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You are here: Home / Dinner / Chili Lime Steak Fajitas

By Karina 37 Comments Filed Under: Beef

Chili Lime Steak Fajitas

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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.

Grilled Chilli Lime Chicken Fajita Salad | https://cafedelites.com

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?

  1. Stuff them in tortilla wraps (corn or white flour)
  2. Use lettuce leaves for a low carb option!
  3. Avocado slices
  4. Grilled/seared peppers (capsicums)
  5. 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!

Chili Lime Steak Fajitas

Chili Lime Steak Fajitas are so juicy and full of incredible flavours! The secret lies in this incredibly popular marinade!
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Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Serves: 4 (2 fajitas per serve)

Ingredients

MARINADE:

  • 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)

FAJITAS:

  • 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

Instructions

  • 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*

FOR SKILLET:

  • 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. 

FOR GRILLING:

  • 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.

FOR VEGETABLES:

  • 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.

ASSEMBLE:

  • 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.

Notes

*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

Nutrition

Calories: 429kcal | Carbohydrates: 13g | Protein: 25g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 59mg | Sodium: 356mg | Potassium: 299mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3010IU | Vitamin C: 127.5mg | Calcium: 32mg | Iron: 2.9mg
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Reader Interactions

Comments

  1. Ashley says

    December 19, 2020 at 12:15 pm

    OMG THIS WAS SO YUMMY I TOOK YOUR MARINATING the meat part and added it to a different recipe that was just for veggies! It TURNED OUT SO GOOD! The best seasoned meat ever

    Reply
  2. Becky M. says

    August 24, 2020 at 12:07 pm

    5 stars
    Marinated tri tip steak in this marinate today and it was fantastic. I added a teaspoon of honey and a few shakes of chipotle chili powder to the marinate but followed the recipe otherwise. I cooked my steak on a Treager grill at 225. Once the steak hit 130 degrees basted it with cooked down left over marinate and cracked up the heat to 450 to give it a reverse sear. Took the meat off the grill at 150, it was perfect and so tasty. I threw some sliced onions and bell pepper on the grill as well, it was all delish!

    Reply
  3. Letitia Hall says

    May 09, 2020 at 8:07 pm

    5 stars
    This really is as good as everyone says it is, thank you!

    Reply
    • Daniela Silva says

      May 13, 2020 at 8:26 pm

      Thank you for sharing this. Big success with my family, everyone loves it. I did with chicken, also really good :p

      Reply
  4. Gina Davis says

    April 29, 2020 at 10:10 am

    The steak fajitas were amazing. I followed your recipe exactly and everything turned out so well. The marinade was so good. And the way you cooked the whole piece of beef and then sliced was perfect. I would cut the meat first and then cook , and end up overcooking. Thank you!

    Reply
  5. Sibongile says

    March 10, 2020 at 6:10 pm

    Tried the chicken fajitas last night I must say it’s was the best. We almost finished the whole bowl.

    Reply
  6. Jessica says

    July 17, 2019 at 11:52 am

    5 stars
    OMGosh!! I had no time to marinade and it came out so FREAKING GOOD!!! BOMB!! ? Thank you!!

    Reply
  7. Lauren Vavala | DeliciousLittleBites says

    March 03, 2019 at 11:53 am

    5 stars
    Made these tonight with a few minor changes and have to say that I LOVE the lime! There was not a bit leftover – great recipe!

    Reply
  8. Stephanie says

    February 25, 2019 at 4:27 pm

    5 stars
    Oh my goodness! I made these last night for dinner and they were a HUGE HIT!!!!! Everyone had about two servings, they were gone in minutes!!! So much flavor and super tender and juicy! Will be keeping this recipe for years to come! Thank you for sharing!!! I also doubled the marinade recipe 🙂

    Reply
  9. Greg says

    February 24, 2019 at 3:16 pm

    4 stars
    I made this for a firehouse of 7. Very good. Be advised, it can sometimes be very difficult to find skirt steak, especially in a flat cut. I actually used 7 Choice bone-in New York Strips- You can find them on sale for 5 to 7 dollars a lb. Marinated for two hours in the fridge, added a little homemade “fajita rub” and cooked, in batches, on large cast iron skillet. Cooked the veggies in the same skillet after that, and sliced the steak while they were cooking. Pouref leftover pan juices over the steak. It was the best dinner I’ve ever served in the firehouse.

