Get ready to spice up your dinner routine with our sizzling roundup of 20 Spicy Steak Fajitas Recipes that promise to deliver big flavors with every bite! Whether you’re craving a quick weeknight meal or planning a festive weekend feast, these fajitas are your ticket to a deliciously bold and satisfying dish. So, grab your skillet and let’s turn up the heat on your next meal!
Classic Beef Steak Fajitas
Nothing beats the sizzle of beef steak fajitas hitting a hot skillet, especially when they’re packed with bold flavors and served with all the fixings. Here’s how to make them at home.
Ingredients
- 1.5 lbs skirt steak, sliced against the grain into thin strips
- 2 tbsp olive oil
- 1 tbsp lime juice
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 large bell pepper, thinly sliced
- 1 large onion, thinly sliced
- 8 small flour tortillas, warmed
- Fresh cilantro, lime wedges, and sour cream for serving
Instructions
- In a large bowl, combine the skirt steak with 1 tbsp olive oil, lime juice, minced garlic, cumin, chili powder, salt, and black pepper. Let marinate for at least 15 minutes.
- Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the marinated steak and cook for 3-4 minutes until browned, stirring occasionally.
- Add the sliced bell pepper and onion to the skillet. Cook for another 4-5 minutes until the vegetables are tender and the steak is cooked through.
- Serve the steak and vegetable mixture on warmed flour tortillas, garnished with fresh cilantro, lime wedges, and a dollop of sour cream.
The secret to these fajitas is the quick marinade that infuses the steak with zesty lime and smoky spices, creating a perfect balance of flavors.
Tip: For extra tender steak, let it marinate for up to an hour before cooking.
Spicy Chipotle Steak Fajitas
Get ready to spice up your dinner routine with these Spicy Chipotle Steak Fajitas, packed with smoky heat and vibrant flavors that’ll transport you straight to the heart of Mexico.
Ingredients
- 1.5 lbs flank steak, thinly sliced against the grain
- 2 tbsp olive oil
- 2 tbsp chipotle in adobo sauce, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 large yellow onion, sliced
- 8 small flour tortillas
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- In a large bowl, combine the flank steak with 1 tbsp olive oil, 2 tbsp minced chipotle in adobo, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper. Toss to coat evenly and let marinate for at least 15 minutes.
- Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the marinated steak and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove from skillet and set aside.
- In the same skillet, add the sliced bell peppers and onion. Cook for 5 minutes, stirring occasionally, until vegetables are tender and slightly charred.
- Return the steak to the skillet with the vegetables, tossing to combine. Cook for an additional 2 minutes to heat through.
- Warm the flour tortillas according to package instructions. Serve the steak and vegetable mixture on tortillas, garnished with fresh cilantro and lime wedges.
The secret to these fajitas’ irresistible depth of flavor lies in the smoky chipotle marinade, which infuses the steak with a bold, spicy kick that’s perfectly balanced by the sweetness of the bell peppers.
Tip: For an extra smoky flavor, try grilling the marinated steak and vegetables instead of cooking them on the stove.
Garlic Butter Steak Fajitas
Get ready to sizzle up your dinner routine with these Garlic Butter Steak Fajitas, a dish that combines juicy steak with the rich flavors of garlic butter for a mouthwatering meal.
Ingredients
- 1.5 lbs flank steak, thinly sliced
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp chili powder
- 1 tsp cumin
- 8 small flour tortillas
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the sliced flank steak, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp chili powder, and 1/2 tsp cumin. Cook for 3-4 minutes until browned. Remove from skillet and set aside.
- In the same skillet, add the remaining 1 tbsp olive oil. Add the sliced bell peppers and onion, cooking for 5-6 minutes until softened.
- Push the vegetables to one side of the skillet. Add the butter and minced garlic to the other side, cooking for 1 minute until fragrant. Stir the garlic butter into the vegetables.
- Return the steak to the skillet, mixing well with the vegetables and garlic butter. Cook for an additional 2 minutes to combine flavors.
