Sizzling Homemade Steak Fajitas Recipe: A Taste of Mexico on Your Table
This homemade steak fajitas recipe brings the taste of Mexico to your kitchen! Quick, flavorful, and fun for everyone. Tender marinated steak and colorful veggies sizzle together for a perfect weeknight dinner.
Ingredients
- 1.5 lbs flank steak or skirt steak cut into strips
- 1/4 cup lime juice
- 1/4 cup olive oil
- 2 cloves garlic minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 large red bell pepper sliced
- 1 large green bell pepper sliced
- 1 large yellow onion sliced
- 1 tbsp olive oil
- 12 flour or corn tortillas
- Optional toppings: salsa guacamole, sour cream, shredded cheese, cilantro, lime wedges
Instructions
Mix the Marinade:
- In a large bowl, whisk together lime juice, olive oil, minced garlic, chili powder, cumin, paprika, oregano, salt, and pepper.
Marinate Steak:
- Add steak strips to the marinade, ensuring they are well coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
Prep Veggies:
- Slice bell peppers and onions into strips.
Heat Grill or Skillet:
- Preheat grill to high heat or heat 1 tablespoon olive oil in a large skillet over high heat.
Cook Steak:
- Remove steak from marinade (discard marinade). Cook steak in batches to avoid overcrowding, about 2-3 minutes per side for medium-rare, or longer to your preference. Set cooked steak aside and keep warm.
Sauté Veggies:
- In the same skillet or grill, add bell pepper and onion slices. Cook until tender-crisp and slightly charred, about 5-7 minutes.
Combine Steak and Veggies:
- Return steak to the skillet or grill with the veggies and toss to combine and heat through.
Warm Tortillas:
- Warm tortillas in a dry skillet, microwave, or over a gas flame until heated through and pliable.
Assemble Fajitas:
- Serve steak and veggie mixture immediately with warm tortillas and your favorite toppings. Let everyone build their own fajitas!
Notes
- Make-Ahead Marinade: You can prepare the fajita marinade up to 24 hours in advance. Store it in an airtight container in the refrigerator. This is a great time-saver for busy weeknights! Just remember to marinate the steak for at least 30 minutes before cooking, even if the marinade is pre-made.
- Spice Level Control: For milder fajitas, reduce the amount of chili powder or use a mild chili powder blend. If you like it spicy, add a pinch of cayenne pepper to the marinade or include a finely chopped jalapeño. Remember to taste and adjust the spice to your preference!
- Vegetarian Variation Tip: To make vegetarian fajitas, substitute the steak with about 1.5 lbs of portobello mushrooms, sliced thickly. Marinate and cook them in the same way you would the steak. Grilled halloumi cheese is another fantastic vegetarian addition for fajitas – its firm texture holds up well and it gets wonderfully savory when cooked.
- Serving Size Suggestion: This recipe makes about 6 generous fajitas. If you're serving a smaller group, the recipe can easily be halved. Leftovers, if any, are great for lunch the next day!
- Expert Tip - Searing for Flavor: To get that truly delicious, slightly charred flavor on your steak, make sure your skillet or grill is very hot before you add the steak. Don't overcrowd the pan – cook the steak in batches so it sears instead of steams. This searing step is what really enhances the fajita experience and flavor.
- Tortilla Warming Hack: For super soft tortillas, try this: lightly dampen a stack of tortillas and wrap them in foil. Warm them in a 350°F (175°C) oven for about 10-15 minutes. They’ll come out perfectly warm and pliable, ready for filling.
- Kids-Friendly Fajitas: If you’re cooking for kids (or those who are less keen on strong flavors), you can use a milder marinade and offer toppings like shredded lettuce, mild cheese, and plain sour cream. Letting everyone assemble their own fajitas is also a fun, interactive way to get kids involved in dinner!
- Seasonal Veggie Swap: Feel free to switch up the vegetables depending on what’s in season or what you have on hand. Zucchini, summer squash, or even corn kernels can be delicious additions to your fajita veggie mix.