Beef Fajitas Recipe – Get ready to elevate your dinner game with these mouthwatering Beef Fajitas! Marinated in a zesty blend of Rotel Diced Tomatoes and Green Chilies, beer, lime juice, and spices, this skirt steak sizzles to perfection on the grill. Sautéed onions and green bell peppers add a delicious crunch, while warm flour tortillas wrap it all up for a Tex-Mex delight. Serve with your favorite sides for a flavor-packed fiesta that’s sure to be a crowd-pleaser!
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Pin This RecipeSteak Fajitas Marinade
Take Mexican night to a new level of deliciousness with these Beef Fajitas! Tender strips of grilled skirt steak marinated in a zesty blend of Rotel Diced Tomatoes and Green Chilies, beer, lime juice, cumin, chili powder, and a hint of Worcestershire sauce. The meat, perfectly grilled to your liking, boasts a smoky char that adds depth to every bite. Sautéed onions and bell peppers, cooked to tender-crisp perfection, add a delightful crunch. When you pile it all onto a warm flour tortilla, it’s like a fiesta in your mouth!!
How to Make Beef Fajitas
This steak fajita marinade is super easy to make with only a few simple ingredients. Place skirt steak in a large resealable plastic bag. Using a sharp knife, chop an onion and bell pepper. Place vegetables in the bag with the steak.
Whisk together beef, lime juice, Rotel diced tomatoes and green chiles, olive oil, Worcestershire sauce, garlic, chili powder, ground cumin, salt, and black pepper in a large bowl. Pour the marinade over the steak and veggies. Seal the bag and store it in the fridge for a few hours to overnight.
When ready to cook, remove meat and vegetables from the marinade. Grill or pan-sear the meat to the desired temperature. Allow to rest 5 minutes and then slice beef across the grain into thin strips. Garnish with fresh cilantro.
Helpful Tips & Frequently Asked Questions
- You can use this marinade on any cut of steak you like.
- Skirt Steak
- Flank Steak
- Ribeye
- Sirloin Steak
- NY Strip
- I use Modelo beer. You can use any beer that you enjoy.
- Can I use this recipe to make Chicken Fajitas? Absolutely! You can use this marinade on steak, chicken, pork, or shrimp.
- You can grill or cook the steak in a large cast iron skillet on the stovetop.
- Heat olive oil over medium-high heat to cook the steak in the skillet. Cook for 3 to 5 minutes per side, depending on the cut and desired temperature.
- Add a package of taco seasoning or fajita seasoning for extra flavor.
- Here is our recipe for Homemade Taco Seasoning made with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper: https://www.plainchicken.com/homemade-taco-seasoning/
- You can use any color of bell pepper in this dish. Green bell peppers, yellow bell peppers, or red bell peppers are all great. Use a combination for a colorful dish!
- Store leftovers in an airtight container in the refrigerator.
What to Serve with Beef Fajitas
This steak fajita recipe has been on repeat at our house. I am completely obsessed with all the flavors in this dish. They are the best fajitas I’ve ever made at home. Seriously! We serve the fajitas in flour tortillas or corn tortillas topped with our favorite taco toppings.
When it comes to what to serve alongside this recipe, I’ve got some delicious ideas for you.
- Start with some classic Mexican rice, fluffy and infused with a touch of tomato and spices, to balance out the flavors.
- Don’t forget about creamy refried beans, topped with a sprinkle of cheese for that comforting richness.
- A fresh, zesty pico de gallo or guacamole adds a refreshing contrast, while a bowl of crisp lettuce and diced tomatoes offers a cool crunch.
