Classic Tex-Mex beef fajita tacos made with juicy steak that's been marinated for hours in chilies, herbs, and lime, is grilled and served with vibrant veggies and all your favorite toppings.
We absolutely love holding taco night for some casual entertaining, especially when it's a taco bar. I love that tacos are greater than the sum of their parts.
Easy steak fajitas stuffed in warm tortillas then covered in all the good stuff: refried beans, fajita veggies, some spicy salsa taquera, and a little cheese and sour cream or a cilantro lime crema to cool it down. Maybe a little cilantro lime rice a la Chipotle, too.
All of these parts are so humble, but they make something so great that it's a global phenom! I mean, who doesn't love that sizzle of restaurant fajitas coming out of the kitchen straight to your table?
This post will teach you all about making these beef fajitas, including a super delicious chili-lime marinade that gives tons of flavor!
Save this recipe to keep for your next cinco de mayo party or taco tuesday!
This post may contain Affiliate Links. Please see my Full Disclosure Policy for more details.
Jump to:
Origins of Fajitas
Even though so much of it is blurred, the history of fajitas start in the Rio Grande Valley of southern Texas. Oftentimes the vaqueros, Mexican cowboys, would receive payment with cuts of meat from the cows that weren't mainstream/popular and wouldn't sell in the butcher shops.
The style of cooking is considered a carne asada, a barbeque, but the term fajita actually means 'little girdle' or 'little belt/band', most likely because of the cut of meat they were using.
The skirt steak is a tough, long, ribbony, chewy piece of meat with a thick membrane and is best well-seasoned and cooked hot and fast, then sliced up into thin strips.
Fajitas didn't become a mainstream hit until the 1970's-1990's, when Mexican restaurants began using the term in marketing and showcasing the meat sizzling on metal or cast iron platters with aromatics and classic Tex-Mex sides.
Equipment
Cast Iron Griddle or Large Cast Iron Skillet - I have a pretty affordable Lodge two-sided griddle that I use for so many different things! From pancakes to chicken to steak!
Food processor or immersion blender - I use this to blend up my marinade so everything is emulsified and smooth. It makes for really impactful flavors!
Key Ingredients
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Chili Lime Marinade
Chipotle Peppers - I love the spice, the smoky flavor, this marinade thrives off of chipotle peppers in adobo.
Garlic - we are garlic lovers, so we use a ton. But I tell you for garlic as I tell you for vanilla: measure with your heart.
Spices and herbs - mexican oregano, cumin, chili powder are all in the mix here. They add savory, earthy, bright flavors that are so good in this steak marinade.
Ground cumin - seriously don't skip it! If you're looking for that tex-mex flavor, it's in the cumin.
Limes - I like serving the tacos with lime wedges, but the marinade is full of fresh lime juice, which has the bitter-tart citrus flavor we're looking for.
Olive Oil - a marinade is nothing without its oil. Use a 'regular' olive oil, not the extra-virgin stuff.
Fajita Veggies
A variety of bell peppers - I love making my fajitas very colorful with these! They're a billion times more appealing, so grab the variety pack at the grocery store!
Yellow Onions - these are great for giving a bit of savory-sweetness, and they're a great over-all-use onion. I always have these on hand.
What cut of beef is best for steak fajitas?
Any steak cut can be used for fajitas, but there are two classic cuts: skirt steak and flank steak.
So we've talked about skirt steak above: it's long with a loose, thick grain. It's tough so it needs fast cooking but it also absorbs flavors from marinades extremely well!
Flank steak is a leaner, thicker cut, with a good, beefy flavor. It's tough, just like the skirt steak, but it takes well to marinating, too. It is best cooked fast and hot, too.
With all of these similarities, it's no wonder flank and skirt steak are used interchangeably for fajitas!
How to Make the Best Steak Fajita Tacos
Step 1 | blend the marinade ingredients together in a blender or food processor. Pour onto the flank steak in a large bowl and coat it completely. Cover with plastic wrap and marinate for at least 1 hour, up to overnight.
Step 2 | set your cast iron over medium-high heat with a hearty drizzle of oil and spread the fajita veggies in a single layer. Get a good char on the bell peppers and onions before removing them from the heat.
Step 3 | Use tongs to carefully place the marinated beef onto the hot cast iron and sear each side for 4 minutes.
Step 4 | Let fajita meat rest for 10 minutes before slicing against the grain of the meat on a sturdy cutting board. Serve the beef and veggies in warm tortillas with other toppings.
Variations
Add your favorite seasonal produce - Mix in some squash, grilled corn, confit cherry tomatoes, whatever you like. Tacos are made for versatility!
Try with different salsas - grilled and tangy pineapple mango salsa, or smoky and charred corn-chili salsa are all fantastic additions to add vivid, fresh flavors.
Add a variety of chiles - take your spice to new levels! Try adding guajillo peppers, fresh fresno chiles, or jalapeños to the marinade.
Eat like Chipotle by creating your own burrito bowls. Top with Cuban black beans, guacamole, and plenty of fajita veg.
My Favorite Toppings for Fajitas
Use tortilla chips to make awesome steak fajitas nachos or sprinkled into fajita taco salads.
Add in your favorite cheeses: cheddar cheese, monterey jack, or get totally into it with queso fresco or Oaxacan cheese.
