Not just another Beef Steak Fajitas recipe…..made extra juicy and extra tasty with a wicked marinade! Clocking in at just 130 calories per taco, these steak fajitas are super easy, healthy, and made for summer grilling – though you can easily cook it on the stove.
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
I’m going away tomorrow for a beach escape with my girlfriends and in usual form, I piped up straight away and said “bags taking care of the food!”.
No one complained. Everybody wants a proper break. Me? Relaxing = cobbling around in the kitchen with many mouths to feed. 🙂
But it is, after all, a holiday, and I don’t plan to spend hours upon hours making complicated fussy things. Being summer in Sydney, the instant thought that came to mind was grilling. Then second to that?
Crowd pleaser. MEXICAN.
Hello Beef Fajitas. I had to do a trial run to make sure you really are good enough for my friends. YES you are. Especially because you’re so tasty and juicy from the yummy marinade. 🙂
PS Note the pink. Pink = perfectly cooked beef. 👍🏼 No pink = overcooked beef. 👎🏼
PPS Note the juices soaking into the wooden cutting board. Extra juicy from the marinade!
I don’t know about you, but when it comes to anything in taco/burrito/roll form, I always overstuff.
Self control issues. I can honestly say that I have NEVER bundled up a taco and thought “Oh, there’s room for more stuffing”.
You too?
That photo above might look like a sensible amount, but here it is folded up.
See? I have no ability to judge the right amout.
Overstuffed taco. Again.
Maybe it doesn’t LOOK overstuffed. But I can tell you that when I picked it up 2 seconds after I took that photo, it required both hands and when I took a bite, filling squirted out the other end. 😂
Slopping up taco filling from my plate with my hands (Cutlery?? What’s that??) is all part of the Mexican Fiesta experience in my books.
And honestly, when it comes to a fast midweek meal or feeding a crowd? These Fajitas. SO good. So easy.
Go wild with the fixings. Don’t hold back. But I promise you, even if you forgo all the fixings, the BEEF is so juicy and full of flavour, you won’t miss them. – Nagi x
Watch How To Make It
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Beef Steak Fajitas
Ingredients
Marinated Beef
- 1 lb / 500g beef steak (rump and skirt are ideal) (Note 1)
- 4 tbsp / 1/4 cup orange juice , fresh (1 orange)
- 2 tbsp lime juice
- 2 garlic cloves , minced
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp onion powder (optional)
- 1 tsp chipotle powder (Note 2)
- 1/2 tsp salt
- Black pepper
Fajitas
- 2 – 3 tbsp oil
- 2 bell peppers/capsicum , sliced (Note 3)
- 1 large onion , halved and sliced (brown, yellow, white)
- Salt and pepper
Fixings
- 12 tortillas , small
- Avocado
- Cilantro/coriander
- Sour cream
- Lime wedges
- Tomatoes , sliced, or Pico de gallo
Instructions
- Place the Marinated Beef ingredients in a ziplock bag, massage to coat then refrigerate for 2 hour to overnight.
- Remove beef from marinade 30 minutes prior to cooking (to bring to room temperature) and pat dry with paper towels. Discard marinade.
- Drizzle 1/2 tbsp of oil on each side of the beef (1 tbsp in total).
- Heat the BBQ or a skillet on high heat. Cook beef to your liking. (Note 4)
- Remove beef onto a plate and cover loosely with foil.
- Return skillet to stove, still on high heat, and heat 1/2 tbsp oil. Add onions, sprinkle with salt and pepper, and cook until soft and charred. Remove onto serving plate.
- Heat remaining 1/2 tbsp oil in the skillet. Add bell pepper/capsicum, sprinkle with salt and pepper, and cook until charred. Remove onto plate.
- Slice beef thinly against the grain (Note 5).
- Serve with warmed tortillas and fixings of choice. (Note 6)
Recipe Notes:
– Avocado: Dice and toss with lime juice, olive oil, salt, pepper, chopped cilantro/coriander, and finely chopped chilli.
