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:
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- 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!
Chicken Fajitas
Carne Asada
Crispy Pork Carnitas (Mexican Slow Cooked Pulled Pork)
WATCH HOW TO MAKE STEAK FAJITAS RIGHT HERE!
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- 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
- flour tortillas (optional)
- Lettuce leaves for low carb option
- Extra cilantro leaves to garnish
- Sour cream (optional) to serve
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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*
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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.
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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.
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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.
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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.
*Don't have time to marinade? Don't worry! The marinade has so much flavour in it already, you can let it sit for 5-10 minutes at room temperature while preparing all of your other ingredients!
ORIGINALLY PUBLISHED JANUARY 18, 2017
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Karina says
Hi Brenda,
Thank you so much for letting me know! I will look through my emails and reply back. I apologize for the delay. Thank you for looking out for me!
XO, Karina
Brenda says
Hi Karina. I know I emailed you earlier about someone stealing this from you but I thought to message you here! I don’t know if it’s of your concern but please email me so I can send you the information I have.
Karina says
That is a great idea and so helpful to know! Thank you so much for sharing and following along with me! XO
Diana says
The marinade is to die for! I’ve been making this fajita recipe almost every week for a couple of months. I double the marinade so I have plenty to put on the frying veggies. We sometimes have veggies left over, and we could lick the plate! Thanks for a great recipe!
Amanda says
My husband and I really enjoyed this so much! The only issue we had was that I got the wrong cut of beef and it was totally tough. Besides user error, it was amazing! Thank you!
Karina says
I like to use flank steak, rump or skirt steak. I usually use about 1 pound. Hope that helps! Enjoy your fajitas!
Erin O says
What kind of steak and how much?
Debbie Salter says
I second another person’s opinion that these are not only the best fajitas I’ve ever made, they are the best fajitas I have ever tasted ANYWHERE! Tomorrow is Cinco de Mayo, so this is a great excuse to make them yet again (like I really need an excuse!). Truly, thank you from the bottom of my heart for this recipe – I love it SO much!
Tymeron Smith says
YAY!! I am so glad you both liked it! Thanks so much for sharing!
Megan says
Tried it loved it! Only thing I added was an avocado sauce.
Jill says
Thank you for sharing this delicious recipe! My husband and I loved it! Definitely making this for family dinner night!
Karina says
Hi Mary. PLEASE reread the recipe.
Mary says
Any concern about eating marinade that has had raw meat in it? I thought that was unsafe.
Karina says
WOW thank you Debbie! I’m so happy to hear that!
Debbie Salter says
Best fajitas I have ever had ANYWHERE, including top Mexican restaurants! So happy to have found this recipe, thank you so much.
Bri says
Great recipe! Also, I wanted to add that there is a third way of spelling chili; here in New Mexico, it’s normally spelled in Spanish as chile. Thanks for the recipe!
LuAnn says
Bee – I did a count of the ingredients minus the flour tortillas (not sure how they made it into a Keto recipe, although the carb count for them is, like, 4 each) and here’s what I came up with:
Per serving:
Total Net Carbs 10 gr
Total Fat 26.75 gr
Total Protein 36.5 gr
Total Calories 454.25 gr
I’m not a math whiz, but I think this is pretty close. Hope it helps.
bee says
does anyone know the nutrition facts on this receipe?
Katy says
What kind of steak do you use? Just regular sirloin? They look amazing so I was going to use the type of meat that you do!
Xuan says
Thanks for this wonderful recipe! My family love this dish so much that I cooked again the next day and used chicken thigh instead. It was so juicy and delicious! Thanks again for sharing this great recipe. Love it.
Amber says
Yum! Made this recently and it was delicious! Probably be added on our meal rotations. Love your recipes so far!
Deborah Rackliff says
Great recipes
Katie says
LOVED the orange honey salmon!! Your recipes are delicious!!
Gail says
I love your recipes and I believe they will turn me in to a better cook, please keep sending them. They never disappoint, you’re the best and thanks for sharing your talent and skills.