It’s all about creating a flavorful and well-rounded Tex-Mex feast that will have your guests coming back for seconds! Looking for more side dish ideas? Here are some popular recipes from the website:
Southwestern Skillet Rice
Southwestern Skillet Rice – our go-to side dish for all of our Mexican dishes. Rice loaded with cumin, chili powder,…
Southwestern Green Beans
Southwestern Green Beans with Rotel- only 4 ingredients and ready in about 20 minutes! Oven-roasted green beans, Mexican Rotel tomatoes,…
Mexican Street Corn Casserole
Mexican Street Corn Casserole – all the flavors of Mexican street corn but requires no flossing after eating! Corn, mayonnaise,…
Cheesy Rotel Asparagus
Cheesy Rotel Asparagus – easy baked asparagus recipe loaded with tons of Mexican flavors. Low-carb, keto-friendly, and gluten-free. Super simple…
Beef Fajitas
Ingredients:
- 1 (10-oz) can Rotel diced tomatoes and green chilies, undrained
- 1 (12-oz) bottle or can of beer
- ¼ cup lime juice
- 2 tsp chili powder
- 2 tsp ground cumin
- 3 Tbsp olive oil
- 2 Tbsp Worcestershire sauce
- 2 cloves garlic minced
- 1 tsp black pepper
- 2 -lbs skirt steak, excess fat trimmed
- 1 medium onion sliced 1/4-inch thick
- 1 medium green bell pepper sliced into strips
Instructions:
- Combine the Rotel, beer, lime juice, oil, chili powder, ground cumin, Worcestershire sauce, garlic and black pepper. Place meat in large ziplock bag, pour marinade over meat. Place onions and peppers in ziplock bag, and refrigerate
- at least 6 hours, overnight if possible.
- Remove meat and vegetables from marinade. Grill meat to desired temperature. Allow to rest 5 minutes and then slice beef across the grain into thin strips.
- While the meat is cooking, sauté onions and bell peppers in a large skillet in canola oil until they are tender-crisp, about 10 minutes.
Notes:
- You can use this marinade on any cut of steak you like.
- Skirt Steak
- Flank Steak
- Sirloin Steak
- I use Modelo beer. You can use any beer that you enjoy.
- Can I use this recipe to make Chicken Fajitas? Absolutely!
- You can grill or cook the steak in a large cast iron skillet on the stovetop.
- Heat olive oil over medium-high heat to cook the steak in the skillet. Cook for 3 to 5 minutes per side, depending on the cut and desired temperature.
- Add a package of taco seasoning or fajita seasoning for extra flavor.
- Here is our recipe for Homemade Taco Seasoning made with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper: https://www.plainchicken.com/homemade-taco-seasoning/
- You can use any color of bell pepper in this dish. Green bell peppers, yellow bell peppers, or red bell peppers are all great. Use a combination for a colorful dish!
- Store leftovers in an airtight container in the refrigerator.
Steph
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Do you pour some of the marinade over the vegetables, too?
you can if you would like
I love fajitas. This recipe sounds amazing. Can't wait to try it. I've never heard of skirt steak, so this will be a learning experience.
Looks divine. Thanks for sharing.
We used that recipe for some of the very first fajitas we ever made back after Alexis and I first got married. They were good then and they are good now!
upchuck – yes, the red in the prepared fajitas is salsa.
So the beautiful red chunks in the photo are from salsa, not Rotel tomatoes, which are merely a marinade ingredient and dumped before cooking everything else? Just clarifying, because I really wanna make these!
They look really good! I need to try making them, thank you for sharing!!
Hi Steph,
These look so delish! Have to try.
I think you and I have similiar ideas on food photography, getting close in and deleting a lot of the background seems to work well. Great job!
Thanks for sharing:) Di {CookTheTV}
Sounds good! What kind of rice did you make to go with them??
Fajitas always smell so good. I like them, but have always ordered them without bell pepper.
That is the one ingredient I just can't make myself like…and tofu…lets not forget it…something about the mouth feel on that one. But, back to the bell pepper. Hate the taste, hate the texture, just plain ol hate it. oops…TMI, I'm sure
I just love Fajitas and haven't had them in ages. This recipe sounds so good that I am going to make these.