These Sizzling Steak Fajitas are a quick, delicious meal. Juicy marinated steak, vibrant peppers, and fresh toppings make this recipe a crowd-pleaser. Perfect for any night of the week, these fajitas are easy to prepare and sure to impress.
You'll also love my carne asada salad and these shrimp tostadas.
Jump to:
⭐️ Why this recipe works
- Flavorful Marinade: The marinade's combination of cumin, brown sugar, and chili powder infuses the steak with robust, savory flavors.
- Quick Cooking: Using skirt steak ensures a tender, juicy result with minimal cooking time.
- Customizable: People can build their fajita, adding their preferred toppings and sauces.
🧾 Ingredients overview
- Skirt steak: Quick-cooking, tender cut ideal for fajitas.
- Olive oil: Used for marinating the steak and cooking the vegetables.
- Red onion: Adds a sweet and slightly sharp flavor.
- Red bell pepper: Provides sweetness and vibrant color.
- Yellow bell pepper: Adds a different layer of sweetness.
- Orange bell pepper: Completes the color trio with additional sweetness.
- Flour tortillas: Soft base to wrap the fajitas.
- Red chili pepper: Adds a spicy kick.
- Avocado: Creamy texture and rich flavor.
- Cilantro: Fresh, herby garnish.
- Olive oil: Helps blend the spices and coat the steak.
- Cumin: Adds a warm, earthy flavor.
- Brown sugar: Balances the spices with a hint of sweetness.
- Chili powder: Provides heat and depth.
- Oregano: Adds a subtle herbaceous note.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Sizzling Steak Fajitas recipe step-by-step
- Prepare the Marinade: In a mixing bowl, whisk together olive oil, cumin, brown sugar, chili powder, and oregano until well combined. Place the steak in a shallow dish and pour the marinade over it, ensuring the beef is well-coated. Set aside to marinate for at least 30 minutes.
- Cook the Vegetables: Heat olive oil in a non-stick skillet over high heat while the steak is marinating. Add the sliced red onion, red bell pepper, yellow bell pepper, and orange bell pepper. Cook, stirring occasionally, until the vegetables are tender but still slightly crisp, about 5-7 minutes. Transfer the cooked vegetables to an oven-safe dish and keep warm in the oven.
- Toast the Tortillas: Heat a grill pan over very high heat. Toast the flour tortillas in the pan for about 1 minute on each side until they are warm and slightly charred. Set aside.
- Grill the Steak: In the same grill pan, grill the marinated steak for about 5 minutes on each side or until each side is charred and smoky. Remove the steak from the pan and let it rest for 10 minutes before slicing thinly against the grain.
- Assemble the Fajitas: Place the sliced steak, cooked vegetables, tortillas, sliced red chili pepper, avocado, and chopped cilantro on the table for a build-your-own fajita experience. You can also add sour cream and cotija cheese to cool down the spices.
📖 Substitutions and variations
- Protein Alternatives: Substitute the skirt steak with chicken breast or shrimp for a different protein option.
- Vegetarian Option: Use portobello mushrooms or tofu in place of the steak.
- Gluten-Free: Use corn tortillas instead of flour tortillas.
- Spice Level: Adjust the amount of red chili pepper to control the heat level.
- Add-ons: Include additional toppings like shredded cheese, sour cream, or pico de gallo.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Cut Against the Grain: When slicing the steak, cut against the grain to ensure tender pieces that are easier to chew.
- Marinating Time: For maximum flavor, marinate the steak for at least 2 hours or overnight.
- Resting the Steak: Resting the steak after grilling ensures juicier slices.
- Avoid Overcrowding the Pan: Cook the steak and vegetables in batches if necessary to avoid steaming and ensure proper browning.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled fajitas components separately in airtight containers in the fridge for up to 3 days.
- Freezer: Place the cooked steak and vegetables in freezer-safe bags or containers for longer storage and freeze for up to 3 months.
- Reheat: To reheat, warm the steak and vegetables in a skillet over medium heat until heated through. Alternatively, use the microwave in short bursts, stirring occasionally.
❓Recipe FAQ's
Can I use a different cut of beef?
Yes, flank steak or sirloin are good alternatives to skirt steak.
How do I prevent the vegetables from becoming too soft?
Cook them over high heat and remove them while they still have a bit of crispness.
What if I don't have a grill pan?
A regular skillet or a cast iron skillet will work just as well.