    Reply
    • Steve says

      June 25, 2020 at 10:14 am

      5 stars
      How u gunna say it was “the best dinner i’ve ever served” and only rate this 4 stars…^ lol This -ish is the dankest of the dank! Absolutely delish. I prefered a 2 hour marinade to overnight. I tried them both, but I think over night the Lime juice starts oxidating and it doesn’t taste as fresh as the 2 hour marinade, but that beef sure was tender. Great recipe. Thanku!

      Reply
  10. Carol M Richards says

    February 02, 2019 at 11:24 am

    5 stars
    This recipe for chili lime fajitas is fantastic. Your ingredients blend into the most flavorful fajitas I’ve ever had. I followed the recipe exactly and got rave reviews! Thanks so much, this is definetely a keeper.

    Reply
  11. Dawn M Tecce says

    January 30, 2019 at 5:13 am

    Can you use London Broil steak ?

    Reply
  12. Jillian says

    January 05, 2019 at 6:08 am

    5 stars
    Do the nutrition fact include tortillas or is it just for the steak/veggie combo? Thanks! They were great!

    Reply
    • Karina says

      January 08, 2019 at 11:03 pm

      Hi Jillian. Just the steak/veggie combo ?

      Reply
  13. Brenda says

    July 14, 2018 at 9:24 pm

    5 stars
    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.

    Reply
    • Karina says

      July 15, 2018 at 12:01 am

      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

      Reply
  14. Diana says

    June 09, 2018 at 9:44 am

    5 stars
    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!

    Reply
    • Karina says

      June 10, 2018 at 9:37 am

      That is a great idea and so helpful to know! Thank you so much for sharing and following along with me! XO

      Reply
  15. Amanda says

    June 04, 2018 at 10:59 am

    5 stars
    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!

    Reply
  16. Erin O says

    May 08, 2018 at 8:05 pm

    What kind of steak and how much?

    Reply
    • Karina says

      May 09, 2018 at 10:35 pm

      I like to use flank steak, rump or skirt steak. I usually use about 1 pound. Hope that helps! Enjoy your fajitas!

      Reply
  17. Debbie Salter says

    May 05, 2018 at 9:14 am

    5 stars
    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!

    Reply
  18. Megan says

    January 31, 2018 at 11:03 am

    5 stars
    Tried it loved it! Only thing I added was an avocado sauce.

    Reply
  19. Jill says

    January 23, 2018 at 12:45 pm

    Thank you for sharing this delicious recipe! My husband and I loved it! Definitely making this for family dinner night!

    Reply
    • Tymeron Smith says

      January 31, 2018 at 3:45 pm

      YAY!! I am so glad you both liked it! Thanks so much for sharing!

      Reply
  20. Debbie Salter says

    December 02, 2017 at 4:04 pm

    5 stars
    Best fajitas I have ever had ANYWHERE, including top Mexican restaurants! So happy to have found this recipe, thank you so much.

    Reply
    • Karina says

      December 02, 2017 at 9:06 pm

      WOW thank you Debbie! I’m so happy to hear that!

      Reply
  21. Bri says

    October 22, 2017 at 2:40 pm

    5 stars
    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!

    Reply
  22. LuAnn says

    October 19, 2017 at 5:41 am

    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.

    Reply
  23. bee says

    September 22, 2017 at 12:10 am

    does anyone know the nutrition facts on this receipe?

    Reply
  24. Katy says

    July 02, 2017 at 12:02 am

    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!

    Reply
  25. Xuan says

    March 15, 2017 at 12:18 am

    5 stars
    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.

    Reply
  26. Amber says

    February 01, 2017 at 9:21 am

    Yum! Made this recently and it was delicious! Probably be added on our meal rotations. Love your recipes so far!

    Reply
  27. Deborah Rackliff says

    January 23, 2017 at 3:01 pm

    Great recipes

    Reply
  28. Katie says

    January 23, 2017 at 2:54 am

    5 stars
    LOVED the orange honey salmon!! Your recipes are delicious!!

    Reply
  29. Gail says

    January 22, 2017 at 7:02 pm

    5 stars
    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.

    Reply

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