Steak Fajitas

My steak fajita ingredients after marinating steaks

This one would seem like a no-brainer, but I had no idea how to approach making my favorite Mexican restaurant food, years ago, when I first wanted to cook at home. Since I’m making them for dinner tonight, I think I’ll just run through the easy-peasy way that I make them, so that you can do the same.

I’m usually big on presentation, seasoning, and creativity. On this one, however, I’m keeping it simple. The best thing about steak fajitas is the simple beauty of the steak, itself. The key is a good cut of meat that is fresh and well seasoned that you don’t overcook or cut too soon.

There is really no wrong beef cut to use, but my preference is round steak. It’s already thin enough for my purpose, and it’s tender but firm. If you can, use fresh, never frozen beef that is still nice and red. Also, I hate putting exact amounts on ingredients, as I tend to get creative myself, and I never follow directions exactly. However, I hate to have you guessing, so I’m putting measurements on here as a guideline. Feel free to change things a bit, per your own taste.

The next important thing about ALL steak is how you cook it and when you cut it. We’ll get to that below.

Steak Fajitas


  • 5 Round Steaks (or other beef cuts that you prefer)
  • Seasoning
    • Worcestershire Sauce – 3 tablespoons
    • Juice of 1/2 Lemon (be careful not to get the seeds in your mix)
    • Garlic Powder – 1 teaspoon (don’t use fresh garlic on the fajita meat)
    • Onion Powder – 2 teaspoons
    • Cumin – 2 teaspoons
    • Paprika – 1 teaspoon
    • Sea Salt – 1/2 tablespoon (more or less to taste)
    • Pepper – 1 tablespoon
  • Tortillas – flour or corn or both
  • Sour Cream
  • 2 Ripe Avocados
  • Shredded Cheddar Cheese
  • Salsa – use store bought at whatever heat level you can handle
  • 2 Large Bell Peppers – at least 2 (any color you like) I prefer red
  • 1 Large Onion

Instructions (it’s always a good idea to read through all instructions before starting):

  1. Properly marinate and season your meat. Mix the “Seasoning” ingredients above in a bowl and use a small whisk or fork to blend them well. Place your steak in a rectangular cake tin or casserole dish large enough that none of the meat overlaps. Pour 1/2 of the Seasoning mix over the steaks, flip them over, and pour the other half over them. Cover the tin with foil or cling wrap and place it in the fridge to marinate for anywhere from 20 minutes to 5 hours (I think 1-2 hours is best). Don’t go longer than 5 hours, or the citric acid starts to break down the meat.
  2. Prep your veggies. Cut the bell peppers and onions into thin strips that are about 2 inches long and close to consistent in size. They don’t have to be perfect, and they don’t have to be too thin. Don’t touch those avocados until the end. No one likes brown avocados.
  3. Warm your tortillas.  Preheat your oven to 350 degrees.  Wrap flour tortillas in aluminum foil and place directly on center oven rack. Warm for 15-20 minutes.   Meanwhile…
  4. Saute your veggies. In a large skillet, drizzle about 1 tablespoon of vegetable oil or canola oil and add sliced onions and peppers. Turn up the heat to medium and add sea salt and crushed pepper to help break down the onions. Stir these every few minutes until they are soft and sizzling.
  5. Grill your meat. Place the strips of steak on a well preheated grill. Heat should be at medium/high. Sear each steak for 3 minutes per side, keeping the inside medium rare (if you use thicker steak, time to sear may be longer – up to 8 minutes per side). Let steaks rest off of heat for 5 minutes….   OR…
  6. Broil your meat.  Preheat your oven to high-broil. Place steaks on a cookie sheet covered in aluminum foil, and set on the top oven rack for 3 minutes. Then turn steaks over and broil for an additional 3 minutes on the other side. Remove from oven and let rest for 5 minutes.
    • It’s important to let your steaks rest for at least 5 minutes after cooking, otherwise, the juices will run out as soon as you slice them, and the meat will be dry. Also, never boil or microwave beef fajita meat. Rubber meat isn’t a delicacy anywhere that I know of.
  7. Slice your avocados. It’s safe now. You’re nearly done.
  8. Slice the round steaks into 1/2 inch strips. They should be nicely seared outside and pink inside.
  9. Build fajitas by filling flour tortillas with veggies, steak strips, sliced avocado, salsa, shredded cheese, and sour cream. Serve with refried beans, corn, rice, or salad.

Let’s do this!

Posted by

food geek, nerd, mom, cancer survivor, weight loser, spaz, musician, writer, silly head, Jesus freak

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