– Pico de Gallo 7. If you don’t have time to MARINATE, just rub the beef with a spice mix as follows then cook: 1/2 tsp chipotle powder, 1/4 tsp garlic powder, 1/8 tsp EACH smoked paprika, cumin and coriander powder, 1/4 tsp dried oregano, 1/4 tsp salt, black pepper. Rub it on and set aside for 5 to 10 minutes. This will yield a fairly thick spice rub crust that will add loads of flavour to compensate for not marinating. Then follow the recipe. But note: If using skirt steak, the beef will not be as tender because the OJ and lime tenderise the beef. Not as important for more tender cuts of beef like rump, scotch fillet etc, but it makes quite a difference with skirt steak! 8. Nutrition per serving, assuming 4 servings INCLUDING flour tortillas (3 each) but excluding other optional Fixings (as listed in the recipe).
Nutrition Information:
This was so tasty! Loved the meat cooked this way, just enough of the Mexican flavour without being overwhelming. Equally enjoyable as a veg option with those charred veggies 🤤. I served with the avocado/lime/olive oil and some sour cream. Easy and tasty Sunday night dinner. Thanks, Nagi and Dozer! PS where’s the Dozer update on this recipe? I might or might not scroll all the way down first to check out my favorite famous Goldie 😂🥰🐾
He is the star of the show! N x
This was so easy and so delicious, really tasty flavours. Loved every bite!! Made with leftover steak but still marinated it for 4 hours. Yum yum yum!! Thanks Nagi.
Easy and delicious! I like it best with hanger steak seated on the outdoor grill. This weekend, however, I’ll try a new twist: tomorrow’s entree is wild boar shoulder. I’ll make fajitas with the leftovers!
Sounds perfect Jeffery!!
Nagi, what an incredible recipe. It turned out gorgeous. We had an epic fajitas night! Only thing I didn’t do is let the steaks dry properly before cooking them in my cast iron pan (didn’t quite caramelize but was still perfectly pink inside). A tiny screw up on my part barely affected how great it tasted! Thanks for yet another great Mexican recipe.
Thanks so much!!!! I really appreciate the feedback!!
Hi Nagi, Love your recipes and have made many of them, all delicious. Also subscribe to your newsletter and must admit I always scroll to the bottom immediately to see the newest pic of Dozer 😁 A question about marinating the steak: You recommend 2 hours to overnight. Is there a problem with the citrus elements “cooking” the meat marinating overnight? Thanks! Love your work!
PS Just to expand on that, it’s because the lime juice is diluted with the OJ and spices. Orange juice itself doesn’t “cook” meats like lime and lemon juice 🙂 That’s why this one can marinate overnight. N x
Hi Roger, so glad you love my recipes! No I don’t find the citrus doesn’t cook the beef at all!
Made this for dinner tonight and it was a big hit. I made two versions – one according to your recipe and another substituting black beans for the steak, as we have a mixed vegetarian and omnivore family. I simmered the black beans with the same spices used in the steak marinade, and they were so good. Thanks for a delicious and easy solution to our dual dinner family situation!
I’m so glad you and your family enjoyed it Vivian, thank you so much for coming back to let me know!!! N x
Hey Nagi! I made fajitas for 30 people for Easter dinner yesterday and I made this recipe! It was great! My brother in law who is the ultimate steak critic ate FOUR 11-inch tortillas. I think we can call this a success.
Thanks so much!
Rachel! You made THIS for Easter?? What the…?? I had visions of you with real-deal-country-comfort food for Easter!!!! PS I think you are a mind reading, I was literally just browsing your site for autumn baking ideas 🙂 I am in need of crumble, pies etc etc!!!
The entire family defected this year! Usually we have meatloaf, ham, green beans, mashed potatoes…all that. This year they wanted Mexican so we had steak and chicken fajitas, Mexican rice, refried beans, guacamole, pico de gallo, tres leches cake and fruit pizza. It was a hit though!
