The Very BEST Steak Fajitas Recipe | Little Spice Jar (2024)

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The absolute BEST Steak Fajitas you’ve ever had! This is my take on the Tex-Mex steak fajitas. Marinated for hours in lime juice, garlic, and cumin — so good you’ll never use another recipe again!

The Very BEST Steak Fajitas Recipe | Little Spice Jar (1)

Holy Guacamole!

And I’m not just saying that because steak fajitas NEED guacamole. I’m saying it because you need these homemade fajitas. And I actually can’t believe it took me this long to make them for us. I mean, beef fajitas are a classic, and quite possibly the most delicious thing we’ve eaten around here. Hands down.Like EVER. So it’s totally my food blogging responsibility to bring these to you right now because they couldn’t possibly taste better than they do right now.

These fajitas were gobbled up quicker than anything I’ve ever made before – that’s saying a lot because I feel like I’m ALWAYS cooking. And these make A LOT, enough to feed 4-5 people! We enjoyed them in tortillas the first day and turned them into Chipotle-style fajitas bowls for lunch the next day, and we still had some leftovers! And nope, I’m not even complaining about them.I’ll definitely be making these over and over again on repeat.

Watch how to make the best steak fajitas video (57 sec.):

The Very BEST Steak Fajitas Recipe | Little Spice Jar (2)

You’ve probably made steak fajitas with store-bought fajitas seasoning a million times before. But I’m kind of reinventing this a littlebecause my recipe is less focused on spices and more focused on overall ingredients that marinate, tenderize, and flavor the fajita meat. Because no one likes fajitas that are bland. What’s the point in that?

But this marinade! Oh my Lanta! It is unlike anything you’ve ever tasted before. I was never convinced you could make restaurant-style steak fajitas at home and make them taste better, but this totally does it. They are absolutely are the BEST steak fajitas of your life. The ingredients are simple and straight forward. Also, this isn’t a Harry Potter potions class – you don’t need anything super fancy to make the best fajitas of your life. There is one ingredient in particular that I use that isn’t a typical ingredient one sees in a fajita recipe but give it a try, I promise you, it’s a GAME CHANGER.

The Very BEST Steak Fajitas Recipe | Little Spice Jar (3)

I like to use a colorful array of veggies for my fajitas.

You can do with the regular red and green peppers if you’d like, but I love the color and the flavor that yellow and orange peppers add to this recipe. I’m one of those people that eat with my eyes first. I also like to add in a BIG poblano pepper. Remove all the ribs and seeds, so the spice is gone. We just want the nice smokiness of the poblano sizzled with the onions and bell peppers — the flavor is out of this world. I can’t believe I had been making fajitas without poblanos for so long before this. I almost feel like I cheated myself out of the best fajitas.

And the secret ingredient in my steak fajitas is…

Okay, let’s do a quick walkthrough on the ingredients and how you’re going to make the marinade for the fajitas. Without any further suspense let me share with you the ONE ingredient that makes my steak fajitas better than the rest — PINEAPPLE JUICE. Um, yup. You read that right. Pineapple juice, the stuff that comes in a small/large cans in the juice aisle. I use the stuff that is 100% juice with no additional sugars added.

If you’re wondering what the function of pineapple juice is for fajitas, allow me to explain. Store-bought fajita seasonings usually containenzymesthat help tenderize the meat. So to mimic that same tenderization without any weird ingredients, we use pineapple juice. There are people that argue that fresh pineapple juice (that hasn’t been heated) works best. But honestly, for our recipe, canned pineapple juice works just fine! No need to grab a fresh pineapple and make fresh juice, unless you’d like to that is.

What else do you need to make the best steak fajitas:

The other ingredients are simple! A little lime juice, some Worcestershire sauce (this is Tex-Mex style fajitas after all!), garlic, chili powder, smoked paprika, cumin, a little olive oil, chopped cilantro, and a little salt and pepper. That is it! No cornstarch or sugar or a million other ingredients. These are simple, flavorful steak fajitas that shine on their own. You don’t need to put a million ingredients in them to taste good.

How to make the best steak fajitas:

Now the instructions – combine the ingredients for the marinade and let marinate. It’s that simple. I like to let fajita meat marinate for at least 4 hours and ideally sometimes, overnight. The longer you let them sit, the tastier they are.

