I can’t help sharing my Easy Steak Fajitas after I found a simple trick that gives the steak and peppers a restaurant-style char.
I always chase that bright restaurant sizzle and this Restaurant Style Steak Fajitas hits it. Steak Fajitas are a Tex Mex restaurant staple made with juicy grilled meat and charred bell peppers, SOO SOO GOOD.
I start with flank or skirt steak, let the char build, then pile it into a warm fold so each bite snaps with smoke and a bright squeeze. Folks say my Beef Fajita Recipe tastes like a chef trick, and honestly I reach for it on repeat.
It’s the kind of Easy Steak Fajitas that fools guests into thinking you did more work.
Ingredients
- Steak gives the dish protein and iron, juicy when sliced thin against grain
- olive oil adds healthy fats, helps sear and carry the spices flavor
- Garlic adds punch and aroma, some health benefits but strong when raw
- Lime brings bright sourness, cuts richness and helps tenderize the meat
- Brown sugar gives subtle sweet balance to spicy and smoky flavors
- Peppers add crunch vitamins A and C and colorful visual pop
- Onion adds sweetness when cooked, fiber and savory depth to fajitas
- Flour tortillas provide carbs and the handheld base, soft and foldable
- Cilantro brightens, avocado adds creamy healthy fats its cooling contrast
Ingredient Quantities
- 1 1/2 lb flank or skirt steak
- 1/4 cup olive oil
- 3 cloves garlic minced
- 3 tbsp fresh lime juice (about 2 limes)
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 large yellow or white onion, sliced
- 2 bell peppers assorted colors, sliced
- 8 flour tortillas 6 to 8 inch
- 1/4 cup chopped fresh cilantro
- 2 limes cut into wedges
- 1/2 cup sour cream (optional)
- 1 cup shredded cheddar or Monterey Jack cheese (optional)
- 2 ripe avocados or 1 cup prepared guacamole (optional)
- 1/2 cup salsa (optional)
How to Make this
1. Make the marinade: whisk together 1/4 cup olive oil, 3 minced garlic cloves, 3 tbsp fresh lime juice, 1 tbsp Worcestershire sauce, 1 tbsp brown sugar, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1 1/2 tsp kosher salt and 1/2 tsp black pepper. Reserve 1 to 2 tbsp of the marinade if you want to toss with the veggies later, otherwise discard any leftover marinade that touched the raw steak.
2. Marinate the steak: put 1 1/2 lb flank or skirt steak in a zip bag or shallow dish, pour marinade over, massage it in, squeeze out excess air and refrigerate for at least 30 minutes and up to overnight. Longer = more flavor, but dont go crazy or the lime can start to “cook” the meat.
3. Bring to room temp and preheat: take steak out 20 to 30 minutes before cooking so it hits the grill or pan warm. Preheat a grill or a heavy cast iron pan until very hot, you want a good sear. Pat the steak dry with paper towels right before cooking for the best crust.
4. Sear the steak: oil the grill or pan lightly, cook the steak 3 to 5 minutes per side for medium rare depending on thickness, longer for medium. Use tongs, dont poke it. Aim for 130 to 135F for medium rare, 140 to 145F for medium. Let steak rest loosely tented with foil for 8 to 10 minutes.
5. Cook the peppers and onions: while the steak rests, heat 1 to 2 tbsp oil in the same pan or another hot skillet, add 1 large sliced onion and 2 sliced bell peppers, cook over medium-high heat until edges are charred and veggies are softened, about 6 to 8 minutes. Season with a pinch of salt and pepper and a squeeze of lime, add that reserved marinade if you saved some, but only if you boiled it first.
6. Warm the tortillas: wrap 8 flour tortillas in foil and heat on the grill or in a 350F oven for 5 to 10 minutes, or warm them quick in the skillet 15 to 30 seconds per side until lightly charred and pliable. Stack them in a towel to stay warm.
7. Slice the steak thin: slice the rested steak very thin against the grain at a slight angle, this is the #1 trick to tender fajitas. Cutting against the grain makes even a skirt or flank taste great.
