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Best Steak Fajita Marinade Recipes

Best Steak Fajita Marinade Recipes

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Steak Fajita Marinade Shopping Tips

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Steak Fajita Marinade Cooking Tips

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Copycat Chili’s Steak Fajitas Recipe (Best Marinade)

Disclaimer: Please note that some of the links below are affiliate links and at no cost to you I will earn a commission if you purchase through those links. See my Disclosure + Privacy Policy for more info. As an Amazon Associate, I earn from qualifying purchases.

Love the taste of Restaurant fajitas but would rather make them at home? We’ve got you covered! How to make Chili’s steak fajitas recipe with a homemade marinade! For more recipes like this see my Recipe Index page.

What is the best meat to use?

When biting into a fajita, or any piece of steak, the last thing you want is stringy, hard-to-chew meat. Both skirt steak and flank steak are great choices, as they both are fibrous. Flank steak is a bit leaner and has fibers running down the length of the steak, whereas skirt steak muscle fibers run perpendicular. As long as you cut against the grain, and marinate for longer than an hour and don’t overcook – you’ll end up with very tender meat!

How to Make:

  • Step 1: Prepare the fajita marinade by combining the ingredients in a small bowl or measuring cup.
  • Step 2: Place the meat in a large dish or sealable plastic bag and cover with the marinade.

Expert Tip: Be sure to set aside a couple tablespoons of the marinade that you will be able to use when grilling the vegetables to give even more flavoring.

  • Step 3: grill the steak meat either in a cast iron skillet or on a grill. Look in the recipe card below for instructions for both methods.
  • Step 4: slice the bell peppers and onions thinly. Then sauté in a cast iron skillet on the stovetop or on the grill using the remainder of the marinade for extra flavor. Add salt and pepper as needed.

  • Step 5: after the meat has cooked, let it rest while the veggies are sautéed. Then thinly slice the steak and add it back into the hot skillet for serving.
  • Step 6: Serve the steak fajitas with flour tortillas.

How to Make Steak Fajitas

1. Start with a nice long marinade to tenderize the meat and make sure it really soaks up as much flavor as possible.

2. Prep your fajita veggies by slicing two bell peppers of any color and half of an onion into thin slices. This can be done the night before (store the veggies in an airtight container) when you start marinating your steak if you know you’re going to be short on time the following day.

3. Cook the steak under a very hot broiler for about 4-6 minutes per side (less if your steak is very thin). Allow to rest for 5 to 10 minutes and then slice across the grain.

4. While your steak cooks, you’ll prepare the vegetables on the stove. The fajita veggies also get cooked quickly over high heat, so you get some charred edges while retaining the peppers’ color and texture.

5. And that’s it. Serve over warm tortillas with guacamole, sour cream, maybe a little pico de gallo, and enjoy!

What goes with steak fajitas?

Classic fajita restaurant sides are rice and beans, but if you want something a little quicker for weeknights, you might also try:

Can the steak be cooked on a grill?

Absolutely! To cook on the grill, cook the meat over medium-high heat, 3-8 minutes per side, less if you’re working with really thin cuts of meat.

Can this recipe be made ahead of time?

Yes. Fajitas are a great make-ahead dinner. Simply cook the beef and veggies up to 2 days in advance. When you’re ready to eat them, reheat everything, and serve with warmed tortillas.

Meal Prep Steak Fajita Rice Bowls

And last thing before we go, this recipe makes about four servings. If you’re a household of one or two, I highly recommend turning the leftovers into meal prep steak fajita bowls.

Just layer cilantro rice (or cauliflower rice) in your meal prep containers and top with the steak and veggies. It turns your fajitas into super easy and portable lunches.

Sizzling Steak Fajitas

Confession: We really love Chili's fajitas. There's nothing quite as exciting as when the steak arrives at the table sizzling IN the hot skillet. It's an experience we've always cherished, and one that you can now re-create at home.

extra-virgin olive oil, plus more for cooking

Freshly ground black pepper

bell pepper, thinly sliced

large onion, sliced into half moons

  1. In a large bowl, whisk together olive oil, lime juice, oregano, cumin, and chili powder. Toss steak in mixture and cover bowl with plastic wrap. Refrigerate for 20 minutes and up to 4 hours.
  2. Preheat grill to medium-high. Place a fajita pan (or cast-iron skillet) directly on hot grill and drizzle a thin layer of olive oil to coat. Add onion and bell pepper and season with salt and pepper. Cook, stirring occasionally, until veggies are soft, about 5 minutes. Remove from heat.
  3. Meanwhile, shake off excess marinade from steak and season both sides with salt and pepper. Place on grill and cook to your liking, about 4 minutes per side for medium-rare. Let rest 10 minutes before slicing (against the grain!) into strips. Add sliced steak to skillet with veggies.
  4. Garnish steak and veggies with cilantro and serve immediately with tortillas, sour cream, cilantro, and pico de gallo.

