Simple Steak Fajitas Recipe
This simple steak fajita recipe is quick, easy and oh so flavorful. Our version of this Tex-Mex favorite uses a fresh and tangy beef fajitas marinade with a spicy kick.
Servings: 8 people
Calories: 353kcal
Ingredients
Marinade
- 1/4 cup orange juice
- 2 tablespoons lime juice
- 2 tablespoons avocado oil
- 1 tablespoon garlic minced
- 1/2 teaspoon cumin
- 2 teaspoons onion powder
- 1/2 large jalapeno chopped
- 1/4 cup cilantro chopped
Steak Fajitas
- 3 pounds steak skirt steak, tri tip steak, or sirloin steak
- 4 tablespoons avocado oil (divided)
- 2 teaspoons garlic salt (divided)
- 1/2 large red bell pepper sliced
- 1/2 large yellow bell pepper sliced
- 1/2 large orange bell pepper sliced
- 1/2 large green bell pepper sliced
- 1/2 large red onion sliced
Toppings
- flour tortillas
- sour cream
- shredded cheese
- lettuce shredded
- salsa
- guacamole
Instructions
Marinating the Steak
- In a medium mixing bowl, combine the orange juice, lime juice, oil, minced garlic, cumin, onion powder, chopped jalapeno, and chopped cilantro and mix well.
- Add the steak and pour in the marinade, then seal up the bag, shake, and transfer to the fridge. Let the steak marinate for at least 4 hours, or up to 24 hours.
Cooking Fajitas
- Remove your steak from the fridge and pull out of the ziplock bag.
- In a large skillet on medium-high heat, add about 2 tablespoons of oil. Once the oil is hot, add about half of the steak, being careful not to overcrowd the pan. You'll probably need to cook the meat in 2 batches. Season with about 1 teaspoon of garlic salt on both sides while cooking.
- Saute the steak on each side for about 3 minutes for medium, or until desired doneness is reached.
- Once cooked, remove the steak from the pan and let rest in a dish tented with aluminum foil for 5 minutes before slicing. Repeat with remaining meat.
- While the meat is resting, add the rest of the oil to the pan, then add the sliced onions and bell peppers. Season with the remaining garlic salt and let them sear for 1 minute before stirring, then stir every 90 seconds or so as the vegetables sear. Cook for about 6 minutes, or until slightly tender.
To Serve
- Cut the steak into thin slices against the grain of the meat. Serve in a warm tortilla with the sautéed veggies and your favorite fajita toppings. Enjoy!
Notes
Storing leftovers: store leftover fajitas in the fridge for up to 3 days.
Reheating: heat a cast iron skillet over medium high heat, then toss in the steak and veggies that you want to reheat. Toss occasionally until warmed through.
Nutrition
Calories: 353kcal | Carbohydrates: 6g | Protein: 24g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 69mg | Sodium: 643mg | Potassium: 430mg | Fiber: 1g | Sugar: 2g | Vitamin A: 779IU | Vitamin C: 64mg | Calcium: 18mg | Iron: 2mg