This Easy Steak Fajitas recipe is made with sliced flank steak that is coated in the best marinade of homemade taco seasoning, lime juice, and a touch of honey. You’ll learn how to make this gluten-free, dairy-free, Paleo recipe that can be served as tacos or in a burrito bowl!
A New Mexican Food Favorite!
Having lived in San Antonino for four years and in Southeast Texas my entire life before that, Mexican food always has a special place in my heart.
When I was 16 I started learning a bit more about calories, healthy eating, and nourishing ingredients. I soon realized that my go-to cheese enchiladas order at our favorite Mexican restaurant order would need to be re-examined.
And then I grabbed a bite of my parents order of mixed chicken and steak fajitas.
To this day, I still remember thinking how flavorful and incredible they tasted! (After picking out the bell peppers and onions, of course.)
A Special Steak Fajitas Marinade
Since then, whipping up a big batch of fajitas has become one of my favorite quick and easy weeknight meals. They’re also incredibly simple to meal prep.
Having dabbled quite a bit with different variations of chicken fajitas, I set out recently to conquer the beloved steak fajita recipe that you see here today.
And a little secret, I use the exact same marinade that I use for my chicken fajitas!
In order to get restaurant-quality at home, there are a few important ingredients you will need. They are all relatively easy-to-find and should not require any trips to a specialty grocery store!
- Steak – Read more below about the best steak to use.
- Vegetables – A combination of bell peppers are onions are my go-to.
- Feel free to add in some mushrooms, zucchini, or squash, too!
- Fajita Marinade – You’ll learn more about how to make this marinade below.
- Tortillas or Rice – When finished cooking, you can serve them as tacos or in a burrito bowl with some rice or cauliflower rice!
Best Steak To Use
There are three different types of steak that I would recommend using in this recipe. All of these will give you great results, but they are listed in order of what will give you the best taste and texture:
- Flat Iron Steak– This cut of meat comes from the shoulder and has nice marbling, thus giving you more tender and flavorful meat.
- Flank Steak – This one is the most commonly used meat since its fatty/lean composition falls somewhere in-between flat iron and skirt. This cut of meat comes from the abdominal muscles of the cow.
- Skirt Steak – This is the leanest and therefore toughest cut of meat that comes from the diaphragm area of the cow. If using this type, make sure you do not overcook the meat and aim for a medium-rare temperature.
How to Cut Steak
There are two methods you can use when cutting this meat.
- Cook the entire slab of meat – This will allow you to better control the temperature of the meat on the inside, but will definitely take longer to cook and will require a meat thermometer.
- Pre-Slice the Steak – This is my preferred way to go since it cooks up rather quickly.
Cook’s Tip: When slicing, make sure you cut the meat “against the grain” to get the most tender cuts of meat.
As mentioned previously, this fajita marinade recipe is the same one I use when making chicken fajitas. It is super quick, simple, and easy to make and tastes SO good with minimal effort.
The marinade ingredients you will need include:
- Taco Seasoning Mix – Using homemade taco seasoning is the best and is what was used in this recipe, but feel free to use store bought instead if that is what you have.
- Honey – Maple syrup, agave nectar, or liquid stevia extract (less, of course!) can be used in place of the honey.
- Soy Sauce – Gluten-free soy sauce, or tamari sauce, have both been tested in this recipe.
- Worcestershire sauce – Make sure you look for a gluten-free variety if you are Celiac as some may have hidden wheat.
- Lime Juice – Definitely the best citrus to use, but lemon or orange juice can also be substituted.
- Oil – A mild-tasting olive oil or avocado oil both work great.
How to Make
To make this recipe you will want to follow these steps:
- Whisk together the marinade ingredients in a medium-sized bowl.
- Combine fajita marinade and sliced steak in a ziplock bag and marinade for 20-30 minutes or up to overnight.
- Sauté vegetables in oil in a cast-iron skillet over medium-high heat until slightly browned.
- Cook half of the steak in the same skillet until cooked to your desired temperature and repeat with remaining steak.
How to Serve, Store, Reheat
Serving: You can serve in a tortilla as a taco or over rice or cauliflower rice for a burrito bowl. Add in a bit of sour cream, shredded cheese, chopped cilantro, or pico de gallo.
Storing: Any leftovers can be stored in the refrigerator for up to 3-4 days. You can also freeze this recipe and it will keep for up to 3-6 months.
Reheating: The best way to reheat this dish is to add them back to a skillet with a touch of oil. Warm up over medium heat for 5-10 minutes or until heated through.
What to Serve With
Just like any other Mexican food recipe, there are so many incredible side dishes or dips you can serve with them to complete the meal.
Here are a few of the best Mexican side dishes:
Easy Steak Fajitas Recipe
This Easy Steak Fajitas recipe is made with sliced flank steak that is coated in the best steak fajita marinade of homemade taco seasoning, lime juice, and a touch of honey. You'll learn how to make steak fajitas that are gluten-free, dairy-free, Paleo and can be served as tacos or in a burrito bowl!
Steak Fajita Marinade:
- 2 Tbsp. taco seasoning mix
- 1 Tbsp. honey
- 2 ½ Tbsp. olive oil divided
- 1 Tbsp. soy sauce gluten-free, or tamari sauce
- 1 Tbsp. lime juice
- 1 tsp. Worcestershire sauce gluten-free
- 1 lb. flank steak cut into thin slices against the grain
- 1 ½ Tbsp. olive oil
- 2 bell peppers red, green, or yellow, thinly sliced
- 1 red onion thinly sliced
- ½ tsp. salt to taste
- ¼ tsp. pepper to taste
- Corn tortillas optional
- Rice or cauliflower rice optional
In a medium-sized bowl combine taco seasoning mix, honey, oil, soy sauce, lime juice, and Worcestershire sauce. Whisk to combine.
Add sliced flank steak and marinade to a large bowl or a gallon-sized ziplock bag. Toss steak until completely coated and marinade in the refrigerator for at least 20-30 minutes or up to overnight.
In a large cast-iron skillet over medium-high heat add 1 ½ tablespoons of oil with sliced bell pepper and onion. Saute for 6-8 minutes or until vegetables are tender and slightly charred.
Remove vegetables form the skillet and add half of the sliced steak, letting any excess marinade drip off before adding it to the skillet.
Cook steak over medium-high heat for 5-7 minutes, or until cooked through. Remove steak from skillet and repeat with remaining marinaded steak.
Add vegetables and steak back to skillet and cook over medium heat until everything is warmed up.
Serve steak fajitas as a taco with avocado and cilantro or in a bowl with rice or cauliflower rice.