Making the best steak fajitas is easy to do at home. This recipe is easy to follow and you can even make it the night before if you’re strapped for time in the evenings. Growing up, I always would look forward to eating out at Chevy’s Mexican Grill and ordering their steak fajitas. Now, I can make my own.
This dish is incredibly customizable. Don’t like steak? Swap for shrimp, chicken, tofu or omit the protein altogether and just make the veggies. You can also swap the veggies for something else if peppers and onions aren’t totally up your alley- try mushrooms and broccoli instead.
The fajita seasoning is a mix of cumin, paprika and chili powder. You can also add other spices like oregano and garlic salt to mild the flavor a bit. My secret ingredient is adding pickled jalapaños to this dish and a couple of tablespoons of the liquid from the jar. Even the pickiest eaters in my family and those who don’t like spice couldn’t detect this addition to the recipe.
Even though this may seem like a difficult dish- it’s easy to whip up and even easier to meal prep. You can make the marinade for the steak and veggies the night before, throw it all into a bag, and put it into your fridge. It’ll keep overnight (or for another night- I won’t tell!)
Even after cooked, these fajitas will keep in the fridge for up to three days. It’s easy to make a large batch of these fajitas for the family and have leftovers the next day. Since you’re cooking with a hearty cut of meat and fibrous vegetables, this dish will reheat well.
Choosing a Cut of Meat for Steak Fajitas
There are many cuts of steak that will work for this dish: hanger steak, skirt steak and rump steak are all good options.
- Skirt steak: This is a fatty and flavorful cut of beef. This cut can be cooked well-done without getting tough and chewy because of its fat content.
- Hanger steak: This is a thicker cut of steak that isn’t long, usually measuring around 6 – 7 inches.
- Flank steak: Leaner cut that is better served medium-rare to medium. If it is overcooked it is more likely to taste tough and chewy because it’s a leaner cut.
- Rump steak: Generally a tougher cut of meat since it comes from the part of the cow that works hard during the cow’s life. It is an affordable cut of meat that will need to be cooked with a little more love and care.
There are many good options for your steak fajitas. It all depends on what you’re looking for in a cut of steak. I always go for the flank steak, since I want a leaner cut and I also enjoy eating my meat medium-rare. Flank steak is also a more affordable option when compared to hanger steak.
Cutting the Steak
Have you ever bit into a piece of steak that was looked incredibly tender but was chewy and hard to take a bite of? It’s possible that the reason why is because it wasn’t cut against the grain.
Before cutting, allow the meat to rest for at least 10 minutes. This will not only allow for the juices to redistribute into the meat but it will also allow the fibers of the protein to settle.
Whenever cutting meat, you want to cut against the grain. Look for the way the fibers of the protein are running and cut perpendicular to the fibers. Cutting against the grain will make chewing the meat easier, whereas cutting with the grain will make it more difficult to eat.
You can cut the steak and thinly as you’d like as long as it’s against the grain.
Serving the Best Steak Fajitas
When serving your steak fajitas, make sure you have an “assembly line” style so that those serving themselves can pick up as much or as little of each item as they would like.
After letting your steak rest for at least 10 minutes, slice it against the grain so that it is easier to eat.
Take a warmed tortilla (corn or flour) and fill it with two or three strips of the steak and top with the vegetables. Other toppings can be added as well such as guacamole, sour cream and pico de gallo. And don’t forget to serve with chopped cilantro and a lime wedge!
Did you make the best steak fajitas at home? Tell me how they turned out in the comments below.