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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.
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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Chili Lime Steak Fajitas
Ingredients
MARINADE:
- 2 tablespoons olive oil
- 1/3 cup lime juice freshly squeezed
- 2 tablespoons fresh cilantro chopped
- 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 steak rump, skirt or flank steak
FAJITAS:
- 3 bell peppers of different colours: red, yellow and green, deseeded and sliced
- 1 onion sliced
- 1 avocado sliced
OPTIONAL SERVING SUGGESTION:
- 2 flour tortillas optional
- 2 lettuce leaves for low carb option
- 1 pinch cilantro to garnish
- 1 teaspoon 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I LOVE this recipe and return to it again and again. The marinade is the perfect combination of flavors, and I generally double the amount of marinade because I feel like it does not make enough and is so good. It is rare that I repeat dishes because there are so many recipes I want to try, but this is a favorite and I make it at least once a month. In the summer, I make it most weeks. Plan to make it tonight – firing up the grill on a cold January evening is worth it for the flavor.
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
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!
This really is as good as everyone says it is, thank you!
Thank you for sharing this. Big success with my family, everyone loves it. I did with chicken, also really good :p
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!
Tried the chicken fajitas last night I must say it’s was the best. We almost finished the whole bowl.
OMGosh!! I had no time to marinade and it came out so FREAKING GOOD!!! BOMB!! ? Thank you!!
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!
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 🙂
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.
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!