The Very BEST Steak Fajitas Recipe | Little Spice Jar (4)

I made these indoors on a large cast iron skillet. You can grill the meat out on the grill in the summertime if you’d like. I know we definitely will once it stops raining here EVERY SINGLE DAY and once we purchase a grill. In the meantime, the cast iron skillet is making them just perfectly. ??I use one large skillet to sear the meat, and while the meat is resting, I add in another tablespoon of oil and allow the veggies to sauté. I love the little bits of the charred marinade to coat the peppers and onions. If you don’t want that, use a separate skillet to make the veggies. Make sure to season them with a hint of salt and pepper.

Be prepared to make this meal on a weekly rotation, served both inside warm homemade flour tortillas and over a bed of cilantro lime rice.

Make it a Sunday tradition, because I have a feeling that this recipe is going to get ten thumbs up.

If you like this recipe, you might also like:

  • Cheesy Steak Quesadillas
  • Homemade Carne Asada
  • The Best Chicken Fajitas
  • Shrimp Enchiladas in Poblano Cream Sauce
  • Crispy Cheesy Chicken Taquitos
The Very BEST Steak Fajitas Recipe | Little Spice Jar (5)

Yield: 6 servings

The BEST Steak Fajitas

Prep Time15 minutes

Cook Time15 minutes

Additional Time2 hours

Total Time2 hours 30 minutes

The absolute BEST Steak Fajitas you've ever had! This is my take on the tex-mex steak fajitas. Marinated for hours in lime juice, garlic, and cumin -- so good you'll never use another recipe again!

The Very BEST Steak Fajitas Recipe | Little Spice Jar (6)

Ingredients

Steak Marinade:

  • ⅓ cup lime juice
  • ¼ cup pineapple juice (no sugar added)
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 2 teaspoon EACH: ground cumin AND chili powder (or more to taste)
  • 1 teaspoon EACH: kosher salt AND smoked paprika
  • ½ teaspoon EACH: black pepper AND red pepper flakes (or more to taste)
  • ¼ cup chopped cilantro

Fajitas:

  • 1 ½ - 2 pounds skirt or flank steak
  • 1 tablespoon oil (high heat)
  • 2 medium white onions, sliced
  • 1 large poblano, ribs and seeds removed then sliced
  • 2-3 bell peppers, thinly sliced (any color you please!)

Optional:

  • guacamole, salsa, cilantro leaves, salsa verde, sour cream, black beans, rice, tortillas, cilantro-lime rice, sautéed corn, tomatoes, lettuce, shredded cheese, etc.

Instructions

  1. STEAK MARINADE: Combine the ingredients for the marinade in a large shallow bowl or zip-top bag. Give it a taste to check for seasonings and adjust to preference. Coat the steak with the marinade and let sit covered in the refrigerator for at least 2-4 hours and ideally overnight (or see notes to freeze.) Remove from the refrigerator 30 minutes prior to grilling.
  2. COOK: Set a large cast iron skillet or grill pan over high heat and let heat up for a couple of minutes. Add the steak to the pan and fry on each side for about 3-5 minutes or longer if you'd like it more done. Feel for desired firmness. The 3 minutes/side will yield a medium rare doneness. If the pan becomes too hot, reduce the heat to medium-high. Remove the steak from the pan and allow it to rest for several minutes, tented with a piece of foil.
  3. FAJITA VEGGIES: Add the remaining tablespoon of oil to the pan over high heat, and add in the onions, poblano, and bell peppers. Let the veggies begin to sizzle and toss as necessary, cook for a total of 2-3 minutes or longer if you prefer them softer, season with a pinch of salt and pepper. If your pan is small, cook the veggies in a few batches so they don't steam.
  4. SLICE: Slice the meat against the grain into thin slices. I like to do so on an angle so the meat slices are tender and thin. Add it back to the veggies if you'd like.
  5. ASSEMBLY: Serve fajitas in tortillas or on rice bowls topped with your favorite toppings!

Notes

  • Freeze: If you aren't planning on making the fajitas right away, marinate the meat in a zip-top bag and freeze immediately. Let the steak defrost in the refrigerator overnight, and you're ready to grill!

Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I'd love to see what you made!

