Beef For Fajitas Best Beef For Fajitas Choice The quality and flavor is superb! This product is excellent, good value for money and easy to cook. Beef for fajitas! That’s right. Take this list along with you next time you go to the supermarket to buy your ingredients and make sure that everything on it is there:
Beef Steak Fajitas
Classic Tex Mex fajitas recipe, made with strips of skirt steak, onions and bell peppers, and served sizzling hot with fresh tortillas, guacamole, sour cream, and salsa.
Best Steak for Fajitas
Classic Tex Mex, fajitas (pronounced fah-hee-tas) are typically made with grilled strips of skirt steak with onions and bell peppers, and served sizzling hot with fresh tortillas, guacamole, sour cream, and salsa.
You can make fajitas with steak or chicken, or even make it plain vegetarian. Here’s a quick and easy recipe for steak fajitas.
Beef Steak Fajitas
Beef Steak Fajitas
PREP TIME70 mins
COOK TIME15 mins
TOTAL TIME85 mins
Be careful not to touch your eyes or anywhere near your eyes after handling a jalapeño pepper!
- Juice of 1 lime
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 jalapeño pepper, seeded, ribs removed, finely chopped
- 1/4 cup chopped fresh cilantro, including stems
- 1 pound flank steak, skirt steak, or carne asada
- 1 tablespoon vegetable oil
- 1 large yellow onion, peeled and sliced pole to pole (not against the grain)
- 2 to 3 bell peppers of various colors, sliced lengthwise into strips
- Warm flour tortillas
- Sour cream
- Shredded cheese
- Shredded lettuce
- Marinate the steak:Mix all marinade ingredients. Coat the steak with the marinade and let it sit at room temperature for an hour, or longer in the fridge.Before you cook the meat, wipe off most of the marinade and sprinkle the steak with salt.
- Sear the steak on both sides:Set a large cast iron pan or griddle over high heat and let this heat up for 1-2 minutes. Add the tablespoon of oil to the pan and let this heat up for 1 minute.Add the steak, frying on each side for 3 minutes, or to desired doneness. 3 minutes per side will yield approximately medium rare doneness for an average cut of flank steak.Carne asada and skirt steak will need less time. If the pan starts to smoke too much, reduce the heat to medium-high. You want the steak browned, not burned.Remove from pan and let sit, tented with foil, for 5 minutes.
- Cook the vegetables while the meat is resting:Add a little more oil to the pan if necessary, then add the onions and bell peppers.Let these sear for 1 minute before stirring, then stir every 90 seconds or so as the veggies sear. Cook for 5-6 minutes total.
- Slice the meat across the grain into thin slices:If you slice the meat at an angle, you will be able to get your slices pretty thin. These cuts of steak are flavorful but can be a little tough, so thin slices will really help make it easier to eat.
- Serve immediately:Serve the fajitas with shredded cheese, salsa, shredded iceberg lettuce, sour cream, guacamole and warm flour tortillas. (Hint for warming tortillas – put in microwave over a paper towel for 20 seconds on high heat.)
The Best Steak Fajitas
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!
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.):
You’ve probably made steak fajitas with store-bought fajitas seasoning a million times before. But I’m kind of reinventing this a little because 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.
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 contain enzymes that 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.
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.
Few meals garner the happy sighs of anticipation and the unbridled envy of the rest of the table quite like a giant, sizzling plate of Beef Fajitas.
Strips of tender marinated steak, blistered peppers, and caramelized onions piled high into tortillas with all of your favorite Tex-Mex fixin’s, fajitas are a total show-off and super simple to make at home.
Growing up, my family went out for Mexican food every Sunday.
We were budget-conscious, which meant that I was only allowed to order the more expensive entrees with steak (like beef fajitas and Flank Steak Tacos) as a special treat.
I still remember the server setting a hot, hissing plate of spicy beef enchiladas in front of me.
I felt like I’d won the lottery.
Steak fajitas are easy to make at home, even for the most beginning chefs.
With this tasty beef fajita recipe, you can strike gold any night of the week!
How to Make Beef Fajitas
The two most important factors to making great fajitas at home are:
- Infuse the steak with flavor. The beef fajitas seasoning and marinade I’ve included here have you covered.
- To get the fajita meat tender. Here’s what you need to know.
TRICKS TO TENDER FAJITA MEAT
If your beef fajitas are chewy, it is likely because you cut the steak in the wrong direction, or because you didn’t give it time to properly marinade.
- 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. Make your cuts perpendicular to it (this rule applies if you are making chicken fajitas too).
- Marinade with an Acid. Acids like citrus juice or vinegar tenderize meat by breaking down its fibers. Even 30 minutes of marinade time makes a difference. Don’t skip it!
Longer is not necessarily better when it comes to marinating meat.
- Letting the beef sit too long in the acid will eventually cause it to break down too much and it will have a poor texture.
- Generally, I find that you can marinate meat for up to 1 day with good results; 4 to 6 hours is ideal.
- Steak. Tender, protein-packed flank steak works wonderfully for beef fajitas. It soaks up the marinade and becomes incredibly juicy and flavorful.
WHAT KIND OF BEEF IS USED FOR FAJITAS?
Flank steak, rump steak, or skirt steak are the best kinds of beef for fajitas. I chose to use flank steak because it does well with marinades and is typically a low-cost option.
- Beef Fajitas Seasoning. Cumin, chili powder, chipotle chile powder, lime zest and coriander are the secret to that bold, restaurant-worthy fajita flavor. The mixture is warm, earthy, and has the right amount of spice.
- Vegetables. A mixture of bell peppers and onions are the ideal veggies for fajitas. They develop scrumptious flavor, can easily be cut into long strips, and pair well with the beef.
- Lime Juice. Adds brightness and zest to the marinade and helps to tenderize the fajita meat.
- Honey. Naturally sweetens the marinade and helps the steak caramelize as it cooks.
- Worcestershire Sauce. For that umami goodness.
- Mix part of the spices together in a bowl with the lime zest.
- Make shallow, diagonal cuts across the steak in two directions.
- Rub the spice mixture onto the steak, and place it in a ziptop bag.
- Whisk the juice, oil, Worcestershire, and honey together.
- Add the mixture to the bag and seal. Let marinade for at least 30 minutes. Remove the steak from the bag, and pat it dry.
- Cook the steak in a cast-iron skillet over medium-high heat for 4 to 6 minutes per side. Move it to a cutting board, and let it rest. Slice it across the grain.
- Sauté the vegetables. Add the remaining spices and garlic. Serve as desired and DIG IN!
- To Store. Refrigerate beef and veggies in an airtight storage container for up to 3 days.
- To Reheat. Gently rewarm beef and veggies in a skillet on the stovetop over medium-low heat.
- To Freeze. Freeze the beef and veggies in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
MEAL PREP TIP
- Cut the vegetables up to 1 day in advance.
- Marinade the steak the day before.