Restaurant Style Steak Fajitas Recipe

I’m sharing my Easy Steak Fajitas with a surprising citrus smoke marinade and a skillet trick restaurant kitchens won’t tell you about.

I still get a little giddy when I sizzle up flank steak or skirt steak for these restaurant style Steak Fajitas. This version started as an Easy Steak Fajita Recipe idea and somehow became my go to for Homemade Fajitas nights, even when I dont plan ahead.

Bright hits of fresh lime juice cut the char and make everything pop, and somehow the smell pulls people into the kitchen before dinner is ready. I promise it tastes like a Tex Mex meal youd gladly pay for, but better because I messed with it, and sometimes the best tricks are the ones you didnt mean to use.

Ingredients

• Flank or skirt steak: rich protein and iron, best sliced thin across the grain.
• Lime juice: adds a bright, sour tang and it helps tenderize meat and cut richness.
• Bell peppers: crunchy high in vitamin C and fiber, adds sweet fresh pop.
• Onion: caramelizes to sweet and adds savory depth and natural sugars.
• Garlic: punchy boosts savory umami and antioxidants.
• Tortillas: carbs for wrapping soft carrier for fillings and flavors.
• Avocado or guacamole: healthy fats creamy texture and cooling contrast.
• Cilantro: fresh herb brightness aromatic finish that lifts the dish.
• Cheese and sour cream: add saltiness richness and creamy tang to fajitas.

Ingredient Quantities

• 1 1/2 to 2 pounds flank steak or skirt steak, trimmed
• 1/4 cup fresh lime juice (about 2 limes)
• 2 tablespoons fresh orange juice (optional)
• 1/4 cup olive oil or vegetable oil
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 1/2 teaspoons chili powder
• 1 teaspoon smoked paprika or regular paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon brown sugar (optional)
• 3 medium bell peppers (mix red, green, yellow), thinly sliced
• 1 large yellow or white onion, thinly sliced
• 2 tablespoons vegetable oil or butter for cooking
• 8 to 12 flour tortillas, 6 to 8 inch
• 1/2 cup chopped fresh cilantro
• 1 to 2 limes, cut into wedges
• 1 cup shredded cheddar or Mexican blend cheese
• 1/2 cup sour cream or Mexican crema
• 1 cup guacamole or sliced avocado
• 1 cup pico de gallo or salsa (optional)

How to Make this

1. Trim the steak then whisk together 1/4 cup fresh lime juice, 2 Tbsp fresh orange juice if using, 1/4 cup olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 1 1/2 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1 tsp kosher salt, 1/2 tsp black pepper and 1 tsp brown sugar if you want a touch of sweetness; pour over 1 1/2 to 2 lbs flank or skirt steak in a shallow dish or zip bag and marinate at least 30 minutes, up to overnight in the fridge.

2. When ready, take steak out 20 minutes before cooking so it comes closer to room temp, preheat a grill or a heavy cast iron skillet until very hot.

3. While the grill/skillet heats, slice 3 bell peppers and 1 large onion into thin strips, toss them with 2 Tbsp vegetable oil or melted butter and a pinch of salt and pepper.

4. Cook the peppers and onions first over high heat in a clean skillet or on a hot part of the grill, stirring occasionally until they get soft and a bit charred, about 8 to 10 minutes; keep warm wrapped in foil.

5. Sear the steak on the hot grill or skillet 3 to 5 minutes per side for medium-rare depending on thickness, longer if you like it more done; use a meat thermometer for accuracy (125 to 130F for medium-rare, 135F medium) and dont overcook it.

6. Let the steak rest 5 to 10 minutes loosely tented with foil so the juices redistribute, then slice thinly across the grain into strips.

7. Warm 8 to 12 flour tortillas in a dry skillet about 20 to 30 seconds per side or wrap in foil and heat in a 250F oven for 10 minutes, stack them so they stay soft.

8. Assemble fajitas by layering steak slices, the charred peppers and onions on each tortilla, sprinkle with 1/2 cup chopped fresh cilantro and 1 cup shredded cheddar or Mexican blend cheese so it melts a little.

9. Serve with lime wedges (use 1 to 2 limes), 1/2 cup sour cream or Mexican crema, 1 cup guacamole or sliced avocado and 1 cup pico de gallo or salsa on the side, squeeze lime over everything and dig in because these are SOO SOO GOOD.

Equipment Needed

1. Cutting board and a sharp chef’s knife for trimming and slicing
2. Large bowl or a zip-top bag to marinate the steak
3. Measuring cups and spoons plus a whisk or fork to mix the marinade
4. Cast iron skillet or a very hot grill and a pair of tongs
5. Extra clean skillet or hot spot on the grill for peppers and onions
6. Instant-read meat thermometer, dont skip it for perfect doneness
7. Small dry skillet or oven tray to warm tortillas
8. Aluminum foil and a serving platter to rest and keep everything warm

FAQ

Restaurant Style Steak Fajitas Recipe Substitutions and Variations

• Flank/skirt steak substitute: top sirloin or hanger steak, or even thin sliced boneless chicken thighs; adjust cook time since chicken cooks faster.
• Lime juice substitute: lemon juice works 1 for 1. If you want extra tenderizing add a splash of apple cider vinegar plus a little orange juice.
• Flour tortillas substitute: warmed corn tortillas (two small ones = one flour), or for low carb try large lettuce leaves, theyre lighter and still tasty.
• Sour cream or Mexican crema substitute: plain Greek yogurt gives the same tang and creaminess, or use crème fraiche for a richer finish.

