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The accented BEST Steak Fajitas y'all've always had! This is my take on the Tex-Mex steak fajitas. Marinated for hours in lime juice, garlic, and cumin — so practiced you lot'll never employ some other recipe again!

cast iron pan with sliced steak, peppers, and onions

Holy Guacamole!

And I'm not just proverb that because steak fajitas NEED guacamole. I'one thousand saying it because y'all need these homemade fajitas. And I actually can't believe it took me this long to make them for the states. I hateful, beef fajitas are a archetype, and quite perhaps the about delicious thing we've eaten around here. Hands down. Like EVER. So it's totally my food blogging responsibleness to bring these to you right now because they couldn't possibly taste better than they exercise right now.

These fajitas were gobbled up quicker than anything I've always fabricated before – that'south saying a lot because I experience like I'g E'er cooking. And these make A LOT, enough to feed 4-5 people! Nosotros enjoyed them in tortillas the first day and turned them into Chipotle-way fajitas bowls for tiffin the next twenty-four hour period, and nosotros nonetheless had some leftovers! And nope, I'm not fifty-fifty complaining near them. I'll definitely be making these over and again on echo.

Sentinel how to brand the all-time steak fajitas video (57 sec.):

beef fajitas with peppers and onions on tortillas with bowls of guacamole and salsa

You've probably made steak fajitas with shop-bought fajitas seasoning a meg times before. Only I'm kind of reinventing this a little considering 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?

Just this marinade! Oh my Lanta! It is unlike anything you've ever tasted before. I was never convinced yous could make eating place-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 brand the best fajitas of your life. There is one ingredient in item that I use that isn't a typical ingredient one sees in a fajita recipe but give information technology a try, I hope y'all, it'due south a GAME CHANGER.

thinly sliced peppers and onions on a white plate

I similar to use a colorful assortment of veggies for my fajitas.

You tin can do with the regular scarlet and green peppers if you lot'd similar, just I beloved 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. Nosotros just want the prissy smokiness of the poblano sizzled with the onions and bell peppers — the season is out of this world. I tin'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 underground 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 y'all the ONE ingredient that makes my steak fajitas improve than the rest — PINEAPPLE JUICE. Um, yup. You read that right. Pineapple juice, the stuff that comes in a pocket-sized/large cans in the juice alley. I apply the stuff that is 100% juice with no additional sugars added.

If yous're wondering what the office of pineapple juice is for fajitas, allow me to explain. Store-bought fajita seasonings usually contain enzymes that assistance tenderize the meat. So to mimic that same tenderization without any weird ingredients, we employ 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 lot need to make the best steak fajitas:

The other ingredients are simple! A petty 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 picayune salt and pepper. That is it! No cornstarch or sugar or a one thousand thousand other ingredients. These are simple, flavorful steak fajitas that polish on their own. You lot don't need to put a million ingredients in them to sense of 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 yous let them sit, the tastier they are.

thinly sliced steak fajitas with colorful peppers and onions on sheet pan

I made these indoors on a large bandage iron skillet. You can grill the meat out on the grill in the summertime if yous'd like. I know we definitely will once information technology stops raining here EVERY SINGLE DAY and once we purchase a grill. In the meantime, the cast iron skillet is making them only perfectly. ?? I utilize one large skillet to sear the meat, and while the meat is resting, I add in another tablespoon of oil and let the veggies to sauté. I honey the little bits of the charred marinade to coat the peppers and onions. If you don't want that, use a separate skillet to brand the veggies. Brand 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 information technology a Sun tradition, because I accept a feeling that this recipe is going to become x thumbs up.

If you like this recipe, you might also like:

  • Bootleg Carne Asada
  • The All-time Craven Fajitas
  • Shrimp Enchiladas in Poblano Cream Sauce
  • Crispy Cheesy Craven Taquitos
thinly sliced steak fajitas with colored peppers and onions on tortillas

The BEST Steak Fajitas

Ingredients

Steak Marinade:

  • ⅓ cup lime juice
  • ¼ loving cup pineapple juice (no saccharide added)
  • ii tablespoons Worcestershire sauce
  • 3 tablespoons olive oil
  • one tablespoon minced garlic
  • two teaspoon EACH: basis cumin AND chili powder (or more to sense of taste)
  • 1 teaspoon EACH: kosher common salt AND smoked paprika
  • ½ teaspoon EACH: black pepper AND red pepper flakes (or more to taste)
  • ¼ cup chopped cilantro

Fajitas:

  • i ½ - 2 pounds skirt or flank steak
  • one tablespoon oil (high heat)
  • two medium white onions, sliced
  • ane large poblano, ribs and seeds removed and so sliced
  • 2-3 bong peppers, thinly sliced (whatsoever color you delight!)

Optional:

  • guacamole, salsa, cilantro leaves, salsa verde, sour cream, blackness 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. Give information technology a gustation and check for seasonings, accommodate to preference. Coat the steak with the marinade and allow sit covered in the refrigerator for at least 2-four hours and ideally overnight. Remove from the refrigerator 30 minute prior to cooking.
  2. Set up a large bandage fe skillet or pan over high heat and let oestrus up for a couple of minutes. Add together the steak to the pan and fry on each side for about iii-5 minutes or longer if y'all'd similar it more done. Feel for desired firmness. The iii minutes/side will yield a medium rare doneness. If the pan becomes too hot, reduce the estrus to medium high. Remove the steak from the pan and allow to rest for several minutes tented with a piece of foil. Slice the meat against the grain into sparse slices. I similar to do and then on an bending so the meat slices are tender and sparse.
  3. FAJITA VEGGIES: Add together the remaining tablespoon of oil to the pan over high oestrus, add in the onions, poblano, and bell peppers. Let the veggies brainstorm to sizzle and toss equally necessary, cook for a full of 2-3 minutes or longer if you prefer them softer, season with a pinch of salt and pepper. If your pan is pocket-size, cook the veggies in a few batches then they don't steam.
  4. ASSEMBLY: Serve them in tortillas or on rice bowls topped with your favorite toppings!
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