This truly is the best steak fajita recipe! These steak fajitas are easy to make and packed with delicious flavor in every bite!
I developed this recipe to taste like fajita’s from one of my favorite Mexican restaurants here in our little valley. I loved the simple yet bold flavor in their beef fajita recipe and how many veggies they packed in there!
If you know me, you know that I love zucchini. I’d never thought to put it in Fajita’s until I ate the beef fajitas at this restaurant. PURE. GENIUS.
There are a few simple steps to making steak fajita’s, and one of the steps is getting the seasoning right. It’s super simple but will make everything taste amazing. You can definitely use this for any kind of fajita’s you want to make – chicken, beef or veggie.
Fajita Seasoning Recipe
- Chili powder – 3/4 teaspoon
- Ground cumin – 1/2 teaspoon
- Jalapeno – 2 tablespoons
- Garlic – 2 cloves
- Lime – 2
- Salt and pepper
Simple!! The amounts you use of all of these is really up to you, but that should get you started out on the right foot and you can adjust from there. Of course, there are more specific instructions in the recipe card below.
The only trick to this recipe is the heat of your pan when you’re cooking the steak. You want to cook the steak first so it really has time to brown on the outside and cook to a nice medium or medium rare on the inside.
If you are using a thin steak, like a flat iron or skirt steak, this will be about 3 minutes per side on medium-high heat.
If you are using a thicker steak like a sirloin, this will be about 4-5 minutes per side on medium heat. You really want to go for that nice sear, the little black bits are going to give this steak fajita recipe a lot of flavors.
Same goes for the veggies, crank that heat so they can get a nice char before they get mushy – nobody likes mushy veggies!
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I usually serve these buffet style with all the toppings out on the table in a big spread so that everyone can customize their beef fajita just the way they like it. TELL ME: What do you like on your beef fajitas?
Steak Fajita Recipe
For the Fajitas
- 3 teaspoons canola oil or vegetable, divided
- 3/4 teaspoon chili powder
- 1/2 teaspoon cumin ground
- 2 tablespoons jalapeno minced, see note
- 2 cloves garlic minced
- 2 limes juiced
- 1 steak see note
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1/2 cup red onion sliced
- 1/2 cup zucchini sliced
- 1/2 teaspoon salt
- Flour tortillas small
- Cheese cheddar, Monterey jack, or pepper jack, shredded
- Lettuce shredded
- Sour cream
- Pico de Gallo
- Rub steak with chili powder and cumin.
- Add 2 teaspoons of the oil to a skillet on medium to medium-high heat (see note) and cook steak until nicely seared on the outside and medium rare to medium on the inside (about 145 degrees internal temperature).
- Remove from pan and let rest 3-5 minutes.
- In the same pan, add 1 teaspoon olive oil. To the oil, add the jalapeno, garlic, lime juice, salt, bell peppers, onion, and zucchini.
- Cook on high heat until the veggies have a nice sear. This should take about 3-5 minutes. If the pan gets too dry, add a couple tablespoons of water throughout the cooking process.
- While the veggies are cooking, slice the steak against the grain. Toss with veggies when they are finished and serve in the pan to keep everything warm.