- 2 12-ounce skirt steaks, each halved
- 3 tablespoons fresh lime juice, divided
- 1 large onion, halved lengthwise, thinly sliced
- 4 large garlic cloves, pressed
- 1 1/2 tablespoons hot chili sauce (such as sriracha)
- 1 tablespoon ground cumin
- 1 teaspoon finely grated lime peel
- 1/3 cup thinly sliced fresh basil
- warm flour or corn tortillas
Arrange steaks in 13x9x2-inch glass baking dish; sprinkle with salt and pepper. Combine 2 tablespoons lime juice and next 5 ingredients in medium bowl. Pour onion mixture over steaks; turn to coat evenly. Let marinate 10 minutes.
Heat oil in large nonstick skillet over high heat. Add steaks with onion mixture. Cook steaks 1 minute per side. Add tomatoes and basil. Continue cooking steaks to desired doneness, turning occasionally, about 3 minutes longer for medium-rare. Sprinkle mixture with 1 tablespoon lime juice. Cook 1 minute longer to blend flavors. Transfer steaks to work surface. Cut across grain on slight diagonal into 1/2-inch-thick strips. Transfer fajitas to bowl and serve with tortillas.
Spicy Beef Fajitas (with a Cilantro Lime Marinade)
I love a fajita night. Hot sizzling meat and veggies fresh off the stove wrapped in a warmed tortilla and slathered with guacamole and salsa. OMG. My mouth is watering as I type this. Nothing sounds better right now. These beef fajitas make an appearance ALL the time at our house. The secret to great fajitas is all about the marinade. That spicy citrus flavor that gets all over the meat, and then is in the pan that cooks the veggies… it’s perfection! This meat gets marinated for about 8 hours – so it’s easy to assemble in the morning before you go to work! You could even make it the night before and give the meat about 24 hours to soak up all the flavors from the marinade – your call! But give it at least 8 hours for optimum results!
Once you’re meat and peppers are loaded with flavor and ready to go, serve it up with a giant spoonful of my best ever guacamole and a side of salsa and your favorite tortillas. (I’m partial to flour tortillas since they wrap up so nicely but you could use corn too!)
When I get a hankering for beef fajitas, I pretty much can think of nothing else until I eat them.
Delicious grilled flank steak served with tortillas and all the fixins. One of my favorite things on earth!
medium onions, halved and sliced
orange bell pepper, sliced
yellow bell pepper, sliced
Cheese (grated cheddar/Jack or crumbled queso fresco), for topping
Cilantro leaves, for topping
- In a dish, mix together the olive oil, Worcestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours.
- Prepare the tortillas and toppings.
- Heat a heavy skillet over medium-high heat and drizzle in some oil. Add the veggies and cook them for a few minutes, until they're cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside.
- Heat the same same skillet (or a grill pan if you have it) over high heat and drizzle in some oil. Cook the meat for about 2 minutes per side until medium rare. Remove and allow to rest on a cutting board for 5 minutes. Slice the meat right before serving and serve with all the fixins. Delicious!
When I get a hankering for beef fajitas, I pretty much can think of nothing else until I eat them. I made them over the weekend after a profound craving set in&mdashand no, I&rsquom not pregnant I think as far as I know&mdashand ohhhhh, was the reward so sweet.
Here&rsquos how I like to make &rsquoem.
Start by drizzling some olive oil into a dish&hellip
Then add some Worcestershire sauce.
And there you have it! Beef fajitas.
Then slice up a bunch o&rsquo limes&hellip
And squeeze the juice on in.
For the spices, I used cumin&hellip
Because I love cumin and I associate it with anything Tex-Mexy.
And red pepper flakes for heat.
I have no idea why I just said bada bing.
Sometimes these things just come out.
And just a little bit of sugar, because it makes the savory even better.
Now, whisk the whole mess together&hellip
And pour half of it into a second dish.
I&rsquoll tell you why in a minute.
Grab your hunka beef and throw it into one of the dishes&hellip
Then turn the meat over to coat it in the marinade.
Now for the veggies, which are an important part of fajitas: slice up a couple of onions&hellip
But you can just pick one or two.
You can also do diced zucchini.
Throw them into the second dish of stuff&hellip
Use your hands to toss the veggies around and coat them in the marinade. It won&rsquot totally gloop them up, it will just give them a little coating of spice.
And here&rsquos the thing: A lot of people just throw the meat and veggies into the dish together. A lot of people like to just marinate the meat and veggies together.
But some people don&rsquot like the idea of marinating raw meat and raw veggies together.
I&rsquom that way with chicken. But not with beef.
But for the purposes of this post, I showed them marinating separately to show you how easy it is.
Now, just stick &rsquoem in the fridge and let &rsquoem marinate for a good couple of hours.
When you&rsquore ready to make the fajitas, heat a skillet over medium-high heat and drizzle in a little olive oil or canola oil. Throw in the veggies&hellip
And cook them, stirring them around&hellip
Until they&rsquore nice and golden, with some flecks of brown and black. I don&rsquot like to let the veggies get soggy I still want &rsquoem to have a little bite!
Remove the veggies to a bowl or plate, then get the fixins ready: I crumbled up some queso fresco, which I love, but you can use any grated cheese, too!
I just grabbed some salsa and sour cream to go with the cheese, but if you want to whip up some pico de gallo and/or guacamole, I wouldn&rsquot blame you one bit.
Drizzle some oil in the same skillet or on a grill pan if you have one, and throw on the flank steak. The heat needs to be very high!
Grill it for a minute at first, then rotate it 45 degrees on the same side to make lovely grill marks.
No more than a minute later, flip the flank steak&hellip
To the other side and cook it, rotating it 45 degrees again, for a total of a minute, minute-and-a-half.
