Cantina Steak Fajitas
On May 22, 2024 (Updated September 24, 2024)
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Bring the taste of your favorite Mexican restaurant to the backyard with my Cantina Steak Fajitas, and do it all in one skillet on the grill.
Cantina Steak Fajitas
What’s better than a sizzling fajita plate delivered right to your table in your favorite Mexican restaurant? How about making your own fajitas right at home in your own backyard. My Cantina Steak Fajitas are a sizzling skillet full of juicy, marinated flap steak, colorful bell peppers, and sweet onions, all seasoned to perfection with a blend of zesty lime, and bold herbs and spices.
The secret to getting mouthwatering fajitas from flap steak lies in my steak marinade, which infuses the steak with deep flavor while tenderizing it to melt-in-your-mouth perfection. Seared to juicy excellence on a hot grill and served with warm tortillas and all your favorite toppings, these steak fajitas will transport you straight to your favorite cantina with every bite. So fire up the grill, and get ready for the ultimate backyard fajita fiesta.
Simple Marinade for Steak
I love marinating flap steak for fajitas because not only do I get to add the flavors I want, but I get time to tenderize the meat. Here’s what I’m using to marinade my steaks for this recipe:
- 1/2 cup fresh lime juice (about 4 limes)
- 1/4 cup avocado oil
- 6 cloves garlic
- 2 teaspoons Kosher salt
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
Once you’ve combined all your flavorful ingredients in a gallon zip-top bag with your steak, seal your bag and massage meat gently to coat. Next, place in your refrigerator and allow it it marinate. With a cut like flap steak (or flank and skirt), I like to leave it in the fridge overnight to marinate to really tenderize the meat. Make sure you give your steak at least 4 hours refrigerated before grilling.
Traditional Fajita Fillings
When it comes to the fillings for my steak fajitas, I like to keep it traditional with tender strips of savory steak, spicy bell peppers, and tangy onions. Flap steak is my go-to cut for this recipe, but flank steak and skirt steak work equally well without any changes to the cooking process. Add your choice of bell peppers (I like to go colorful) and fresh onions and you’ve got a fajita filling that will have your guests coming back for more.
To get the most out of my fajita vegetables, I coat them with a little olive oil, and then season with a generous shake of my signature Fiesta Rub. You can pick some up in the store, or make your own by following the recipe here.
How to Make Steak Fajitas
Bring the tase of your favorite restaurant to your backyard with these mouthwatering steak fajitas in a just a few steps:
- Marinate. Let your steak soak up a flavorful blend of lime juice, avocado oil, garlic, and spices for at least 4 hours, or overnight for even more flavor. The longer it marinates, the more tender and tasty it will be.
- Preheat. Get your cast iron skillet hot on your grill or stovetop over medium-high heat, then give your steak 4-5 minutes per side for that perfect sear.
- Season onions and peppers. Toss your colorful veggies with avocado oil, then my Fiesta Rub for an extra kick of flavor. The seasoning will caramelize slightly as the veggies cook, adding even more deliciousness.
- Prep toppings. Get all your favorite fajita toppings ready to go. From cool sour cream to zesty salsa, have everything prepped ahead of time, then you can dig in while the fajitas are still hot.
- Cook the steak. Sear the marinated steak in the hot skillet for a few minutes per side until it reaches 125°F internally. Let it rest while you cook the veggies so the juices can redistribute for maximum flavor.
- Cook the vegetables. Throw the seasoned peppers and onions into the still-hot skillet and let them soften and char slightly. They’ll soak up all those delicious steak juices as they cook.
- Slice the steak. Cut the rested steak against the grain for maximum tenderness, then toss it back into the skillet with the veggies. The residual heat will finish your steaks.
- Assemble and serve. Serve the sizzling steak and veggies straight from the skillet with warm tortillas, then add all your favorite toppings. Get ready to dig in and enjoy restaurant quality right at home.
