These zingy Steak Fajitas are all of your easy dinner dreams come true! Marinated in a simple yet delicious fajita spice mix, then quickly seared for medium-rare perfection – the flavour in these is unbelievable!
This is one of my favourites to make for having friends over – easy yet impressive and customisable for every guest. You can even make the meat on the grill/BBQ in the summer!
Oh, how I wish I could take all the credit for bringing you these beautiful Steak Fajitas on a way-too-late Sunday night. But no, I have to pass all of said credit on to no less than Jamie Oliver.
This is the recipe he hooked me with. It’s me on a plate: Fast and intense and a bit dramatic. Requiring high heat. Lazy somehow, but the work you’re doing crammed into a short time frame is ever so slightly insane. Yep, all me.
It’s perfect for sharing, to make for friends, one of my go-to recipes for casual dinners.
I will be honest here and confess that Jamie’s recipe is actually for chicken fajitas. I’ve only started making fajitas with steak about a year ago. OKAY, this year. I used to be the girl who was vegetarian because meat grossed her out (no, really, I couldn’t even handle deli meat as a kid – D-R-A-M-A). And then I was the girl who could only eat chicken breast (with difficulty) and ground beef (only in spaghetti sauce or Lasagna, definitely not as meatballs).
Now I eat oxtail. OXTAIL. And I eat meat off of bones. I mean, I can handle wings.
Upon thorough reflection, I decided this was a cause for celebration, and as we had two packets of steak lying around in the freezer… I experimented a bit with steak fajitas.
I already have chicken fajitas here on the blog and the recipe I’m sharing today isn’t that much different apart from the choice of meat. I will say that it’s more difficult to cook the steak just right than it is to cook the chicken just right – but not that much. Gosh, now I want to eat Fajitas and it’s past midnight here.
So, here’s how you’ll make Steak Fajitas:
The Steak Fajita Marinade
We start with a very easy marinade for the steak. No need to marinade for hours (though you certainly can!). Just submerge the steak in some taco seasoning (I use a mix that’s only herbs and spices, no artificial anything and no salt), lime juice, olive oil, salt and pepper while you’re prepping the vegetables.
Which cut of meat?
My choice for steak fajitas is flank steak. I used two large ones and it was more than enough for two adults and two kids.
OK, maybe I could have eaten more. It’s just so good!
Make the rest:
While the meat is marinating, you’ll have time to prep all your veggies. I’ve been known to get very angry at people when they ignore my slicing directions and dice the veggies instead. So, do not dice. Slice. Into nice, long strips. Yes, the onions, too.
The hardest part of this recipe is getting the meat just right. But it’s not actually that hard if you know of a few tricks:
- Sear the marinated steak on both sides in a stainless steel skillet.
- The meat is ready to be flipped when it releases from the pan and has a nice crust – this takes about 2 minutes per side. Don’t attempt to remove it if it still sticks to the pan.
- Test the meat by touching it – it should feel like the ball of your hand when it’s ready: firm, springy, yet soft.
- As soon as the meat has been seared on both sides, remove it onto a plate and cover it tightly with foil – give it time to rest before slicing.
While the meat is resting, all you’ll have left to do is quickly stir-frying the vegetables, opening a jar of salsa and sour cream, warming the tortillas and mashing an avocado for the guac.
I lied, I rarely ever manage to make guacamole for fajitas – I just throw an entire avocado and a knife on the table and call it a day. Who are these people who have it so together?
Whatever you do, never cut the steak with the grain – always against the grain!! (two more !! just to be sure) And if you follow all of my tips… You should end up with perfectly tender, pink steak.
Nestled between spiced peppers and onions, topped with creamy avocado, zingy sour cream, salsa and the punch of cilantro (or not if you’re on the hater fraction) – all lovingly hugged by a warm tortilla.
Thanks for introducing me to both homemade fajitas and the world’s weirdest children’s names, Jamie Oliver! xoxo
– Nora x
Perfect Steak Fajitas
These zingy Steak Fajitas are all of your easy dinner dreams come true! Marinated in a simple yet delicious fajita spice mix, then quickly seared for medium-rare perfection - the flavour in these is unbelievable!
For the meat:
- 2 tablespoons taco seasoning
- Salt + pepper to taste
- 1 lime
- Olive oil
- 2 large flank steaks
For the vegetables:
- 1 green pepper
- 1 yellow pepper
- 1 yellow pepper
- 2 large red onions
- 1 large yellow onion
- 1 lime or more depending on their size/juiciness
- 8 small flour tortillas warmed
- Sliced avocado
- Sour cream
- Salsa jarred or homemade, I made a black bean and corn salsa the day before shooting these, so that's what we had
Marinate the meat:
Mix the taco seasoning, salt + pepper, lime juice and a good glug of olive oil in a large bowl. Add the steaks, making sure they're covered with the marinade all over. Set aside.
Deseed and slice the peppers into strips. Peel the onions and cut into thin wedges. Prepare any toppings you want to serve with the fajitas. Prepare a plate and some aluminium foil for resting the steak.
Cook + serve:
Sear the meat: Heat a stainless steel skillet over medium-high heat. Remove the meat from the marinade, reserving whatever's left. Sear the steaks on both sides, about 2-3 minutes, until they're browned and release easily from the pan. Do not overcook. Remove from the pan onto the prepared plate and tightly cover with aluminium foil. Set aside.
Cook the vegetables: Bring the pan back up to medium-high heat and add any leftover marinade. Stir-fry the vegetables until tender, about 4-5 minutes. It's fine if they char a little. Increase the heat to high and wait for the pan to really sizzle. Squeeze over the lime juice and toss, then take the skillet off the heat.
Serve: Carefully slice the meat into strips (against the grain!). Serve the meat and vegetables with warmed flour tortillas and any toppings you like.
Nutrition is without toppings as they'll be individual. I assumed 2 tablespoons of olive oil for the marinade.
P.S: If you make a fajita fiesta, do leave me a comment and star rating below – I appreciate your feedback!
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