Perfect Steak Fajitas Recipe - Savory Nothings (2024)

These zingy Steak Fajitas are quick and easy to make with flank steak and fajita vegetables. Marinated in a simple yet delicious fajita marinade, then quickly seared for medium-rare perfection – the flavor in these is unbelievable!

Fajita recipe with beef

• This is a great recipe for entertaining: It’s quick to cook, tastes delicious and is perfect for sharing at a casual dinner with friends.
• You can marinate the steak up to 2 days ahead (just keep it refrigerated!), or even freeze it in the marinade.
• Serve these with soft flour tortillas, lime wedges and your favorite toppings – such a great way to have every family member or friend customize their own dinner!

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

Ingredient notes

• Steak: I use flank steak for this recipe, but skirt steak is also a great choice.
• Peppers: I always try to use three colors of peppers because it’s so pretty, but you can just use red peppers if you’re not a fan of other colors. And learn how to cut bell peppers like a pro!
• Onion: I prefer white onion in this recipe, but yellow onion works in a pinch.
• Fajita seasoning: I make my homemade fajita seasoning for this recipe, but feel free to use a store-bought mix.

How to make steak fajitas

1. Start by combining the ingredients for the fajita steak marinade in a freezer bag (or in a bowl) and add the steak. I recommend massaging it a little to really get the flavor into the meat, then refrigerate it for 10 minutes or up to 2 days

2. Once you’re ready to make your fajitas, start by heating a skillet over medium-high heat until it’s sizzling – I highly highly recommend using cast iron for this recipe, it works absolutely best.

3. Add oil to the skillet, then sear the steak on both sides, about 3-5 minutes per side, depending on the thickness of your steak and how done you want your meat.

Once done to your liking, remove the steak from the skillet and set it aside on a plate – tent with foil to keep it warm.

4. Cook the onion in the skillet over medium heat for about 5 minutes, until golden brown and fully softened. Remove and set aside on a plate.

5. Cook the peppers until they’re done to your liking. Add the onion back to the skillet and heat through for 30-60 seconds, tossing with the peppers.

6. Once everything else is ready (vegetables are cooked, tortillas are warmed, toppings are set out), slice the steak into thin slices against the grain.

As you can see in the photo above, it’s best to slice it at a slight angle, because it makes wider strips that look really pretty with the pink center.

7. Serve the meat with the vegetables, tortillas and all of the toppings!

Recipe tips

• I highly recommend adding the juices from the rested steak to the fajita vegetables. When you’re cooking the combined onion and peppers, just pour any juices on the plate from the resting steak into the skillet.
• You can cook the peppers to retain a crunch or until they’re fully soft – totally up to your personal preference.
• If you’re short on time, you can get away with marinating the steak for only 30 minutes – though I do highly recommend going for at least 2 hours for best results.

How to cook the steak

• Sear the marinated steak on both sides in a sizzling hot skillet.
• The meat is ready to be flipped when it releases from the pan and has a nicely browned – this takes about 2-5 minutes per side, depending on the thickness of your steak and to what doneness you want it cooked.
• Test the meat by touching it – it should feel like the ball of your hand when it’s ready: firm, springy, yet soft.
• As soon as the meat has been seared on both sides, remove it onto a plate and cover it tightly with foil – give it time to rest before slicing so it can retain its juices.

The USDA recommends cooking steak to at least 145°F for safe consumption. Personally, I like it served at 135°F-140°F, which means I take it out of the skillet at about 128°F-135°F. Again, this is lower than the USDA recommends and purely my personal preference, do it at your own risk.

Whatever you do, never cut the steak with the grain – always against the grain!! (two more !! just to be sure) And if you follow all of my tips… You should end up with perfectly tender, pink steak.

Recipe FAQs

PSIf you try this recipe, please leavea review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along onPinterest,FacebookorInstagram.

Printable recipe

Recipe first published on 02/12/2018. Updated with new photos, better recipe and better text on 04/27/2021.

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