4 ratings

Sizzling Steak Fajitas

Make this restaurant favorite at home
Steak fajitas

Sizzling steak fajitas are a classic staple for any Tex-Mex restaurant. You can make your own at home using marinated skirt steak grilled and served over a sizzling bed of onions, peppers and mushrooms. Roll these up in warm tortillas and top them with guacamole, pico de gallo and sour cream.

Ready in
4 h and 25 m
4 h
(prepare time)
25 m
(cook time)
Calories Per Serving


For the steak rub:

  • 2 Pounds skirt steak
  • 2 Teaspoons ground cumin
  • 1 Teaspoon ancho chile powder
  • 2 Teaspoons salt
  • 1 Teaspoon fresh ground pepper

For the marinade:

  • 2 Teaspoons lemon zest
  • 1/4 Cup fresh lemon juice
  • Extra-virgin olive oil
  • 1 Tablespoon Worcestershire sauce
  • 2 large garlic cloves, minced

For the veggies:

  • 1 large red or yellow onion, halved and sliced
  • 2 orange, red or yellow bell peppers, seeded and sliced about 1/4 inch thick
  • 1 green bell pepper, seeded and sliced 1/4 inch thick
  • 1 jalapeño or 2 serrano chiles, minced
  • 2 large garlic cloves, minced
  • 1/4 Cup chopped cilantro
  • 4 large flour tortillas


For the steak rub:

Pat down skirt steak with paper towels.

In a small bowl, create a rub by combining cumin, chili powder, salt and pepper.

Apply rub with your hands all over both sides of the skirt steak.

Put seasoned steak in large zip-close bag.

For the marinade:

In a small bowl, create a marinade by whisking together lemon juice and zest, 1/4 cup olive oil, Worcestershire sauce and half the garlic.

Reserve 2 tablespoons of the marinade and pour the rest into the zip-close bag with the steak.

Seal and move steak around in bag to coat thoroughly.

Place the bag with steak on a sheet pan, making sure the bag is flat on its side, and refrigerate for at least 4 hours and up to 24 hours.

For the veggies:

Heat 2 tablespoons olive oil in a large, heavy cast-iron skillet over medium-high heat.

Add onions and cook, stirring, until they soften, about 4 to 5 minutes.

Stir in bell peppers and cook, stirring, until peppers begin to soften, about 7 minutes.

Add in the minced chili peppers and stir for 2 minutes.

Finally, add the garlic and cook 1-2 more minutes.

Once the veggies seem browned, turn off heat and add the cilantro.

While veggies are cooking, heat grill to medium-high.

Pat down steaks and cook 2-3 minutes per side depending on the steak's thickness.

Once done, let steaks rest 5 minutes before cutting into strips against the grain.

Serve steak slices atop cooked veggies with warmed flour tortillas.

Serve with pico de gallo, sour cream and guacamole and a side of black beans.