- Warm the flour tortillas according to package instructions. Serve the steak and vegetable mixture on tortillas, garnished with fresh cilantro and lime wedges.
The magic of these fajitas lies in the garlic butter melding with the spices, creating a depth of flavor that’s irresistible. Perfect for when you’re craving something hearty yet easy to whip up.
Tip: For extra tenderness, let the steak sit at room temperature for 20 minutes before cooking.
Marinated Skirt Steak Fajitas
Get ready to fire up the grill for these mouthwatering Marinated Skirt Steak Fajitas, packed with bold flavors and perfect for your next taco night.
Ingredients
- 1.5 lbs skirt steak
- 1/4 cup olive oil
- 3 tbsp lime juice
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 large bell pepper, sliced
- 1 large onion, sliced
- 8 small flour tortillas
- Fresh cilantro, for garnish
Instructions
- In a large bowl, whisk together 1/4 cup olive oil, 3 tbsp lime juice, 2 cloves minced garlic, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp salt, and 1/2 tsp black pepper. Add the skirt steak, turning to coat. Cover and marinate in the fridge for at least 1 hour, or up to 4 hours.
- Preheat your grill to high heat. Remove the steak from the marinade, letting excess drip off. Grill for 3-4 minutes per side for medium-rare, or until desired doneness. Let rest for 5 minutes before slicing against the grain.
- While the steak rests, toss the sliced bell pepper and onion in a bit of olive oil and grill or sauté over medium-high heat until softened and slightly charred, about 5-7 minutes.
- Warm the flour tortillas on the grill for about 30 seconds per side. Slice the steak into thin strips.
- Serve the steak and vegetables on warm tortillas, garnished with fresh cilantro.
The secret to these fajitas is the quick marinade that infuses the steak with zesty lime and smoky spices, creating a perfect balance of flavors. Don’t skip the resting step—it ensures every bite is juicy and tender.
Tip: For an extra kick, add a sliced jalapeño to the vegetables while they cook.
BBQ Steak Fajitas with Grilled Vegetables
Fire up the grill for these BBQ Steak Fajitas with Grilled Vegetables, a smoky and savory dish that brings the fiesta to your backyard.
Ingredients
- 1.5 lbs flank steak
- 2 tbsp olive oil
- 2 tbsp BBQ sauce
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 8 flour tortillas
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Instructions
- Preheat your grill to medium-high heat (about 400°F).
- In a small bowl, mix 2 tbsp olive oil, 2 tbsp BBQ sauce, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder. Rub this mixture all over the flank steak.
- Place the steak on the grill and cook for 6-7 minutes per side for medium-rare, or until desired doneness. Let it rest for 5 minutes before slicing against the grain.
- While the steak rests, grill the red bell pepper, yellow bell pepper, and red onion for 5-6 minutes, until charred and tender.
- Warm the flour tortillas on the grill for about 30 seconds per side.
- Slice the steak into thin strips and serve on the tortillas with the grilled vegetables, sour cream, cilantro, and lime wedges.
The combination of smoky BBQ steak with sweet grilled vegetables and a squeeze of lime creates a vibrant flavor profile that’s hard to resist.
Tip: For extra smoky flavor, add a handful of soaked wood chips to your grill.
Jalapeno Lime Steak Fajitas
Spice up your taco night with these Jalapeno Lime Steak Fajitas, bursting with zesty flavors and a hint of heat that’s sure to impress.
Ingredients
- 1.5 lbs skirt steak, thinly sliced
- 2 tbsp olive oil
- 2 limes, juiced
- 1 jalapeno, seeded and finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 medium onion, sliced
- 8 small flour tortillas, warmed
- Fresh cilantro, chopped (for garnish)
Instructions
- In a large bowl, whisk together 1 tbsp olive oil, lime juice, jalapeno, garlic, cumin, chili powder, salt, and black pepper. Add the skirt steak, tossing to coat. Let marinate for at least 30 minutes.
- Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the marinated steak and cook for 3-4 minutes per side until browned. Remove from skillet and set aside.
