Nothing brings excitement to the dinner table quite like a sizzling plate of beef fajitas. This recipe combines juicy, marinated steak with blistered bell peppers and caramelized onions, all wrapped in warm tortillas with your favorite toppings.
Ingredient Breakdown
Each component of this recipe plays a vital role in creating depth, contrast, and satisfaction in every bite.
Choosing the right beef steak is the first step. Rump and skirt steak are top picks for fajitas—they’re flavorful, affordable, and tender when sliced correctly. These cuts absorb marinade beautifully and cook quickly at high heat.
The citrus-based marinade is where the flavor journey begins. Fresh orange juice brings natural sweetness while lime juice adds a bright, acidic edge that tenderizes the meat. Combined, they lay a zesty foundation that complements the smoky spices.
Spices and aromatics round out the marinade. Chipotle powder provides a smoky heat, cumin and coriander add earthy warmth, and garlic offers a robust kick. A touch of onion powder enhances savory depth, while salt and pepper bring everything into balance.
Onions and bell peppers aren’t just filler—they’re essential to the fajita experience. Sliced and seared until charred and sweet, they pair perfectly with the meat’s richness, adding color and texture to each wrap.
Optional toppings and fixings allow you to customize each bite. Creamy avocado, fresh cilantro, tangy sour cream, juicy tomatoes or pico de gallo, and a squeeze of lime elevate the dish into a flavor-packed feast.
Step-by-Step Cooking Guide
Start by marinating the beef. Place it in a ziplock bag with all marinade ingredients, then gently massage to coat. Refrigerate for at least 2 hours—or overnight for maximum flavor infusion.
Remove the steak 30 minutes before cooking to come to room temperature. This ensures even cooking. Pat it dry to help develop a flavorful crust. Lightly oil both sides before searing.
Preheat a heavy skillet or grill over high heat. Once hot, add the steak and cook until a golden crust forms on both sides, flipping once. The internal temperature will depend on your preference—medium-rare to medium is ideal for juicy results.
Once seared, transfer the steak to a plate and tent loosely with foil. Let it rest for 5–10 minutes to retain juices.
Meanwhile, return the pan to high heat. Add oil and toss in the sliced onions. Cook until softened with dark, caramelized edges, then remove to a plate. Repeat with the bell peppers—searing until they develop char but remain slightly crisp.
Slice the rested steak thinly against the grain. This shortens the muscle fibers and guarantees tenderness in every bite.
To serve, lay out the beef, peppers, and onions with warm tortillas and your favorite toppings. Build each fajita to your liking—layered with texture, flavor, and freshness.
Recipe Tips
How to choose the best cut of beef for fajitas:
Skirt and rump steak are ideal for their bold flavor and quick-cooking nature. Flank steak also works well.
Proper marinating times and why it matters:
A minimum of 2 hours allows the citrus and spices to penetrate. Overnight is best for maximum tenderness and taste.
Tips for searing steak evenly on grill or stovetop:
Pat steak dry before cooking and use a hot, well-oiled pan or grill. Don’t move it around—let it form a crust before flipping.
Why slicing against the grain ensures tenderness:
Cutting across the muscle fibers shortens them, resulting in a more tender chew.
The key to caramelizing peppers and onions without overcooking:
Use high heat and avoid overcrowding the pan to achieve that desirable char without steaming the vegetables.
What to Serve With This Recipe
Complete your fajita feast with classic sides like fluffy Mexican rice or smoky charro beans. Grilled corn with cotija and lime adds a deliciously sweet and tangy contrast.
For a fresh balance, serve guacamole, mango salsa, or corn salad. These sides complement the rich, smoky flavors of the beef and vegetables.
Pair your meal with refreshing drinks like margaritas on the rocks, tangy micheladas, or chilled lime agua fresca for a non-alcoholic option.
Creative Variations
Swap out beef for marinated chicken breast, shrimp, or sliced portobello mushrooms for a lighter twist or vegetarian-friendly option.
Turn up the heat with diced jalapeños, pickled red onions, or a drizzle of your favorite hot sauce.
