?

For a party, double or triple the ingredients and use two pans—or make everything on a large sheet pan in the oven for hands-off fajitas without the stovetop juggling.

Can I make steak fajitas ahead of time?

Yes! Prep and marinate the steak ahead, slice your veggies and store separately, then cook everything right before serving for that fresh-off-the-skillet sizzle. Fajitas also make great reheated leftovers.

Steak Fajitas Recipe

Name: Steak Fajitas Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 50 min
Cuisine: Tex-Mex
Ingredients: 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 (or 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 (see notes for substitutes); Kosher salt to taste (about 1 teaspoon per pound); 1-2 tablespoons avocado oil (or olive oil), for searing; 2 bell peppers, sliced (any color); 1 small red onion, sliced; 8-10 (6-inch) flour tortillas; Mexican cheese; Sour cream; Avocado; Salsa or diced tomatoes; Jalapenos; Sliced limes; Cilantro; Guacamole (optional)

Description

These classic Steak Fajitas feature tender, juicy skirt steak marinated in a bold and zesty blend of spices and lime juice, seared to perfection, then tossed with vibrant peppers and onions. Served with warm tortillas and your favorite toppings, this recipe makes for a restaurant-worthy meal right at home. Ideal for weeknight dinners or gatherings, these fajitas are easy to prepare, customizable, and full of authentic Tex-Mex flavor.

Ingredients

Units Scale

Seasonings

1 1/2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon coriander
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

Marinade

3 tablespoons avocado oil (or olive oil)
1/4 cup lime juice
4 cloves garlic, thinly sliced
2 teaspoons hot sauce
2 teaspoons brown sugar
1/8 teaspoon cinnamon

Fajitas

1 1/4 lbs. skirt steak (see notes for substitutes)
Kosher salt to taste (about 1 teaspoon per pound)
1–2 tablespoons avocado oil (or olive oil), for searing
2 bell peppers, sliced (any color)
1 small red onion, sliced
8–10 (6-inch) flour tortillas

For Serving

Mexican cheese
Sour cream
Avocado
Salsa or diced tomatoes
Jalapenos
Sliced limes
Cilantro
Guacamole (optional)

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Instructions

Warm the Tortillas: Preheat your oven to 300°F (150°C). Create two stacks of 4-5 tortillas, wrap each stack in foil, and bake for 10-15 minutes. This step ensures your tortillas are soft and ready for serving; place them in the oven just before you begin cooking the peppers and onions.
Tenderize and Season the Steak: Place the steak on a cutting board, cover with plastic wrap, and gently pound each side with the textured side of a meat mallet to tenderize. Season all sides generously with kosher salt (about 1 teaspoon per pound).
Apply Seasoning Rub: In a small bowl, combine all of the seasoning ingredients. Set aside one teaspoon of the mixture for the vegetables, and rub the remainder over the entire surface of the steak for maximum flavor.
Marinate the Steak: In a gallon-sized freezer bag, combine all marinade ingredients. Add the seasoned steak, seal the bag, and remove as much air as possible. Let the steak marinate at room temperature for 25-30 minutes, or up to 4 hours in the refrigerator. While marinating, prepare the remaining fajita ingredients.
Cook the Steak: Heat 1-2 tablespoons oil in a large skillet (preferably cast iron) over medium-high heat. Remove the steak from the marinade, discard any marinade and garlic. Once the skillet is hot, sear steak for about 3 minutes per side, or until it reaches your preferred doneness (medium-rare recommended). Let the steak rest—do not slice yet.
Sauté the Peppers & Onions: Add a little more oil to the skillet if needed, and increase heat to medium-high. Add sliced bell peppers and onion, sprinkle with reserved teaspoon of seasoning and a pinch of salt. Sauté for 5-7 minutes, until vegetables are tender and slightly charred. Reduce heat to low to keep warm.
Slice and Combine: Slice the rested steak thinly against the grain (this is crucial for tenderness). Return the sliced steak to the skillet with the peppers and onions, and toss to combine and heat through.
Serve: Serve immediately, filling warm tortillas with steak, peppers, and onions. Add your favorite toppings such as sour cream, avocado, salsa, jalapenos, limes, cilantro, and cheese.

Notes

Cuts of Steak: Skirt Steak is traditional, but flank, sirloin, flat iron, or strip steak also work well.
Always cut steak against the grain for the most tender bites.
Marinate up to 4 hours, but no longer or the acid will toughen the meat.
Don’t overcook the steak: It’s best to slightly undercook; the heat from resting and reheating in the skillet will finish it off. Aim for medium-rare.
Use thinly sliced garlic for the marinade; minced garlic may burn.
Leftover fajita filling can be stored in an airtight container for up to 3 days, or frozen for up to 3 months.
This recipe makes approximately 8 fajitas.
Customize with your favorite toppings such as guacamole, salsa, or extra cheese.
Try using chicken with this marinade for chicken fajitas.

Nutrition

Serving Size: 1 fajita
Calories: 285
Sugar: 4g
Sodium: 460mg
Fat: 13g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 16g
Cholesterol: 40mg