Steak Fajitas
Classic Tex Mex grilled fajitas recipe, made with strips of steak, onions, and bell peppers, served sizzling hot with warmed tortillas, avocados, sour cream, and jalapenos.
Craving your favorite Mexican restaurant fajitas? You can totally make them at home. Tender steak is marinated in a southwest marinade infused with garlic and savory spices that brings out the flavor of the fajitas.
My children love fajitas, so steak, chicken, or shrimp fajitas make an appearance on our menu at least twice a month. Fajitas are so easy to prepare and get dinner on the table in under 20 minutes. I do like to marinate the steak for at least an hour, so I’ll often prepare the marinade in the morning so that all I have to do at dinner is bring the steak to room temperature, chop and cook the veggies and grill the steak.
Traditional fajitas use red, green, and yellow bell peppers along with an onion, but you can also use zucchini, yellow squash, and broccoli with your veggie mixture for delicious fajitas. The key to cooking the vegetables is a higher heat so they get slightly charred.
What kind of steak is best for fajitas?
You want a lean boneless steak for fajitas. One that cooks quickly but also one that can be infused with a delicious marinade. I recommend a flank steak, skirt steak, or sirloin. Safeway also has thinly sliced USDA Choice Beef top round sirloin strips that are perfect for a quick fajita or stir fry.
Ingredients in Steak Fajitas
- 1 lb. flank steak, sirloin steak or skirt steak
- 2-3 bell peppers, various colors, sliced thin
- 1 onion, sliced thin
- salt and pepper to taste
- tortillas (corn or flour)
- avocados
- sour cream
- jalapenos (optional)
Steak Fajita Marinade
- olive oil
- lime juice and zest of 1 lime
- garlic, minced
- dried oregano
- cumin
- chili powder
- salt
- pepper
How to Make Steak Fajitas
Prepare the marinade for the steak and let it sit for at least an hour before grilling. Bring the steak to room temperature for even cooking before grilling.
Preheat the grill to high heat.
Slice the peppers and onions
Once the grill is hot, place the marinated steak on the grill, flipping often until the steak reaches 170 degrees internal temperature. Depending on the thickness of your steak, it could be 6-8 minutes per side.
Measure the internal temperature of the steak at the thickest part.
Heat a skillet over medium-high heat and add 1 tablespoon olive oil to the pan. Once the oil is hot, add the sliced peppers and onions.
Season the vegetables with salt, pepper, oregano and a pinch of cumin. Cook over medium-high heat for about 8 minutes. Once the vegetables are soft and slightly charred on the edges, remove from the heat.
Slice the steak think against the grain.
Serve in warmed tortillas with the peppers, onions and your choice of toppings like sour cream, avocados, salsa and cheese.
Grilling Veggies
If you wish to use the grill for the peppers and onions, that is easy and makes clean-up a cinch!
Rather than heat the oil in a skillet, place the vegetables in a large bowl and toss with olive oil, salt, pepper, oregano, and cumin. Place a large rectangle of foil on the hot grill next to the steak and add the vegetables. Stir often and remove when they are soft and slightly charred.
Ingredients
- 1 lb. flank steak sirloin steak or skirt steak
- 2-3 bell peppers various colors, sliced thin
- 1 onion sliced thin
- salt and pepper to taste
- tortillas corn or flour
- 1 avocado thinly sliced
- sour cream optional
- jalapenos optional
- Steak Fajita Marinade
- 2 tablespoons extra virgin olive oil
- lime juice and zest of 1 lime
- 3 cloves garlic minced
- 2 teaspoons dried oregano
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Prepare the marinade for the steak and let it sit for at least an hour before grilling. Bring the steak to room temperature for even cooking before grilling.
- Preheat the grill to high heat.
- Slice the peppers and onions
- Once the grill is hot, place the marinated steak on the grill, flipping often until the steak reaches 170 degrees internal temperature. Depending on the thickness of your steak, it could be 6-8 minutes per side.
- Measure the internal temperature of the steak at the thickest part.
- Heat a skillet over medium-high heat and add 1 tablespoon olive oil to the pan. Once the oil is hot, add the sliced peppers and onions.
- Season the vegetables with salt, pepper, oregano and a pinch of cumin. Cook over medium-high heat for about 8 minutes. Once the vegetables are soft and slightly charred on the edges, remove from the heat.
- Slice the steak think against the grain.
- Serve in warmed tortillas with the peppers, onions and your choice of toppings like sour cream, avocados, salsa and cheese.
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