- In the same skillet, add the bell peppers and onion. Cook for 5-6 minutes, stirring occasionally, until vegetables are tender and slightly charred.
- Return the steak to the skillet with the vegetables, tossing to combine. Cook for an additional 2 minutes to heat through.
- Serve the steak and vegetable mixture on warmed tortillas, garnished with fresh cilantro.
The combination of tangy lime and spicy jalapeno gives these fajitas a vibrant kick, while the quick marinade ensures the steak is flavorful and tender.
Tip: For an extra smoky flavor, try grilling the steak and vegetables instead of cooking them on the stove.
Beer Marinated Steak Fajitas
Get ready to elevate your taco night with these Beer Marinated Steak Fajitas, where the rich flavors of beer and spices meld perfectly with juicy steak and crisp veggies.
Ingredients
- 1 1/2 lbs flank steak
- 1 cup dark beer
- 2 tbsp lime juice
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 large onion, sliced
- 8 flour tortillas
- Fresh cilantro, for garnish
Instructions
- In a large bowl, whisk together 1 cup dark beer, 2 tbsp lime juice, 2 tbsp olive oil, 2 cloves minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper. Add the flank steak, ensuring it’s fully submerged. Cover and refrigerate for at least 4 hours, or overnight for best results.
- Heat a large skillet or grill pan over medium-high heat. Remove the steak from the marinade, letting excess drip off, and cook for about 5-6 minutes per side for medium-rare, or until desired doneness. Let rest for 5 minutes before slicing against the grain.
- In the same pan, add the sliced red bell pepper, green bell pepper, and onion. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.
- Warm the flour tortillas according to package instructions. Serve the sliced steak and vegetables on tortillas, garnished with fresh cilantro.
The beer marinade not only tenderizes the steak but also infuses it with a depth of flavor that’s unmatched, making these fajitas a standout dish.
Tip: For an extra flavor boost, reserve a bit of the marinade before adding the steak and drizzle it over the cooked fajitas before serving.
Sweet and Spicy Steak Fajitas
Get ready to spice up your taco night with these Sweet and Spicy Steak Fajitas, a perfect blend of heat and sweetness that’ll have everyone reaching for seconds.
Ingredients
- 1.5 lbs flank steak, thinly sliced against the grain
- 2 tbsp olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
- 8 small flour tortillas, warmed
- Fresh cilantro and lime wedges for serving
Instructions
- In a large bowl, whisk together 2 tbsp olive oil, 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp lime juice, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, and salt and pepper to taste. Add the sliced flank steak, tossing to coat. Let marinate for at least 30 minutes.
- Heat a large skillet over medium-high heat. Add the marinated steak and cook for 5-6 minutes, until browned. Remove from skillet and set aside.
- In the same skillet, add the sliced bell peppers and onion. Cook for 5 minutes until softened. Add 3 cloves minced garlic and cook for another minute.
- Return the steak to the skillet with the vegetables, tossing to combine. Cook for an additional 2 minutes to heat through.
- Serve the steak and vegetable mixture on warmed flour tortillas, garnished with fresh cilantro and lime wedges.
The magic of these fajitas lies in the marinade, where honey mellows the heat just enough to keep the spice level friendly without losing its kick.
Tip: For extra tender steak, let it marinate overnight in the fridge.
Mojo Steak Fajitas with Citrus Marinade
Bring a taste of the tropics to your table with these Mojo Steak Fajitas, marinated in a zesty citrus blend that’s sure to brighten up any meal.
Ingredients
- 1.5 lbs flank steak
- 1/4 cup olive oil
- 1/4 cup fresh orange juice
- 1/4 cup fresh lime juice
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 large onion, sliced
- 8 small flour tortillas
- Fresh cilantro, for garnish
Instructions
- In a large bowl, whisk together 1/4 cup olive oil, 1/4 cup fresh orange juice, 1/4 cup fresh lime juice, 4 cloves minced garlic, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Add the flank steak, turning to coat. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
- Heat a large skillet or grill pan over medium-high heat. Remove the steak from the marinade, letting excess drip off, and cook for about 6 minutes per side for medium-rare, or until desired doneness. Let rest for 5 minutes before slicing against the grain.
