You don’t have to go to your favorite Tex-Mex restaurant to enjoy sizzling Fajitas. Make your own beef fajitas right at home!
Fajitas are considered Tex-Mex (Texan and Mexican) cuisine. The word “fajita” originates from the term “faja,” which means “belt,” describing the skirt steak used traditionally in this dish. Its roots are traced back to ranch workers in West Texas who often received less desirable meat cuts, such as skirt steak, as part of their payment. The workers would grill the meat and then serve it with tortillas.
The popularity of fajitas among regular folk took off during the 1960s when Sonny Falcon, a meat market manager from Austin, Texas, introduced them at rodeos and fairs. By the 1980s, fajitas had sizzled their way into restaurants, where they were and still are shared on impressive, hot platters. Today, fajitas hold a special place in Tex-Mex cuisine and are enjoyed with a variety of meats and veggies.
What’s your favorite way to serve fajitas? I’ve enjoyed them with chicken, pork, steak, and even shrimp. Still, I tend to always come back to beef. That’s why this recipe is one of my faves. The richness of a flank steak holds up well against the sizzling onions and peppers. Hungry yet? Plus, when cooked properly, flank steak is tender, flavorful, and slices perfectly for fajitas.
Steak fajitas offer a burst of flavor that captures the essence of Tex-Mex cuisine. Slices of beef seasoned with cumin, paprika, chili powder, lime juice, and garlic sizzle in a pan and are then combined with caramelized peppers and onions. The meat, when mixed with the sweet veggies, creates a delightful medley of tastes and textures.
Let’s not overlook the toppings! A dollop of guacamole, zesty salsa, creamy sour cream, and a dash of cilantro provides layers of creamy, tangy, and fresh flavors. Whether you’re preparing them for a weeknight meal or a festive occasion, steak fajitas always please the crowd.
What Is Flank Steak?
There are a lot of steak varieties, so why flank steak for this recipe? Flank steak, sourced from the cow’s muscles, is famous for its taste and lean texture. It’s recognizable by the visible grain running through it, and when cooked properly, flank steak is tender and juicy, making it a popular option for many dishes.
It is ideal for fajitas because of its flavor and texture. The fibers in the muscle absorb marinades well, allowing the flavors to seep in deeply. Cooking it quickly on a grill or in a hot pan results in a crispy outer layer while keeping the inside juicy. This cooking method also brings out its natural beefy flavor. Slicing the steak thinly against the grain after cooking ensures tenderness, making each bite perfect for wrapping in a tortilla with sautéed peppers and onions.
Ingredients
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 3 cloves garlic, minced
- Salt and black pepper to taste
- 1 1/2 pounds flank steak
- 2 1/2 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 red onion, cut into wedges
How to Make Beef Steak Fajitas
Step 1: Marinate the steak and veggies. Combine olive oil, lime juice, chili powder, ground cumin, cayenne pepper, salt, black pepper, and minced garlic in a jar. Shake well to mix. Divide the marinade between the steak and vegetables, reserving some for cooking. Refrigerate for 1 hour to overnight.
Step 2: Cook the veggies. In a large skillet over medium-high heat, sauté the peppers and onions until tender-crisp, about 5 minutes. Remove from skillet and set aside.
Step 3: Cook the steak. In the same skillet, add the marinated steak strips and cook until done, about 7-10 minutes. Return the veggies to the skillet, pour in the reserved marinade, and heat through.
Step 4: Assemble and serve. Warm the tortillas and serve the steak and veggies with optional toppings like sour cream, guacamole, and salsa.
FAQs & Tips
How do I prep and store these fajitas?
To make ahead and store fajitas, after cooking the meat, peppers, and onions, allow everything to cool and package them up separately in airtight containers or Ziploc bags. You can also mix the peppers, onions, and beef together if you prefer it that way. I like to separate each item so my family and friends can add what they like. Store the leftover tortillas in plastic wrap on the counter for no longer than five days or in the fridge for up to a week. The meat, peppers, and onions will stay in the fridge for up to five days. You can also freeze the leftovers for up to six months.
Why is my beef so tough?
Consider how long you have marinated the meat and the heat level at which you are cooking it. It’s critical to marinate the meat for at least an hour, though overnight is best. Marinating not only flavors the meat, it helps to tenderize it. When cooking your flank steak for fajitas, follow the instructions to cook at medium-high heat for 7–10 minutes. Flank steak, when sliced thin for fajitas, cooks quickly. Cooking it too long at a heat that is too low or too high will result in overdone and tough beef.
What if I don’t like peppers?
Even if you don’t like peppers, you can still enjoy the wonderful flavor of fajitas. Consider using different veggies, such as a mix of yellow, white, and red onions. You could also add shallots, mushrooms, broccoli, or even thinly sliced potatoes. Make your fajitas unique and in a way that you can enjoy them. With sour cream, cheese, guacamole, salsa, and lime, you won’t miss anything if one ingredient is left out.
Serving Suggestions
When serving beef fajitas, it’s essential to balance the savory flavors with a mix of refreshing side dishes. A homemade guacamole featuring avocados, lime juice, and cilantro complements fajitas with its texture and tangy kick. A serving of Pico de Gallo filled with tomatoes, onions, and jalapeños provides a zesty contrast. Offer a variety of shredded cheeses to melt over the beef. Include some rice and refried beans for a satisfying meal addition. Remember to top everything off with sour cream and fresh cilantro for flavor, and squeeze some lime juice over the dish to tie all the flavors together.
There are many fun side dishes to accompany your fajitas, and one of my favorites is Mexican Street Corn Salad. The refreshing sharpness of this dish, along with the spicy fajitas, is so yummy. Cowboy Caviar is always a crowd-pleaser at my house. The crunchy sweetness is another way to complement beef fajitas. Refried beans are a popular choice; however, I prefer simple black beans to bite into with any Tex-Mex dish. You might also consider any refreshing salad when eating fajitas. A crunchy salad is light and cool, making it an excellent choice alongside warm and spicy fajitas. Two of my go-tos with this meal are Mango Avocado Salad and Grilled Peach and Avocado Salad.
Beef Fajitas
Ingredients
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 3 cloves garlic minced
- Salt and black pepper to taste
- 1 1/2 pounds flank steak
- 2 1/2 tablespoons vegetable oil divided
- 1 red bell pepper sliced into strips
- 1 yellow bell pepper sliced into strips
- 1 red onion cut into wedges
Instructions
- Marinate the steak and veggies. Combine olive oil, lime juice, chili powder, ground cumin, cayenne pepper, salt, black pepper, and minced garlic in a jar. Shake well to mix. Divide the marinade between the steak and vegetables, reserving some for cooking. Refrigerate for 1 hour to overnight.
- Cook the veggies. In a large skillet over medium-high heat, sauté the peppers and onions until tender-crisp, about 5 minutes. Remove from skillet and set aside.
- Cook the steak. In the same skillet, add the marinated steak strips and cook until done, about 7-10 minutes. Return the veggies to the skillet, pour in the reserved marinade, and heat through.
- Assemble and serve. Warm the tortillas and serve the steak and veggies with optional toppings like sour cream, guacamole, and salsa.
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