Serve with the classics: you can't go wrong with mexican rice, salsa rojo, pico de gallo, sour cream, and pickled jalapeños or pickled red onions.
Make-Ahead, Storage, and Reheating
To make ahead: blend up the marinade and keep in the fridge for up to a week in advance. Slice up the vegetables up to 3 days in advance.
Store the leftover fajita meat and veggies in an airtight container for up to 4 days.
Reheat the beef and vegetables in a microwave safe dish or on the stove top in a skillet over medium heat until warmed through.
FAQs
The marinade is what gives the steak fajitas all that flavor! Even if you only have maybe 15 minutes, make the marinade and give the beef a quick dip, it's well worth it.
I would suggest not freezing the cooked fajita meat, the texture changes to something unpleasant.
The best way to know the steak is at medium rare is by using a meat thermometer. Do not cook a flank or skirt steak above medium rare, it's the best for texture, flavor, and juiciness!
I stand by warmed up corn tortillas for tacos. Place them on a hot plancha or cast iron skillet for about 20-30 seconds on each side and let them get super puffed up!
More Recipes for Taco Tuesday
Click here to subscribe SWEET TEA & THYME’S NEWSLETTER for free and fresh recipes right into your inbox!
To pin this recipe and save it for later you can use the Pin button on the recipe card, the sharing buttons above or below this post, or on any of the photos above.
Tag me @sweet_tea_thyme on Instagram to share your remakes with me, I love looking through your photos!
And don't forget to leave a star rating and comment on the recipe card.
📖 Recipe
Beef Fajita Tacos
Classic Tex-Mex beef fajita tacos are made with juicy marinated steak, served with vibrant veggies and all your favorite toppings.
Ingredients
Chili Lime Marinade
- ¼ cup vegetable oil
- Zest of 1 lime, peeled in strips
- Juice of 1 lime
- 5 garlic cloves, smashed
- ½ medium yellow onion, peeled and quartered
- ½ teaspoon ground cumin
- 2 chipotles in adobo
- 1 teaspoon chili powder
- 1 tablespoon kosher salt
- 2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1.5 lbs flank steak
Fajitas Veggies
- 1 large yellow onion, sliced into thin strips
- 1 or 2 bell peppers, sliced into thin strips
- 1 tablespoon light olive oil or vegetable oil
- 1 teaspoon kosher salt and freshly ground black pepper
Instructions
Make the Fajita Marinade
- Place the vegetable oil, lime zest and juice, garlic cloves, peeled yellow onion, chipotle peppers, cumin, chili powder, oregano, salt and pepper into a blender or food processor. Blend the marinade up until smooth.
- Pour the marinade over the flank steak in a mixing bowl or in a zip top plastic bag. Use tongs in the bowl to coat the entire piece of beef and marinate for at least one hour up to overnight.
Make the Fajita Veggies
- In a cast iron skillet over medium-high heat pour in oil and once shimmering hot, put the thin strips of bell peppers and onions in one single layer in the skillet.
- Cook the vegetables without moving for about 2 minutes to gain some char, then sprinkle in the salt and pepper and then toss to get color on the other side. Cook the veg until they are slightly softened, but still have a little crunch and bright color.
- Take the fajita veggies out of the pan and set aside on a plate.
Cook the Marinated Fajita Meat
- About 30 minutes before cooking, take the flank steak out to rest to room temperature.
- Use the same skillet as earlier over medium-high heat to give the steak a nice sear. We want some char and a nice crust, it'll take around 3-4 minutes on each side.
- Cook the flank steak for about 6 minutes on each side for medium rare. A meat thermometer should read about 128º F to 130º F for med-rare.
- After cooking, let the steak rest for about 10 minutes on a cutting board. Slice against the grain and serve with the veggies, warmed corn or flour tortillas, and your choice of toppings.
Notes
Make-Ahead, Storage, and Reheating
To make ahead: blend up the marinade and keep in the fridge for up to a week in advance. Slice up the vegetables up to 3 days in advance.
Store the leftover fajita meat and veggies in an airtight container for up to 4 days.
Reheat the beef and vegetables in a microwave safe dish or on the stove top in a skillet over medium heat until warmed through.
My Favorite Toppings for Steak Fajitas
Add in your favorite cheeses: cheddar cheese, monterey jack, or get totally into it with queso fresco or Oaxacan cheese.
Serve with the classics: you can't go wrong with mexican rice, salsa rojo, pico de gallo, sour cream, and pickled jalapeños or pickled red onions.
Chipotle style: make homemade guacamole, some black beans, easy cilantro lime rice, and don't forget those fajita veggies.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 379Total Fat: 24gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 90mgSodium: 929mgCarbohydrates: 9gFiber: 2gSugar: 3gProtein: 33g
All nutrition facts are estimations. Please see a physician for any health-related inquiries.
Eden Westbrook is the recipe developer, writer, and photographer behind Sweet Tea and Thyme. A classically trained chef, Eden has inspired home cooks into the kitchen with cultural comfort foods, easy family-friendly eats and sweets, and glorious spreads for date night and entertaining since 2015.
[…] Churrasco, or ‘grilled steak’ in English, is perfect for this time of the year. Summer just isn’t summer without a good steak and this recipe is perfect for Memorial Day at the end of the month, or Cinco De Mayo, since that’s coming up this week. Ooh, especially with a little chimichurri sauce poured over the slices of steak. Mmm. Or in some fajitas… […]