Steak Fajitas

By Becky Hardin

Updated Jul 23, 2025

Best Ever Steak Fajitas- Pinterest collage - 5

These easy Steak Fajitas are tender and flavorful, perfect to serve up sizzling with fresh tortillas and tons of toppings. I use the best fajita marinade for the steak, bell peppers, and onions to infuse everything with ultimate flavor. The grilled strips of steak and veggies are easy to assemble and make for the tastiest fajita recipe ever!

Overhead view of a platter of grilled steak fajitas. - 6

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5-Star Review

“I find a lot of recipes on Pinterest, this is probably my most used one. I don’t know how many times I have made this now. They are so good! If you like restaurant style fajitas you won’t be disappointed!” – Tracy

Easy Marinated Steak Fajitas

Grilled steak is my go-to when I want to make the best fajitas at home—it’s flavorful, tender, and pairs perfectly with sautéed bell peppers, onions, and all my favorite toppings. It really feels like a restaurant-style meal, but it’s so easy to pull together any night of the week!

Sometimes I like to mix things up by tossing in extra veggies or adding a little heat with jalapeños or poblanos (just a little goes a long way!). And when I’m going meatless, I swap the steak for portobello mushrooms, sliced into strips—they’re hearty, healthy, and still super satisfying.

Ingredients1x2x3x

For the Meat:

▢ ½ cup low-sodium soy sauce
▢ ½ cup fresh lime juice 5-7 limes
▢ juice from 1 large orange
▢ ½ cup canola oil
▢ 3 tbsp packed dark brown sugar
▢ 2 medium cloves garlic minced
▢ 2 medium jalapeno peppers seeded and diced
▢ 1 tbsp fajita seasoning
▢ 1 tsp ground cumin
▢ 1 tsp freshly ground black pepper
▢ kosher salt to taste
▢ 2 lbs. trimmed skirt steak flank or hangar also work

For the Fajitas:

▢ 3 medium bell peppers red, yellow & orange, stemmed, seeded and cut into 1/2-inch-wide strips
▢ 1 large green bell pepper stemmed, seeded and cut into 1/2-inch- wide strips
▢ 1 large yellow or white onion cut in ½-inch-wide strips
▢ 12 8" flour or corn tortillas warmed

For Serving:

▢ guacamole pico de gallo, Mexican rice, beans, sour cream, cheese, salsa, chopped fresh cilantro, lime wedges

Instructions

In a medium bowl, whisk together soy sauce, lime juice, orange juice, canola oil, brown sugar, minced garlic, fajita seasoning, jalapenos, cumin and black pepper. Season to taste with salt. ½ cup low-sodium soy sauce, ½ cup fresh lime juice, juice from 1 large orange, ½ cup canola oil, 3 tbsp packed dark brown sugar, 2 medium cloves garlic, 2 medium jalapeno peppers, 1 tbsp fajita seasoning, 1 tsp ground cumin, 1 tsp freshly ground black pepper, kosher salt
Pour ½ cup marinade into a gallon-size Ziploc bag. Set the rest aside.
Transfer the steak to the Ziploc bag. Squeeze out excess air and seal. Massage the marinade over the meat until all the meat is fully coated. Transfer the meat (in the bag or a pan large enough for it to lie flat) and place it in the fridge. Refrigerate 2-10 hours, flipping the bag over often. 2 lbs. trimmed skirt steak
While the meat marinates, combine the cut vegetables with the reserved ½ cup marinade and toss to coat. Refrigerate until ready to use, stirring occasionally.
When ready to cook, remove the meat from the fridge 15-30 minutes before using. Before cooking the meat, wipe off the excess marinade with paper towels.
30 minutes before ready to cook, preheat oven to 475°F and arrange the baking rack to the lower-middle position.
Line a large, rimmed baking sheet with aluminum foil, and spray the foil with nonstick cooking spray.
Use tongs to transfer the marinated vegetables to the prepared baking sheet, shaking off excess marinade as you work.
Cook the vegetables 4 minutes, toss to redistribute and cook another 4-5 minutes or until fork-tender and slightly charred.
Use a 10-12 inch well-seasoned cast iron skillet. If you have a cast iron grill pan, that’s great, if not, a regular cast iron skillet will work.
Brush 1 tsp canola oil over the skillet and heat it over medium-high heat until pan is sizzling hot. Carefully place the steak in the pan and cook a total of 6-8 minutes or until you get a gorgeous char on both sides. Flip the meat over after 3 minutes or when the beef releases from the pan and cook the other side about 3 minutes.
Transfer the steak to a cutting board and let rest 5 minutes (this will allow the juices to redistribute). Slice the meat against the grain.
Drizzle with any leftover meat juices and lime juice.
Place the meat and vegetables on a large serving platter and serve with warmed tortillas, guacamole, pico de gallo, Mexican rice, beans, sour cream, cheese, salsa, chopped fresh cilantro, lime wedges. Enjoy! 12 8" flour or corn tortillas, guacamole

Becky’s Tips

To warm tortillas, wrap small stacks in aluminum foil, and place in the oven for a few minutes. You can also warm them individually in a skillet on the stove top, but it’s easier with the oven.
Cook the steak until it reaches an internal temperature of 125-130°F (it will rise slightly as it rests). This will give you a rare to medium-rare steak, which will be extremely tender and flavorful.

