Grab your skillet. It’s time to make sizzling hot steak fajitas! I have a flavorful marinade that pairs nicely with the colorful mix of sauteed vegetables. This is a protein-packed meal filled with healthy fiber that the whole family will love.
Like fajitas? Then be sure to also try my chicken fajitas and shrimp fajitas.
This easy steak fajitas recipe will make you feel like you’re dining at a Mexican restaurant. The sizzling sights and sounds combine fresh, vibrant vegetables with savory beef marinated in spicy seasonings. The bold flavors make this meal a delight to all the senses.
To elevate the flavor of the steak, I marinate the meat with cumin, garlic, soy sauce, jalapenos, salt, and pepper. Just a brief soak for 30 minutes before searing makes a noticeable flavor impact on the surface. The tender beef is paired with crisp-tender bell peppers, zucchini, onions, and mushrooms. An easy gourmet meal made all in one pan!
Best steak for fajitas
The best cuts of beef for fajitas are the ones that are tender when quickly cooked. Skirt steak, flank steak, sirloin, flat iron, or hanger steak are all good options. These are leaner cuts with some marbling to keep them moist and flavorful.
Avoid varieties with a lot of connective tissue, like chuck and brisket. Otherwise, the beef will be tough to chew. Adjust the searing time depending on the steak’s size and the meat’s desired doneness temperature.
A quick steak fajita marinade
A marinade has many benefits, like improving texture and moisture in the meat, but certain ingredients only flavor the surface. I look to salt and soy sauce to make a steak marinade that rapidly transfers flavors to meat. The sodium in the ingredients can penetrate deeper into the interior of the muscle.
It uses osmosis to act as a brine for more savory notes while bringing in water-soluble flavor molecules like garlic and hot peppers to make each piece tastier. I add olive oil to help draw out the fat-soluble flavors from the cumin, black pepper, and lime zest to taste the exterior of the beef.
How long to marinate the meat
Let the meat soak for a minimum of 30 minutes and up to 24 hours. The shorter time is all you need, but I like to give some flexibility if you’re meal-prepping the day before.
Make sure to scrape off any pieces of garlic and jalapeno peppers before cooking the beef. The super hot pan will burn those aromatics. Pat dry the meat with a paper towel to remove excess moisture for better browning in the pan.
How to cook steak fajitas
This dish cooks quickly, so ensure everything is pre-cut, measured, and ready to add in. Heat a large cast iron skillet over medium-high heat. Add 1 tablespoon of olive oil to the pan, remove the excess marinade from the steak, then sear until browned and cooked to medium-rare or desired doneness, about 2 to 3 minutes per side.
Let the beef rest for 10 minutes before cutting it into thin strips. Add more olive oil to the pan, then cook the onions, zucchini, mushrooms, and bell peppers. You want them to be crisp-tender. Add the sliced beef and reserved marinade on top. Garnish with chopped cilantro.
Crunchy colorful vegetables
Bell pepper and onions are a classic addition to a sizzling fajita platter. I use green, red, and yellow because they provide contrasting bitter and sweet flavors. To make the dish spicier, add minced jalapenos or sprinkle chili powder.
The onions caramelize in the hot pan when sauteed for extra sweetness. I add sliced zucchini and quartered brown mushrooms to make the vegetables more substantial. The fungi enhance the meaty flavor of the steak.
Allow the beef to rest
It’s essential to let the beef rest for about 10 minutes before slicing. This allows carryover cooking to reach the center and helps the proteins relax and redistribute the moisture throughout the beef. Slice the steak across the grain into thin pieces, about 1/4-inch thick.
I hold my knife at a 45-degree angle to create a bias cut. This makes more surface area between the muscle fibers, so the proteins are not stacked on top of each other. When chewing, it makes the texture more tender.
What to serve this with
Wrap the steak strips and vegetables in homemade flour tortillas or corn tortillas for a handheld meal. Have fun customizing toppings and serve with sour cream, guacamole, homemade salsa, and lime wedges on the side.
