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Chili Lime Steak Fajitas are so juicy, flavorful, and downright irresistible! The secret to this steak fajitas recipe is all in the marinade. It’s bold, zesty, and perfect for summer grilling or a quick sear on the stovetop.
It’s no surprise these steak fajitas have become a reader favorite around the world. They’re simple to make, loaded with incredible flavor, and perfect for a throw-together weeknight meal. And if you want something fresh and vibrant on the side, my Chicken Caprese Salad is the perfect match to balance out every bite.
What Makes This Recipe So Good
These steak fajitas are all about bold flavor and juicy, tender bites of beef. The chili lime marinade works its magic by infusing the steak for fajitas with tangy citrus, savory spices, and just the right kick of heat. Whether you grill them outdoors or sear them on the stovetop, the result is always mouthwatering.
Another reason this steak fajitas recipe is a keeper is its simplicity. With minimal prep and quick cooking time, you can have dinner on the table fast without sacrificing taste. It’s no wonder people keep coming back to these chili lime steak fajitas—they’re fresh, easy, and full of flavor every time.
What Goes Into Steak Fajitas
A handful of fresh, simple ingredients come together to make these steak fajitas incredibly flavorful. The marinade does all the heavy lifting, while crisp vegetables and creamy avocado round out the dish for the perfect balance.
- Steak: Rump, skirt, or flank steak works beautifully for fajitas, soaking up the chili lime marinade and cooking up tender and juicy.
- Lime Juice: Freshly squeezed lime brightens the marinade, adding a tangy punch that makes these chili lime steak fajitas stand out.
- Bell Peppers: A mix of red, yellow, and green peppers adds color, sweetness, and crunch to every bite.
- Avocado: Creamy slices of avocado balance the spice and make this steak fajitas recipe extra satisfying.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Steak Fajitas
- Make the Marinade: Whisk olive oil, lime juice, cilantro, garlic, brown sugar, chili flakes, cumin, and salt until well combined. Pour half into a shallow dish and refrigerate the rest to use later.
- Marinate the Steak: Place the steak in the marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes or up to overnight, then remove 30 minutes before cooking.
- Cook on Skillet: Heat teaspoon of oil in a grill pan or cast-iron skillet over medium-high heat. Sear the steak for about 4 minutes per side, then let it rest for 5 minutes.
- Cook on Grill: Preheat your barbecue or outdoor grill to high heat. Grill the steak for 5–7 minutes per side, then transfer to a plate and rest for 5–10 minutes.
- Sauté the Vegetables: Wipe down the skillet or grill, add a drizzle of oil, and cook the peppers and onions with half of the reserved marinade until tender and slightly charred.
- Assemble the Fajitas: Slice the steak thinly against the grain. Fill warm tortillas with steak, vegetables, avocado, cilantro, and sour cream, then drizzle with the remaining marinade.
A hearty side like Warm Chicken and Pumpkin Lentil Stew is perfect for rounding out your fajita night. Its cozy flavors pair beautifully with the zesty chili lime steak, giving you a filling, comforting balance.
For something lighter, Simple Lemon Garlic Asparagus brings a fresh, crisp contrast, while Honey Roasted Butternut Squash & Brussels Sprouts With Bacon adds caramelized sweetness and savory crunch to the table. Together, these sides create a well-rounded spread that makes your steak fajitas shine even brighter.
Recipe FAQ’s
The best steak for fajitas is usually flank, skirt, or rump steak. These cuts are lean, flavorful, and soak up marinade beautifully when sliced thin against the grain.
Yes, you can marinate the steak overnight and chop the vegetables ahead. When you’re ready, just cook everything fresh for the best flavor and texture.
Yes, you can roast the marinated steak and vegetables on a sheet pan at high heat until cooked through, then slice and serve in tortillas.
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!