Steak Fajita Recipe

I love fajitas. Steak fajitas. Chicken fajitas. Shrimp fajitas. It’s one of my favorite meals to order in Mexican restaurants.

The truth is fajitas are easy to make at home. Just marinate your meat, slice a few veggies, give them a quick toss in a skillet, gather a few garnishes and dinner is served.

This steak fajita recipe is adapted from one of my favorite all-around cookbooks, New Cook Book (Better Homes & Gardens New Cookbooks). Traditionally skirt steak is used to make steak fajitas but the cookbook calls for flank steak since it is easier to find.

The night I had the urge to whip up this steak fajita recipe I had a pound of sirloin in the fridge and it turned out great. I usually serve refried beans with our fajitas since we prefer them to rice and having both rice and beans seems like more food than we need.

This recipe has uses several spices to create the steak fajita seasoning. If you prefer you can substitute with your favorite fajita seasoning blend.

Steak Fajita Recipe

• 8 corn or flour tortillas
• 1 pound of beef flank steak or skirt steak, thinly sliced across the grain into bite-size strips*
• 1 tablespoon favorite fajita seasoning
• 2 tablespoons canola oil
• 1/4 cup beer, optional
• 1 green or red bell pepper, sliced
• 1 large onion, sliced
• 1 tomato, chopped
• Juice of one lime
• 2 tablespoons chopped cilantro, optional
• 2 tablespoons chopped cilantro, optional
• Guacomole (optional)
• Salsa (optional)
• Sour cream (optional)

Homemade fajita seasoning:

• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon paprika
• 1/2 teaspoon oregano
• 1/4 teaspoon thyme
• 1/4 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1 teaspoon salt
• 1/4 teaspoon ground pepper

Place the steak pieces in a bowl or ziplock bag. Add 2 teaspoons steak fajita seasoning and beer if using. Marinate in the refrigerator atleast 30 minutes and up to several hours.

Wrap the tortillas tightly in foil. Heat in a 350 F oven for about 10 minutes or until heated through.

In a 12″ skillet (I prefer cast iron) heat 1 tablespoon oil over medium-high heat. Add the pepper, onion, and zucchini if using and remaining 1 teaspoon of seasoning. Cook and stir until crisp-tender, about 3 to 5 minutes. Remove the mixture from the skillet. Stir in the lime juice and sprinkle with cilantro.

Fill the warm tortillas with the steak fajita mixture and serve with your choice of garnishes, like salsa, guacomole, and sour cream.

This steak fajita recipe makes 4 to 6 servings.

*Note: It’s much easier to slice partially frozen meat. For the most tender meat, be sure to slice it as thinly as possible across the grain.