Steak Fajitas

This classic Steak Fajitas recipe is easy to prepare and a great choice for the grill or stovetop! A homemade spice mix adds authentic Tex-Mex flavor to strips of seared steak and colorful bell peppers and onions.

Love fajitas? Check out my easy Skillet Chicken Fajitas and Chicken Fajita Quesadillas.

There’s nothing quite like the experience of having a sizzling skillet of fajitas delivered to your table at a Mexican restaurant. While we’ve been missing those fun restaurant experiences for what feels like forever now, it’s easy to create flavorful Steak Fajitas at home.

This recipe has been a popular choice in our house this summer. It’s great for the grill and it makes plenty to feed my hungry group. Don’t want to fire up the grill? Not a problem! I’ve included alternate skillet directions as well.

Smoky Fajita Seasoning

They key to adding classic Tex-Mex fajita flavor is with this homemade spice mix.

• I’ve included the amounts for a small batch of my Homemade Fajita Seasoning that makes just enough for this recipe.
• Or, make a big batch in advance to save time. This is the same seasoning used in my Skillet Chicken Fajitas and Chicken Fajita Quesadillas. Store spice mixes on a cool, dry pantry shelf in an airtight container, like a mason jar and use within 6 months.

For the Steak

The best cut for Steak Fajitas is skirt or flank steak. Since it’s easier to find larger cuts of flank steak, that’s what I use most often.

1. Wet rub – Combine fajita seasoning with olive oil and the juice of half of a lime to create and flavorful wet spice rub with a paste-like consistency.
2. Marinate steak – Smear the mixture over both sides of the steak. Enclose the steak in the foil and refrigerate it for at least 30 minutes or up to two hours.
3. Grill – Grill the steak for about 8 to 11 minutes per side or until internal temperature reaches 140 degrees F.
4. Rest – Transfer the steak to a cutting board and tent with foil to keep warm. Allow it to rest for 10 minutes before slicing.

For the Fajita Veggies

While the grilled flank steak is resting, prepare the bell peppers and onions.

1. Sauté – Heat olive oil in a large, deep skillet over medium heat. Add the peppers and onions. Cook, stirring for 5 to 6 minutes until tender.
2. Season – Add the remaining fajita seasoning.

Consider adding thin strips of zucchini and/or fresh or frozen sweet corn to add even more color and nutrition and a fresh, summery feel.

1. Finish veggies – Continue to cook for another 2 or 3 minutes to bring out the flavor of the spices.
2. Slice steak – Slice the flank steak against the grain into thin strips and then slice as needed to a size that will fit well inside your tortillas. Squeeze the remaining half of the lime over the beef strips.

For the Tortillas

• Toast tortillas in a dry skillet over medium-high heat for about 30 seconds per side.

Optional Toppings

• Pico de gallo or salsa
• Sour cream
• Cilantro

I’ve included the classic toppings in this list but the sky’s the limit. You can add avocado, cheese, or any other toppings you love.

Alternate Skillet Method

If you don’t want to fire up the grill, this recipe can be prepared from start to finish in a skillet on the stove. I recommend using a cast iron or other heavy skillet for the best result.

1. If your flank steak is too large to fit in your skillet in one piece, slice it in half crosswise against the grain.
2. Add 2 tablespoons olive oil to a large skillet and place over medium heat. When hot, add the steak and cook for about 4 to 5 minutes per side or until internal temperature reaches 140 degrees F.
3. Transfer the steak to a cutting board and tent with foil to keep warm and allow it to rest for 10 minutes before slicing.
4. Wipe the skillet down and follow as directed above to cook the fajita veggies in the same skillet.

What to Serve with Steak Fajitas

• Restaurant Style Mexican Rice
• Cilantro Lime Rice
• Instant Pot Mexican Pinto Beans
• Skillet Corn with Jalapeno
• Mango Avocado Corn Salsa