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!
Chicken Fajitas
Carne Asada
Crispy Pork Carnitas (Mexican Slow Cooked Pulled Pork)
WATCH HOW TO MAKE STEAK FAJITAS RIGHT HERE!
Chili Lime Steak Fajitas
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.
Jessica says
OMGosh!! I had no time to marinade and it came out so FREAKING GOOD!!! BOMB!! 💣 Thank you!!
Lauren Vavala | DeliciousLittleBites says
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!
Stephanie says
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 🙂
Greg says
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.
Carol M Richards says
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.
Dawn M Tecce says
Can you use London Broil steak ?
Jillian says
Do the nutrition fact include tortillas or is it just for the steak/veggie combo? Thanks! They were great!
Karina says
Hi Jillian. Just the steak/veggie combo 😊
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
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
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!
Karina says
That is a great idea and so helpful to know! Thank you so much for sharing and following along with me! XO
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!
Erin O says
What kind of steak and how much?
Karina says
I like to use flank steak, rump or skirt steak. I usually use about 1 pound. Hope that helps! Enjoy your fajitas!
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!
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!
Tymeron Smith says
YAY!! I am so glad you both liked it! Thanks so much for sharing!
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.
Karina says
WOW thank you Debbie! I’m so happy to hear that!
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.