Transform these fajitas into burrito bowls by serving everything over rice and beans, or roll them up into wraps with greens and cheese for a portable lunch.
Experiment with flavored tortillas—try spinach, chipotle, or grilled naan for a unique spin.
Frequently Asked Questions
Can I prepare the steak and vegetables in advance?
Yes. You can marinate and cook the steak ahead of time, then reheat gently. Sautéed vegetables also reheat well.
How long can I store leftovers and how should I reheat them?
Store leftovers in an airtight container for up to 3 days. Reheat steak gently in a skillet or microwave with a splash of broth or water to keep it moist.
What’s the best method for warming tortillas?
Warm tortillas in a dry skillet for 30–60 seconds per side or wrap them in foil and heat in the oven. You can also microwave them wrapped in a damp paper towel for 20–30 seconds.
Can I use a different type of steak if skirt isn’t available?
Yes. Flank, flat iron, or even sirloin steak are great alternatives—just be sure to slice thinly and against the grain.
Beef steak fajitas are bold, colorful, and endlessly customizable. From the tender, marinated steak to the vibrant vegetables and toppings, every element comes together in harmony. Whether you’re cooking for two or feeding a crowd, this recipe brings sizzling flavor and effortless joy to the table.
Ingredients
Marinated Beef
1 lb (500g) beef steak (rump or skirt steak preferred)
4 tablespoons fresh orange juice (approximately 1 orange)
2 tablespoons lime juice
2 garlic cloves, minced
½ teaspoon cumin powder
½ teaspoon coriander powder
½ teaspoon onion powder (optional)
1 teaspoon chipotle powder
½ teaspoon salt
Freshly ground black pepper, to taste
Fajitas
2 to 3 tablespoons oil, divided
2 bell peppers (capsicum), sliced
1 large onion (brown, yellow, or white), halved and sliced
Salt and pepper, to taste
Fixings
12 small tortillas
Avocado
Fresh cilantro (coriander leaves)
Sour cream
Lime wedges
Sliced tomatoes or pico de gallo
Instructions
Combine all marinated beef ingredients in a ziplock bag. Seal and massage the bag gently to evenly coat the steak in the marinade. Place in the refrigerator and allow to marinate for at least 2 hours, or overnight for deeper flavor.
Take the steak out of the refrigerator 30 minutes before cooking to bring it to room temperature. Remove from the marinade and pat dry with paper towels. Discard the used marinade.
Drizzle about ½ tablespoon of oil on each side of the steak, using a total of 1 tablespoon. Preheat a BBQ grill or heavy-bottomed skillet over high heat. Once hot, cook the beef to your preferred doneness, searing each side for maximum flavor.
Transfer the cooked steak to a plate and loosely cover with foil to rest. This helps retain the juices.
Return the skillet to high heat and add ½ tablespoon of oil. Toss in the sliced onions, season with salt and pepper, and sauté until softened and charred at the edges. Transfer to a serving plate.
Add the remaining ½ tablespoon of oil to the skillet. Add sliced bell peppers, season with salt and pepper, and cook until they develop a nice char while still retaining a bit of crunch. Remove and place alongside the onions.
Slice the rested beef thinly, cutting against the grain to maximize tenderness.
Serve the sliced steak with warm tortillas and your choice of toppings such as avocado, fresh cilantro, sour cream, lime wedges, and fresh tomatoes or pico de gallo for added flavor and texture.
Beef Steak Fajitas Recipe
Ingredients
Marinated Beef
- 1 lb 500g beef steak (rump or skirt steak preferred)
- 4 tablespoons fresh orange juice approximately 1 orange
- 2 tablespoons lime juice
- 2 garlic cloves minced
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon onion powder optional
- 1 teaspoon chipotle powder
- ½ teaspoon salt
- Freshly ground black pepper to taste
Fajitas
- 2 to 3 tablespoons oil divided
- 2 bell peppers capsicum, sliced
- 1 large onion brown, yellow, or white, halved and sliced
- Salt and pepper to taste
Fixings
- 12 small tortillas
- Avocado
- Fresh cilantro coriander leaves
- Sour cream
- Lime wedges
- Sliced tomatoes or pico de gallo
Instructions
- Combine all marinated beef ingredients in a ziplock bag. Seal and massage the bag gently to evenly coat the steak in the marinade. Place in the refrigerator and allow to marinate for at least 2 hours, or overnight for deeper flavor.
