Ingredients & Substitutions
Here I explain the best ingredients for my steak fajita recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Make Steak Fajitas
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card. Skirt steak is typically thinner than flank or sirloin (mine was 1/2 inch thick this time), so if you use one of the other cuts (which are typically an inch thick), it’ll just take a bit longer to cook. When I have time for a marinade rather than the dry seasoning, I whisk together 1/4 cup olive oil, 1/4 cup freshly squeezed lime juice, and 2 tablespoons of the same fajita seasoning above. You can marinate the steak for up to 24 hours.
Steak Time Chart
Storage & Meal Prep
Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days. Meal prep: I like to cook steak fajitas fresh when possible, but I often chop the veggies in advance. You can pre-cook too, though, for quick lunches. The veggies just won’t be as crisp anymore, and you have to be careful not to overcook the steak when reheating. Reheat: I actually prefer to reheat in my air fryer, because it doesn’t dry out the steak as much as other methods. But you can also sizzle the steak fajitas in a skillet again. Freeze: After cooling, transfer the steak and veggies to an airtight container or freezer bag and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Serving Ideas
You probably know the basic way to serve steak fajitas, but I actually have a few different ways I serve them. Try the classic way, and then maybe one of my others: *Note: These are the total cook times, not per side. The target temperature above is when you’d remove the steak from the pan. It will rise another 5 degrees as it rests.
Tortillas – I prefer to enjoy steak fajitas is with corn tortillas, though I’ve been known to eat them on their own, too. You can also use my healthier almond flour tortillas. Toppings – Don’t forget the fajita toppings! Add a dollop of sour cream, some pico de gallo or fresh salsa (in my picture above), a sprinkle of shredded cheese and/or fresh cilantro, and I highly recommend some creamy guacamole. The more, the merrier! Bowls – Try them as a topping on my taco bowl instead of the taco meat! You can use white or brown rice, cauliflower rice, or even my cilantro lime cauliflower rice as the base. A dollop of taco slaw on top is amazing, too. Salad – Serve up these skirt steak fajitas with a side salad, or swap the taco meat in my taco salad with these instead.
Please enter your first name for your account. Your saved recipe will also be sent to your email. For 1/2 inch thick steaks, sear for a total of 2-3 minutes for rare, 3-4 minutes for medium rare, 4-5 minutes for medium, 5-6 minutes for medium well, or 6-7 minutes for well done. For 1-inch-thick steaks, sear for a total of 3-4 minutes for rare, 5-6 minutes for medium rare, 7-8 minutes for medium, 9-10 minutes for medium well, or 11-12 minutes for well done. I recommend using a meat thermometer to check: 120 degrees F for rare, 130 degrees F for medium rare, 140 degrees F for medium, 150 degrees F for medium well, or 160 degrees F for well done. This is us at dinner on the beach there. I love traveling, so I’ll be honest, I’m very grateful that my work sometimes takes me to fun places like this. And the food always inspires me to create my own versions. Steak fajitas were an easy one, not only because they are simple, but also because Mexican cuisine is in my top 3 favorites. What’s your favorite type of cuisine? Let me know in the comments below!
