A homemade fajita seasoning blend and killer marinade infuses bold flavor into thin cut steak for these fast and easy steak fajitas made in a skillet.
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“These fajitas are amazing! I used top sirloin and it was so tender and flavorful. This will definitely be my new go to fajita recipe!” -Julie, FoodieCrush reader
These Fajitas Are Easy Enough to Make on Busy Weeknights
Laurie McNamara’s blog Simply Scratch reminds us that no matter how busy life gets, sometimes we just need to slow down and take the time to cook a proper meal. There’s simply nothing like a true homemade meal. Especially one void of preservatives and artificial ingredients, yet simple enough to entice all levels of home cooks.
Needless to say, when we found out she was publishing her first book, Simply Scratch: 120 Wholesome Homemade Recipes Made Easy we were thrilled, because this girl knows how to cook.
Her homemade steak fajitas were the first to catch our eye, and they were absolutely incredible! I’ve never been one to order fajitas at my favorite Mexican joint (I’m more about the chili rellenos and enchiladas), but after tasting these, I am a certified fajita loving convert. At least in my own homemade kitchen.
Enjoy!
Heidi’s Tips for Recipe Success
Pick the right steak. Stick with skirt, hangar, or flank steak when making steak fajitas at home. These cuts of beef are rich in flavor and are great for cooking over high heat for a short period of time.
Flour tortillas work best for fajitas, but corn is fine too. Feel free to use corn tortillas instead of flour if you need to make this recipe gluten-free. Just keep in mind that corn tortillas crumble more easily than flour, so you may want to double up on them to hold the homemade fajita filling securely. Or, submerge them briefly in hot oil to make them more pliable like I do in my beef enchilada casserole.
Rest the steak before slicing. After you’ve seared the steak, let it rest on the cutting board for a good 5 to 8 minutes before slicing it. This gives the juices time to to redistribute throughout the meat and makes for better fajitas.
Here’s What’s in the Marinade and Seasoning
The full recipe, with amounts, can be found in the recipe card below.
For the fajita seasoning:
The homemade fajita seasoning is the key to this dish’s amazing flavor. It uses pantry staples like chili powder, paprika, onion powder, ground cumin, garlic powder, and cayenne for lots of Mexican flavor and a nice kick of heat, while kosher salt seasons the steak and tenderizes it.
For the marinade:
The steak marinates in a simple mixture of olive oil, garlic, fresh cilantro, and the fajita seasoning (you’ll use the full amount of fajita seasoning so nothing goes to waste). The marinade’s combination of spice, salt, and heat infuses the steak in just 30 minutes for a surprisingly deep flavor in such a short amount of time.
For everything else:
Freshly sliced peppers and onions are hallmarks of fajitas. Laurie recommends red and orange bell peppers. I of course added a few extra just because I am a huge fan of the veggie component of any dish.
As for the steak itself, stick to hangar, skirt, or flank for the beefiest flavor and best texture. I serve my fajitas in flour tortillas and top them with creamy avocado and lime, but to each their own!
How to Make Homemade Steak Fajitas
- Whisk together the steak fajita marinade. It’s a simple combination of the steak fajita seasoning, olive oil, fresh garlic, and fresh cilantro. Whisk that all together and let the steak marinate for at least 30 minutes.
- Cook the fajita veggies. Then, heat a cast iron skillet over medium-high heat and melt the butter in it. Add the sliced onion and season it with kosher salt, and cook until the edges of the onion are a lovely golden color. Add the sliced bell peppers and continue cooking until they’ve reached your preferred texture.
- Sear the steak. Transfer the veggies to a separate dish, then sear the steak on both sides for roughly three to four minutes. Once seared, place the steak on a cutting board and slice into thin strips. Return the steak to the skillet (including any juices that have accumulated on the cutting board), squeeze a little lime juice over top, and continue cooking a few minutes longer.
- Garnish and serve. I like to serve up my homemade fajitas with avocado that’s been mashed with kosher salt and lime juice, plus a sprinkle of Cotija cheese.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
The Best Steak Fajitas
Ingredients
Homemade Fajita Seasoning Blend:
- 1 tablespoon cornstarch
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- ½ teaspoon sugar
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
Steak Fajitas:
- 1 clove garlic , minced
- the full amount of the recipe Fajita seasoning above
- ¼ cup + 1 tablespoon extra-virgin olive oil , divided
- ¼ cup fresh cilantro leaves , chopped, plus more for serving
- 1 ½ pounds hanger, skirt or flank steak , halved crosswise
- 2 tablespoons butter
- 1 sweet onion , halved and sliced vertically
- ½ teaspoon kosher salt
- ½ red bell pepper , seeded and sliced into strips
- ½ orange bell pepper , seeded and sliced into strips
- 2 wedges of lime
- 1 avocado , pitted and smashed
- 16 warm flour tortillas
Instructions
For the Homemade Fajita Seasoning Blend
- Combine all the ingredients in a small bowl. Store in an airtight container for up to 6 months.
For the Steak Fajitas
- In a shallow bowl, combine the garlic, fajita seasoning, ¼ cup olive oil, and cilantro. Toss the steak to coat in the marinade, cover and marinate for 30 minutes.
- Meanwhile, heat a 12-inch cast-iron skillet over medium-high heat. Place the butter, 1 tablespoon olive oil, and onion in the skillet. Season with the salt, stir, and cook until the edges of the onion are deeply golden yet still a bit firm, about 10 minutes.
- Add the peppers and cook for 5 to 8 minutes more, depending on how done you prefer them. Transfer the onion and peppers to a small dish.
- Working in two batches, sear the steak on both sides for 3 to 4 minutes on each side. Transfer to a cutting board and let rest for 5 to 8 minutes before slicing into thin strips.
- Return the strips and any juices from the cutting board to the skillet, squeeze in the juice from the lime wedges, and cook for 3 to 4 minutes more. Remove from the heat and tent with aluminum foil to keep warm.
- Serve on warm tortillas. Garnish with smashed avocado that’s been mixed with a sprinkle of kosher salt and a squeeze of fresh lime juice. Top with Cotija cheese and more cilantro if desired.
Notes
Nutrition
FAQs
Laurie’s original recipe calls for using skirt steak, but skirt steak was a little difficult for me to find so instead I used hanger steak. Flank steak would also make a fine substitution but will cost you more at the register.
Of course, a regular skillet works too. The main benefit of using cast iron is that it conducts heat evenly.
Of course! Bell peppers and sweet onion are the traditional fajita vegetables, but you’re welcome to throw in anything you have on hand. It’s your kitchen, after all!
Homemade fajitas are best enjoyed right away as the steak loses its juiciness over time. However, if you have leftovers or you want to meal prep these fajitas, I recommend storing all the components separately and assembling the fajitas when you’re ready to eat them.
Steak is the main protein in this homemade version of the popular Mexican dish, but Laurie assures us this recipe is equally as delicious with boneless, skinless chicken breast as well.
You can also follow my chicken fajita recipe, which I’ve made plenty of times and love.
What to Serve with Steak Fajitas
More Easy Fajita Recipes You’ll Love
Visit Laurie and her blog at Simply Scratch. Purchase her book Simply Scratch: 120 Wholesome Homemade Recipes Made Easy.
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