Nutrition information is automatically calculated, so should only be used as an approximation.

How to Make Steak Fajitas Step by Step

Make the marinade : In a medium bowl, whisk together ½ cup low-sodium soy sauce, ½ cup fresh lime juice, juice from 1 large orange, ½ cup canola oil, 3 tbsp packed dark brown sugar, 2 medium cloves garlic, 2 medium jalapeño peppers, 1 tbsp fajita seasoning, 1 tsp ground cumin, 1 tsp freshly ground black pepper, and kosher salt.

Transfer marinade : Pour ½ cup marinade into a gallon-size Ziploc bag and set the rest aside.

Marinate the steak : Transfer the steak to the bag with the marinade. Squeeze out excess air from the bag and seal. Massage the marinade over the meat until all the meat is fully coated. Refrigerate 2-10 hours, flipping the bag over often.

Marinate the veggies: While the meat marinates, combine 3 medium bell peppers, 1 large green bell pepper, 1 large yellow or white onion in another bag with the leftover marinade and toss to coat. Refrigerate until ready to use, stirring occasionally.

Prep the meat: Remove the meat from the fridge 15-30 minutes before cooking and wipe off the excess marinade with paper towels.

Preheat the oven and get the baking sheet ready: 30 minutes before ready to cook, preheat oven to 475°F, arrange the baking rack to the lower-middle position, and line a large, rimmed baking sheet with aluminum foil, and spray the foil with nonstick cooking spray.

Prep the veggies: Remove from the fridge, transfer to the prepared baking sheet, shaking off excess marinade as you work.

Cook the veggies : Cook the vegetables 4 minutes, toss to redistribute and cook another 4-5 minutes or until fork-tender and slightly charred.

Get the meat pan ready : Use a 10-12 inch well-seasoned cast iron skillet and brush 1 tsp canola oil in it over medium-high heat until pan is sizzling hot.

Cook the steak: Carefully place the steak in the pan and cook a total of 6-8 minutes or until you get a gorgeous char on both sides. Flip the meat over after 3 minutes or when the beef releases from the pan and cook the other side about 3 minutes.

Cut the steak: Transfer the steak to a cutting board and let rest 5 minutes (this will allow the juices to redistribute). Slice the meat against the grain.

Drizzle: Drizzle the steak with any leftover meat juices and lime juice.

Prepare the fajitas: Place the meat and vegetables on a large serving platter and serve with warmed tortillas, guacamole, pico de gallo, Mexican rice, beans, sour cream, cheese, salsa, chopped fresh cilantro, lime wedges. Enjoy!

Close up on a platter of marinated grilled steak and strips of peppers and onions with a serving spoon. - 7

Alternate Ways to Cook The Steak

Charcoal Grill

Fill one grill chimney with charcoal and light it. When the top coals are mostly covered with gray ash, pour the coals over one side of the charcoal grate. Close the grill and let preheat 5 minutes. Clean and oil the grill after the grill preheats.
Place the meat directly over the hot half of the grill and leave the lid open.
Cook the steak, flipping often, until it is beautifully charred on both sides, about 6-8 minutes total cooking time.

Gas Grill

Turn half the burners to the highest heat, cover and preheat for 10 minutes. After 10 minutes, clean and oil the grate.
Place the meat on the hot side of the grill, cover and cook, turning occasionally, until steak has a beautiful char on both sides, about 6-8 minutes total time.

How to Store

Store grilled fajita steak and veggies in an airtight container in the refrigerator up to 4 days.

If you want to prep ahead of time:

Prepare the fajita marinade and the veggies and store in an airtight container in the fridge up to 4 days.
Grill the steak and store up to 3 days.
Since the steak can be marinated up to 10 hours, throw it in the fridge in the morning, and it’ll be ready to grill when you get home from work.

Store steak fajita filling in a freezer-safe container, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

To reheat, warm the steak and veggies in the oven (350F, in a baking dish covered with foil), on the stovetop, or in the microwave for 1-2 minutes.

Serving Suggestions

Serve sizzling steak fajitas on a platter, along with warm tortillas and toppings so everyone can assemble their own. It’s part of the fun! I like to serve my fajitas with fresh avocado corn salsa , or a batch of street corn . Sometimes, I’ll prepare a salsa verde or a taco sauce , for added flavor, or make chimichurri . To add some decadence, you can top with crème fraiche and shredded cheese.

You can use leftovers on fajita nachos , or make fajita bowls by combining everything (steak, veggies, toppings) with rice.

Close up on strips of fajita steak and veggies. - 9

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