Easy Steak Fajitas (Flank Steak Fajitas)
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Updated Sep 11, 2026
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Fajitas are one of those dishes everyone thinks they know, but the steak fajitas I grew up eating in El Paso were simple, boldly seasoned, and all about the meat.
This easy steak fajitas recipe starts with flank steak marinated in lime juice, garlic, and spices, then cooked hot and fast with colorful bell peppers and onions. Once the steak is marinated, dinner comes together in about 20 minutes. Serve everything sizzling with warm flour tortillas and your favorite toppings.
I still think about a now-closed spot called Wyng’s in El Paso’s Lower Valley, just a short walk from my childhood home. We celebrated birthdays, family dinners, and everyday moments there, always ordering sizzling fajitas straight off the skillet.
This recipe takes me right back to those memories — simple, flavorful, and meant to be shared.
Quick Look: Steak Fajitas
- Time: 1 hr 25 min
- Yield: 6 to 8 servings
- Best Steak: I use flank steak; skirt steak is the traditional cut for fajitas.
- Marinating Time: About 1 hour; avoid marinating much longer because of the fresh lime juice.
- Cooking Tip: Sear over medium-high to high heat, rest, then slice thinly against the grain
- My El Paso Shortcut: When I don’t have time to make the marinade, I use Claude’s Fajita Marinade
⭐⭐⭐⭐⭐ “I made these fajitas last night and they were wonderful! This will be a dish I make over and over again. Thank you so much!”
— Penny
What Are Fajitas?
Fajitas are a Tex-Mex favorite made with strips of grilled or seared meat served with warm tortillas and simple accompaniments. Skirt steak is the traditional cut, although flank steak is a great option for home cooks because it’s lean, flavorful, and easy to slice for serving.
The name fajita comes from faja, the Spanish word for “belt” or “strip,” a reference to the long, narrow cut of beef traditionally used for fajitas. Today you’ll find everything from chicken fajitas to shrimp fajitas, but steak fajitas are the version I grew up with in El Paso.
Are Fajitas Mexican or Tex-Mex?
Fajitas are considered Tex-Mex, with roots in the ranching culture of South Texas and the Texas-Mexico borderlands. For me, they’re also part of growing up in El Paso. I remember fajitas arriving at the table at Wyng’s on a screaming-hot skillet, with that unmistakable sizzle that made everyone look up.
At home, I serve them the same uncomplicated way I love them: plenty of steak, sautéed peppers and onions, warm homemade flour tortillas, and salsa on the side.
Why This Is Muy Bueno
- El Paso inspired: These fajitas take me back to the sizzling skillets my family ordered at Wyng’s in El Paso’s Lower Valley.
- Flank steak works beautifully: While skirt steak is traditional, flank steak is readily available, flavorful, and easy to slice across the grain for tender bites.
- Hot and fast: Fajitas are at their best when the steak and vegetables get a good sear without being overcooked.
- Weeknight-friendly: Once the steak has marinated, the fajitas take about 20 minutes to cook.
- Made for the table: Bring out warm flour tortillas, salsa, guacamole, and lime wedges and let everyone build their own.
Ingredients & Substitutions
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
- Flank steak – Lean, beefy, and easy to find. Because flank steak has long muscle fibers, be sure to slice it thinly against the grain after cooking for more tender bites.
- Garlic – I prefer fresh garlic for the marinade, but jarred minced garlic works in a pinch.
- Chili powder & ground cumin – Chili powder adds earthy chile flavor while cumin brings warmth. For a more pronounced New Mexico chile flavor, you can use Hatch red chile powder, but keep in mind that pure red chile powder is different from a chili powder blend.
- Fresh lime juice – Adds bright acidity to the marinade. Freshly squeezed lime juice gives you the best flavor.
- Neutral oil – Choose an oil that can handle high heat, such as avocado, grapeseed, or canola oil.
- Bell peppers – I like using a combination of colors for sweetness, texture, and a beautiful sizzling skillet.
- Green onions – I love the milder flavor and slight char green onions get in a hot skillet. You can substitute sliced white or yellow onion.
- Flour tortillas – My choice for steak fajitas. Homemade flour tortillas are hard to beat, but good-quality store-bought tortillas work when you’re short on time.
- For serving – Keep it simple with chunky guacamole, pico de gallo, salsa, and lime wedges. You can also add shredded cheese or chimichurri sauce if you’d like.
How to Make Steak Fajitas
These easy steak fajitas come together quickly once the steak has marinated.