- In the same pan, add the sliced red bell pepper, green bell pepper, and onion. Cook for 5-7 minutes, until vegetables are tender-crisp.
- Warm the flour tortillas according to package instructions.
- Serve the sliced steak and vegetables on warm tortillas, garnished with fresh cilantro.
The magic of these fajitas lies in the citrus marinade, which tenderizes the steak and infuses it with a vibrant, tangy flavor that pairs perfectly with the sweet and smoky peppers.
Tip: For an extra burst of freshness, top your fajitas with a squeeze of lime juice before serving.
Asian Inspired Steak Fajitas
Spice up your weeknight dinner with these Asian Inspired Steak Fajitas, blending bold flavors with the comfort of a classic fajita night.
Ingredients
- 1 lb flank steak, thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 2 tbsp vegetable oil, divided
- 8 small flour tortillas, warmed
- Fresh cilantro and lime wedges, for serving
Instructions
- In a bowl, whisk together soy sauce, honey, sesame oil, garlic, and ginger. Add the flank steak, tossing to coat. Let marinate for at least 15 minutes.
- Heat 1 tbsp vegetable oil in a large skillet over high heat. Add the bell peppers and onion, cooking for 5-7 minutes until slightly charred and tender. Remove from skillet and set aside.
- In the same skillet, heat the remaining 1 tbsp vegetable oil. Add the marinated steak, reserving the marinade. Cook for 3-4 minutes per side until browned.
- Pour the reserved marinade over the steak, stirring to coat. Cook for an additional 1-2 minutes until the sauce thickens slightly.
- Return the vegetables to the skillet, tossing to combine with the steak. Cook for 1 minute to reheat.
- Serve the steak and vegetable mixture on warmed tortillas, garnished with fresh cilantro and lime wedges.
The fusion of soy sauce and honey creates a glossy, flavorful glaze that makes these fajitas irresistibly savory with a hint of sweetness.
Tip: For an extra kick, add a sprinkle of crushed red pepper flakes to the marinade.
Smoky Paprika Steak Fajitas
Get ready to spice up your dinner routine with these Smoky Paprika Steak Fajitas, a dish that brings the heat and the flavor to your table in under 30 minutes.
Ingredients
- 1 lb skirt steak, thinly sliced
- 2 tbsp olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 small flour tortillas
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the skirt steak and cook for 3-4 minutes per side until browned. Remove from skillet and set aside.
- In the same skillet, add the remaining 1 tbsp olive oil. Add the red bell pepper, green bell pepper, and yellow onion. Cook for 5-6 minutes until vegetables are tender.
- Return the steak to the skillet. Sprinkle with 2 tsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well to combine and cook for another 2 minutes until everything is heated through.
- Warm the flour tortillas according to package instructions.
- Serve the steak and vegetable mixture on the warmed tortillas. Garnish with fresh cilantro and serve with lime wedges on the side.
The smoky paprika not only adds depth to the steak but also creates a beautiful color contrast with the vibrant peppers and onions.
Tip: For an extra smoky flavor, try using a cast iron skillet to cook your fajitas.
Balsamic Glazed Steak Fajitas
Transform your taco night with these Balsamic Glazed Steak Fajitas, where sweet and tangy balsamic glaze meets perfectly seared steak and colorful peppers.
Ingredients
- 1.5 lbs flank steak, sliced against the grain
- 2 tbsp olive oil, divided
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- 1/4 cup balsamic vinegar
- 2 tbsp honey
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 8 small flour tortillas, warmed
- Fresh cilantro, for garnish
Instructions
- In a large skillet over medium-high heat, heat 1 tbsp olive oil. Add the flank steak and cook for 3-4 minutes per side until browned. Remove from skillet and set aside.
