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This quick and easy family dinner recipe will become a favorite for weeknight cooking. Simply prepare the marinade ahead of time and let the meat marinate during the daytime. Then when you are ready, this entire dish can be cooked up in less than 30 minutes.
Serve up these steak fajitas with some homemade flour tortillas and Borracho Beans for a complete Tex Mex meal.
Why these are the BEST Fajitas Ever:
- This homemade fajita marinade uses a combination of pineapple and fresh lime juice. Both of these juices tenderize the meat, and give us great fresh flavorings.
- We will save some of the marinade to grill the vegetables in to give us even more flavor!
- Using the internal temperature of the meat ensures that you will get perfectly cooked steak meat every time.
Ingredients You Need:
Ingredients for Fajita Marinade:
Notes on some of the ingredients:
- Skirt Steak: this cut of meat is tender and full of flavor. Plan on 1/4-1/2 pound of meat per person being served.
- Bell Peppers: use a variety of colors for a beautiful dish.
- Pineapple Juice: use the canned pineapple juice, it is 100% pineapple juice with no extra flavorings added.
- Lime Juice: always use fresh squeezed for the best flavor.
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.
Frequently Asked Questions:
Can I use another meat?
Yes. This recipe will also work with a skirt steak. Or if you would prefer, chicken.
What is the difference between skirt and flank steak?
Skirt Steak has more fat in it and is a more tender cut. This cut of meat works well if you prefer your steak cooked well done. Flank steak is a leaner cut, it will be more tough when cooked well done, it is best cooked rare to medium rare.
Can I let this marinate overnight?
No. Due to the juices in the marinade, the meat will break down too much if left overnight. The maximum recommended marinade time is 8 hours.
Can I make this on the grill or the stovetop?
Yes. Both instructions are included in the recipe card below.
Expert Tips:
Cook according to temperature:
- Rare (cool red center) 125℉.
- Medium Rare (warm red center) 135℉.
- Medium (warm pink center) 145℉.
- Medium Well (slightly pink center) 150℉.
- Well Done (little or no pink) 160℉.
Check the temperature with an instant read thermometer for best results.
More Tex Mex Classic Recipes:
- For the ultimate in Classic Tex Mex try these Cheese Enchiladas with Homemade Chili Gravy Enchilada Sauce.
- Make the most popular side dish in Texas, Charro Beans! These are the perfect pairing to serve alongside these steak fajitas.
- No meal is complete without a side of fresh homemade Flour Tortillas.
- A cold Classic Margarita pairs perfectly with every meal.
- Or enjoy a twist on this recipe and try these Chicken Fajitas.
Steak Fajitas
This classic Tex Mex meal is made with tender skirt steak, a flavorful homemade marinade made of pineapple and fresh lime juice, plus a colorful combination of bell peppers and white onions. Serve sizzling hot with homemade tortillas for a family friendly meal that cooks in less than 30 minutes.
Ingredients
- 3 lb skirt steak
Fajita Marinade
- ½ cup pineapple juice
- 3 tbsp lime juice freshly squeezed
- ¼ cup extra virgin olive oil
- 3 tbsp soy sauce
- 4-6 cloves garlic minced
- 1 tsp salt
- ½ tsp ground black pepper
- ¼ tsp ground cumin
- ½ tsp dried oregano
- 3 bell peppers de-seeded, and thinly sliced
- 1 white onion thinly sliced
Instructions
- Prepare Marinade: In a large measuring cup combine the ingredients needed for the fajita marinade. Reserve 2 tbsp of the marinade for the vegetables. Set aside.
- Clean up the meat being used, remove any excess fat.
- Marinate Meat: Place the meat in a large dish or a plastic bag and pour the marinade over the top, covering the meat.
- Seal and place in the refrigerator for 3-6 hours to marinate.
Cooking Steak (Stovetop)
- Remove the steak from the marinade. Discard the excess marinade.
- Preheat a cast iron skillet over medium heat with 1 tbsp of olive oil.
- Pat the steak dry and sprinkle both sides with salt and pepper.
- Cook the Meat: Place the steak in the skillet and cook over medium heat for 3-5 minutes. Then flip and continue cooling the other side for another 3-5 minutes.
- Always check the internal temperature of the steak to determine doneness. (135-140℉)
- Rest the Meat: When cooked to temperature, remove the steak to a clean cutting board, loosely cover with aluminum foil and let rest.
- Saute Veggies: While the steak rests, cook the bell peppers and onions in the same skillet. Drizzle with the remaining marinade.
- Cook the peppers and onions for 5-7 minutes until softened. Add salt and pepper as needed.
- Serve: Slice the steak thinly against the grain. Serve with the cooked peppers and onions.
Cooking Steak (Grill)
- Prepare Grill: Set up the grill with the charcoal or wood on one side, so that you can control direct and indirect cooking.
- Preheat grill to a temperature of 450℉.
- Cook the Meat: Sear the steak over direct heat for 2-3 minutes per side.
- Move the steak to the indirect heat side, cover the grill and cook an additional 3-5 minutes. Check the temperature with an instant read digital thermometer.
- Rest the Meat: Remove the meat when it reaches 135-140℉. Set aside to rest, loosely cover with aluminum foil.
- Grill Veggies: Cook the bell peppers in a grill basket, or a cast iron skillet over the grill or on the stovetop. Drizzle with the remaining marinade. Cook for 5-7 minutes until softened. Add salt and pepper until needed.
- Serve: Slice the steak against the grain in thin slices. Serve with the cooked bell peppers and onions.
Notes
Pineapple Juice: use canned, 100% pineapple juice
Steak: Skirt steak is the best option for tenderness and flavor and can be cooked to medium well and well done without becoming tough. Other options would include flank steak, which should only be cooked to rare and medium rare.
Bell Peppers: use a variety of colors.
Steak Cooking Temperature:
- Rare (cool red center) 125℉.
- Medium Rare (warm red center) 135℉.
- Medium (warm pink center) 145℉.
- Medium Well (slightly pink center) 150℉.
- Well Done (little or no pink) 160℉.
Nutrition
Serving: 1serving | Calories: 586kcal | Carbohydrates: 14g | Protein: 76g | Fat: 26g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 214mg | Sodium: 1064mg | Potassium: 1301mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2833IU | Vitamin C: 123mg | Calcium: 47mg | Iron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography done by the talented @KJandCompany.co
These were some of the best steak fajitas that we’ve had! Love the idea of saving some of the marinade to sauté the veggies in – really took them to next step!