You know that moment when sizzling steak fajitas hit the table and everyone at the restaurant turns to stare? Now you can own that moment in your own kitchen, and once you do, paying $18 for mediocre restaurant fajitas will feel like throwing money away.
Here’s what most people get wrong: they rush the marinade and overcook the meat. We let this baby sit for 8 hours in a lime-cumin bath that penetrates every fiber, then sear it fast and hot. The result? Steak so tender you can cut it with a fork, with those charred edges that make your mouth water just thinking about it.
Throw it back in the skillet with peppers and onions for that authentic sizzle, and watch people lose their damn minds. This has become my go-to when I want to look like a hero without breaking a sweat.
What makes these absolutely irresistible: That signature sizzle when everything hits the hot cast iron, the way the marinade creates a gorgeous crust on the steak, and how slicing against the grain makes even budget-friendly flank steak melt-in-your-mouth tender.
🔪 Ingredients & Tools You’ll Need
Marinade: Cumin, salt, chili powder, garlic powder, black pepper, oil, Worcestershire sauce, lime juice, garlic, and flank steak
Steak Fajitas: Oil, red bell pepper, green bell pepper, white onion
Garnish & To Serve: Cilantro, lime wedges, corn tortillas, sour cream, pico de gallo, guacamole
Equipment
- Large resealable bag or shallow dish
- Cast iron skillet, griddle, or grill pan
- Instant-read thermometer
- Grill + grill basket (for outdoor method)
- Sharp chef’s knife
Step-by-Step Instructions for How to Make Steak Fajitas
See the notes in our recipe card for how to make steak fajitas on the grill
1. Marinate the Steak
- Mix cumin, salt, chili powder, garlic powder, and black pepper in a small bowl.
- In another bowl, whisk together oil, Worcestershire sauce, lime juice, and minced garlic. Stir in 1 ½ tbsp of the spice blend.
- Place the steak in a resealable bag, pour the marinade over it, seal it, and massage it to coat. Refrigerate for 6–8 hours.
2. Cook the Fajitas (Stovetop or Skillet)
- Remove steak from marinade, pat dry.
- Toss peppers and onions with a drizzle of oil and the remaining spice blend.
- Heat the skillet over medium-high until shimmering. Add 1 tsp oil.
- Sear steak 3–4 minutes per side until 130°F for medium-rare.
- Rest the steak under foil 7–10 minutes.
- Meanwhile, sauté peppers and onions in the same skillet until softened and slightly charred, 5–7 minutes.
- Toast tortillas over flame or in a dry pan.
3. Slice & Serve
- Slice steak thinly (¼”, no thicker than a pencil) against the grain.
- Toss sliced steak with peppers and onions.
- Serve immediately with tortillas and toppings.
Substitutions & Variations
- Steak swap: Skirt steak, bavette steak, or hanger steak works just as well.
- Peppers: Add yellow or orange for extra sweetness.
- Spice level: Kick it up with cayenne or chipotle powder.
- Tortillas: Use flour tortillas if that’s what you’ve got.
Meat Nerd Tips
- Flank steak is lean but flavorful — marinade and slicing against the grain keep it tender.
- Always use an instant-read thermometer — don’t guess doneness by touch.
- Cast iron delivers steady heat for that perfect edge-to-edge sear – giving you epic texture and perfectly cooked steak.
- Marinate ahead — overnight gives maximum flavor.
- Cut against the grain — essential for tender slices.
- Don’t skip resting — juices need time to redistribute before slicing.
- Set up a two-zone grill to control flare-ups and get even cooking – if grilling.
🍽️ Serving Suggestions
- Pair with Mexican rice, refried beans, or black beans.
- Serve with a pitcher of margaritas or a cold Mexican lager.
- Add queso or salsa verde for dipping.
Leftovers and Storage
- Store leftovers in an airtight container for up to 3 days.
- Reheat steak over low heat in a skillet with a splash of beef broth or water to avoid overcooking.
- Make-ahead: Prep marinade and slice veggies up to 24 hours before cooking.
Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.