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The Very BEST Steak Fajitas Recipe | Little Spice Jar (2024)

FAQs

How do you cook fajita meat so it's tender? ›

Tricks to Tender Fajita Meat
  1. Cut the Beef Against the Grain. Slicing meat against the grain helps tenderize it. By looking closely at the steak, you'll be able to see the direction the grain is running. ...
  2. Marinade with an Acid. Acids like citrus juice or vinegar tenderize meat by breaking down its fibers.
Feb 2, 2024

What is the best steak for steak fajitas? ›

Skirt steak is the traditional cut used for fajitas. It used to be inexpensive, but now it's not so cheap; oftentimes flank steak costs less. Either will be a good choice.

How do you make fajitas not tough? ›

Slice thinly, against the grain.

Cutting meat against the grain into thin strips shortens the muscle fibers, reducing the amount of work you have to do to chew them, and making even tough cuts taste tender.

Which is better for fajitas? ›

Skirt Steak

This steak cut tends to have a heartier beef flavor than flank steak, making it a good option for tacos or fajitas with lots of ingredients that could overwhelm a milder steak. Use a marinade to tenderize the steak and add even more flavor before the cooking process.

Do you cut steak before marinating fajitas? ›

Fajita meat is marinated and grilled before it is cut into strips and served. The best way to get a tender slice of meat is to cut perpendicular to (across) the grain of the meat. Sometimes the grain is not straight across the whole piece of meat and can change direction several times, presenting a challenge.

What cut of meat do Mexican restaurants use for fajitas? ›

Steak Fajitas: While skirt steak is the traditional cut of meat used in fajitas, other cuts of steak can also be used, such as flank steak or sirloin steak. The steak is marinated in a mixture of lime juice, garlic, and spices, then grilled with onions and peppers.

What steak do most Mexican restaurants use? ›

In restaurants, skirt steak is the preferred cut for carne asada. But at home, you might notice that skirt steak is never as tender as it is in restaurants. That's because restaurants buy skirt steaks pre-marinated and tenderized using a special process from commercial meat processors.

What makes restaurant fajitas sizzle? ›

Sorry, but fajita sizzle isn't real. TikTokers have discovered restaurants just add water or a sauce to make it appear like the dish is cooking. A viral TikTok showed a restaurant worker pouring water onto a dish to make it steam and sizzle.

How do you thicken fajita sauce? ›

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.

Which onions to use for fajitas? ›

Step 1: Choose the Right Onion

Red onions are known for their milder flavor and vibrant color, while yellow onions offer a natural sweetness that can pair well with spicier peppers. White onions have a more pungent flavor that can add intensity to your fajitas.

Are fajitas better on grill or skillet? ›

The quick answer is all will work. If the weather is beautiful and you would like to cook your steak on the grill, that's awesome. If the weather is hot or rainy, or you want to get dinner on the table in a hurry, your grill pan, cast-iron skillet, or regular skillet all will work just fine.

Are fajitas better with corn or flour tortillas? ›

Corn tortillas go well with Mexican dishes like tacos, enchiladas, and tamales. They are also perfect for use in tostadas, sopes, and quesadillas. Flour tortillas are often used in burritos, fajitas, and chimichangas. They are also great for making quesadillas, sweet dishes like dessert tacos, and breakfast burritos.

Should I cut fajita meat before cooking? ›

While it's possible to cook the steak as a whole strip, I find it better to slice it with the grain into five- to six-inch pieces, which are easier to handle on the grill.

How do restaurants tenderize skirt steak? ›

7 Ways to Tenderize Steak
  1. Pounding. Using a meat mallet (or kitchen mallet) to pound steaks helps soften and tenderize the meat. ...
  2. Salting. Most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially tougher cuts. ...
  3. Marinating. ...
  4. Velveting. ...
  5. Slow Cooking. ...
  6. Enzymatic Application. ...
  7. Scoring.
Oct 18, 2022

What tenderizes skirt steak? ›

If only the inside skirt is available, tenderize it with a mallet to 1/4-inch thickness and use a marinade.

How do you make skirt steak not chewy? ›

Marinating skirt steak with an acid such as citrus or vinegar chemically breaks down the tough fibers so it not only becomes buttery tender but drinks up notes of the marinade whether that's lime juice, lemon juice, orange juice, soy sauce, Worcestershire, or vinegar.

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