Steak Fajitas Recipe

Juicy, tender and flavorful Steak Fajitas Made with a homemade fajita seasoning, this recipe is bold with minimal effort. This is a dinner that delivers amazing results with very little clean up.

Prep Time10

Cook Time12

Total Time22

Course: Dinner

Cuisine: Brazilian, Latin, Mexican

Keyword: easy fajitas steak recipe, Fajitas, steak fajitas

Servings: servings

Author: Silvia Dunnirvine

Ingredients

1 1/2 lb skirt steak thinly sliced against the grain
3 tbsp fajita seasoning homemade or store bought
4 tbsp olive oil divided
1 lime juiced
4 bell peppers one of each color, thinly sliced
1 onion sliced lengthwise
coarse sea salt and pepper to taste
fresh cilantro to garnish

Instructions

Whisk together the fajita seasoning with oil, coarse sea salt, freshly ground peppers and juice from half of the lime. Set aside
Place thinly sliced skirt steak in a bowl and add most of the fajitas marinate. Toss skirt steak to coat evenly and allow for at least 30-minutes to marinate. Refrigerate marinated steaks if longer than half hour. Steak should be at room temperature prior to going in the oven.
In a separate bowl add the sliced peppers and onion. Toss in remaining fajitas marinate. Coat the veggies evenly.
Pre-heat the oven AND baking pan at 450F degrees. Carefully remove hot pan from the oven and in the veggies and steak. Spread peppers and steak as best as possible so they are not overlapping by much.
Bake for about 12 minutes or until cooked to your liking. You can always finish it off under the broiler for 2 minutes for extra crispy edges.
Garnish with cilantro and lime juice and serve.

Notes

Storage Instructions:

Store leftover steak and vegetables in an airtight container in the refrigerator for up to 3–4 days. Keep tortillas and toppings stored separately for best texture.

Reheating Instructions (Best Methods)

Stovetop (best for flavor):
Heat a skillet over medium heat with a small drizzle of olive oil. Add the steak and vegetables and warm just until heated through.

Oven:
Spread leftovers on a sheet pan, cover loosely with foil, and reheat at 350°F until warm.

Microwave (quickest):
Reheat in short 30-second bursts, stirring in between to avoid overcooking the steak.

Make-Ahead Tip

You can slice the peppers and onions and marinate the steak up to 24 hours in advance, making this an even easier weeknight meal.

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