Sizzling Flank Steak Fajitas that rival your favorite restaurant’s… coming right up! The key to this recipe is two-fold: creating a flavor-packed marinade with a few secret ingredients and then letting the beef marinate in it for hours. The result? Juicy, tender steak that’s ready to be loaded up into tortillas with fajitas veggies, guac, and salsa!

Sliced flank steak, fajita veggies, and limes served in a cast iron skillet.

Having lived in San Antonio for four years and in Texas all my life, Mexican food holds a special place in my heart. Anytime I try a new restaurant, I always go for one thing: the steak fajitas. To me, the quality of a restaurant often comes down to how they make this dish.

When I moved from San Antonio to Austin, I struggled to find a new favorite spot. So, I decided to learn how to make steak fajitas at home.

After quite a bit of tweaking and recipe testing, I was able to crack the fajita code. There are a few key tips you need to know to make fajitas that rival your favorite restaurants’.

Tips for Making Restaurant-Quality Steak Fajitas

  • Marinade, marinade, marinade – that’s where the magic happens! My secret blend includes a dash of both soy sauce and Worcestershire for an irresistible umami kick. (No MSG here!)
  • Give it time to marinate and soak up all that flavor. Unlike chicken, steak can handle a long marinade without losing its texture. I recommend letting your flank steak bathe in those delicious flavors for a good 6-8 hours — trust me, it’s worth the wait!
  • Flank steak is the best cut of beef to use. It strikes the perfect balance between leanness and juiciness, ensuring your fajitas are tender without being greasy.
  • And last but not least, don’t let all that flavor go to waste by slicing in the wrong direction – look for those subtle lines and cut opposite to them, or against the grain, for the most tender meat.

The One Con of this Recipe

This fajita recipe was made with the intention of marinating the steak for hours. You will not get nearly as tender or as flavorful of results if you skimp on the amount of time the flank steak marinates!

Steak, vegetables, honey, oil, lime juice, soy sauce, taco seasoning, and Worcestershire sauce are the ingredients in this recipe.
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Specific Notes about Ingredients

  • Beef. This is a huge determinant of how tender or tough the fajitas will come out. Make sure you get a cut that is no thicker than 1-inch for the best results. Flank Steak is very lean, which means it is also on the tougher side. It comes from the lower chest and abdominal muscles of the cow. Make sure to slice flank steaks against the grain. Flat Iron Steak is a very tender portion of the cow. It’s incredibly flavorful, due to the higher amounts of fat marbling throughout. Skirt Steak is the toughest of the three; this cut is from the diaphragm muscle and has a fibrous texture. However, this lean cut of meat has incredible flavor. Marinate it well and slice thin for best results.
  • Vegetables. The classic bell pepper and onion combo is my go-to. Feel free to add in some mushrooms, zucchini, or squash, too!
  • Taco Seasoning Mix. Homemade taco seasoning or fajita seasoning are the best, but store bought will also work if you’re pressed for time.
  • Honey. Pure maple syrup, agave nectar, or even a reduced amount of liquid stevia extract can be used as well.
  • Soy Sauce. This gives the perfect saltiness and umami flavor. Gluten-free soy sauce, or Tamari sauce, have both been tested in this recipe. Substitute for reduced sodium if needed.
  • Worcestershire sauce. Seemingly insignificant, but this gives a TON of flavor! 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.

How to Make Flank Steak Fajitas

Please see the recipe card below for more detailed ingredient amounts.

1. Mix Together the Fajita Marinade

Whisk together the marinade ingredients in a large bowl. Add steak and let it sit for at least 4 hours, ideally 6-8 hours, or up to overnight in the refrigerator. The longer it marinates, the more flavorful and tender the beef will be.

2. Cook the Fajita Veggies

Sauté sliced bell peppers and onions in oil in a cast-iron skillet over medium-high heat until slightly charred. You want them to be tender, yet still crisp. Remove from the skillet and set aside until ready to serve.

You can also use a regular stainless steel skillet. However, if you go with non-stick you won’t get that same char.

The vegetables are sautéed in a pan on the stove.

3. Sear Flank Steak in Cast-Iron Skillet

Cook steak over medium to medium-high heat for 4-5 minutes per side, or until cooked to your desired doneness. Let any excess marinade drip off the steak before adding it to the skillet.

Check with a meat thermometer for doneness. A temperature of 130-135°F is medium-rare, 140°F is medium.

The marinated steak is cooked in a cast iron skillet.

4. Slice Steak Fajitas Against the Grain

Let steak rest on a cutting board for 5 minutes before slicing. This resting time will help keep all of the delicious juices in.

Cut steak into thin ¼- to ½-inch slices against the grain.

The cooked steak is sliced on top of a cutting board.

Topping Ideas for Steak Fajitas

Serve on a corn tortilla or make a rice bowl with additional cilantro, sour cream, tomato salsa, and guacamole!

You can also choose pico de gallo, refried black beans, or Chipotle fajita veggies.


Should you cut steak before making fajitas?

It is not recommended to cut the steak before cooking, as you want them to be medium-rare or medium. Cutting them into smaller pieces before can cause over-cooking. Additionally, pre-slicing will release too many of the juices and result in dry and tough meat.

