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Beef Fajitas Recipe

The absolute BEST tender, juicy Grilled Steak Fajitas bathed in a tangy, rich steak fajita marinade AND a spice rub for the most flavorful meat and veggies ever!   Steak Fajitas have to be on of the most satisfying Mexican meals ever.  Serve them with a stack of warm tortillas, guacamole, sour cream,  salsa and a side of rice/black beans and you might just have the most perfect Mexican meal ever.
Course Main Dish
Cuisine Mexican
Prep Time 1 day 4 hours 20 minutes
Cook Time 30 minutes
Servings 4 - 6 servings

Ingredients

  • 1 1/2 - 2 pounds flank steak, pounded thin

Marinade

Spice Mix

Vegetables

  • 3 bell peppers (any colors) seeded and quartered
  • 1 large red onion sliced into chunks

Serving

  • 12-14 taco size flour tortillas
  • Guacamole or chopped avocados
  • Salsa or chopped tomatoes
  • sour cream
  • hot sauce
  • lime juice
  • cilantro
  • Monterrey Jack pepper Jack or Cotija cheese (optional)

Instructions

Marinate

  • Add peppers and onions to a large freezer bag along with 1 tablespoon olive oil. Set aside.
  • To a small plastic bag (or sealable container), add Spice Mix and whisk to combine. Set aside.
  • Add Marinade Ingredients to a large freezer bag and whisk to combine. Add 3 tablespoons Spice Mix to Marinade and whisk to combine. Remove 1 tablespoon of this Marinade and add to vegetables. Toss to evenly coat, seal bag and refrigerate.
  • To remaining bag with marinade, add steak, remove excess air and seal bag. Marinate in the refrigerator 4 hours up to overnight.

Wet Spice Rub

  • When ready to grill, mix remaining Spice Mix with 2 tablespoons olive oil to create a Spice Rub. Discard steak marinade and pat steak dry with paper towel (just so steak is not wet, not to remove marinade/spices). Rub steak evenly all over with Spice Rub and let rest at room temperature for 30-60 minutes.

Grill Steak

  • Grease and preheat grill to medium-high heat. Grill steak for 5-6 minutes per side, turning once, for medium-rare. For medium or medium well, continue cooking steak over indirect flame for an additional 5-10 minutes per side, depending on thickness. Check for doneness with a meat thermometer inserted right in the middle of the steak. Thermometer should read: 135/140 degrees F for medium rare, 145 degrees F for medium. Remove steak and let rest 10 minutes before thinly slicing across the grain.

Grill Vegetables

  • While steak is resting, grease grill again and grill vegetables covered for approximately 3-5 minutes per side, taking care not to burn them. Remove to a cutting board. Once cool, slice peppers and onions into thin strips.

Warm Tortillas

  • GRILL; Divide tortillas into two piles and wrap each batch tightly in foil. Grill for 3 minutes, rotating half way through. GRILL ON STOVE: add the tortillas directly to the burner of your gas stove then flip with tongs once they are charred on one side. 
  • MICROWAVE: Heat tortillas in the microwave by placing 2 tortillas between two slightly dampened paper towels and microwaving for 30 seconds. Place warmed tortillas on a plate with a paper towel in between and cover with a towel. Repeat with the remaining tortillas.
  • OVEN: create separate stacks of about 5 tortillas each, then wrap each stack in foil.   Bake at 350 degrees F for 15-20 minutes or until heated through (you can bake all stacks at once).

Assemble

  • Top warmed tortillas with beef, vegetables and plenty of guacamole, sour cream and other desired toppings. Garnish with fresh lime juice.

Video

Notes

HOW TO KEEP TORTILLAS WARM

Once your tortillas are warmed (with any method), keep them warm and pliable by stacking on a plate and covering with a slightly dampened, paper towel or kitchen towel. 

TIPS FOR STEAK FAJITAS

  • Quality tortillas.  try and use QUALITY corn tortillas – you can taste the difference! I’ve discussed this in greater detail below.
  • Pound the steak to an even, thin thickness.  Even if your steak looks even already, you’ll still want to give it a good pounding to tenderize it (works wonders!).  Place steak in between two pieces of plastic wrap or I just place it in a freezer size plastic bag.  Pound it evenly with a meat mallet or side of a can. 
  • Don’t over-marinate.  The steak fajita marinade is highly acidic which means you don’t want to marinate the steak as long as you would in a marinade without as much citrus.  Don’t marinate much longer than 12 hours or the muscle fibers can break down and become mushy.
  • Marinate long enough.  I recommend marinating the steak for the maximum 12 hours.  This will infuse the steak with TONS of flavor and optimal juiciness. 
  • Bring steak to room temperature before cooking.  You always want to let any protein sit at room temperature before cooking in order for it to cook evenly so you aren’t left with an overcooked exterior and cold interior. This also relaxes the cold fibers for juicier results.
  • Use a high smoking point oil.  For the grill, generously grease the CLEAN grill with a high smoking oil such as vegetable oil, canola oil or peanut oil. I just use a wad of paper towels to grease the grill.  NEVER use spray oils once the grill is on.
  • Use a hot grill.  Heat up the grill with the lid closed cranked to the maximum temperature so it can achieve temperature more quickly; plan on 10-15 minutes.  Once the grill is hot, you can adjust the temperature.  Don’t add the steak until the grill reaches temperature or it won’t sear as nicely.
  • Don’t overcook.  For the juiciest street tacos, don’t cook steak above medium. 
  • When to use high heat.  If you like rare or medium-rare steak, then grill steak on high heat so it’s hot enough to get some color on the outside in a short amount of time.
  • Let steak rest.  After the steak is grilled, it is important to let it rest for 10 minutes before chopping.  While the steak cooks, the juices are forced away from the heat to the middle of the meat.  The resting time allows for the redistribution and reabsorption of the juices throughout the whole steak.
  • Add something creamy.  You will want to add something creamy to the steak fajitas to marry all of the textures together such as sour cream, Greek yogurt or avocado crema. 
  • Lime juice to taste.  Don’t forget the lime!  The lime brightens and enlivens the earthy fajita flavors.
  • Hot sauce to taste.  The steak fajitas aren’t spicy but plenty flavorful.  If you are your guests like a kick, make sure to serve with hot sauce on the side.

HOW TO STORE AND REHEAT 

  • Storage store in an airtight container in the refrigerator for up to 5 days.
  • Microwave:  transfer steak and bell peppers to a microwave safe plate. Microwave for 60 seconds then at 20 second intervals as needed.
  • Skillet: warm steak in a skillet on the stove top over medium heat, stirring often until warmed through.
  • Oven: Transfer steak and bell peppers to a baking sheet and reheat at 350 degrees F for 10 minutes or just until warmed through.

HOW TO FREEZE 

Yes, you may freeze either the steak after it is cooked or the steak when it is added to the steak fajita marinade. I do not recommend freezing the bell peppers as they will become mushy when defrosted.
  • Freeze Marinating Steak: Add steak to the marinade in a freezer bag, squeeze out excess air, label and freeze for up to 3 months. Defrost in the refrigerator overnight then use immediately. You will still want to use the spice rub on the steak before cooking.
  • Steak: After you have cooked the steak, let it cool completely then transfer it to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for 2 to 3 months.