Beef Steak Fajitas Recipe
These beef steak fajitas are sizzling with smoky flavor, tender marinated meat, and vibrant charred vegetables. Wrapped in warm tortillas with your favorite toppings, they bring bold, crowd-pleasing flair to any meal.
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Servings: 4
Calories: 500kcal
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.
Nutrition
Calories: 500kcal
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