- In the same skillet, add the remaining 1 tbsp olive oil. Add the red bell pepper, green bell pepper, and yellow onion. Cook for 5-6 minutes until vegetables are tender.
- Add the minced garlic, smoked paprika, salt, and black pepper to the skillet. Cook for 1 minute until fragrant.
- Return the steak to the skillet. Add the balsamic vinegar and honey, stirring to coat everything evenly. Cook for 2-3 minutes until the glaze thickens slightly.
- Serve the steak and vegetable mixture on warmed flour tortillas, garnished with fresh cilantro.
The magic of this dish lies in the balsamic glaze, which caramelizes beautifully on the steak, adding a depth of flavor that’s both sophisticated and utterly crave-worthy.
Tip: For an extra kick, add a pinch of red pepper flakes to the glaze.
Tequila Lime Steak Fajitas
Get ready to spice up your taco night with these Tequila Lime Steak Fajitas, bursting with bold flavors and a hint of smokiness.
Ingredients
- 1.5 lbs skirt steak, thinly sliced
- 1/4 cup tequila
- 3 tbsp lime juice
- 2 tbsp olive oil
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 8 small flour tortillas
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a large bowl, whisk together 1/4 cup tequila, 3 tbsp lime juice, 2 tbsp olive oil, 1 tbsp honey, 2 cloves minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper. Add the skirt steak, tossing to coat. Marinate for at least 30 minutes, or up to 4 hours in the fridge.
- Heat a large skillet over medium-high heat. Remove the steak from the marinade (reserving the marinade) and cook for 3-4 minutes per side until browned and cooked to your liking. Transfer to a plate and let rest.
- In the same skillet, add the sliced bell peppers and onion. Cook for 5-6 minutes until softened. Pour in the reserved marinade and cook for another 2 minutes until the vegetables are glazed.
- Slice the rested steak against the grain. Serve the steak and vegetables on warm flour tortillas, garnished with fresh cilantro and lime wedges.
The tequila lime marinade not only tenderizes the steak but also gives the fajitas a uniquely vibrant and slightly smoky flavor that’s irresistible.
Tip: For an extra kick, add a sliced jalapeño to the vegetables while cooking.
Cilantro Lime Steak Fajitas
Get ready to spice up your weeknight dinners with these vibrant Cilantro Lime Steak Fajitas, bursting with fresh flavors and ready in no time!
Ingredients
- 1.5 lbs flank steak, thinly sliced against the grain
- 2 tbsp olive oil, divided
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp black pepper
- 2 limes, juiced
- 1/4 cup fresh cilantro, chopped
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 large yellow onion, sliced
- 8 small flour tortillas, warmed
Instructions
- In a large bowl, combine the flank steak with 1 tbsp olive oil, salt, cumin, chili powder, black pepper, lime juice, and cilantro. Let marinate for at least 15 minutes.
- Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the marinated steak and cook for 4-5 minutes until browned. Remove from skillet and set aside.
- In the same skillet, add the bell peppers and onion. Cook for 5-6 minutes until softened and slightly charred.
- Return the steak to the skillet with the vegetables, tossing to combine. Cook for an additional 1-2 minutes until everything is heated through.
- Serve the steak and vegetable mixture on warmed flour tortillas.
The magic of these fajitas lies in the quick marinade that infuses the steak with bright citrus and herbaceous notes, making every bite unforgettable.
Tip: For an extra kick, serve with a side of spicy salsa or a dollop of sour cream.
Honey Sriracha Steak Fajitas
Spice up your taco night with these Honey Sriracha Steak Fajitas, where sweet meets heat in the most delicious way.
Ingredients
- 1 lb flank steak, thinly sliced against the grain
- 2 tbsp olive oil
- 1/4 cup honey
- 2 tbsp Sriracha sauce
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 8 small flour tortillas, warmed
Instructions
- In a small bowl, whisk together 1/4 cup honey, 2 tbsp Sriracha sauce, 2 tbsp soy sauce, 1 tbsp lime juice, 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the flank steak and cook for 3-4 minutes until browned. Remove from skillet and set aside.
