Beef Steak Fajitas are a delicious and satisfying dish that brings the vibrant flavors of Tex-Mex cuisine to your dining table. Juicy strips of beef cooked to perfection, paired with colorful bell peppers and onions, all wrapped in warm tortillas, make for a meal that’s not only tasty but also fun to eat.
Why Make This Recipe
This recipe is perfect for several reasons. First, it’s easy to prepare and doesn’t require special cooking skills. Second, fajitas are a great choice for gatherings with family or friends, as they can be served in a DIY style, allowing everyone to customize their own meal. Finally, the combination of spices and fresh ingredients makes these fajitas a healthy option that packs a flavorful punch.
How to Make Beef Steak Fajitas
Ingredients:
- 1 lb / 500g beef steak (rump and skirt are ideal) (Note 1)
- 4 tbsp / 1/4 cup orange juice (fresh, from 1 orange)
- 2 tbsp lime juice
- 2 garlic cloves (minced)
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp onion powder (optional)
- 1 tsp chipotle powder (Note 2)
- 1/2 tsp salt
- Black pepper
- 2 – 3 tbsp oil
- 2 bell peppers/capsicum (sliced) (Note 3)
- 1 large onion (halved and sliced, brown, yellow, white)
- Salt and pepper
- 12 tortillas (small)
- Avocado
- Cilantro/coriander
- Sour cream
- Lime wedges
- Tomatoes (sliced, or Pico de gallo)
Directions:
- Place the marinated beef ingredients in a ziplock bag, massage to coat, and refrigerate for 2 hours to overnight.
- Remove the beef from the marinade 30 minutes before cooking to bring it to room temperature and pat it dry with paper towels. Discard the marinade.
- Drizzle 1/2 tbsp of oil on each side of the beef (1 tbsp in total).
- Heat the BBQ or a skillet on high heat. Cook the beef to your liking (Note 4).
- Remove the beef onto a plate and cover loosely with foil.
- Return the skillet to the stove, still on high heat, and heat 1/2 tbsp oil. Add the onions, sprinkle with salt and pepper, and cook until soft and charred. Remove onto a serving plate.
- Heat the remaining 1/2 tbsp oil in the skillet. Add the bell pepper/capsicum, sprinkle with salt and pepper, and cook until charred. Remove onto a plate.
- Slice the beef thinly against the grain (Note 5).
- Serve with warmed tortillas and fixings of choice (Note 6).
How to Serve Beef Steak Fajitas
To serve Beef Steak Fajitas, lay out warm tortillas and let everyone make their own fajita. Provide toppings like sliced avocados, chopped cilantro, sour cream, lime wedges, and sliced tomatoes or Pico de gallo. This allows guests to customize their fajitas to their liking, making the meal interactive and fun.
How to Store Beef Steak Fajitas
If you have leftovers, store the beef, veggies, and tortillas separately in airtight containers in the refrigerator. The beef and veggies can be reheated on a skillet until warmed through. Tortillas can be warmed in a microwave or on a skillet for a few seconds before serving.
Tips to Make Beef Steak Fajitas
- Marinating the beef for longer enhances the flavor, so if you have time, let it marinate overnight.
- Cut the beef against the grain to ensure it’s tender and easy to chew.
- Use a cast-iron skillet for a better sear and flavor on the beef and veggies.
Variations
Feel free to switch up the proteins in this recipe. Chicken or shrimp can be used instead of beef. You can also add more veggies like mushrooms or zucchini for extra flavor and nutrition.
FAQs
What cut of beef is best for fajitas?
Rump and skirt steaks are ideal for fajitas due to their flavor and tenderness when cooked correctly.
Can I use pre-marinated beef?
Yes, you can use pre-marinated beef if you’re short on time. Just be mindful of the salt content.
How can I make fajitas spicier?
To add more heat, increase the amount of chipotle powder or add fresh chopped jalapeños to your fajita mix.
Beef Steak Fajitas
Ingredients
For the marinade
- 1 lb beef steak (rump and skirt are ideal) Note 1
- 4 tbsp orange juice (fresh, from 1 orange)
- 2 tbsp lime juice
- 2 cloves garlic (minced)
- ½ tsp cumin powder
- ½ tsp coriander powder
- ½ tsp onion powder (optional)
- 1 tsp chipotle powder Note 2
- ½ tsp salt
- to taste black pepper
- 2-3 tbsp oil
For the filling
- 2 bell peppers (sliced) Note 3
- 1 large onion (halved and sliced) Use brown, yellow, or white
- 12 tortillas (small)
- to serve avocado
- to serve cilantro/coriander
- to serve sour cream
- to serve lime wedges
- to serve tomatoes (sliced, or Pico de gallo)
Instructions
Marinating the Beef
- Place the marinated beef ingredients in a ziplock bag, massage to coat, and refrigerate for 2 hours to overnight.
- Remove the beef from the marinade 30 minutes before cooking to bring it to room temperature and pat it dry with paper towels. Discard the marinade.
Cooking the Beef
- Drizzle 1/2 tbsp of oil on each side of the beef (1 tbsp in total).
- Heat the BBQ or a skillet on high heat. Cook the beef to your liking (Note 4).
- Remove the beef onto a plate and cover loosely with foil.
Cooking the Vegetables
- Return the skillet to the stove, still on high heat, and heat 1/2 tbsp oil. Add the onions, sprinkle with salt and pepper, and cook until soft and charred. Remove onto a serving plate.
- Heat the remaining 1/2 tbsp oil in the skillet. Add the bell pepper/capsicum, sprinkle with salt and pepper, and cook until charred. Remove onto a plate.
Serving
- Slice the beef thinly against the grain (Note 5). Serve with warmed tortillas and fixings of choice (Note 6).
