These sizzling steak fajitas are so easy to make! Marinated beef, sweet bell peppers and red onion all wrapped in a tortilla with sour cream and avocado, these beef fajitas are the perfect authentic Tex-Mex recipe.
Elevate your steak fajitas with our homemade sides and toppings. Pair them with our vibrant roasted corn salsa, tangy mango pico de gallo, and creamy avocado lime crema for an unforgettable feast. Don't forget to serve with these crispy tortilla chips for added crunch. Have leftovers? Transform them into a delicious carne asada salad bowl, a creative way to use up leftovers!
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⭐️ Why this recipe works
- Flavourful marinade: The combination of olive oil, lime juice, and Cajun spice mix creates a marinade that tenderizes the steak and infuses it with a robust, zesty flavour that's characteristic of authentic Tex-Mex cuisine.
- Simple and versatile: This recipe is straightforward and easy to follow, making it accessible to cooks of all skill levels. Additionally, it allows for customization, enabling chefs to adapt the dish according to their preferences or what's available in their pantry.
- Cut of beef: Sirloin steak is chosen for its perfect balance of flavour and tenderness, making it ideal for quick searing and ensuring each bite is tender and juicy.
- High-heat cooking technique: Cooking the steak and vegetables on high heat creates a charred exterior while maintaining a juicy interior, adding a smoky depth to the fajitas that enhances the overall taste.
🧾 Ingredients overview
- Sirloin steak: Chosen for its tenderness and flavour, ideal for quick searing.
- Red and Yellow Peppers: Adds sweetness and colour.
- Red Onion: Brings a slight sharpness, balancing the dish's flavours.
- Avocado and Greek yoghurt: Offer creaminess, contrasting beautifully with the meat's texture.
- Coriander: Introduces a fresh, citrusy note.
- For the marinade: A mix of olive oil, lime juice, and Cajun spice blend infuses the steak with bold, zesty flavours.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Steak fajitas step-by-step
- Marinate the Steak: Combine olive oil, lime juice, and Cajun spice in a bowl. Marinate the sirloin for 15 minutes to infuse it with flavour.
- Prepare the Vegetables: Slice the onions and peppers into thin strips. These will be sautéed until soft and golden.
- Cook the Steak: Sear the steak on a hot skillet, then let it rest before slicing it against the grain.
- Sauté Vegetables: Cook the onions until soft; add peppers and the marinade, reducing it to a thick sauce.
- Assemble the Fajitas: Slice the steak, mix with the veggies, and serve on tortillas with Greek yoghurt sprinkled with coriander.
What's the best cut of beef for fajitas?
- Skirt steak: The classic choice for fajitas, skirt steak delivers a deep, beefy flavour. It cooks quickly on high heat and becomes tender when thinly sliced against the grain.
- Flank steak: Known for its leanness, flank steak offers a rich taste. It turns exceptionally tender when marinated and sliced properly, making it perfect for soaking up the marinade's flavours.
- Sirloin steak: A versatile option, sirloin steak is well-balanced in flavour and tenderness. It's a great choice for those looking for a slightly more tender cut than flank or skirt steak, and it still retains a robust flavour profile suitable for fajitas.
Cooking Steak Fajitas: Skillet vs. Grilling
- Skillet Cooking: Cooking steak fajitas in a skillet, especially cast iron, offers convenience and control. It provides consistent high heat, crucial for achieving a perfect sear on the steak and sautéing vegetables to tender-crisp perfection. It's my go-to method for year-round fajita making.
- Grilling: Grilling steak fajitas adds a smoky depth to the flavour that's hard to replicate indoors. It's perfect for outdoor gatherings and adds an authentic char to both the meat and vegetables. Grilling requires more attention to prevent overcooking but rewards you with a unique taste that's classic Tex-Mex.
🍯 Storing and reheating leftovers
- Fridge: Store leftovers separately in airtight containers for up to 3 days.
- Reheat: Reheat the steak and vegetables together, and serve fresh with tortillas and toppings.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Marinating: Allow the steak to marinate longer if time permits, enhancing the flavours.
- High heat and resting: Ensure your skillet is hot enough to sear the steak properly, locking in juices. Allow the cooked steak to rest for at least 5 minutes before slicing. This resting period lets the juices redistribute throughout the meat, ensuring your fajitas are moist and flavourful.
- Slicing: Cutting the steak against the grain ensures tenderness in every bite. Also, aim for thin slices to maximize tenderness. Thinner slices mean easier eating and better integration with the other fajita ingredients and toppings.