- In the same skillet, heat the remaining 1 tbsp olive oil. Add the red bell pepper, green bell pepper, and onion. Cook for 5-6 minutes until vegetables are tender-crisp.
- Return the steak to the skillet. Pour the honey Sriracha sauce over the steak and vegetables. Stir to coat and cook for 2 minutes until everything is heated through.
- Serve the steak and vegetable mixture on warmed flour tortillas.
The magic of these fajitas lies in the balance of flavors—sweet honey, fiery Sriracha, and tangy lime create a symphony in every bite.
Tip: For an extra kick, drizzle a little extra Sriracha on top before serving.
Cajun Spiced Steak Fajitas
Spice up your dinner routine with these Cajun Spiced Steak Fajitas, packed with bold flavors and a kick of heat that’s sure to please.
Ingredients
- 1 lb skirt steak, sliced into thin strips
- 2 tbsp olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 tsp Cajun seasoning
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 8 small flour tortillas
- Lime wedges and fresh cilantro, for serving
Instructions
- In a large bowl, toss the steak strips with 1 tbsp olive oil, Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
- Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the steak and cook for 3-4 minutes per side until browned and cooked to your liking. Remove from the skillet and set aside.
- In the same skillet, add the sliced bell peppers and onion. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender and slightly charred.
- Return the steak to the skillet with the vegetables, tossing to combine. Cook for an additional 1-2 minutes to heat through.
- Warm the flour tortillas according to package instructions. Serve the steak and vegetable mixture on the tortillas, garnished with lime wedges and fresh cilantro.
The smoky Cajun spices paired with the fresh lime and cilantro bring a vibrant twist to classic fajitas, making every bite a flavor explosion.
Tip: For an extra smoky flavor, try grilling the steak and vegetables instead of cooking them on the stove.
Pineapple Teriyaki Steak Fajitas
Get ready to wow your taste buds with these Pineapple Teriyaki Steak Fajitas, a perfect blend of sweet and savory that’s sure to become a weeknight favorite.
Ingredients
- 1 lb flank steak, thinly sliced against the grain
- 1 cup pineapple chunks
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 2 tbsp vegetable oil
- 1/4 cup teriyaki sauce
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1/2 tsp ground ginger
- 8 small flour tortillas
- Fresh cilantro for garnish
Instructions
- In a large bowl, whisk together teriyaki sauce, soy sauce, brown sugar, garlic powder, and ground ginger. Add the sliced flank steak, tossing to coat. Let marinate for at least 15 minutes.
- Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the steak, reserving the marinade. Cook for 3-4 minutes until browned, then remove from skillet.
- In the same skillet, add the remaining 1 tbsp vegetable oil. Sauté bell peppers and onion for 5 minutes until softened.
- Return the steak to the skillet, add pineapple chunks and reserved marinade. Cook for another 2-3 minutes until everything is heated through and the sauce thickens slightly.
- Warm the tortillas according to package instructions. Serve the steak mixture on tortillas, garnished with fresh cilantro.
The caramelized pineapple adds a juicy sweetness that perfectly balances the rich teriyaki steak, making every bite a delightful surprise.
Tip: For an extra kick, add a sprinkle of red pepper flakes to the marinade.
Red Wine Marinated Steak Fajitas
Elevate your taco night with these Red Wine Marinated Steak Fajitas, where the deep flavors of red wine and spices transform simple ingredients into something extraordinary.
Ingredients
- 1.5 lbs flank steak
- 1/2 cup red wine
- 2 tbsp olive oil
- 2 tbsp lime juice
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large onion, sliced
- 8 small flour tortillas
- Fresh cilantro, for garnish
Instructions
- In a large bowl, whisk together 1/2 cup red wine, 2 tbsp olive oil, 2 tbsp lime juice, 2 cloves minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper. Add the flank steak, ensuring it’s fully coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
- Heat a large skillet over medium-high heat. Remove the steak from the marinade (reserve marinade) and cook for 5-6 minutes per side for medium-rare, or until desired doneness. Let rest for 5 minutes before slicing against the grain.
