These flavorful steak fajitas are about to be the star of your weeknight dinner lineup. With strips of juicy steak and saut\u00e9ed peppers and onions, the meal looks gourmet but only takes about 20 minutes to put together. The trick to these fajitas is using the right kind of meat\u2014we recommend flank steak for this recipe, and our DIY fajita seasoning will make it even more delicious.<\/p>\n
For more Mexican-inspired recipes, try our Mexican Street Corn Salad<\/a> or our Easy Slow Cooker Chili-Lime Mexican Shredded Beef<\/a>. <\/em><\/p>\n Fajitas are always a fan favorite, and these steak fajitas are no exception. They are easily customizable to fit your family\u2019s palate and feature perfectly seasoned steak that melts in your mouth. The cleanup is just as easy as the prep\u2014it all cooks in one skillet, and all your veggies and meat need to be sliced. While it might seem more convenient to buy a fajita seasoning mix from the store, our DIY seasoning is worth the extra step and packs a real flavor punch. Sour cream, guacamole, and cilantro all make great toppers for these fajitas. With how easy and flavorful this meal is, you\u2019ll be sure to come back to it again and again!<\/p>\n Flank steak is our top choice for fajitas because it\u2019s lean, flavorful, and cooks quickly. When prepared properly and sliced against the grain, it becomes tender and juicy, making it perfect for fajitas. However, you\u2019ve still got options.<\/p>\n Ribeye steak<\/strong>: For a more bougie and indulgent fajita, ribeye can be used. It\u2019s a fattier cut, which means it will be extra juicy and flavorful.<\/p>\n Skirt steak<\/strong>: Similar to flank, skirt steak is another popular cut for fajitas. It has a slightly beefier flavor but can be a bit tougher, so be sure to slice it thinly and against the grain.<\/p>\n Sirloin steak<\/strong>: If you\u2019re looking for a more tender option, sirloin is a great choice. It has a nice balance of flavor and tenderness.<\/p>\n One of the most important parts of preparing your steak fajitas is how you cut the steak itself. Cutting the steak against the grain is a crucial part of making the meat tender. Cutting against the grain breaks up the tissue in the steak and lets it melt in your mouth. Otherwise, it could end up chewy. <\/p>\n Thankfully, this is a pretty simple process. If you look at your flank steak, you\u2019ll see lines running across the meat. Don\u2019t cut the meat parallel to those lines\u2014instead, cut perpendicular to the lines to get tender, juicy steak.<\/p>\n<\/div>\n<\/div>\n The typical choice is to use\u00a0fajita tortillas<\/strong>, which are 6-inch flour tortillas, as they are the perfect size for holding all those delicious fillings. They are also typically warmed up for serving.<\/p>\n To warm tortillas on the stovetop:<\/strong>\u00a0Heat a dry skillet over medium-high heat and warm each tortilla for about 30 seconds per side until soft and lightly charred.<\/p>\n To warm tortillas in the microwave:<\/strong>\u00a0Stack tortillas between damp paper towels and microwave in 20-second increments until warmed through.<\/p>\n To warm tortillas in the oven:<\/strong>\u00a0Wrap a stack of tortillas in aluminum foil and heat in a 350\u00b0F oven for 10-15 minutes.<\/p>\n Refrigerate<\/strong> leftovers in an airtight container for up to five days.<\/p>\n Freeze<\/strong> leftover portions in an airtight container or resealable plastic freezer bag. Thaw in the refrigerator overnight.<\/p>\n Reheat<\/strong> portions in the microwave on high in 30-second increments. <\/p>\n<\/div>\n Watch the video below<\/strong><\/em>\u00a0where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we\u2019ve always got you covered with our cooking show. You can find the complete collection of recipes on\u00a0YouTube,<\/a>\u00a0Facebook Page<\/a>, or right here on our website with their corresponding recipes.<\/p>\n<\/div>\n Trending Products<\/strong>Why Our Recipe<\/h2>\n
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<\/figure>\nIngredient Notes<\/h2>\n
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Steak Options<\/h2>\n
Pro Tip: Cut Against the Grain! <\/h2>\n
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<\/figure>\nWarming Tortillas<\/h2>\n
Storage and Reheating Instructions<\/h2>\n
More easy Tex-Mex dinner ideas\u2026<\/h4>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
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