This post may contain affiliate links. Please read our disclosure policy.
These scrumptious steak fajitas are made with seasoned, juicy flank steak, tender vegetables, and soft tortillas. Make-ahead or at the last minute, Tex-Mex beef fajitas are perfect for family dinners and game-day gatherings.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from The Kitchen Girl.
Why you'll love this easy steak fajita recipe
- Quick and easy: Serve these fajitas in as little as 20 minutes, ideal for busy evenings and game days.
- Three cooking methods: Cook steak fajitas on the stove, in the oven, or air fryer. Your choice!
- Ridiculously juicy and tender: Since steak fajitas are quick-cooking, they stay tender and juicy, making them flavorful and crowd-loved!
- Make ahead option: You can prep and marinate the sliced steak and vegetables a day ahead for even more flavor.
Ingredients you'll need
- Skirt Steak or Flank Steak: These flavorful cuts are budget-friendly and deliciously tender when sliced against the grain.
- Fajita Seasoning: A simple blend of cumin, chili powder, granulated garlic, onion powder, paprika, and cayenne pepper makes fajitas smoky with a. perfect kick.
- Bell Peppers and Onions: These add a hint of sweetness and crunch that pairs perfectly with savory steak.
- Avocado Oil: This has a high smoke point, ideal for cooking steak and vegetables at a high temperature.
- Flour Tortillas: Soft, warm tortillas are essential for wrapping the steak and vegetables. Use corn tortillas for a gluten-free option.
- Optional Toppings: Serve fajitas with salsa, guacamole, jalapeños, lime crema, cilantro, and lime wedges for even more flavor!
Flank steak fajitas: an overview
- Generously season the flank steak with salt.
- Combine the spices with oil in a bowl. Toss the steak, bell peppers, and onions in the marinade to coat evenly. You can cook the fajitas immediately or marinate at room temperature for 20 minutes or in the refrigerator for up to 24 hours.
- Prepare the steak fajitas using any of the three methods listed—oven, stovetop, or air fryer. For the photos shown, I used my air fryer oven.
- Serve steak fajitas with warmed or charred tortillas and your favorite toppings. Devour!
A note from my test kitchen
I've tested steak fajitas in my oven, air fryer, and on the stove. My preferred cooking method depends on the season–and how much or little I want to turn on my oven. So, I included all three methods in this recipe for you. The recipe tips in the next section apply to all cooking methods–and I cannot understate the importance of each tip to achieve tender, juicy, perfectly cooked fajitas, especially if you're a beginner cook!
Recipe tips
- Slicing steak for fajitas: Slice the steak into thin strips for quicker cooking and cut against the grain to shorten muscle fibers for easier chewing.
- Preheat your appliance: Preheat your oven, skillet, or air fryer fully to ensure quick cooking, which prevents drying out the steak.
- Give the ingredients space: Whether you're using a stove, oven, or air fryer, avoid overcrowding the fajitas in the pan. This allows charring and caramelized flavors.
- Don't overcook the steak: Aim for medium-rare or medium doneness with a bit of pink inside to keep the steak juicy and tender.
- Char the tortillas: Add a delicious charred texture by briefly heating tortillas over a gas flame or a lightly oiled skillet.
Recipe variations
- Use other beef cuts: Substitute the flank steak with sirloin or ribeye for added flavor.
- Seasoning swap: Use store-bought or homemade taco seasoning instead of the fajita seasoning ingredients if that's what you have.
- Sub chicken breast or shrimp: Swap the flank steak for an equal amount of chicken breast or shrimp for a leaner option.
- Use leftover beef: Reheat leftover steak, toss it with the veggies, and build your fajitas.
- Add more vegetables: Add mushrooms, zucchini, or corn for added flavor and texture.
- Charring Jalapeños: Elevate your fajitas with smoky spicy jalapenos by coating them with oil and cooking them with the fajitas ingredients. So good!
Serving ideas
I recommend serving fajitas in a big bowl next to the toppings so everyone can build their own, customizing each fajita to their taste. These are my favorite fajita toppings:
- Easy Guacamole
- Fresh Pico De Gallo
- 5-minute Blender Salsa
- Fresh lime wedges and chopped fresh cilantro
- Charred jalapeno
- Lime crema
I also recommended a side of copycat Chipotle Brown Rice, sweet and spicy Mexican Street Corn Salad, and refried black beans for the ultimate spread!
📖 Recipe
Easy Flank Steak Fajitas
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from The Kitchen Girl.
Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
- ½ pound Flank Steak or Skirt Steak, thinly sliced against the grain
- Kosher Salt, for seasoning
- 1 teaspoon Ground Cumin
- 1 teaspoon Chili Powder
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Paprika
- ⅛ teaspoon Cayenne Pepper, optional
- 2 tablespoons Avocado Oil, or preferred oil
- ½ large Red Bell Pepper, seeded and thinly sliced
- ½ large Green Bell Pepper, seeded and thinly sliced
- ½ large Red Onion, thinly sliced
- 6 Tortillas, flour or corn
- Optional toppings: salsa, guacamole, charred jalapeños, lime crema, cilantro, and lime wedges
Instructions
Prep the fajitas
- Generously season the STEAK with SALT and set aside.
- In a mixing bowl, combine CUMIN, CHILI POWDER, GRANULATED GARLIC, ONION POWDER, PAPRIKA, and CAYENNE (if using) with the OIL.
- Add the STEAK, BELL PEPPERS, and ONIONS to the marinade. Toss to coat evenly.
- The fajitas can be cooked immediately. You're also welcome to let them soak in the marinade for 15-30 minutes at room temperature or up to 24 hours in the refrigerator.
Cooking Methods (pick one)
- Oven Steak Fajitas. Preheat oven to 400°F. Place the BELL PEPPERS, ONIONS, and STEAK on a baking sheet and cook for 8-10 minutes or until the steak is done to your liking.
- Skillet Fajitas. Preheat a heavy skillet over medium heat. Add OIL, then add the BELL PEPPERS, ONIONS, and STEAK. Saute until cooked to your liking, stirring as needed.
- Air Fryer Steak Fajitas. Preheat the air fryer to 380°F. Place the STEAK and VEGETABLES in a single layer in the air fryer basket. Air fry for 5 minutes, shake the basket, then air fry for 2-3 minutes, or until cooked to your liking.
Serving and storage
- Serve the steak fajitas with warm FLOUR TORTILLAS and your choice of toppings.
- Cool leftovers completely and refrigerate in an airtight container for up to 5 days.
Recipe Notes
Equipment
- heavy skillet for skillet method
- baking sheet for oven method
- air fryer for air fryer method
- spatula or wooden spoon
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Frequently asked questions
Skirt steak and flank steak are popular choices for steak fajitas because they offer affordability, flavor, and versatility. However, you are welcome to use your preferred steak cuts for this recipe.
If you're using flank or skirt steak, slicing against the grain shortens their long, tough muscle fibers, making each bite tender and easy to chew.
Yes! Feel free to prep and marinate the steak and veggies up to 24 hours ahead, refrigerate in an airtight container, and cook when ready. The longer fajitas marinate, the more flavor they'll have!
Cher says
Husband was craving fajitas so I came here for inspiration and found it! I made both beef & chicken and added both lime and pickled jalapeno juice to the marinade (so good btw). I did the oven method on two pans because I prepped a lot for the week. Next time I will try the air fryer method. So tasty and simple, thank you!
Traci says
Ahhh Cher! I'm so glad you were inspired to make my fajita recipe. I love your customizations, especially anything that brings a jalapeno kick. Sounds delicious!! Thank you for bringing my recipes into your kitchen. xoxo