Pro Tips

– Don’t overmarinate the flank or skirt — the lime will start to “cook” the meat and make it mushy if you leave it too long. If you can only prep the night before, cut the lime back or marinate in the fridge for no more than 4 hours, then add a little extra fresh lime right before you cook it.

– Pat the steak dry before it hits the pan or grill so you get a proper crust, and make sure the surface is screaming hot. Use a high smoke point oil, don’t crowd the pan, and let the steak sear without fiddling with it. Use an instant-read thermometer if you got one — pull at about 125 to 130F for medium-rare, let it rest 5 to 10 minutes, then slice very thin across the grain.

– Cook the peppers and onions on high and in a single layer so they char instead of steam, toss them only enough to get even color. Keep them warm wrapped in foil so they stay juicy but not soggy. Warm the tortillas stacked in foil or wrapped in a damp towel so they stay soft and the cheese melts nicely.

– Never pour raw marinade over finished meat. If you want that flavor as a sauce, either boil the used marinade for a few minutes to kill bacteria and reduce it, or make a quick fresh pan sauce with a knob of butter, a squeeze of lime, chopped cilantro and a touch of brown sugar to balance the acid. Little finishing touches like a sprinkle of flaky salt and a fresh lime squeeze make these taste way better.

Restaurant Style Steak Fajitas Recipe

Recipe by Belinda Jay

0.0 from 0 votes

I’m sharing my Easy Steak Fajitas with a surprising citrus smoke marinade and a skillet trick restaurant kitchens won’t tell you about.

Pin

Servings

8

servings

Calories

540

kcal

Equipment: 1. Cutting board and a sharp chef’s knife for trimming and slicing
2. Large bowl or a zip-top bag to marinate the steak
3. Measuring cups and spoons plus a whisk or fork to mix the marinade
4. Cast iron skillet or a very hot grill and a pair of tongs
5. Extra clean skillet or hot spot on the grill for peppers and onions
6. Instant-read meat thermometer, dont skip it for perfect doneness
7. Small dry skillet or oven tray to warm tortillas
8. Aluminum foil and a serving platter to rest and keep everything warm

Ingredients

• 1 1/2 to 2 pounds flank steak or skirt steak, trimmed

• 1/4 cup fresh lime juice (about 2 limes)

• 2 tablespoons fresh orange juice (optional)

• 1/4 cup olive oil or vegetable oil

• 3 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 1/2 teaspoons chili powder

• 1 teaspoon smoked paprika or regular paprika

• 1/2 teaspoon onion powder

• 1/2 teaspoon dried oregano

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoon brown sugar (optional)

• 3 medium bell peppers (mix red, green, yellow), thinly sliced

• 1 large yellow or white onion, thinly sliced

• 2 tablespoons vegetable oil or butter for cooking

• 8 to 12 flour tortillas, 6 to 8 inch

• 1/2 cup chopped fresh cilantro

• 1 to 2 limes, cut into wedges

• 1 cup shredded cheddar or Mexican blend cheese

• 1/2 cup sour cream or Mexican crema

• 1 cup guacamole or sliced avocado

• 1 cup pico de gallo or salsa (optional)

Directions

• Trim the steak then whisk together 1/4 cup fresh lime juice, 2 Tbsp fresh orange juice if using, 1/4 cup olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 1 1/2 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1 tsp kosher salt, 1/2 tsp black pepper and 1 tsp brown sugar if you want a touch of sweetness; pour over 1 1/2 to 2 lbs flank or skirt steak in a shallow dish or zip bag and marinate at least 30 minutes, up to overnight in the fridge.
• When ready, take steak out 20 minutes before cooking so it comes closer to room temp, preheat a grill or a heavy cast iron skillet until very hot.
• While the grill/skillet heats, slice 3 bell peppers and 1 large onion into thin strips, toss them with 2 Tbsp vegetable oil or melted butter and a pinch of salt and pepper.
• Cook the peppers and onions first over high heat in a clean skillet or on a hot part of the grill, stirring occasionally until they get soft and a bit charred, about 8 to 10 minutes; keep warm wrapped in foil.
• Sear the steak on the hot grill or skillet 3 to 5 minutes per side for medium-rare depending on thickness, longer if you like it more done; use a meat thermometer for accuracy (125 to 130F for medium-rare, 135F medium) and dont overcook it.
• Let the steak rest 5 to 10 minutes loosely tented with foil so the juices redistribute, then slice thinly across the grain into strips.
• Warm 8 to 12 flour tortillas in a dry skillet about 20 to 30 seconds per side or wrap in foil and heat in a 250F oven for 10 minutes, stack them so they stay soft.
• Assemble fajitas by layering steak slices, the charred peppers and onions on each tortilla, sprinkle with 1/2 cup chopped fresh cilantro and 1 cup shredded cheddar or Mexican blend cheese so it melts a little.
• Serve with lime wedges (use 1 to 2 limes), 1/2 cup sour cream or Mexican crema, 1 cup guacamole or sliced avocado and 1 cup pico de gallo or salsa on the side, squeeze lime over everything and dig in because these are SOO SOO GOOD.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 320g
• Total number of serves: 8
• Calories: 540kcal
• Fat: 32g
• Saturated Fat: 10g
• Trans Fat: 0.5g
• Polyunsaturated: 6g
• Monounsaturated: 15g
• Cholesterol: 75mg
• Sodium: 700mg
• Potassium: 800mg
• Carbohydrates: 34g
• Fiber: 6g
• Sugar: 5g
• Protein: 38g
• Vitamin A: 2500IU
• Vitamin C: 60mg
• Calcium: 200mg
• Iron: 3.5mg