Recipe

Decadent Steak Fajitas

Juicy, seared steak with charred peppers and onions, a lime-kissed fajita marinade, and a quick skillet glaze that makes every bite feel restaurant-level.

By Matt Campbell

•

4.9

Sizzling steak fajitas in a cast iron skillet with charred peppers and onions, warm tortillas on the side

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Steak fajitas are one of those meals that feel like you went all out, even when you are basically just slicing, searing, and letting a hot pan do the flexing. This version is decadent in the best way: a citrusy, garlicky marinade that actually shows up in the final bite, deeply browned steak, and peppers and onions that get those crisp little edges everyone fights over.

And because I am incapable of leaving a good skillet alone, we finish with a fast lime-butter glaze that turns everything glossy and ridiculously craveable. Weeknight-friendly, party-friendly, and extremely “just one more fajita” friendly.

Sliced flank steak on a cutting board with lime, garlic, and spices ready for fajita marinade

Why It Works

Big flavor without rare ingredients: lime, garlic, cumin, chili powder, and a little brown sugar do the heavy lifting.
Steak that stays juicy: a hot, fast sear plus a short rest keeps it tender.
Real fajita vibes: peppers and onions get charred, not steamed.
Decadent finish: a quick lime-butter glaze turns your skillet into a flavor machine.

Pairs Well With

Storage Tips

How to Store Leftovers

Store components separately if you can: steak in one container, peppers and onions in another. This keeps the veg from making the steak soggy.
Refrigerate: up to 3 to 4 days in airtight containers.
Freeze: steak freezes well for up to 2 months. Peppers and onions are still tasty after freezing, but softer. Freeze in a flat layer for quicker thawing.
Reheat (best method): warm steak gently in a skillet over medium-low with a splash of water or broth, just until heated through. Re-sear quickly if you want edges. Reheat peppers and onions over medium-high to bring back a little char.
Tortillas: keep at room temp if unopened. Once opened, store sealed and use within a week, or freeze.

Common Questions

What cut of steak is best for fajitas?

Skirt steak is the classic. It is beefy and cooks fast. Flank steak is easier to find and still great. If you want extra tenderness, sirloin flap (bavette) is amazing when you can get it.

How long should I marinate the steak?

Minimum 30 minutes, ideal 2 to 8 hours, in the refrigerator. If you go overnight, keep the lime juice measured as written. Too much acid for too long can make the exterior a little mushy.

How do I keep fajita meat tender?

Three keys: hot pan, quick cook, slice against the grain. Also let the steak rest 5 to 10 minutes before slicing so the juices stay where they belong.

Can I make these on the grill?

Yes. Grill steak over high heat, about 3 to 5 minutes per side depending on thickness, then rest and slice. Use a grill basket or cast iron skillet on the grill for the peppers and onions.

What internal temperature should I aim for?

For fajitas, I like medium-rare to medium. These are pull temperatures: pull at 125 to 130°F for medium-rare, or 135°F for medium, then rest. The temp rises a bit as it sits.

How do I make it less spicy for kids?

Skip the cayenne and use a mild chili powder. Put jalapeños and hot sauce on the table so everyone can choose their own adventure.

Should I trim anything off the steak?

If you see a thick strip of silverskin or a tough membrane, trim it. Also, if you are using flank steak, cutting it into 2 to 3 shorter sections before slicing makes it much easier to go truly against the grain.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large cast iron skillet or heavy stainless steel skillet
Cutting board and sharp knife
Mixing bowl or zip-top bag for marinating
Tongs
Instant-read thermometer (optional but helpful)

I started making steak fajitas when I realized they hit that perfect middle ground between “Tuesday night” and “I am hosting and pretending I have it together.” The first time I nailed the sear, I actually paused over the cutting board like, okay, who let me cook like this in my own kitchen? Now it is my go-to move when I want big flavor, minimal fuss, and an excuse to set out a stack of warm tortillas and let everyone build their own plate.