And for baking ideas, I have a great apple dumpling recipe that’s AWESOME, and the cranberry apple cake is always a hit, there’s a blackberry cobbler recipe that you can adjust to any fruit, umm….oh and my apple pie has won like 6 or 7 blue ribbons. It’s always a good go-to. I forget that it’s fall for you all there. This whole flip flopped world thing….;)
OK, so I checked them all out and I want to make them ALL (I’m going into autumn comfort mode) but that applies pie…..I am tickled pink at the thought of making a Blue Ribbon Apple Pie!!!!! Hmm – wait. Rachel’s Blue Ribbon Apple Pie??
LOL I doubt you would rank very well with your SEO if you did that. And P.S. I answered your crust question over on the recipe. P.S.S. Apple crumb pie ranks pretty doggone good!!
SEO isn’t a always a priority!!! I am really keen to try your recipe 🙂 Thanks so much for letting me know, I couldn’t see where to subscribe to comments. Very clever, BTW 🙂 I LOVE that you don’t need to blind bake – you’re so smart! (I also love that’s the way you were taught to make it!)
Really, really enjoyed this! I had just bought chipotle powder online and managed to find skirt steak too – what a yummy weeknight meal! And so healthy that I felt totally justified in having two very overloaded large tortillas of deliciousness. I’ll definitely make this again, thanks for the recipe!
WOO HOO!!! So glad you enjoyed it Beck!!! Isn’t it annoying that chipotle powder can be hard to find?? It should be in all the supermarkets! N x
Hi Nagi! Made this tonight – OMG, Gsry ate three and then a big piece of coconut cake! I told him we had leftovers and his response was “there better be”! 🙂
Oh Dorothy…? Thank you thank you for trying this! I am SO touched and so glad you both enjoyed it! Please say HI to Gary for me!!! 🙂
Lovely Recipe and impressed your notes of cooking this beef fajitas. This would be the delicious recipe for the weekend.
Thank you Phelan!! 🙂
This looks delicious – lucky friends of yours to have you cook for them!
Thanks Sarah! Hope you’re enjoying the FAB Aussie summer!
YES I overstuff eveerrry time!! I ended up eating the last bits with a knife and fork (or fingers) because it all collapses and spills all over my plate. Can’t control myself when piling fillings in! Love the sound of the steak marinade here – and the avocado looks gorgeous!
I reckon overstuffing is the ONLY WAY!!! 🙂
Looks delicious and perfect for a crowd. i agree, cooking is actually something i love too and would also volunteer. This is the perfect casual crowd pleaser
You’ll understand when I tell you Tania that I was so bitterly disappointed that it didn’t work out the way I had planned…the BBQ and stove just wouldn’t get hot enough so the beef almost STEWED! Waaa!!!
Wow, my mouth is drooling! You’re site looks great Nagi and I wondered what you use for your Top Posts sidebar? I can’t seem to find one that I like in double form.
Thanks Gerry! Top Posts by Jetpack plugin 🙂
There is nothing I like better than an overstuffed fajita. I always end up adding more sauce, more cheese and more sour cream. Heavenly! Just looking at these photos makes me want to start speaking Spanish.
Overstuffed is the only way they should be! 🙂
hmmm exactly how I like my beef cooked. They look amazing and so perfect for a summer holiday! Enjoy your break Nagi 🙂
Oh my my…I love fajitas and yours look totally delicious. And yeah…overstuff 🙂 I usually have Peruvian Steak with skirt steak, but this totally rocks!
Overstuffing….it’s the only way, right?? 🙂
Nice fajitas! That steak is cooked perfectly!
Thanks so much Sabrina! 🙂
This recipe looks yummy. I am definitely on it Thanks once more Nagi!!
Thank you Ntombi!
Looks amazing, every time I visit your blog I always leave craving your latest post!
Awwww, thank you Fida! 🙂