- Meat temperature: Before cooking, let the steak rest at room temperature for about 20-30 minutes. This helps in achieving more even cooking and ensures that the interior is as tender as possible.
- Tortillas: Don't overlook the importance of good tortillas. Whether you choose flour or corn, heating them up on a skillet or directly over a flame until they're slightly charred can really enhance their flavour and texture.
- Bold seasoning: Don't be shy with the seasoning of your vegetables and meat. The high heat can mellow spices, so a bit more than you think is necessary often leads to perfectly seasoned fajitas.
- Layering flavours: Add a splash of fresh lime juice or a sprinkle of coriander onto the meat and vegetables right after they come off the heat. This adds a fresh, bright layer of flavour that complements the richness of the meat.
- Customizing heat levels: Cater to different spice preferences by serving spicy elements like jalapeños or hot sauce on the side, allowing everyone to adjust the heat to their liking.
- Prep ahead: For an efficient cooking process, have all your ingredients chopped, marinated, and ready to go before you start cooking. This "mise en place" approach ensures that the actual cooking goes smoothly and quickly.
❓Recipe FAQ's
Chicken, shrimp, tofu or portobello mushrooms work great. They all have a "meaty" texture that holds up well to cooking on high heat.
At least 15 minutes, but overnight is best for deeper flavour.
Cook in batches to prevent steaming and maintain a sear.
A balance of acid, oil, and spices for flavour and tenderness. These help to tenderise the beef even further and infuse flavour into every bite.
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Easy 30 Minute Steak Fajitas
Ingredients
- 500 g (1 lb) sirloin Steak
- 1 red pepper, thinly sliced
- 1 yellow pepper, thinly sliced
- 1 red onion, thinly sliced
For the marinade
- 2 tablespoons cajun spice mix
- 1 lime, juice only
- 60 ml (¼ cups) olive oil
For serving
- 1 avocado
- 150 g (¾ cup) sour cream or Greek yogurt
- 1 bunch coriander, chopped
- 8-10 small flour tortillas, or 5 large
Instructions
Marinate the Steak:
- Remove the sirloin from the packaging and place it in a shallow dish. Mix the Cajun spice mix, lime juice, and olive oil together, then pour over the steak, ensuring both sides are well coated. Leave to marinate for at least 15 minutes, or up to 24 hours for deeper flavor.
Prepare the Vegetables:
- While the steak is marinating, slice the red pepper, yellow pepper, and red onion into long, thin strips. Set aside.
Cook the Steak:
- Heat a nonstick or cast iron skillet over high heat. Remove the steak from the marinade and sear in the hot pan for about 4-5 minutes on each side, or until desired doneness. Remove the steak and let it rest.
Cook the Vegetables:
- Place the onions in the same pan and cook until soft and starting to turn golden, about 5 minutes. Add the peppers and cook for an additional 10 minutes. Pour in the remaining marinade and heat until it boils, then let it simmer until it thickens into a sauce, about 3 minutes. Remove from heat.
Slice the Steak:
- Slice the steak widthwise, against the grain, and add to the pan with the peppers and onions. Toss to combine.
Assemble the Fajitas:
- Warm the tortillas in a dry pan or directly over a flame for a few seconds on each side. Spread a tablespoon of sour cream or Greek yogurt on each tortilla, then top with the steak and pepper mixture. Garnish with chopped coriander and serve with sliced avocado and extra lime wedges.
Notes
- Marinade: For a more profound flavour, consider marinating the steak for up to 24 hours. If short on time, a minimum of 15 minutes can still impart a good taste.
- Vegetables: Sauté them until they are just tender to retain their crunch and vibrant colour. Overcooking can lead to them becoming mushy.
- Steak Thickness: If your steak is particularly thick, you may need to increase the cooking time slightly. Aim for an internal temperature of 135°F (57°C) for medium-rare.
- Tortilla Prep: Warm tortillas in a dry pan or directly over a flame for a few seconds on each side to make them more pliable and flavourful.
- Leftovers: Steak fajitas can be stored in the refrigerator for up to three days. Reheat gently to avoid drying out the meat.
- Spice Levels: Adjust the amount of Cajun spice in the marinade to suit your taste for heat. Start with a smaller amount and add more as desired.
- Alternative Proteins: This recipe can easily be adapted for chicken, shrimp, or even tofu, adjusting the cooking times accordingly for each protein.
- Cooking in Batches: To avoid overcrowding the pan and to ensure a good sear on the steak and vegetables, cook in batches if necessary.
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