- In the same skillet, add the sliced bell peppers and onion. Cook for 5-7 minutes, until softened. Pour in the reserved marinade and cook for an additional 2 minutes, stirring occasionally.
- Warm the flour tortillas according to package instructions. Fill each tortilla with slices of steak, the pepper and onion mixture, and garnish with fresh cilantro.
The red wine marinade not only tenderizes the steak but also infuses it with a rich, complex flavor that pairs beautifully with the sweetness of the bell peppers and onions.
Tip: For an extra smoky flavor, try grilling the marinated steak instead of pan-searing.
Chimichurri Steak Fajitas
Get ready to elevate your taco night with these Chimichurri Steak Fajitas, bursting with fresh herbs and bold flavors.
Ingredients
- 1.5 lbs skirt steak
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1/2 cup finely chopped fresh parsley
- 2 tbsp finely chopped fresh oregano
- 4 cloves garlic, minced
- 1 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 2 bell peppers, sliced
- 1 large onion, sliced
- 8 small flour tortillas
Instructions
- In a bowl, whisk together 1/4 cup olive oil, 1/4 cup red wine vinegar, 1/2 cup parsley, 2 tbsp oregano, 4 cloves minced garlic, 1 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper to make the chimichurri sauce.
- Place the skirt steak in a shallow dish and pour half of the chimichurri sauce over it, reserving the rest. Let the steak marinate for at least 30 minutes at room temperature.
- Heat a large skillet over high heat. Remove the steak from the marinade and cook for 3-4 minutes per side for medium-rare. Let it rest for 5 minutes before slicing against the grain.
- In the same skillet, add the sliced bell peppers and onion. Cook over medium-high heat for 5-7 minutes until softened and slightly charred.
- Warm the flour tortillas according to package instructions.
- Serve the sliced steak and vegetables with the reserved chimichurri sauce and warm tortillas on the side.
The vibrant chimichurri not only tenderizes the steak but also doubles as a zesty topping, making every bite a perfect harmony of flavors.
Tip: For an extra smoky flavor, grill the steak and vegetables instead of cooking them on the stove.
Buffalo Style Steak Fajitas
Spice up your taco night with these Buffalo Style Steak Fajitas, blending the bold flavors of buffalo sauce with the classic fajita vibe.
Ingredients
- 1.5 lbs skirt steak, sliced into thin strips
- 2 tbsp olive oil
- 1/2 cup buffalo sauce
- 1 tbsp honey
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 8 small flour tortillas
- 1/2 cup crumbled blue cheese (optional)
- 1/4 cup chopped cilantro
Instructions
- In a large bowl, whisk together 2 tbsp olive oil, 1/2 cup buffalo sauce, 1 tbsp honey, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper. Add the skirt steak strips, tossing to coat. Let marinate for at least 30 minutes.
- Heat a large skillet over medium-high heat. Add the marinated steak and cook for 5-7 minutes, until browned and cooked through. Remove from skillet and set aside.
- In the same skillet, add the sliced red bell pepper, green bell pepper, and yellow onion. Cook for 5 minutes, stirring occasionally, until vegetables are tender-crisp.
- Return the steak to the skillet with the vegetables, tossing to combine. Cook for an additional 2 minutes to heat through.
- Warm the flour tortillas according to package instructions. Serve the steak and vegetable mixture on tortillas, topped with crumbled blue cheese and chopped cilantro.
The combination of spicy buffalo sauce and sweet honey creates a perfectly balanced flavor that’s sure to impress. The optional blue cheese adds a creamy contrast that ties everything together.
Tip: For an extra kick, drizzle additional buffalo sauce over the assembled fajitas before serving.
Conclusion
We hope this roundup of 20 Spicy Steak Fajitas Recipes has inspired your next meal! Each recipe offers a unique twist on this classic dish, perfect for home cooks looking to spice up their dinner routine. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for easy access later. Happy cooking!
