Our favorite steak fajitas marinade has a few secrets that make it extra flavorful and tender. Grilling is optional but produces even more deliciousness!
I love this time of year!!! Isn’t it the best feeling when the seasons are changing? The air is crisp and our favorite steak fajitas marinade is calling your name. You’re going to go crazy for these fajitas!!
What is a Fajita?
Fajitas are a dish of Mexican origin consisting of strips of spiced beef or chicken, chopped vegetables, and grated cheese, wrapped in a soft tortilla and often served with sour cream.
There’s a few secrets to fajitas that I’m sure you all want to know. The first is this, don’t you dare skip on the fruit juices. If absolutely necessary you can double one in order to skip the other, but I stand by the recipe, it really is the best when you use all three, orange, lime and pineapple.
Want a little hint about that? We buy the juices, orange and pineapple and we freeze them in bags in the freezer. We mostly do it for the pineapple juice as we buy it in a can and this way we not only don’t waste any, but we also always have some on hand since it’s not a regular ingredient for us. Lime juice is something we keep on hand so not as much worry there.
Secret Number 2!
Marinating meat is not a suggestion, it’s part of the recipe. I was going to marinate meal awhile back and someone said I was planning things way too early, but I bet you that our fajitas are far more flavorful than those not marinaded. It breaks into all of those muscle fibers, tenderizes and gives loads of flavor.
What Cut of Beef is Best for Steak Fajitas?
We use flank steak in this recipe, but top round steak is a very lean cut of beef, plus it packs plenty of fresh flavor.
Other lean cuts of beef, like eye of round or top sirloin, will also work in this recipe.
Secret Number 3!
Add a dash of homemade taco seasoning to your peppers and onions. Not a lot, we aren’t looking to pack in the spice on the vegetables, instead it adds a little something without tasting like seasoning at all. Cade even asked me, “What makes these peppers so much better than the others? They are so good!” I’m telling you, it’s the way to go. The butter doesn’t hurt either. 😉
I could actually go on as you know what else is awesome? Fresh avocado with a crack of black pepper and a dash or red pepper flakes. It doesn’t add heat but it does at another depth and texture which is wonderful in fajitas.
Oh, and the tortillas, buy fresh. Oh please buy fresh. You’d be shocked how much better a fresh tortilla is for fajitas. It’s fantastic.
Are Steak Fajitas Healthy for You?
Loading your fajitas with healthy ingredients such as vegetables helps you increase your nutrient intake without adding extra calories.
Since a healthy diet should include vegetables of every color, include a mix of red, yellow and green peppers along with mushrooms and onions in your fajitas.
Our Favorite Steak Fajitas Marinade
- 1/4 Cup Orange Juice
- 1/4 Cup Lime Juice
- 1/4 Cup Pineapple Juice
- 2 Tablespoons Worcestershire Sauce
- 3 Tablespoons Olive Oil or Canola Oil
- 4 Cloves of Garlic, minced
- 2 1/2 Teaspoons Cumin
- 2 Teaspoons Chili Powder
- 1 Teaspoon Smoked Paprika
- 1/4 Teaspoon Ground Coriander
- 2 Teaspoons Kosher Salt
- 1/2 Teaspoon Black Pepper
- 1/3 Cup Chopped Cilantro
- 2 Pound Flank Steak
For the Peppers
- 1 Each Red, Yellow, Green and Orange Bell Peppers, cored, seeded and sliced
- 1 Onion, sliced
- 1 Tablespoon Butter
- 1 Teaspoon of Olive Oil, plus more if needed
- 1 Teaspoon Homemade Taco Seasoning
- In a plastic storage bag or baking dish, whisk together all of the marinade, adding the cilantro at the end.
- Set aside 1/4 cup of the marinade.
- If you wish to cook the flank steak whole, add it to the marinade, cover or seal and refrigerate for 2-24 hours, otherwise slice the meat against the grain very thin and add to the marinade.
- When you're ready to cook the meat, heat a grill to medium high heat and add the meat to the grill, carefully laying it across the grates so it does not fall through.
- Cook for 2 minutes per side or just until grill marks appear and then remove to the serving dish with the peppers, drizzle with the reserved marinade.
- If your meat it whole, as soon as you place the meat on the grill, turn it down to medium.
- Cook for 6-7 minutes per side or until desired temperature.
- Remove to a cutting board and allow to rest with a piece of foil draped over the top for 5 minutes.
- Slice thin and serve with peppers.
See notes for cooking in a pan.
For the Peppers
- In a cast iron skillet (we prefer this one from Lodge), over medium heat add the butter and oil.
- Add the peppers and onions and the seasoning.
- Once the veggies begin cooking, turn the heat to medium low and while stirring occasionally, allow to cook for about 20 minutes or until golden and tender.
- Add the meat and serve immediately.
To cook indoors, slice the meat thin and marinate. Right before the peppers and onions are ready for serving, remove them from the cast iron and turn the heat to medium high. Add the meat, cooking on one side for about a minute or 2 then stir and repeat until the meat is desired temperature. We usually stick with about 4 minutes total so it's not well done. Turn the heat to low and add the peppers and onions back in, cook for another minute and serve.
Serving Size:1/2 cup
Amount Per Serving: Calories: 337 Total Fat: 19g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 93mg Sodium: 696mg Carbohydrates: 10g Fiber: 2g Sugar: 5g Protein: 32g
Quick and easy, these Italian Sausage Fajitas whip up in less time than a cartoon!