Step 1: Marinate the steak. In a small bowl, combine the garlic, salt, chili powder, cumin, black pepper, lime juice, and 2 tablespoons of oil. Place the flank steak in a casserole dish or zip-top bag and pour the marinade over the steak, turning to coat. Cover and refrigerate for about 1 hour, turning once or twice.
Step 2: Cook the steak. Heat 1 tablespoon of oil in a large cast iron skillet over medium-high heat. Remove the steak from the marinade, letting the excess drip off, and add it to the hot skillet. Cook until nicely seared and it reaches your preferred doneness, about 4–5 minutes per side depending on thickness. Transfer to a cutting board, loosely tent with foil, and let rest before slicing.
For medium-rare, aim for about 130–135°F; for medium, about 140–145°F. Keep in mind the steak will continue to cook slightly as it rests.
Step 3: Cook the peppers and onions. In the same skillet, heat the remaining 1 tablespoon of oil over medium-high heat. Add the bell peppers and green onions and cook for 3–5 minutes, stirring occasionally, until lightly charred but still tender-crisp.
Step 4: Slice and combine. Slice the rested steak thinly against the grain. Return the steak to the skillet with the peppers and onions and toss for 1–2 minutes, just until everything is hot.
Step 5: Serve. Bring the skillet to the table and serve the fajitas with warm flour tortillas, chunky guacamole, pico de gallo, salsa, and lime wedges.
Serving & Topping Suggestions
Serve these steak fajitas with your favorite salsas, guacamole mexicano or Hatch green chile guacamole, crema Mexicana, and shredded queso Oaxaca or your favorite cheese.
To round out the meal, add arroz rojo, homemade refried beans, or fresh tortilla chips. And if it’s happy hour, a pitcher of classic margaritas is always welcome.
Expert Tips & Tricks
- My El Paso shortcut: When I’m short on time, I reach for Claude’s Fajita Marinade. It’s an El Paso brand I know and love, and an easy shortcut when I want that smoky fajita flavor without making the marinade from scratch. Follow the bottle directions for marinating, then cook the steak as directed in this recipe.
- Grill instead of using a skillet: Flank steak is also excellent on the grill. Grill it over high heat, then let it rest before slicing. You can cook the peppers and green onions in a cast-iron skillet right on the grill.
- Rest before slicing: Give the steak time to rest after cooking so the juices redistribute instead of running onto your cutting board.
- Slice against the grain: This is especially important with flank steak. Look for the direction of the long muscle fibers and slice across them, not alongside them, for more tender bites.
- Keep your tortillas warm: A tortilla warmer is handy, or wrap the tortillas in a clean kitchen towel until you’re ready to eat.
Storage & Reheating
- Refrigerate: Store leftover steak and vegetables in an airtight container in the refrigerator for up to 4 days. Store the tortillas and toppings separately.
- Freeze: Freeze the cooked steak and vegetables in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: For the best texture, warm the steak and vegetables briefly in a hot skillet just until heated through. You can also microwave individual portions in short intervals, but avoid overheating the steak or it can become tough.
- Make ahead: You can start marinating the flank steak about 1 hour before you’re ready to cook. Because this marinade contains plenty of fresh lime juice, I don’t recommend an extra-long marinade.
Frequently Asked Questions
For tender steak fajitas, don’t overcook the flank steak and always let it rest before slicing. Most importantly, slice the steak thinly against the grain. Cutting across those long muscle fibers makes a noticeable difference in tenderness.
My steak fajitas are made with flank steak, fresh lime juice, garlic, chili powder, cumin, bell peppers, and green onions. I serve them with warm flour tortillas and toppings like salsa, guacamole, and lime wedges. Other fajita recipes may use skirt steak or different seasonings and vegetables.
Skirt steak is the traditional cut for fajitas, but I use flank steak in this recipe because it has great beefy flavor and is easy to find. Both work well when cooked quickly over high heat and sliced thinly against the grain.
You don’t have to marinate steak to make fajitas, but I marinate my flank steak for about 1 hour with fresh lime juice, garlic, and spices for added flavor. Because this marinade contains plenty of lime juice, I don’t recommend leaving the steak in it for an extra-long marinade.
More Fajita Recipes
Did you make these Steak Fajitas? Let me know how they turned out in the comments below! And if you share a photo on Instagram, tag me @muybuenocooking so I can see your sizzling fajitas.
