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A cast iron skillet filled with steak fajitas with veggies, steak and avocado.

Steak Fajita Recipe

  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Marinate Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x
  • Category: Dinner/Entree
  • Method: Stove Top
  • Cuisine: Mexican-Inspired


Steak Fajitas – delicious and flavorful steak fajita recipe with chili lime marinade and creamy cilantro lime sauce! The BEST steak fajitas!



Cilantro Lime Sauce

  • 1/2 cup sour cream (regular or dairy-free)
  • 1 tablespoon lime juice
  • zest of 1 lime
  • 2 tablespoons fresh cilantro, chopped
  • 1 teaspoon garlic, minced
  • 1/8 teaspoon kosher salt (more to taste)

Fajita Steak:

  • 1.5 pound flank steak*
  • 1/4 cup olive oil
  • 1/3 cup fresh lime juice (approx. 2 limes)
  • zest of 2 limes
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 tablespoon garlic, minced
  • 1 tablespoon soy sauce (use Tamari for gluten-free)
  • 1/4 teaspoon kosher salt
  • 12 tablespoons cilantro, chopped (optional)

Fajita Veggies:

  • 23 tablespoons chicken broth, more if needed
  • 1 tablespoon garlic, minced
  • 1/2 red onion, sliced
  • 1/2 yellow onion, sliced
  • 3 bell peppers (red, green, orange), sliced
  • 2 tablespoons fajita seasoning
  • additional salt and ground black pepper, to taste

Other Fajita Toppings and Serving Suggestions:

  • tortillas of your choice, warmed
  • cilantro lime sauce
  • guacamole or avocado chunks
  • corn salsa
  • sour cream
  • lime wedges
  • fresh cilantro 


  1. Combine Cilantro Lime Sauce: add ingredients to a small food processor. Blend until smooth. Taste and add additional cilantro, lime or salt – as needed! Cover and place in the refrigerator until serving. 
  2. Prepare Steak: Pat steak dry with clean paper towels. Season lightly with salt and pepper – pressing the salt and pepper into the meat. Place steak in a large reusable silicone bag or glass baking dish and set aside.
  3. Marinate Steak: Add olive oil, fresh lime juice, lime zest, chili powder, cumin, garlic, soy sauce, kosher salt and fresh cilantro (if using) into a small mixing bowl. Whisk until well combined. Pour the marinade over the steak, ensuring it is fully coated. Seal and place in the refrigerator for 30 minutes or more.
  4. Cook Steak: Bring a large cast iron skillet to medium-high heat. Add a oil, swirl to coat the pan. Remove flank steak from marinade letting excess marinade drip off the steak; discard marinade. Place steak in the pan and sear 4-5 minutes per side and then 1-2 minutes per side until the internal temperature towards the thickest part of the steak reaches 130-135 degrees F. for a medium-rare finish (use an internal meat thermometer for accuracy) – during the cooking process turn down the heat, as-needed, if your skillet really gets hot and/or add a little extra oil if the pan is dry – to avoid burning. Remove from skillet and let the meat rest on a cutting board for 10 minutes while you cook the veggies. 
  5. Cook Veggies: Keeping pan at medium-high heat add 2-3 tablespoons of chicken broth to deglaze the pan – use a spatula to scrape up the bits from the bottom of the pan. Add garlic and move around pan until it becomes fragrant, approx. 1 minute. Add onion, bell peppers and the fajita seasoning. Stir to combine.  Add additional broth or olive oil to pan if you feel it is getting a bit dry. 
  6. Finish Veggies: Sauté for approx. 10-15 minutes or until the peppers have reached your desired doneness (cook shorter for a more firm, but tender pepper – longer for a softer pepper). Taste and add any additional salt or pepper, to taste.
  7. Serve: Slice the steak against the grain into thin slices and serve on warm tortillas with the fajita veggies, cilantro lime sauce and any other toppings you desire! 


  • Steak Options: if you don’t want to use flank steak – sirloin, skirt or hanger steak could also be used – just adjust cook time and temp as-needed.
  • Storage: place in an airtight container in the fridge for 3-4 days.  We recommend storing the meat, veggies, sauce, salsa, etc. in separate containers to reheat easier the next day and to prevent sogginess.


  • Serving Size: 1 fajita
  • Calories: 359
  • Sugar: 6.8 g
  • Sodium: 465.7 mg
  • Fat: 18.6 g
  • Carbohydrates: 20.4 g
  • Protein: 28.5 g
  • Cholesterol: 74.8 mg

Keywords: steak fajitas, steak fajita recipe