- Take the steak out of the refrigerator 30 minutes before cooking to bring it to room temperature. Remove from the marinade and pat dry with paper towels. Discard the used marinade.
- Drizzle about ½ tablespoon of oil on each side of the steak, using a total of 1 tablespoon. Preheat a BBQ grill or heavy-bottomed skillet over high heat. Once hot, cook the beef to your preferred doneness, searing each side for maximum flavor.
- Transfer the cooked steak to a plate and loosely cover with foil to rest. This helps retain the juices.
- Return the skillet to high heat and add ½ tablespoon of oil. Toss in the sliced onions, season with salt and pepper, and sauté until softened and charred at the edges. Transfer to a serving plate.
- Add the remaining ½ tablespoon of oil to the skillet. Add sliced bell peppers, season with salt and pepper, and cook until they develop a nice char while still retaining a bit of crunch. Remove and place alongside the onions.
- Slice the rested beef thinly, cutting against the grain to maximize tenderness.
- Serve the sliced steak with warm tortillas and your choice of toppings such as avocado, fresh cilantro, sour cream, lime wedges, and fresh tomatoes or pico de gallo for added flavor and texture.
Notes
-
Best Cuts of Beef for Fajitas
You can use any grilling steak you enjoy, but I often reach for rump or skirt steak. Skirt steak has incredible flavor and is ideal for fajitas—it’s affordable, benefits from marinating, and cooks quickly. That said, in Australia it’s still a bit niche, and supermarkets often slice it too thin, which is why I usually go with rump. Still, whenever I find a good cut of skirt, I go for it—it really shines in this recipe. -
Substitute for Chipotle Powder
Chipotle powder can be tricky to track down in Australia. When I spot it, I stock up. If it’s unavailable, don’t worry—you can create a similar smoky heat by mixing ¾ teaspoon smoked paprika with ¼ teaspoon cayenne pepper. Both are easy to find and deliver a similar flavor profile. -
Capsicum (Bell Pepper) Tip
I like to use a mix of red, yellow, and green capsicums. It adds visual appeal and variety in flavor—plus it looks great on the table! -
How Long to Cook the Steak
Cooking time depends on thickness and heat, but as a guide: on a very hot skillet, for a steak about 1.5 cm (⅗ inch) thick, I cook it for 1½ minutes per side for medium-rare. Keep in mind the steak will continue to cook as it rests, so it’s better to slightly undercook than to overdo it. If it’s too rare after slicing, you can always pop it back in the pan—but there’s no undoing an overcooked steak. -
How to Slice the Steak for Tenderness
Place the cooked steak in front of you and look at the direction the muscle fibers run. Slice across the grain at a 90-degree angle. This is especially important with skirt steak and ensures each bite is tender, not chewy. -
Simple and Delicious Fixings
The marinated beef is so juicy that I often eat it as-is, but toppings do add another layer of flavor. For a quick fix, I go with sliced avocado and tomato. When I want something more exciting, I mix up:
– Avocado Salad: Diced avocado tossed with lime juice, olive oil, salt, pepper, chopped coriander (cilantro), and finely chopped chili
– Pico de Gallo -
No Time to Marinate? Try a Dry Spice Rub
If you’re short on time, skip the marinade and use a quick spice rub instead. Combine ½ tsp chipotle powder, ¼ tsp garlic powder, ⅛ tsp each of smoked paprika, cumin, and coriander powder, ¼ tsp dried oregano, ¼ tsp salt, and a grind of black pepper. Rub it onto the beef and let it sit for 5 to 10 minutes before cooking. This creates a bold crust and adds plenty of flavor. Just note: without the citrus marinade, skirt steak won’t be as tender—this matters less for naturally tender cuts like rump or scotch fillet. -
Nutrition Information
Approximate values per serving, based on 4 servings and including flour tortillas (3 small tortillas per person). Optional fixings like avocado and pico de gallo are not included in this calculation.