How can I make the fajitas spicier?
Add more red chili pepper or a dash of hot sauce to the marinade.
More incredible Mexican recipes:
Did you make this Easy Sizzling Steak Fajitas? Please leave a star rating below, and be sure to tag me when you share a photo on social media—I love seeing what you’re up to in the kitchen!
You can also follow along on Pinterest, Facebook, and Instagram!
You can also find weekly meal plans and budget recipes on our sister site Savvy Bites.
Spicy and Sizzling Easy Beef Fajitas
This recipe for sizzling steak fajitas is perfect for a flavorful and satisfying meal. The beef is marinated to perfection, ensuring a juicy and tender bite, while the vibrant vegetables add a delightful crunch. Serve these fajitas with warm tortillas, fresh avocado, and a sprinkle of cilantro for a complete and delicious meal.
Print
Pin
Rate
Servings: 4 servings
Ingredients
For the Fajitas:
- 1 pound skirt steak or other quick-cooking steak
- 2 tablespoons olive oil
- 1 red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 6 flour tortillas
- 1 red chili pepper, thinly sliced
- 1 avocado, sliced
- 1 bunch cilantro, chopped
For the Marinade:
- ¼ cup olive oil
- 1 tablespoon cumin
- 1 tablespoon brown sugar
- 1 tablespoon chili powder
- ¼ teaspoon oregano
Instructions
Prepare the Marinade:
- In a mixing bowl, whisk together ¼ cup olive oil, 1 tablespoon cumin, 1 tablespoon brown sugar, 1 tablespoon chili powder, and ¼ teaspoon oregano until well combined.
- Place the steak in a shallow dish and pour the marinade over it, ensuring the beef is well-coated. Set aside to marinate for at least 30 minutes.
Cook the Vegetables:
- While the steak is marinating, heat 2 tablespoons of olive oil in a non-stick skillet over high heat.
- Add the sliced red onion, red bell pepper, yellow bell pepper, and orange bell pepper. Cook, stirring occasionally, until the vegetables are tender but still slightly crisp, about 5-7 minutes.
- Transfer the cooked vegetables to an oven-safe dish and keep warm in the oven.
Toast the Tortillas:
- Heat a grill pan over very high heat. Toast the flour tortillas in the pan for about 1 minute on each side until they are warm and slightly charred. Set aside.
Grill the Steak:
- In the same grill pan, grill the marinated steak for about 5 minutes on each side or until each side is charred and smoky.
- Remove the steak from the pan and let it rest for 10 minutes before slicing thinly against the grain.
Assemble the Fajitas:
- Place the sliced steak, cooked vegetables, tortillas, sliced red chili pepper, avocado, and chopped cilantro on the table for a build-your-own fajita experience.
Notes
- Make-Ahead Marinade: The marinade can be prepared in advance and stored in the fridge for up to a week, making it a convenient option for busy days.
- Overnight Marination: For enhanced flavor, marinate the steak overnight. Place the steak and marinade in a ziplock bag or a covered shallow dish in the fridge.
- Alternative Cooking Methods: If you don't have a grill pan, the steak can be cooked on an outdoor grill or in a regular skillet.
Nutrition
Calories: 634kcal | Carbohydrates: 40g | Protein: 31g | Fat: 40g | Saturated Fat: 7g | Cholesterol: 71mg | Sodium: 397mg | Potassium: 975mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2985IU | Vitamin C: 153.8mg | Calcium: 88mg | Iron: 5.8mg
have you made this recipe? I'd love to see it! Tag me @salted_mint or use #saltedmint!
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Kristen says
Finally, a fajita recipe where you can taste the marinade without it overpowering the dish! So yummy and simple. Everyone in my family loved it.
Debs says
Thanks so much, Kristen! So glad that you all loved it!
Pat Cody says
The servings and the number of tortillas don't add up. This makes 4 servings but it calls for 6 tortillas. Do a couple of those servings include 2 and the rest 1??? It sounds delicious otherwise.
Debs says
Thanks so much for catching that Pat. You can make the fajitas a little smaller and go with 6 or you can make them larger and go with 4. Either way, you're right. They are amazing!
Natasha @ Salt & Lavender says
Oh these look awesome, Debs!! Making me hungry!
Mary Ann | The Beach House Kitchen says
OMG Debs! That overhead shot of the beef and veggies on the plate!! Holy moly..I want it NOW!