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Easy Steak Fajitas (Flank Steak Fajitas)
Video
Ingredients
- 2 pounds beef flank steak
- 4 cloves garlic, minced
- ¾ teaspoon salt
- 2 tablespoons chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- ¾ cup lime juice
- ¼ cup vegetable oil, divided
- 1 large red bell pepper, sliced into strips
- 1 large yellow bell pepper, sliced into strips
- 12 large green onions, trimmed and sliced on the diagonal
- Flour tortillas
Topping Options:
- Shredded cheese
- Crema Mexicana or sour cream
- Salsa of choice
- Guacamole
Instructions
- Marinate: In a small bowl, combine the garlic, salt, chili powder, cumin, black pepper, lime juice, and 2 tablespoons of oil. Place the flank steak in a casserole dish or zip-top bag and pour the marinade over it, turning to coat. Refrigerate for about 1 hour, turning once or twice.
- Cook the steak: Heat 1 tablespoon of oil in a large cast-iron skillet over medium-high heat. Remove the steak from the marinade, allowing the excess to drip off, and place it in the hot skillet. Cook until nicely seared and it reaches your preferred doneness, about 4–5 minutes per side depending on thickness. Transfer to a cutting board, loosely tent with foil, and let rest.
- Cook the vegetables: Heat the remaining 1 tablespoon of oil in the same skillet over medium-high heat. Add the bell peppers and green onions and cook for 3–5 minutes, stirring occasionally, until lightly charred but still tender-crisp.
- Slice and combine: Slice the rested steak thinly against the grain. Return it to the skillet with the vegetables and toss for 1–2 minutes, just until heated through.
- Serve: Serve immediately with warm flour tortillas and your favorite toppings.
Notes
- Shortcut: When I’m short on time, I sometimes skip the homemade marinade and use Claude’s Fajita Marinade, an El Paso favorite. Follow the bottle directions for the amount and marinating time, then cook the steak as directed in the recipe.
- Nutrition facts do not include tortillas or toppings.
- Store leftover steak and vegetables in an airtight container in the refrigerator for up to 4 days. Store tortillas and toppings separately.
- Freeze cooked steak and vegetables in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator.
- For the best texture, reheat briefly in a hot skillet just until warmed through. Individual portions can also be microwaved in short intervals; avoid overheating the steak.
- Because this marinade contains plenty of fresh lime juice, I don’t recommend an extra-long marinade.
Serve with warm flour tortillas and classic toppings like guacamole, pico de gallo, and crema. Add sides like arroz rojo, refried beans, and tortilla chips for a complete meal.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You keep saying garlic, but it’s never clear when it’s added! Is it during the marinade, or with the peppers and onions?
Hi Chris. Please see step #1: In a small bowl combine garlic, salt, chili powder, cumin, black pepper, lime juice, and 2 tablespoons of the oil. Pour marinade over steak.
This recipe sounds delicious. what kind of chili powder do you use?
For deeper, more authentic flavor, try Hatch red chile powder.
These came out terrible. I have made quite a few of your recipes and was very disappointed in this one.
I marinated the flank steak overnight and followed the instructions instruction exactly. The meat was tough and had very little flavor. Perhaps flap meat would have been a better choice.
So sorry to have to leave a negative review.
Thank you for sharing your feedback, and I’m sorry this recipe didn’t turn out as expected.
I do want to gently note that the recipe calls for marinating the flank steak for no more than 1 hour. Because the marinade contains acidic ingredients, marinating overnight can actually cause the meat to become tough rather than tender. Flank steak is very lean, so the timing really matters.
I appreciate you trying the recipe and taking the time to comment.
If you don’t have a lime would a lemon be an ok substitute?
YES! A lemon will work for this fajita marinade. I can’t wait to hear what you think. Keep me posted.
Did you leave out a step about cutting the meat into strips?
Hi Sidney, Thank you so much for pointing that out! You’re absolutely right—I detailed that step in the blog post, but it looks like I accidentally left it out of the recipe card. I really appreciate you catching that, and I’ll be sure to update it to avoid any confusion. Thanks again for cooking along with me!
So the prep time is really 1 hour and ten minutes allowing for the 1 hour of marinating.
Prep Time: 10 minutes (plus 1 hour marinating time)
Cook Time: 15–20 minutes. So, about 1 hour 20 minutes (including marinating)
Made this last night and it was delicious!!! Thank you for sharing!
I made these fajitas last night and they were wonderful! This will be a dish I make over and over again. Thank you so much!