Decadent Steak Fajitas

(4.9 Reviews)

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes (plus marinating)

Servings 4

Ingredients

For the Steak Marinade

1 1/2 pounds skirt steak or flank steak
3 tablespoons neutral oil (avocado, canola, or grapeseed)
2 tablespoons fresh lime juice (about 1 large lime)
1 tablespoon soy sauce (or tamari)
2 cloves garlic, finely grated or minced
1 tablespoon brown sugar
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon kosher salt (use 3/4 teaspoon if using regular soy sauce and you are salt-sensitive)
1/2 teaspoon black pepper
Pinch of cayenne (optional)

For the Fajitas

1 tablespoon neutral oil, plus more as needed
1 large yellow onion, sliced into thin wedges
2 bell peppers (any colors), sliced into strips
1 jalapeño, thinly sliced (optional)
Kosher salt, to taste (a pinch for the veggies)
2 tablespoons unsalted butter
2 tablespoons lime juice
2 to 3 tablespoons water
2 tablespoons chopped cilantro (optional)
8 small flour tortillas or corn tortillas, warmed

For Serving (Pick Your Favorites)

Sour cream or Mexican crema
Shredded Monterey Jack or cheddar
Pico de gallo or salsa
Guacamole
Lime wedges

Instructions

Marinate the steak. In a bowl or zip-top bag, mix oil, lime juice, soy sauce, garlic, brown sugar, chili powder, cumin, smoked paprika, salt, pepper, and cayenne (if using). Add steak and coat well. Marinate at least 30 minutes and up to 8 hours in the refrigerator. Before cooking, let the steak sit at room temp 20 to 30 minutes so it is not ice-cold.
Heat the pan until it is truly hot. Place a large cast iron skillet over high heat and let it heat until very hot and just starting to smoke, usually 3 to 5 minutes depending on your stove. You want real heat here for a proper sear.
Sear the steak. Remove steak from marinade and let excess drip off, then pat lightly dry for better browning. Add 1 tablespoon oil to the hot pan, then lay in the steak. Sear 3 to 5 minutes per side, depending on thickness, until deeply browned and the steak releases easily when you try to flip it. Check the thickest part. These are pull temperatures: pull at 125 to 130°F for medium-rare, 135°F for medium, or cook to your preference.
Rest, then slice. Transfer steak to a cutting board and rest 5 to 10 minutes. Slice thinly against the grain. This is non-negotiable if you want tender fajitas. If you are working with flank steak, slice it into a few shorter sections first, then slice each section against the grain.
Char the peppers and onions. While the steak rests, add onion and bell peppers to the same skillet (add a splash more oil if the pan is dry). Cook over high heat 6 to 8 minutes, stirring only occasionally, until softened with charred edges. Do not overcrowd the pan. If your skillet is smaller, cook the veggies in batches so they char instead of steam. Add jalapeño if using and cook 1 minute more. Season with a pinch of salt, to taste.
Finish with a quick lime-butter glaze. Lower heat to medium. Push the veggies to one side of the pan (or clear a little space in the center), then add the butter. Once melted, add 2 tablespoons lime juice and 2 to 3 tablespoons water to loosen everything up. Stir and toss until the veggies look glossy and the liquid lightly coats them, 30 seconds to 1 minute. It is not a thick sauce, it is a shiny, tangy finish. Return sliced steak and any juices to the pan and toss to coat. Turn off heat. Stir in cilantro if using.
Warm tortillas and serve. Warm tortillas in a dry skillet or directly over a low flame. For corn tortillas, warm briefly in a dry skillet until pliable, then stack in a towel to keep them soft so they do not crack. Pile steak and veggies into tortillas, then top with crema, cheese, salsa, and a squeeze of lime.

Steak fajitas being assembled in a warm tortilla with peppers, onions, and a squeeze of lime

Nutrition information is estimated.

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