Steak Fajitas

I absolutely love fajitas. They are so fresh and full of flavor – exactly what I need during the frigid winter months. I had never tried making fajitas myself, so I decided to give them a try.


First, I allowed the steak to marinade in the sauce. While I was waiting for it to be ready to cook, I gathered and chopped my vegetables. I loved how colorful and fresh they were, and how much they contributed to this meal!


I then sautéd the vegetables, then seared the steak. I had a bit of trouble getting the steak to cook all the way through, and it ended up taking quite a bit longer than expected.


Once the meat was finishing up resting and cooking, I prepared the rest of the toppings for the fajitas. I served them with guacamole, the recipe for which can be found here. I then placed the meat, vegetables, and guacamole on a warm tortilla, sprinkled it with cilantro, and enjoyed!


These fajitas had awesome flavor. The heat from the meat and vegetables and the cool smoothness of the guacamole made for a delightful combination. It was a huge hit among my family, though we did have one complaint: the meat was quite tough. It was not very tender, and was difficult to bite through. We all loved the flavor, however, so I will likely make it again with a different type of steak.


Ease: 3/5

This is not a recipe to make if you want something quick and easy. It took a while and a lot of work, though some of that could be alleviating by omitting the guacamole.

Taste: 4.5/5

The actual flavor of these fajitas was phenomenal. However, because of the tough meat I am unable to give it a five out of five.

Would I make it again?

Definitely, though I would use a different type of steak.

Steak Fajitas

Recipe from Foodie Crush

Yields: 14 to 16 fajitas


For the Homemade Fajita Seasoning Blend

  • 1 tablespoon cornstarch
  • 2 teaspoons chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • ½ teaspoon sugar
  • ½ teaspoon onion powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper

For the Steak Fajitas

  • 1 clove garlic, minced
  • 1 recipe Fajita seasoning (above)
  • ¼ cup plus 1 tablespoon olive oil, divided
  • ¼ cup fresh cilantro leaves, chopped, plus more for serving
  • 1½ pounds hanger, skirt or flank steak, halved crosswise
  • 2 tablespoons butter
  • 1 sweet onion, halved and sliced vertically
  • ½ teaspoon kosher salt
  • ½ red bell pepper, seeded and sliced into strips
  • ½ orange bell pepper, seeded and sliced into strips
  • 2 wedges of lime
  • 1 avocado, pitted and smashed
  • 16 warm flour tortillas


For the Homemade Fajita Seasoning Blend

  1. Combine all the ingredients in a small bowl. Store in an airtight container for up to 6 months.

For the Steak Fajitas

  1. In a shallow bowl, combine the garlic, fajita seasoning, ¼ cup olive oil, and cilantro. Toss the steak to coat it in the marinade, cover and marinade for 30 minutes.
  2. Meanwhile, heat a 12-inch cast-iron skillet over medium-hihg heat. Place the butter, 1 tablespoon olive oil, and onion in the skillet. Season with the salt, stir, and cook until the edges of the onion are deeply golden yet still a bit firm, about 10 minutes.
  3. Add the peppers and cook for 5 to 8 minutes more, depending on how done you prefer them. Transfer the onion and peppers to a small dish.
  4. Working in two batches, sear the steak on both sides for 3 to 4 minutes on each side.
  5. Transfer to a cutting board and let rest for 5 to 8 minutes before slicing into thin strips.
  6. Return the strips and any juices from the cutting board to the skillet, squeeze in the juice from the lime wedges, and cook for 3 to 4 minutes more. Remove from the heat and tent with aluminum foil to keep warm.
  7. Serve on warm tortillas. Garnish with smashed avocado that’s been mixed with a sprinkle of kosher salt and a squeeze of fresh lime juice. Top with Cotija cheese and more cilantro if desired.

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