What is fajita steak called?

The most popular cuts of beef used in steak fajitas are skirt steak, flat iron steak, and flank steak.

How long should flank steak marinate for fajitas?

Because steak can be quite tough and fibrous depending on the cut, it’s best to let it marinate for at least 6-8 hours. Overnight will give you the best fajita meat.

What to Serve with Steak Fajitas?

There are so many incredible side dishes or dips you can serve with these flank steak fajitas to complete the meal. Here are a few of the best Mexican side dishes:

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5 from 7 votes

Best Flank Steak Fajitas Recipe

Sizzling Flank Steak Fajitas that rival your favorite restaurant's… coming right up! The key to this recipe is two-fold: creating a flavor-packed marinade with a few secret ingredients and then letting the beef marinate in it for hours.
Vegetables and fajita steak are served with fresh limes.
Yield 4 servings
Prep 25 minutes
Cook 20 minutes
Total 45 minutes
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  • 1 ¼ lbs. flank steak less than 1-inch thick

Steak Fajita Marinade:

  • 2 Tbsp. taco seasoning homemade or store-bought
  • 2 Tbsp. olive oil
  • 2 Tbsp. soy sauce or Tamari sauce
  • 1 Tbsp. Worcestershire sauce gluten-free
  • 1 Tbsp. honey
  • 1 lime juice

Steak Fajitas:

  • 2 Tbsp. olive oil
  • 2 bell peppers red, green, or yellow, thinly sliced
  • 1 red onion thinly sliced
  • ½-¾ tsp. salt to taste
  • ¼ tsp. black pepper to taste

To Serve:

  • Corn tortillas optional
  • Rice or cauliflower rice optional
  • Avocado, sour cream, or cilantro optional


  • In a large bowl combine steak fajita marinade ingredients. Whisk to combine. Add flank steak to the marinade and let soak in the refrigerator for at least 4 hours, ideally 6-8, or up to overnight. (The longer the better!)
    1 ¼ lbs. flank steak, 2 Tbsp. taco seasoning, 2 Tbsp. olive oil, 2 Tbsp. soy sauce, 1 Tbsp. Worcestershire sauce, 1 Tbsp. honey, 1 lime, 2 Tbsp. olive oil, ½-¾ tsp. salt, ¼ tsp. black pepper
  • When ready to cook, add 2 tablespoons of oil to a large cast-iron skillet over medium-high heat along with the sliced bell pepper and onion. Cook for 7-8 minutes or until vegetables are crisp tender and slightly charred.
    2 bell peppers, 1 red onion
  • Remove vegetables from the skillet and add the steak, letting any excess marinade drip off before adding it to the skillet. Cook steak over medium to medium-high heat for 4-5 minutes per side, or until cooked to your desired doneness.
  • Let steak rest on a cutting board for 5 minutes before slicing. Cut steak into thin ¼" slices against the grain.
  • Serve steak fajitas as a taco with avocado and cilantro or in a bowl with Mexican rice or cauliflower rice. Enjoy!
    Corn tortillas, Rice or cauliflower rice, Avocado, sour cream, or cilantro
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

5 from 7 votes


  • Nutrition facts are calculated without any toppings, tortillas, or rice.
  • To make this recipe Whole30 simply substitute coconut liquid aminos for the soy sauce and leave out the honey or replace it with liquid stevia extract.
Prep-Ahead Instructions: Wash and cut the veggies, and make the marinade up to 3 days in advance. You can also marinate the steak for up to 24 hours.
Storage Directions: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. To freeze, seal in a freezer-safe airtight container and freeze for up to 3-6 months. To reheat, add the steak back to a skillet with a touch of oil. Warm up over medium heat for 5-10 minutes or until heated through.


Calories: 425kcal, Carbohydrates: 16g, Protein: 33g, Fat: 26g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 16g, Cholesterol: 85mg, Sodium: 1570mg, Potassium: 721mg, Fiber: 3g, Sugar: 9g, Vitamin A: 2567IU, Vitamin C: 85mg, Calcium: 50mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


    1. Yay! So happy to hear you enjoyed the recipe! This is a great first recipe to try! Thanks so much for taking the time to leave a comment and rating!

  1. 5 stars
    This recipe is perfect as is. Everyone raved about the beef granitas. I marinated them over 24 hours and grilled them on a gas grill next to a cast iron skillet with onions and mushrooms in the marinade. My only complaint? They went through 2 big flank steaks and wanted more!!

    1. Yay! So happy to hear you enjoyed the recipe, Amy! That’s a good problem to have. Thanks so much for taking the time to leave a comment and rating!

    1. Yay!! So happy you enjoyed the recipe, Joanne! Thanks so much for taking the time to leave a comment and rating 🙂

  2. I made this marinate tonight. Omg. It was sooooo good. All I did different was add a spoonful of crushed garlic. Next level delicious. Will make again for sure

    1. Yay! So happy to hear you enjoyed it. And I totally agree with you- everything tastes better with more garlic 😉 Thanks so much for your comment and rating!