8. Combine and finish: toss the sliced steak with the hot peppers and onions for a minute to combine and heat through. Add 1/4 cup chopped fresh cilantro and a squeeze of the 2 lime wedges if you like a bright pop.
9. Assemble and serve: load tortillas with steak and veggies, top as you like with 1/2 cup sour cream, 1 cup shredded cheddar or Monterey Jack, 2 ripe avocados sliced or 1 cup guacamole, and 1/2 cup salsa. Serve with extra cilantro and lime wedges. Leftovers keep 2 to 3 days in the fridge, reheat gently so the steak doesnt get tough.
Equipment Needed
1. Large mixing bowl for the marinade and to hold ingredients
2. Measuring cups and measuring spoons
3. Whisk or fork to blend the marinade (a fork works fine if you dont have a whisk)
4. Zip‑top bag or shallow dish for marinating the steak
5. Sharp chef’s knife for slicing steak and veggies
6. Cutting board (use one for meat and a separate one for produce if possible)
7. Tongs for flipping the steak and tossing the veggies
8. Heavy cast iron skillet or a hot grill for searing the steak
9. Instant‑read meat thermometer to hit the right temp
10. Small saucepan (to boil any reserved marinade safely), plus aluminum foil and a kitchen towel for resting the steak and keeping tortillas warm
FAQ
Restaurant Style Steak Fajitas Recipe Substitutions and Variations
- Steak (flank or skirt): Swap with 1 1/2 lb boneless, skinless chicken thighs. Marinate the same time, sear or grill until 165°F and slice thin; cooks faster so keep an eye on it.
- Olive oil: Use avocado oil or grapeseed oil for higher smoke point when searing very hot, they’re more neutral and won’t burn as easily.
- Worcestershire sauce: Substitute 1 tbsp soy sauce or tamari plus 1 tsp lime juice or a splash of apple cider vinegar and a pinch of brown sugar to get that sweet-tangy umami flavor.
- Flour tortillas: Use warmed corn tortillas, soft pita pockets, or large romaine leaves for a low carb option. Heat on a dry skillet or wrap in a damp towel and microwave 20–30 seconds to make them pliable.
Pro Tips
1) Pat the steak very dry right before it hits the pan or grill and get the surface screaming hot so you get a fast sear. Flip as little as possible, use tongs, and pull at about 130 to 135 F for medium rare so it stays juicy.
2) If you want super thin slices that feel tender even with skirt or flank, stick the cooked and rested steak in the freezer for 20 to 30 minutes then slice across the grain as thin as you can. It makes a huge difference and you wont need to chew as much.
3) For the veggies add a splash of broth or a tiny bit of butter at the end of cooking to build flavor and gloss, or carefully use a few tablespoons of the reserved marinade only after you boil it. High heat and a little char are your friends, dont baby them.
4) To reheat leftovers gently warm slices with a splash of stock or lime juice in a skillet over low heat covered so the meat doesnt dry out. Warm tortillas wrapped in a towel or foil keep pliable for serving later, and store sliced steak separately from wet toppings so everything stays better.
Restaurant Style Steak Fajitas Recipe
I can't help sharing my Easy Steak Fajitas after I found a simple trick that gives the steak and peppers a restaurant-style char.
