Recipe

Modern Steak Fajita Recipe

Quick, juicy steak fajitas with a bright limey marinade, crisp-tender peppers, and a smoky char you can pull off on a weeknight.

By Matt Campbell

•

4.8

Sizzling cast iron skillet filled with sliced steak fajitas, charred bell peppers, and onions with lime wedges on the side

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Fajitas are the rare dinner that checks every box: fast, colorful, and loud in the best way. This modern steak fajita recipe leans into what actually matters at home: a punchy marinade (hello lime, garlic, and a little smoky spice), a hot pan, and the kind of crisp edges that make everyone hover around the stove “just to taste.”

We are keeping ingredients easy to find, instructions low drama, and the end result restaurant-level. The two big secrets are simple: slice the steak against the grain and cook hot and fast. Do that, and you get tender strips, caramelized peppers, and tortillas that disappear like magic.

Small bowl of steak fajita marinade with lime juice, spices, and minced garlic on a kitchen counter

Why It Works

Bright flavor without fuss: Lime juice and a splash of soy sauce bring acidity and savory depth fast.
Tender steak, not chewy: A short marinate plus a quick sear keeps things juicy, then slicing against the grain does the rest.
Crisp-tender veggies: You get char on the edges while the peppers stay sweet and snappy.
Weeknight flexible: Works with skirt, flank, or sirloin, and you can cook it on a cast iron skillet, grill pan, or outdoor grill.

Pairs Well With

Storage Tips

Store smart and your fajitas stay fantastic.

Steak: Cool, then store in an airtight container for up to 3 to 4 days.
Peppers and onions: Store separately if you can, up to 4 days. They reheat more evenly that way.
Tortillas: Keep sealed at room temperature for a couple days, or refrigerate for longer. Warm before serving.
Reheat: Best in a hot skillet with a tiny splash of water or broth, 1 to 2 minutes, just until warmed. Microwave works, but go short bursts so the steak does not turn tough.
Freeze: Freeze cooked steak and veggies (separately) up to 2 months for best quality. Thaw overnight in the fridge, then reheat in a skillet.

Common Questions

What cut of steak is best for fajitas?

Skirt steak is the classic, with big beefy flavor and great browning. Flank steak is a close second and easy to find. If you want something even more weeknight-friendly, sirloin works too, just do not overcook it.

How long should I marinate the steak?

Anywhere from 20 minutes to 2 hours is the sweet spot. Longer is not always better with acidic marinades. If you go overnight, the texture can get a little mealy.

How do I keep the steak tender?

Three things: pat it dry before searing, cook it hot and fast, and slice against the grain. That last step is non-negotiable.

Can I make this on the grill?

Yes. Grill the steak over high heat, then grill the peppers and onions in a basket or on a sheet of foil. Let the steak rest 5 to 10 minutes before slicing.

Are these fajitas spicy?

They are more smoky and warm than spicy. If you want heat, add a sliced jalapeño to the pan or bump up the chili powder and cayenne.

What about doneness and food safety?

The temperatures in the recipe are pull temps (take the steak off the heat a few degrees early because it keeps cooking as it rests). For food safety, the USDA recommends 145°F for whole cuts of beef with a 3-minute rest. Choose what fits your comfort level.

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

Cast iron skillet (or any heavy skillet), 12-inch is ideal
Tongs for flipping steak and tossing veggies
Cutting board and a sharp knife
Mixing bowl or zip-top bag for marinating
Instant-read thermometer (optional but helpful)

I started making fajitas when I wanted “restaurant energy” without restaurant effort. You know the vibe: sizzling pan, lime wedges everywhere, someone stealing a pepper strip before it hits the table. The first time I nailed the hot-pan char at home, I realized fajitas are basically controlled chaos. You prep a little, you cook fast, and suddenly you have a dinner that feels like a party even if it is just Tuesday and you are in sweatpants. That is my kind of cooking.

Modern Steak Fajita Recipe

(4.8 Reviews)

Prep Time 15 mins

Cook Time 18 mins

Total Time 60 mins

Servings 4

Ingredients

Steak: 1 1/2 lb skirt steak or flank steak
2 tbsp neutral oil (avocado, canola, or grapeseed), plus more for the pan
2 tbsp fresh lime juice (about 1 lime), plus lime wedges for serving
1 tbsp soy sauce (or tamari)
2 cloves garlic, finely grated or minced
1 1/2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1 tsp kosher salt
1/2 tsp black pepper
Pinch of cayenne (optional)
Veggies: 1 large yellow onion, thinly sliced
2 to 3 bell peppers (any color), thinly sliced (about 3 cups)
1 tbsp butter (optional, for finishing)
To serve: 8 small flour tortillas (or corn), warmed
Chopped cilantro (optional)
Sour cream, crema, or Greek yogurt (optional)
Salsa or hot sauce (optional)

Raw sliced bell peppers and onions on a cutting board next to a cast iron skillet

Instructions

Mix the marinade. In a bowl or zip-top bag, combine oil, lime juice, soy sauce, garlic, chili powder, cumin, smoked paprika, salt, black pepper, and cayenne (if using).
Marinate the steak. Add steak and coat well. Marinate at room temperature for up to 30 minutes (keep it under 30 for food safety), or refrigerate up to 2 hours. If refrigerated, let it sit out 15 minutes before cooking for more even searing.
Preheat the pan. Heat a cast iron skillet over high until very hot. You want that faint wisp of smoke moment. Add a thin film of oil.
Sear the steak. Remove steak from marinade and pat dry (this is how you get char). Sear until nicely browned. As a guide: skirt steak often needs 2 to 4 minutes per side depending on thickness; flank steak is usually 3 to 5 minutes per side. Aim to pull at about 130°F to 135°F for medium-rare or 140°F to 145°F for medium. These are pull temps before carryover cooking during the rest.
Pro tip: If your steak is too large to lay flat without folding, cut it into 2 pieces and sear in batches. Crowding kills the char.
Rest. Transfer steak to a cutting board and rest 5 to 10 minutes. Do not skip this, it keeps the juices where they belong.
Cook the veggies. In the same skillet, add onion and peppers. Cook 5 to 7 minutes, tossing occasionally, until softened with browned edges. If the pan looks dry, add a splash of water, broth, or lime juice to pick up the browned bits. For extra glossy flavor, stir in 1 tbsp butter at the end.
If your pan feels crowded, cook the veggies in two rounds for better browning. It is worth the extra minute.
Slice the steak. Slice thinly against the grain. If using flank or skirt, this step is the difference between tender and chewy.
Finish and serve. Toss sliced steak back into the pan with the veggies for 30 seconds just to combine and warm through. Taste and hit it with an extra squeeze of lime and a pinch of salt if it needs a little lift. Serve with warm tortillas, lime wedges, and your toppings.
Quick tortilla warm-up: Warm tortillas in a dry skillet 20 to 30 seconds per side, directly over a low flame (if you have a gas stove), or wrapped in foil in a 300°F oven for 10 minutes.

Nutrition information is estimated.

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