Chili Lime Steak Fajitas are so juicy and full of incredible flavours! The secret lies in our incredibly popular marinade! Summer grilling AND searing options!
Juicy Steak Fajitas are a reader favourite, made time and time again by many world wide! It’s no wonder, when they are super easy to make and perfect for a quick throw-together meal!
Steak Fajitas (Beef Fajitas)
Fajitas couldn’t be any easier. I’ve taken out the usual pico de gallo and guac to come up with an even faster solution for the night-time-getting-dinner-together-without-losing-your-mind craziness type of situation. You won’t even miss them!
Steak Fajitas Marinade
You’re going to start off by marinading your steak using my reader favourite chili lime marinade! (You may recognise it from this Chili Lime Chicken Fajita Salad.) All you need is:
- Lime juice — freshly squeezed!
- Cilantro — or parsley
- Garlic — minced or finely chopped
- Brown sugar — you can use honey if you wish
- Ground cumin
- Red chili flakes — optional
Don’t have time to marinade?
No worries! You don’t NEED to, because this marinade has so much flavour in it already, you can get away with letting it sit for 5 minutes while you get your skillet and other ingredients ready.
How To Cook Beef Fajitas
Grill or use your cast iron skillet for really good, juicy beef with charred edges!
Heat your grill/skillet over high heat, get it smoking hot, then sear or grill (you will need to turn the vent on to reduce the amount of smoke about to hit your kitchen if cooking inside)! Then, lower the heat to finish cooking. Let it sit for 5 minutes while you fry your peppers (or capsicums), and serve drizzled with extra dressing for an added flavour explosion!
Which steak is best for fajitas
Rump, skirt or flank steak are the best cuts for fajitas! I prefer skirt steak (pictured). It’s more tender and flavourful than flank and can be cooked well done (for those who prefer well) without getting tough and chewy. Flank steak is a leaner cut and is better cooked rare — medium.
What do you serve with steak fajitas?
- Stuff them in tortilla wraps (corn or white flour)
- Use lettuce leaves for a low carb option!
- Avocado slices
- Grilled/seared peppers (capsicums)
- Sour cream
Love Tex-Mex? Try these recipes!
WATCH HOW TO MAKE STEAK FAJITAS RIGHT HERE!
Chili Lime Steak Fajitas
- 2 tablespoons olive oil
- 1/3 cup freshly squeezed lime juice
- 2 tablespoons fresh chopped cilantro
- 2 cloves garlic , crushed
- 1 teaspoon brown sugar
- ¾ teaspoon red chilli flakes (adjust to your preference of spice)
- ½ teaspoon ground Cumin
- 1 teaspoon salt
- 1 pound (500 g) steak (rump, skirt or flank steak)
- 3 bell peppers (capsicums) of different colours: red, yellow and green, deseeded and sliced
- 1 onion, sliced
- 1 avocado sliced
OPTIONAL SERVING SUGGESTION:
- flour tortillas (optional)
- Lettuce leaves for low carb option
- Extra cilantro leaves to garnish
- Sour cream (optional) to serve
- Whisk marinade ingredients together to combine. Pour out half of the marinade into a shallow dish to marinade the steak for 30 minutes, if time allows. Alternatively, refrigerate for 2 hours or overnight. Remove from the refrigerator 30 minute prior to cooking.*Refrigerate the reserved untouched marinade to use later*
- Heat about one teaspoon of oil in a grill pan or cast iron skillet over medium-high heat and grill steak on each side until desired doneness (about 4 minutes each side for medium-rare, depending on thickness). Set aside and allow to rest for 5 minutes.
- Heat barbecue (or grill) on high heat. Remove steak from the marinade. Grill for 5-7 minutes per side, or until desired doneness is reached. Transfer to a plate and allow to rest for 5-10 minutes.
- Wipe pan or grill plates over with paper towel; drizzle (or brush) with another teaspoon of oil and fry peppers (capsicums) and onion strips. Add half of the reserved marinade, salt and pepper; continue cooking until done.
- To serve steak, slice against the grain into thin strips. Pack into warmed tortillas, extra cilantro leaves, sour cream, sliced avocado (or your desired fillings), and drizzle over the remaining reserved untouched marinade.