Homemade Beef Steak Fajitas Recipe

Few meals make people eagerly await and others at the table jealous like a big, sizzling plate of Beef Steak Fajitas.

This Steak Fajitas Recipe

This recipe includes strips of tender marinated steak, blistered peppers, and caramelized onions piled onto tortillas with your favorite Tex-Mex toppings. Fajitas are impressive and easy to make at home.

Eating fajitas at a restaurant can be pricey, but it's a special and exciting experience. When a server places a hot plate of spicy beef enchiladas in front of you, it feels like winning the lottery!

Luckily, making steak fajitas at home is easy and affordable, even for beginner cooks.

With this delicious beef fajitas recipe, you can enjoy a great meal any night of the week!

Tips for Tender Fajita Meat

If your beef fajitas are tough, it might be because you cut the steak in the wrong direction or didn't give it enough time to marinate properly.

Cutting Against the Grain: Slice the meat against the grain to make it tender. Look closely at the steak, see which way the grain runs, and cut perpendicular to it. This applies to chicken fajitas too.

Marinating with Acid: Use acids like citrus juice or vinegar to tenderize the meat by breaking down its fibers. Even 30 minutes of marination makes a difference. Don't skip this step!

• Longer isn't always better for marinating meat. If you let the beef sit too long in the acid, it might break down too much and have a poor texture.
• Generally, marinating meat for 4 to 6 hours is ideal, and up to 1 day can work well.

Storage Tips:

• To Store: Keep beef and veggies in an airtight container in the refrigerator for up to 3 days.
• To Reheat: Gently warm up beef and veggies in a skillet on the stovetop over medium-low heat.
• To Freeze: Freeze the beef and veggies in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

 Homemade Beef Steak Fajitas Recipe

Delicious Homemade Beef Steak Fajitas Recipe for Any Night of the Week

PREP: 15 minutes COOK: 30 minutes TOTAL: 1 hour 15 minutes SERVINGS: 4 servings

Ingredients:

• 2 ½ teaspoons ground cumin (divided)
• 1 ½ teaspoons chili powder (divided)
• 1 teaspoon chipotle chile powder
• 1 teaspoon ground coriander
• 1 ½ teaspoons kosher salt (divided)
• 1 ½ pounds flank steak or skirt steak
• Zest and juice of 2 medium limes (about 1 ½ teaspoons zest and ¼ cup juice)
• 4 tablespoons extra-virgin olive oil (divided)
• 1 tablespoon Worcestershire sauce
• 1/2 tablespoon honey
• 2 cloves garlic (minced, about 2 teaspoons)
• 2 red bell peppers (seeded and cut into 1/4-inch strips)
• 1 green bell pepper (seeded and cut into 1/4-inch strips)
• 1 large yellow onion (halved and cut into 1/4-inch strips)

FOR SERVING:

• Flour or corn tortillas
• Chopped fresh cilantro
• Sliced fresh avocado
• Nonfat plain Greek yogurt or sour cream
• Crumbled queso fresco or feta

Instructions:

1. In a small bowl, mix 2 teaspoons cumin, 1 teaspoon chili powder, chipotle chile powder, coriander, and 1 teaspoon salt. Zest the 2 limes into the bowl and stir to combine.
2. Place the steak on a cutting board and make shallow diagonal cuts across the top and bottom sides to create a crosshatch pattern.
3. Rub the spice mix all over the steak and place it in a ziptop bag.
4. In the same bowl used for spices, whisk together lime juice, 2 tablespoons olive oil, Worcestershire, and honey. Pour into the bag with the steak, seal, and let it marinate at room temperature for at least 30 minutes or refrigerate for up to 1 day.
5. Remove steak from the marinade, pat dry, and sear in a skillet for 4 to 6 minutes per side, until it reaches 140 degrees F. Let it rest for 10 minutes, then slice into thin strips.
6. Warm tortillas in foil in a 300 degrees F oven.
7. Heat 1 tablespoon oil in a skillet, cook peppers and onions until softened and slightly golden.
8. Reduce heat, add remaining cumin, chili powder, and salt. Cook until vegetables soften and caramelize.
9. Stir in garlic and cook for 30 seconds. Remove from heat.
10. Arrange meat slices on a platter, drizzle any collected juices over the top. Serve vegetables beside the meat. Fill warm tortillas with the mixture and add desired toppings.