These Easy Steak Fajitas are juicy, tender, flavorful, and way better than the ones at your favorite Mexican restaurant! Served with a healthy dose of peppers and onions, these fajitas are gluten-free, low carb, and paleo.
Steak fajitas are one of my favorite easy Mexican dinners of all time. They’re great for summer grilling, perfect for celebrations like Cinco de Mayo, and make a wonderful addition to your weekly meal prep routine.
They’re incredibly versatile. You can serve them as tacos with guacamole and sour cream, as an entree with Mexican rice and refried beans, or as a low-carb lunch with an avocado salad and cilantro lime cauliflower rice.
The secret to flavorful steak fajitas
The secret to getting the meat irresistibly flavorful and juicy is marinating the steak for at least 2 hours up to 8 hours.
This helps tenderize the meat and infuse all the good flavors that are in the actual marinade. I know the marinating process requires planning, but the end result is so worth it.
Once finished, remove the meat from the marinade and place it on a surface covered with paper towels. Pat the steak until completely dry and generously season with coarse sea salt and crushed black pepper.
Pro tip: Using coarse sea salt is very important. It helps to further tenderize and break down the fibers of the meat, making the steak super juicy and melt-in-your-mouth delicious.
What kind of beef do you use for fajitas?
Flank steak and skirt steak are the best cuts of beef for fajitas. I prefer to use flank steak (pictured above). Whichever cut of beef you use, make sure to cut it as thinly as possible to prevent it from being too chewy.
How to cook steak fajitas
To cook the flank or skirt steak, heat a large skillet or grill pan over medium-high heat. Coat the skillet or grill with a bit of oil and cook each side of the steak for about 3-5 minutes, depending on how thick it is.
My husband is a master at using the finger test to check for doneness, whereas I prefer to use a meat thermometer.
This is the meat thermometer that I have, and I use it all the time.
They’re inexpensive and take all the guesswork out of knowing whether something has reached a certain temperature or not.
Update Notes: This recipe was originally posted in 2018, but was updated in April of 2019 with new photos and tips.