This quick, family-friendly dinner becomes a weeknight favorite. Make the fajita marinade in the morning and let the steak marinate for a few hours; when you’re ready to cook, the whole meal comes together in under 30 minutes.
Serve these steak fajitas with warm flour tortillas and a simple bean side for a complete Tex‑Mex dinner.
Why these are the BEST Fajitas Ever:
- The homemade fajita marinade balances pineapple and fresh lime juice to tenderize the meat and deliver bright, fresh flavor.
- Reserve a little marinade to toss with the vegetables while they cook for extra depth of flavor.
- Checking the steak’s internal temperature guarantees perfectly cooked meat every time.
Ingredients You Need:
Ingredients for Fajita Marinade:
Notes on key ingredients:
- Skirt steak: tender and flavorful—plan on 1/4–1/2 lb per person.
- Bell peppers: use a mix of colors for visual appeal and balanced sweetness.
- Pineapple juice: canned 100% pineapple juice works best.
- Lime juice: always use fresh-squeezed for peak flavor.
How to Make:
- Step 1: Whisk the fajita marinade ingredients together in a measuring cup or small bowl.
- Step 2: Place the steak in a large dish or resealable bag and pour the marinade over it, coating the meat completely.
Expert tip: Reserve 2 tablespoons of marinade to use when cooking the vegetables for an added flavor boost.
- Step 3: Cook the steak in a hot cast iron skillet or on a grill. See stovetop and grill instructions below.
- Step 4: Thinly slice the bell peppers and onion and sauté them in the skillet or on the grill, drizzling with the reserved marinade. Season with salt and pepper to taste.
- Step 5: Let the cooked steak rest while you finish the vegetables. Then slice the steak thinly against the grain and return it to the hot skillet to combine with the veggies for serving.
- Step 6: Serve the steak and vegetables with warm flour tortillas and your favorite toppings.
Frequently Asked Questions:
Yes. Skirt steak is ideal, but flank steak or chicken also work—just adjust cooking times and doneness accordingly.
Skirt steak contains more fat and tends to be more forgiving when cooked to medium or well done. Flank steak is leaner and is best at rare to medium-rare for tenderness.
No. Because the marinade contains pineapple juice, which can overly break down the meat, limit marinating to a maximum of 8 hours.
Yes. The recipe includes clear instructions for both stovetop and grill methods.
Expert Tips:
Cook to target temperatures:
- Rare (cool red center) 125°F
- Medium Rare (warm red center) 135°F
- Medium (warm pink center) 145°F
- Medium Well (slightly pink center) 150°F
- Well Done (little or no pink) 160°F
Use an instant-read thermometer to check doneness for the most reliable results.
More Tex‑Mex Classic Recipes:
- Classic cheese enchiladas with homemade chili gravy for a comforting side or main.
- Charro beans make a hearty, traditional accompaniment to these fajitas.
- Fresh homemade flour tortillas are essential and simple to prepare.
- A cold classic margarita pairs beautifully with this meal.
- Try chicken fajitas as an easy variation if you prefer poultry.
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Steak Fajitas
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: Combine the marinade ingredients in a large measuring cup. Reserve 2 tbsp of the marinade for the vegetables.
- Trim excess fat from the steak.
- Marinate Meat: Place the steak in a dish or bag and pour the marinade over it, ensuring it is well coated.
- Seal and refrigerate for 3–6 hours.
Cooking Steak (Stovetop)
- Remove steak from marinade and discard excess liquid.
- Preheat a cast iron skillet over medium heat with 1 tbsp olive oil.
- Pat steak dry and season with salt and pepper.
- Cook the steak 3–5 minutes per side, then check internal temperature (around 135–140°F for medium rare to medium).
- Remove steak to a cutting board, loosely tent with foil and let rest.
- While the steak rests, sauté the peppers and onions in the same skillet, drizzling with the reserved marinade. Cook 5–7 minutes until softened; season to taste.
- Slice steak thinly against the grain and serve with the cooked vegetables.
Cooking Steak (Grill)
- Set up the grill for direct and indirect heat and preheat to about 450°F.
- Sear the steak over direct heat 2–3 minutes per side, then move to indirect heat and cook another 3–5 minutes, checking with an instant-read thermometer.
- Remove at 135–140°F for medium rare to medium and let rest, loosely tented with foil.
- Grill the peppers and onions in a grill basket or a cast iron skillet, drizzling with the reserved marinade and cooking 5–7 minutes until softened.
- Slice the steak against the grain and serve with the grilled vegetables.
Equipment
- Cast iron skillet
- Instant-read thermometer
Notes
Steak: Skirt steak gives excellent tenderness and flavor; flank steak can be used but is best at rare to medium-rare.
Bell peppers: choose a mix of red, yellow, and green for color and balance.
Steak cooking temperatures:
- Rare 125°F
- Medium Rare 135°F
- Medium 145°F
- Medium Well 150°F
- Well Done 160°F
Nutrition
| Calories: 586 kcal
| Carbohydrates: 14 g
| Protein: 76 g
| Fat: 26 g
Nutrition information is an approximation and should be used as a guideline.
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Photography by @KJandCompany.co