Steak Fajitas Recipe
Recommended Equipment
- Large resealable bag or shallow dish
- Cast iron skillet, griddle, or grill pan
- Instant-read thermometer
- Grill + grill basket (for outdoor method)
- Sharp chef’s knife
Ingredients
For the Fajita Marinade
- 1 tbsp cumin
- ½ tsp kosher Salt
- 1 tsp Chili powder Ancho chili powder
- ½ tsp garlic powder
- ¼ tsp black pepper
- ½ cup avocado oil or your favorite neutral oil
- 1 tsp Worcestershire sauce
- 2 tbsp freshly squeezed lime juice
- 2 garlic cloves minced
- 1.5 – 2 lbs Flank steak
For the Steak Fajitas
- 1 tbsp avocado oil
- 1 red bell pepper stemmed, seeded, and sliced into ¼” strips
- 1 green bell pepper stemmed, seeded, and sliced into ¼” strips
- 1 white onion sliced into ¼” slices
To Serve:
- Corn tortillas toasted
- Freshly minced cilantro
- lime sliced into wedges
- Sour Cream
- Pico de gallo
- Guacamole
Instructions
Marinate the steak
- Whisk the cumin, salt, chili powder, garlic powder, and black pepper together in a bowl.
- In another small bowl, whisk the oil, Worcestershire, lime juice, and minced garlic together. Add 1 ½ tbsp of the spice mix, reserving the remaining for later, and whisk to combine.
- Add the flank steak to a large resealable bag and pour over the marinade.
- Seal, squeezing as much air out as you can, massaging the steak to make sure it’s evenly coated. Let it marinate in the fridge for 6 to 8 hours.
Cook the Fajitas
- Remove the steak from the marinade and pat dry.
- Toss the sliced peppers and onions in a bowl with a drizzle of oil and sprinkle with the remaining spice blend. Toss to coat.
- Heat a large cast-iron skillet, griddle, or grill pan over medium-high heat.
- Add a teaspoon of oil to the pan, swirl to coat the pan, and let it preheat until it’s just shimmering.
- Add the steak and sear it for 3 to 4 minutes, maneuvering it after 2 minutes (when a good crust has started to form, if needed) to make sure to get an even sear from edge to edge.
- Flip and sear for an additional 3 to 4 minutes, until the steak has reached an internal temperature of 130°F, as measured with an instant-read thermometer inserted into the thickest part of the meat.
- Remove the steak from the skillet and it rest, tented with foil on a large rimmed cutting board.
- Meanwhile, in the same pan, add the sliced peppers and onions to the skillet and sautee until just softened, 5 to 7 minutes.
- Then quickly toast the tortillas in a clean dry pan, or over the flame of a gas range.
Rest and Serve
- When the steak has rested for 7 to 10 minutes, arrange it so you can see the long grain running through the meat.
- Using a sharp knife, slice the flank steak into ¼” thin pieces, no thicker than a pencil, against the grain.
- Toss the steak back into the skillet with the veggies, add the corn tortillas to the platter, and serve immediately with your favorite toppings and sides.
Notes
For the Grill:
- Prep the meat: Marinate the meat as instructed in the recipe card.
- Prep the grill: Preheat your grill for a two-zone fire with medium-high heat, around 400°F. Clean and oil your grill grates.
- Grill the Fajitas: Remove the steak from the marinade and pat dry.
Toss the sliced peppers and onions in a bowl with a drizzle of oil and sprinkle with the remaining spice blend. Toss to coat.
When the grill has preheated, arrange the flank steak on the hot side of the grill and sear for 2 to 3 minutes. Rotate the steak 90 degrees with long grilling tongs and cook 1 minute longer.
Flip the steak and continue to cook, watching for flare-ups, for 3 to 4 minutes longer to around 130°F, or your desired internal temperature.
Remove the steak and set it on a rimmed cutting board, tented with foil to rest.
Meanwhile, place the veggies in a grill basket and let them cook until slightly charred and softened, shaking or stirring to avoid burning, 5 to 7 minutes.
Quickly toast the tortillas.
- Grill the Fajitas: Remove the steak from the marinade and pat dry.
Nutrition
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❓ FAQs About Steak Fajitas
Flank or skirt steak are traditional cheap cuts of beef. Both are flavorful, affordable, and tender when sliced against the grain.
At least 6 hours, but no more than 24 hours—any longer and the acid can start breaking down the meat too much.
Yes – marinate and slice veggies up to 24 hours in advance. Cook the steak right before serving for the best flavor.
Absolutely – boneless, skinless chicken thighs marinated the same way work great.
Heat in a skillet with a splash of broth or water, just until warmed through. Avoid the microwave – it can make steak rubbery.
