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I don’t know about you, but there’s something about sizzling steak fajitas that makes dinner feel like an event. That smoky steak, the peppers popping with color, the sound of it all hitting the hot skillet it’s giving restaurant vibes at home. The marinade alone is magic: citrusy, spicy, and packed with fresh flavor. And when you serve everything up with warm tortillas, guac, and a squeeze of lime? Baby, you’re not just cooking you’re putting on a show.
If steak really isn’t your thing, try my Fajita Marinade on shrimp, chicken or mushrooms instead!
If you love the flavors of this recipe check out my Elote Dip Recipe (Mexican Street Corn Dip + VIDEO) and Spicy Paloma (Frozen).
Table of Contents
Ingredients for steak fajitas
For the Marinade:
- Cilantro & garlic – Bring the bright, herby punch and bold flavor.
- Jalapeño – Adds just enough heat to wake everything up.
- Oranges & limes – Tenderize the steak and add citrusy depth.
- Chili powder, cumin, paprika – These spices give that smoky, earthy fajita flavor.
- Brown sugar – Just a hint of sweetness to balance the tang.
- Worcestershire sauce – Adds umami and brings it all together.
- Olive oil – Helps everything cling to the steak and stay juicy.
For the Fajitas:
- Skirt steak – Classic cut for fajitas, super flavorful and cooks fast.
- Onions & bell peppers – Add sweetness and crunch to balance the richness of the steak.
Toppings:
- Tortillas, lime wedges, guacamole, cheese – All the fixings to take this from good to I need seconds immediately.
FAQs for this recipe
Skirt steak is ideal because it’s flavorful and tenderizes beautifully in marinade. Flank steak works too!
Absolutely! Grill over high heat for 3-4 minutes per side, then slice against the grain.
Marinate for at least 1 hour, but overnight gives the best flavor.
Yes! Prep everything the night before and cook when ready to serve. You can also reheat the sliced steak and veggies in a skillet.
Steak Fajitas Recipe
Ingredients
Fajita marinade:
- ¼ c Cilantro, chopped
- 1 jalapeno , chopped
- 2 oranges, juiced
- 2 limes, juiced
- 1 tsp Chili powder
- ½ tsp Cumin
- 4 cloves Garlic, minced
- 1 tsp Onion powder
- ½ tsp Smoked paprika
- 1 tsp Brown sugar
- ½ tsp Salt
- ¼ tsp Pepper
- 4 tbsp Olive oil
- 1 tbsp Worcestershire sauce
Fajitas:
- 1 ½ – 2lbs lbs skirt steak
- Salt & pepper to taste
- 1 white onion , sliced
- 1 red bell pepper , sliced
- 2 green bell peppers, sliced
Toppings (optional):
- Tortillas
- Lime wedges
- Guacamole
- cheese
Instructions
- Add all the ingredients to a large bowl and whisk together. Add the skirt steak to the bowl or pour the marinade over the steak in a ziploc bag. Let marinate for at least 1 hour and up to overnight.
- Heat a large skillet over medium high heat. Once hot remove the steak from the marinade and shake off any excess marinade. Cut the steak in half if needed to fit in the pan. Cook for 3 minutes per side for medium rare. Remove and set aside to rest.
- Add the onions and peppers to the same pan over medium high heat with a drizzle of olive oil. Season with salt and pepper & cook for about 5 minutes stirring constantly. Remove from the pan and serve alongside the steak.
- Make sure the steak has rested for at least 10 minutes total. Cut the steak against the grain to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