8
servings
591
kcal
Equipment: 1. Large mixing bowl for the marinade and to hold ingredients
2. Measuring cups and measuring spoons
3. Whisk or fork to blend the marinade (a fork works fine if you dont have a whisk)
4. Zip‑top bag or shallow dish for marinating the steak
5. Sharp chef’s knife for slicing steak and veggies
6. Cutting board (use one for meat and a separate one for produce if possible)
7. Tongs for flipping the steak and tossing the veggies
8. Heavy cast iron skillet or a hot grill for searing the steak
9. Instant‑read meat thermometer to hit the right temp
10. Small saucepan (to boil any reserved marinade safely), plus aluminum foil and a kitchen towel for resting the steak and keeping tortillas warm
Ingredients
1 1/2 lb flank or skirt steak
1/4 cup olive oil
3 cloves garlic minced
3 tbsp fresh lime juice (about 2 limes)
1 tbsp Worcestershire sauce
1 tbsp brown sugar
1 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp dried oregano
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 large yellow or white onion, sliced
2 bell peppers assorted colors, sliced
8 flour tortillas 6 to 8 inch
1/4 cup chopped fresh cilantro
2 limes cut into wedges
1/2 cup sour cream (optional)
1 cup shredded cheddar or Monterey Jack cheese (optional)
2 ripe avocados or 1 cup prepared guacamole (optional)
1/2 cup salsa (optional)
Directions
- Make the marinade: whisk together 1/4 cup olive oil, 3 minced garlic cloves, 3 tbsp fresh lime juice, 1 tbsp Worcestershire sauce, 1 tbsp brown sugar, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1 1/2 tsp kosher salt and 1/2 tsp black pepper. Reserve 1 to 2 tbsp of the marinade if you want to toss with the veggies later, otherwise discard any leftover marinade that touched the raw steak.
- Marinate the steak: put 1 1/2 lb flank or skirt steak in a zip bag or shallow dish, pour marinade over, massage it in, squeeze out excess air and refrigerate for at least 30 minutes and up to overnight. Longer = more flavor, but dont go crazy or the lime can start to "cook" the meat.
- Bring to room temp and preheat: take steak out 20 to 30 minutes before cooking so it hits the grill or pan warm. Preheat a grill or a heavy cast iron pan until very hot, you want a good sear. Pat the steak dry with paper towels right before cooking for the best crust.
- Sear the steak: oil the grill or pan lightly, cook the steak 3 to 5 minutes per side for medium rare depending on thickness, longer for medium. Use tongs, dont poke it. Aim for 130 to 135F for medium rare, 140 to 145F for medium. Let steak rest loosely tented with foil for 8 to 10 minutes.
- Cook the peppers and onions: while the steak rests, heat 1 to 2 tbsp oil in the same pan or another hot skillet, add 1 large sliced onion and 2 sliced bell peppers, cook over medium-high heat until edges are charred and veggies are softened, about 6 to 8 minutes. Season with a pinch of salt and pepper and a squeeze of lime, add that reserved marinade if you saved some, but only if you boiled it first.
- Warm the tortillas: wrap 8 flour tortillas in foil and heat on the grill or in a 350F oven for 5 to 10 minutes, or warm them quick in the skillet 15 to 30 seconds per side until lightly charred and pliable. Stack them in a towel to stay warm.
- Slice the steak thin: slice the rested steak very thin against the grain at a slight angle, this is the #1 trick to tender fajitas. Cutting against the grain makes even a skirt or flank taste great.
- Combine and finish: toss the sliced steak with the hot peppers and onions for a minute to combine and heat through. Add 1/4 cup chopped fresh cilantro and a squeeze of the 2 lime wedges if you like a bright pop.
- Assemble and serve: load tortillas with steak and veggies, top as you like with 1/2 cup sour cream, 1 cup shredded cheddar or Monterey Jack, 2 ripe avocados sliced or 1 cup guacamole, and 1/2 cup salsa. Serve with extra cilantro and lime wedges. Leftovers keep 2 to 3 days in the fridge, reheat gently so the steak doesnt get tough.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 246g
- Total number of serves: 8
- Calories: 591kcal
- Fat: 35.5g
- Saturated Fat: 7.5g
- Trans Fat: 0.1g
- Polyunsaturated: 5g
- Monounsaturated: 17.5g
- Cholesterol: 77mg
- Sodium: 1250mg
- Potassium: 605mg
- Carbohydrates: 30.5g
- Fiber: 5.1g
- Sugar: 4g
- Protein: 32g
- Vitamin A: 1500IU
- Vitamin C: 15mg
- Calcium: 135mg
- Iron: 4mg
