Steak Fajitas

There's just something magical about a platter of steak fajitas coming off the grill—hot, smoky, and bursting with flavor. I don’t know about you, but when I smell that charred steak mingling with peppers and onions, I practically run to the table! These steak fajitas are marinated in a zesty blend of lime juice and spices to give the meat a perfect balance of tang and tenderness. Wrap the beef in a soft, warm flour tortilla, pile on some grilled vegetables, a generous dollop of sour cream, pico de gallo, and guacamole, and you’ve got yourself a dinner that’ll make the whole family happy. Trust me, these won’t last long!

What is the best steak for fajitas?

I use skirt steak that's no more than 1 inch thick for this recipe because it's a lean cut that cooks quickly and stays juicy on the grill. You could also use flank steak or sirloin. There's no need to spring for a pricier cut of meat since you're using a flavorful marinade, and anything that's too thick might dry out on the grill before it's cooked through.

Should you cut the steak for fajitas before or after cooking?

I recommend cooking the steak before slicing it for fajitas. It's easier to manage one large piece of meat on the grill. Plus, when you let the steak rest for a few minutes after cooking, you trap all those delicious juices inside. When you're ready to eat, cut the steak against the grain into 1/4-inch thick slices.

Do I need a grill for steak fajitas?

You can make these quick fajitas indoors using a large grill pan or cast-iron skillet. You'll need something to cover the pan while the steak and vegetables cook. Any large pan lid or even an upside-down baking sheet will work. You won't get that signature char from the grill, but your steak will still be juicy and flavorful.

How do you store leftover steak fajitas?

Keep leftover cooked steak in an airtight container in the fridge for up to three days. Store the toppings and vegetables in separate containers.

To reheat fajitas, toss the vegetables in a hot skillet over medium heat for a few minutes until they're heated through. Remove them from the pan and add the steak, keeping a close eye on things to avoid overcooking the meat.

Or, skip reheating altogether and serve the cold steak on a green salad or sandwich for lunch the next day. It's also great alongside fried eggs for a ranch-approved breakfast.