You don&rsquot want to overcook the flank steak, and because it&rsquos thin, it will cook in no time! So probably a total of 3 to 4 minutes is all you want to do&hellipmaybe even a little less.
I&rsquom so terrified of overcooking beef. I avoid it at all costs.
Unless it&rsquos ground beef. Then I cook the heck out of it with wild abandon.
And the secret ingredient in my steak fajitas is…
Okay, let’s do a quick walkthrough on the ingredients and how you’re going to make the marinade for the fajitas. Without any further suspense let me share with you the ONE ingredient that makes my steak fajitas better than the rest — PINEAPPLE JUICE. Um, yup. You read that right. Pineapple juice, the stuff that comes in a small/large cans in the juice aisle. I use the stuff that is 100% juice with no additional sugars added.
If you’re wondering what the function of pineapple juice is for fajitas, allow me to explain. Store-bought fajita seasonings usually contain enzymes that help tenderize the meat. So to mimic that same tenderization without any weird ingredients, we use pineapple juice. There are people that argue that fresh pineapple juice (that hasn’t been heated) works best. But honestly, for our recipe, canned pineapple juice works just fine! No need to grab a fresh pineapple and make fresh juice, unless you’d like to that is.
Skinny on Weight Watchers Steak Fajitas
I adapted this recipe for Weight Watchers steak fajitas from one I found on the WW website, adding a little light beer and ground cumin to the marinade.
To make these more Weight Watchers friendly, cook more vegetables along with the onions and peppers. Tomatoes, corn, mushrooms and zucchini would all be delicious.
You can cook the steak and vegetables on the grill, in a grill pan (affiliate link) or in a cast iron skillet. Whatever works best for you.
According to my calculations, each serving has about 223 calories and:
5 *SmartPoints (Green plan)
5 *SmartPoints (Blue plan)
5 *SmartPoints (Purple plan)
5 *PointsPlus (Old plan)
Curious about Weight Watchers new myWW Green , Blue and Purple plans? Watch this short video to learn more:
- Corn or flour tortillas
- Shredded cheddar or jack cheese
- Salsa or pico de gallo
- Diced tomatoes
- Chopped cilantro
If you’ve made these Grilled Steak Fajitas, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Tips and substitutions
- To make sure the steak is cooked to your preferred temperature, I recommend using an oven-safe meat thermometer so you can keep an eye on the temperature as the steak is in the oven.
- Make sure everything is in an even layer on the baking sheet. This prevents steaming, which can make the vegetables soggy.
- For extra flavorful steak, marinate it in my steak fajita marinade for up to 8 hours beforehand.
- To keep the strips of steak from being too chewy, make sure you slice it against the grain and as thinly as you can.
- Want to add more veggies to the mix? Sliced zucchini would be a delicious addition!
Key takeaways for this steak fajitas recipe
This recipe for steak fajitas is your best choice when you don't have a lot of time to devote in cooking a delicious dinner. You don't need a lot of ingredients, and aside from the marinading time, making fajitas also don't require a lot of time.
You can also try out other Mexican dishes our recipes are easy to follow and are a guaranteed hit. The buffalo chicken quesadilla, for example, is the perfect blend of American and Mexican flavors. Our homemade tortilla chips are also delicious and easy to make.
Go beyond our steak fajitas and try our other recipes. Enjoy with friends and family!
Best Steak Fajitas
Combine Worcestershire, cumin, chili powder, oregano, lime zest, lime juice, garlic, 1/4 cup olive oil, and 1 teaspoon of the salt in a large ziplock plastic bag, and mix well. Reserve 2 tablespoons of marinade in a small bowl. Add steak to bag and seal tightly. Marinate in the refrigerator at least 4 hours or overnight, turning and massaging marinade into meat occasionally.
Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high. Add bell peppers, onions, and, if desired, jalapeño cook, stirring often, until slightly softened and caramelized, about 5 minutes. Sprinkle with remaining 1/2 teaspoon salt. Add reserved marinade, and cook, stirring to scrape any loose brown bits from the bottom. Transfer bell pepper mixture to a platter, and cover with aluminum foil to keep warm. Wipe any extra juice from bottom of skillet, and return to medium-high.
Remove steak from marinade, allowing any excess marinade to drip off discard marinade. Heat remaining 1 tablespoon oil in skillet over medium-high. Add steak cook to desired degree of doneness, or 4 minutes per side for medium-rare. Transfer to a cutting board, and let stand, tented with aluminum foil for 5 minutes.
Slice steak, across the grain in 1/2-inch slices, and place on platter with vegetables sprinkle with cilantro. Serve with tortillas, pico de gallo, and sour cream.
- ¼ cup olive oil
- 1 lime, juiced
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons finely chopped onion
- 3 cloves garlic, finely chopped
- 1 ½ teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 (8 ounce) boneless New York strip steaks, cut into thin strips
- 8 (6 inch) white corn tortillas, or more as needed
- 1 (8 ounce) jar salsa
- 1 (8 ounce) package shredded Mexican cheese blend
Whisk olive oil, lime juice, cilantro, onion, garlic, cumin, salt, and black pepper in a bowl, and pour into a resealable plastic bag. Add steak strips, coat with the marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for 4 hours to overnight.
Heat a large skillet over medium heat cook and stir beef in hot skillet until all liquid is absorbed, 15 to 20 minutes.
HOW TO TENDERIZE FAJITAS
As mentioned above, marinades only affect the surface of the protein. Therefore, you can’t count on it to tenderize your meat. Tenderizing isn’t the point of a marinade — its purpose is to add flavor to the beef.
If you want tender bites of flank or skirt steak, the best thing you can do is buy quality beef and slice it properly. Cutting the meat into thin strips and cutting it against the grain (that part is important) is what will make for tender bites and a more pleasant chewing experience.