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–+ servings

The BEST Steak Fajitas

The absolute BEST Steak Fajitas you've ever had! This is my take on the tex-mex steak fajitas. Marinated for hours in lime juice, garlic, and cumin -- so good you'll never use another recipe again!
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Prep Time 15 minutes
Cook Time 12 minutes
Marinade Time 6 hours
Total Time 6 hours 27 minutes
Course Beef, Main Course
Cuisine American
Servings 6 people

Ingredients
  

Marinade

  • ½ cup lime juice
  • ¼ cup pineapple juice no added sugars
  • 2 tbsp Worcestershire sauce
  • 3 tbsp olive oil
  • 1 tbsp minced garlic
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp kosher salt
  • 1 tsp smoked paprika
  • ½ tsp black pepper
  • ½ tsp red pepper flakes
  • ¼ cup chopped cilantro

Fajitas

  • 2 lbs skirt or flank steak
  • 2 medium white onions sliced
  • 2 bell peppers outside cut off in one piece

Instructions
 

Marinade

  • Combine the ingredients for the marinade in a large shallow bowl or zip-top bag. Give it a taste to check for seasonings and adjust to preference. Coat the steak with the marinade and let sit covered in the refrigerator for at least 2-4 hours and ideally overnight (or see notes to freeze.) Remove from the refrigerator 30 minutes prior to grilling.
    ½ cup lime juice, ¼ cup pineapple juice, 2 tbsp Worcestershire sauce, 3 tbsp olive oil, 1 tbsp minced garlic, 2 tsp ground cumin, 2 tsp chili powder, 1 tsp kosher salt, 1 tsp smoked paprika, ½ tsp black pepper, ½ tsp red pepper flakes, ¼ cup chopped cilantro, 2 lbs skirt or flank steak

Veggies

  • Cut the peppers around the outside, leaving it in one piece, cut the onion leaving them in slices with all the rings still attached.
    2 medium white onions, 2 bell peppers

Grilling

  • I use the 3-3-3-3 method. Basically you turn in every 3 minutes for 12 minutes total. Heat the grill to 350 and cook the meat directly over the heat, with the veggies surrounding it. If the veggies cannot be over the direct heat because of the steaks, they might need to cook a few minutes longer.

Slicing

  • Slice the meat into 2-3 inch sections, then cut across the grain. Try a small piece to see how tender it is, the chewier it is, it needs to be thinner, the more tender, the pieces can be larger.
  • Slice the peppers into spears and separate the onions into rings.
Keyword beef, fajitia
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