Tender, thinly sliced steak and crisp bell peppers and onions are coated in a bold Steak Fajita Marinade to create these Easy Skillet Steak Fajitas. This one-pot meal is perfect for those eating low carb, paleo or gluten free. Only 287 calories per serving! Nosh on some air fryer tortilla chips with Refried Bean Dip and 4 ingredient guacamole while you wait!

Long time readers know we’re HUGE fans of Mexican Recipes. I’ve already shared my favorite Carne Asada Recipe with you (for Carne Asada Tacos, Carne Asada Fries, carne asada quesadillas and Carne Asada Nachos) as well as Pork Chili Verde and Flank Steak Tacos.

Next up is naturally my go-to Easy Skillet Steak Fajitas recipe. If you like easy fajita recipes, make sure to checkout our Easy Skillet Chicken Fajitas Recipe.

While we usually make steak fajitas on the grill, since the low daytime weather here rarely dips below 60 degrees, we know that’s not the case for most of you, so adapted our Grilled Steak Fajitas recipe for the indoors. If you’re heading outside, this recipe also works for an outdoor grill. Just shave a minute or two off the cook time.

This Mexican Fajitas recipe is extremely versatile so satisfy’s a lot of different diet requirements. Tuck the steak and peppers into a homemade flour tortilla to keep things traditional, serve them alongside Mexican rice, pico de gallo, mango pico de gallo, Instant Pot Refried Beans or Slow Cooker Refried Beans for an “entree” style plate or stuff them into a lettuce wrap before topping it off with guacamole and salsa. Low carb peeps can serve them along this Creamy Avocado and Tomato salad.

What Type of Steak Is Best For Fajitas

You’ve got four great options. I personally use flank steak, since I like the mild beef flavor, but all four are the best steak for fajitas. Skirt steak and flank steak are the traditional options.

Flank Steak Fajitas– Very mild beef flavor and a lean cut.

Skirt Steak Fajitas– A bit stronger beef flavor than flank steak. It’s also the leanest option so a bit tougher than the other options. As such you’ll want to aim for a medium-rare to medium final temp.

Flat Iron Steak – Not common, but still a great option. Has good marbling making it more flavorful and tender than the flank steak and skirt steak.

Sirloin Steak Fajitas – Nice beef flavor and marbling. It’s thicker than the other options, so you’ll have very tender thicker slices.

Leftover Meat – If you’re looking for ways to use leftover holiday roasts, like Bavette Steak, Sous Vide Ribeye, Sous Vide Prime Rib, smoked beef tenderloin, smoked prime rib or prime rib recipe, this is a good place.

Steak Fajita Marinade

Our steak fajita marinade recipe is short and sweet. All the traditional flavors you expect to see in a traditional Mexican fajitas recipe: olive or avocado oil, orange juice, lime juice, garlic, chili powder, cumin, paprika, cilantro, salt and pepper

How Do You Tenderize Steak Fajita Meat?

As with most marinades, the key is to let the steak marinate for a minimum of 2 hours, if time permits. Marinating the steak allows the flavors to infuse and harmonize and also tenderizes the meat. If we don’t have a full two hours to marinate the meat, we sprinkle on a bit of McCormick’s Meat Tenderizer 5 minutes before cooking to speed along the process.

How To Cook Steak Fajitas

Not including the recommended marinating time, these steak fajitas are ready in under 30 minutes.

Step 1 – Whisk together the marinade and cover the steak. Marinade in the refrigerator for two hours, if time permits.

Step 2 – Season the steak with salt and pepper before placing in a cast iron skillet over medium high heat for 5.5 – 7 minutes per side, flipping halfway through. Remove the meat from the skillet and tent with foil to rest.

Step 3 – Add the vegetables to the skillet and cook for about 6-7 minutes, until soft.

Step 4 – Slice the steak and serve alongside the vegetables and toppings.

Mexican Fajita Cooking Time:

Cooking times will vary slightly, depending on the cut and thickness of the steak. Use a meat thermometer (the ThermaPen is my favorite brand!) to check the temperature while cooking.

Here’s a guideline for Flank Steak measuring 1” thick.

Rare: 5.5 – 6 minutes per side (remove at 120)

Medium Rare: 6 – 6.5 minutes per side (remove at 130 degrees)

Medium: 6.5-7 minutes per side (remove at 140)

Medium Well: 7-7.5 minutes per side (remove at 150)

Remember you must let your steak rest (covered with foil) for 7-8 minutes to re-distribute the juices and continue cooking an extra 5 degrees to get to your desired final temp.

Reference our Temperature Chart For Steak guide for additional cooking tips.

How Do You Cut Flank Steak For Fajitas?

Always cut across the grain, no matter what cut of beef you go with. You’ll also want a sharp knife to slice them as thin as possible to avoid chewy meat. Some recipe call for slicing the beef before cooking, but I’m not a fan of this technique. All the good juice runs out while cooking and it won’t be as tender.