If you don't want to buy a fajita pan (though it's super cute!), a regular cast-iron skillet will work just fine.

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Which steak is best for fajitas?

The best steak for fajitas is skirt steak. It’s also the cut that’s traditionally used in Mexican restaurants. Skirt steak is a usually considered a cheap cut of meat and it’s meant to be cooked quickly so that it stays tender. Sear it too long and it’s a bit tough and leathery. Not what we’re after on easy steak fajita night!

To help keep this steak tender during grilling, it’s marinated in a smokey and spicy marinade. When meat is marinated in a mix of acid and sugar it helps to tenderise the proteins and keep that beef tender.

If you can’t get skirt steak then use: Minute steaks, Sirloin, rib-eye, or rump steak. All these are very tender when seared and cooked quickly at high heat.

Chef’s Pro Tip: This simple fajita marinated has oil added to it, to avoid having to add oil to the grill pan.

This flavour packed, but simple, fajita marinade is a mix of spices that you probably already have in your spice cupboard. And the beauty of this marinade is that it all just gets mixed in a measuring jug to skip any extra dishes! Winner winner fajita dinner? Okay. Maybe that’s a bit much. But you know what I’m tryin’ to say. EASY!

Once this beef is marinating in it’s sweet n’ smokey bath for 30 minutes we can turn our attention to the veggies! The beauty of this fajita recipe is that everything gets popped in the middle of the table and everyone builds their own fajitas. You know… extra avocado, no chillies, tonnes of cilantro. Whatever you’re loving lately. This also means that we can load up those tortillas sky high with grilled veggies! Ah-yeah!

When cooking the veggies for this super duper easy fajita recipe, all the veggies get tossed into a hot pan at the same time. No sweating onions first then adding everything else. Nope. All at the same time, in one big pan. EASY!

Once those 30 minutes are up for your marinade, it’s grill time. Heat your grill pan and get it hot. REALLY hot.

Chef’s pro tip: To add an extra smokey flavour, toast the tortillas in the dry grill pan before you grill the beef.

Place the beef in the grill pan and sear on high. It will get smokey. You may want to open the windows and turn on the fan. The beauty of skirt steak is how quick it cooks. But, that’s also it’s down side. It means that it can over cook in the blink of an eye. Sear the beef on the first side for about 6 minutes.

Chef’s Pro Tip: The steak is ready to flip when it easily releases and comes away from the pan when lifted with tongs. If it doesn’t then give it another minute or two and try again.

Once the steak is cooked then leave it to rest on a plate covered with foil before slicing.

These easy beef fajitas are loaded with bell peppers and onions and cilantro, and they hit all the weeknight dinner check boxes. They’re:

If you’re looking for more simple and delicious weeknight recipes you can check out these spicy Korean noodles or this lemon chicken with asparagus!

Leave a rating and a comment letting me know how much you loved this recipe. Follow along on Instagram, Pinterest and Facebook for the latest recipes!

Steak Fajitas Are Super Affordable

Many Americans love steak. That’s no surprise, as the United States is the largest beef-producing country, according to the USDA.

But the main reason why steak fajitas enjoy great popularity is a matter of simple economics.

Beef–especially steak–tends to be costlier than other proteins. These less expensive cuts can be tougher and less flavorful.

But making steak fajitas solves those problems! The thin cut is easy to cut and the marinade adds wonderful and complex flavor.

When you shop for beef to make grilled steak fajitas, look for these cuts:

  • FLANK STEAK: The butcher cuts this meat from the lower chest, a lean and muscular area.
  • SHOULDER STEAK: Butchers harvest this beef from the area between the steer’s shoulder and pectoral muscle.
  • SKIRT STEAK: Many people confuse this meat with the flank cut. Both come from the chest area. However, the butcher cuts this meat from the upper chest. This meat is very flavorful but difficult to chew.

If you don’t see these in thin cuts in the meat case, ask your butcher for them. If you shop at a full-service grocer, they are usually happy to accommodate your request.

These beef choices cost as much as 30% to 40% less than more expensive cuts. Plus, you make this even more affordable because you “bulk up” the fajitas with seasonal, fresh, lower-cost vegetables.

Because they are so delicious (but still very affordable to make), steak fajitas are fun to serve when you entertain your friends and family.

The bright vegetables are beautiful to look at, so you’ll be proud to serve them.

Beer Marinated Steak Fajitas

Perhaps it was the strong beer that continued to fill our cups. Maybe it was the humid summer night that left our skin moist and sticky. It could have been the scent of the fire clinging to our clothes and sending up smoke into the air creating the private oasis in our tiny backyard.

Or, that there is something about eating with your hands and getting a little messy with another person that is primal and reaches deep down to our core. It really winds down to these beer marinated steak fajitas being not only delicious but perfect for an evening where you want to turn up the heat a bit.

Then again, maybe it was really just the beer.

Looking for more ways to spice up your evenings? These will get you excited to light off the grill!


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