# The Best Steak Fajitas

The Best Steak Fajitas takes 30 min (15 min prep, 15 min cooking) and serves 6.

Recipe by littlespicejar.com · original: https://www.littlespicejar.com/the-best-steak-fajitas/  
Cuisine: Mexican · Dish: Tacos, wraps & burritos, Meat & poultry mains  
On Meez: https://meezenplace.app/recipes/the-best-steak-fajitas (with step-by-step Cook Mode)

The absolute BEST Steak Fajitas you've ever had! This is my take on the tex-mex steak fajitas. Marinated for hours in lime juice, garlic, and cumin — so good you'll never use another recipe again!

## Ingredients (serves 6)

- Steak Marinade:
- ⅓ cup lime juice freshly squeezed
- ¼ cup pineapple juice no sugar added
- 2 tablespoons Worcestershire sauce
- 3 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 teaspoons ground cumin
- 2 teaspoons chili powder or more to taste
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes or more to taste
- ¼ cup chopped cilantro
- Fajitas:
- 1 tablespoon oil high heat
- 2 medium white onions sliced
- 1 large poblano ribs and seeds removed then sliced
- 1½–2 pounds skirt or flank steak
- 2–3 bell peppers thinly sliced (any color)

## Steps

1. Prepare the marinade by combining lime juice, pineapple juice, Worcestershire sauce, olive oil, garlic, cumin, chili powder, salt, smoked paprika, black pepper, and red pepper flakes in a large shallow bowl or zip-top bag. Taste and adjust seasonings as needed. Coat the steak thoroughly with the marinade and refrigerate for 2-4 hours or overnight. Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature.
2. Heat a large cast iron skillet or grill pan over high heat for 2-3 minutes. Add the marinated steak to the pan and cook for 3-5 minutes on each side for medium-rare, adjusting cooking time for desired doneness. If the pan becomes too hot, reduce heat to medium-high. Remove the steak from the pan and let it rest for several minutes, tenting loosely with foil to retain warmth.
3. In the same pan, add the remaining tablespoon of oil over high heat. Add sliced onions, poblano, and bell peppers. Sauté the vegetables, tossing occasionally, for 2-3 minutes or until they begin to soften. Season with a pinch of salt and pepper. If the pan is small, cook the vegetables in batches to prevent steaming.
4. Remove the rested steak and slice it against the grain at a slight angle to ensure tender, thin pieces. This technique helps break down muscle fibers and improve meat tenderness. Optional: Return the sliced steak to the pan with the sautéed vegetables to warm through.
5. Serve the steak and vegetable fajitas in warm corn or flour tortillas. Accompany with optional toppings like sour cream, guacamole, salsa, or serve alongside cilantro lime rice for a complete meal.

## Good to know

### Swaps

- No pineapple juice? Use orange juice for a similar sweet-acidic balance in the marinade.
- No poblano? Use a green bell pepper for a milder, slightly sweeter flavor.

### Storing it

Store cooked steak and vegetables in an airtight container in the fridge for 3–4 days. Reheat in a hot skillet until steaming hot.

### Making it ahead

The steak can be marinated up to overnight in the fridge before cooking.

## Nutrition (per serving, 1 serving, as published by littlespicejar.com)

- Calories: 339 kcal
- Protein: 34 g
- Carbohydrates: 12 g
- Sugar: 6 g
- Fiber: 2 g
- Fat: 17 g