Toppings for Fajitas
Listen, the tender steak and sizzling peppers are so rich with spicy, beefy flavor you can slap it as-is on a tortilla and feel good about your meal. But if you really want to give your guests a fajita experience they won’t soon forget, then break out the toppings. Here’s what I love when topping my fajitas:
- homemade corn or flour tortillas (or your favorite brand)
- sour cream
- shredded cheddar cheese
- guacamole
- salsa
- cilantro
- lime wedges
Feel free to make these amazing steak fajitas your own way by adding your personal favorites when building your toppings. The important part is you can turn our tender, juicy steak filling for a fajita night your family will love.
Tips for the Best Steak Fajitas
I’ve tried to make this steak fajita recipe (and all my recipes) as easy to follow as possible, but I’ve got a few quick tips to give your fajitas a little extra touch.
- Don’t skimp marinade time. One of the best ways to get your steak bite-through tender and dripping with flavor is marinating it. The recipe calls for at least 4 hours, but I highly recommend giving it a full night to marinate in your refrigerator. Try it once and you’ll never go back.
- Cook veggies in batches. Don’t overcrowd the pan when cooking your veggies. You want ensure you get tender and tasty peppers and onions in every bite. If needed, you can cook them in batches so you get a nice, even cook.
- Don’t overcook your steak. Your steak might be a little rare when you first slice into your seared steak to add to your fajita filling. Don’t stress though, because you’ll be finishing it in your hot skillet.
Steak Fajita Recipe
Soak in the beef goodness of this delicious marinated steak fajita recipe, and if you still can’t shake the craving for steak, check out The Grill Squad. I’ve got how-to courses on steak, and all your favorite cuts of beef. I deep dive on everything from picking out the meat from your butcher to storing leftovers. Join me and some expert guests and we remove the mystery from better BBQ.
Don’t forget to tell me about your tasty steak fajita experience. Leave this recipe a 5-star review, and tell me about your yummy fajitas in the comments. You can also find me on YouTube, Instagram, and Facebook, where you can tag @heygrillhey so the whole community can see what you’re cooking.
Cantina Steak Fajitas
Ingredients
- 3 pounds flap steak skirt or flank will work
- 1 medium yellow onion
- 2 bell peppers red, orange, or yellow
- 2 Tablespoons avocado oil divided use
- 1 Tablespoon Hey Grill Hey Fiesta Rub
Marinade
- 1/2 cup fresh lime juice about 4 limes
- 1/4 cup avocado oil
- 6 cloves garlic finely diced
- 2 teaspoons Kosher salt
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
Fajita Toppings
- sour cream
- shredded cheese
- guacamole
- salsa
- fresh cilantro
- lime wedges
- 12 tortillas corn or flour
Instructions
- Marinate. Combine all ingredients for the steak marinade in a large zip-top bag and marinate the steak in the refrigerator for at least 4 hours, or overnight.3 pounds flap steak, 1/2 cup fresh lime juice, 1/4 cup avocado oil, 6 cloves garlic, 2 teaspoons Kosher salt, 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon black pepper, 1/2 teaspoon cayenne pepper
- Preheat. Preheat a large cast iron skillet over medium-high heat on your grill or oven.
- Season onions and peppers. Toss your onions and peppers in avocado oil to thoroughly coat, then season with Fiesta Rub, or your favorite taco seasoning.1 medium yellow onion, 2 bell peppers, 1 Tablespoon Hey Grill Hey Fiesta Rub, 2 Tablespoons avocado oil
- Prep toppings. Assemble all of your fajita toppings so you are ready to eat just as the food finishes cooking.sour cream, shredded cheese, guacamole, salsa, fresh cilantro, lime wedges
- Cook the steak. Add 1 Tablespoon avocado oil to the preheated skillet. Remove the steak from the marinade, wipe off any excess, and then add to the skillet. Cook for 4-5 minutes per side, or until the steak reads 125 degrees F internal temperature. Remove the steak to a cutting board and let rest.2 Tablespoons avocado oil
- Cook the vegetables. Add the seasoned vegetables to the hot skillet and cook for 4-5 minutes, stirring occasionally. Turn off the heat on the skillet.
- Slice the steak. Slice the rested steak against the grain and return to the still-warm skillet, then toss with the cooked peppers and onions.
- Assemble and serve. Arrange the steak and the vegetables in the hot skillet and serve to your family for a restaurant-style sizzling finish. Serve with warmed tortillas and all of your favorite fajita toppings.12 tortillas
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
