Chili Lime Steak Fajitas

Chili Lime Steak Fajitas are so juicy, flavorful, and downright irresistible! The secret to this steak fajitas recipe is all in the marinade. It's bold, zesty, and good for summer grilling or a quick sear on the stovetop.

It's no surprise these steak fajitas have become a reader favorite around the world. They're simple to make, loaded with good flavor, and good for a throw-together weeknight meal. And if you want something fresh and vibrant on the side, our Chicken Caprese Salad is the good match to balance out every bite.

What Makes This Recipe So Good

These steak fajitas are all about bold flavor and juicy, tender bites of beef. The chili lime marinade works its magic by infusing the steak for fajitas with tangy citrus, savory spices, and just the right kick of heat. Whether you grill them outdoors or sear them on the stovetop, the result is always mouthwatering.

Another reason this steak fajitas recipe is a keeper is its simplicity. With minimal prep and quick cooking time, you can have dinner on the table fast without sacrificing taste. It's no wonder people keep coming back to these chili lime steak fajitas, they're fresh, easy, and full of flavor every time.

What Goes Into Steak Fajitas

A handful of fresh, simple ingredients come together to make these steak fajitas incredibly flavorful. The marinade does all the heavy lifting, while crisp vegetables and creamy avocado round out the dish for the good balance.

• Steak: Rump, skirt, or flank steak works beautifully for fajitas, soaking up the chili lime marinade and cooking up tender and juicy.
• Lime Juice: Freshly squeezed lime brightens the marinade, adding a tangy punch that makes these chili lime steak fajitas stand out.
• Bell Peppers: A mix of red, yellow, and green peppers adds color, sweetness, and crunch to every bite.
• Avocado: Creamy slices of avocado balance the spice and make this steak fajitas recipe extra satisfying.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

On the stove

1. Make the Marinade: Whisk olive oil, lime juice, cilantro, garlic, brown sugar, chili flakes, cumin, and salt until well combined. Pour half into a shallow dish and refrigerate the rest to use later.

1. Marinate the Steak: Place the steak in the marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes or up to overnight, then remove 30 minutes before cooking.

1. Cook on Skillet: Heat teaspoon of oil in a grill pan or cast-iron skillet over medium-high heat. Sear the steak for about 4 minutes per side, then let it rest for 5 minutes.

1. Cook on Grill: Preheat your barbecue or outdoor grill to high heat. Grill the steak for 5–7 minutes per side, then transfer to a plate and rest for 5–10 minutes.

1. Sauté the Vegetables: Wipe down the skillet or grill, add a drizzle of oil, and cook the peppers and onions with half of the reserved marinade until tender and slightly charred.

1. Assemble the Fajitas: Slice the steak thinly against the grain. Fill warm tortillas with steak, vegetables, avocado, cilantro, and sour cream, then drizzle with the remaining marinade.

A hearty side like Warm Chicken and Pumpkin Lentil Stew is good for rounding out your fajita night. Its cozy flavors pair beautifully with the zesty chili lime steak, or you can serve your filling over these Loaded Twice Baked Sweet Potatoes for a comforting, good balance.

For something lighter Cheesy Garlic Roasted Asparagus brings a fresh, crisp contrast, while Honey Roasted Butternut Squash & Brussels Sprouts With Bacon adds caramelized sweetness and savory crunch to the table. Together, these sides create a well-rounded spread that makes your steak fajitas shine even brighter.

Recipe FAQ's

a reliable steak for fajitas is usually flank, skirt, or rump steak. These cuts are lean, flavorful, and soak up marinade beautifully when sliced thin against the grain.

Yes, you can marinate the steak overnight and chop the vegetables ahead. When you're ready, just cook everything fresh for a reliable flavor and texture.

Yes, you can roast the marinated steak and vegetables on a sheet pan at high heat until cooked through, then slice and serve in tortillas.

WATCH HOW TO MAKE STEAK FAJITAS RIGHT HERE!

What you need

• 2 tablespoons olive oil
• 1/3 cup lime juice freshly squeezed
• 2 tablespoons fresh cilantro chopped
• 2 cloves garlic crushed
• 1 teaspoon brown sugar
• ¾ teaspoon red chilli flakes adjust to your preference of spice
• ½ teaspoon ground cumin
• 1 teaspoon salt
• 1 pound steak rump, skirt or flank steak
• 3 bell peppers of different colours: red, yellow and green, deseeded and sliced
• 1 onion sliced
• 1 avocado sliced
• 2 flour tortillas optional
• 2 lettuce leaves for low carb option
• 1 pinch cilantro to garnish
• 1 teaspoon sour cream optional – to serve

Method

1. Whisk marinade ingredients together to combine. Pour out half of the marinade into a shallow dish to marinade the steak for 30 minutes, if time allows. Alternatively, refrigerate for 2 hours or overnight. Remove from the refrigerator 30 minute prior to cooking.
2. Heat about one teaspoon of oil in a grill pan or cast iron skillet over medium-high heat and grill steak on each side until desired doneness (about 4 minutes each side for medium-rare, depending on thickness). Set aside and allow to rest for 5 minutes.
3. Heat barbecue (or grill) on high heat. Remove steak from the marinade. Grill for 5-7 minutes per side, or until desired doneness is reached. Transfer to a plate and allow to rest for 5-10 minutes.
4. Wipe pan or grill plates over with paper towel; drizzle (or brush) with another teaspoon of oil and fry peppers (capsicums) and onion strips. Add half of the reserved marinade, salt and pepper; continue cooking until done.
5. To serve steak, slice against the grain into thin strips. Pack into warmed tortillas, extra cilantro leaves, sour cream, sliced avocado (or your desired fillings), and drizzle over the remaining reserved untouched marinade.