These are INCREDIBLY GOOD steak fajitas. Tender, tangy, and super flavorful beef paired with slightly charred veggies, warm tortillas, sour cream, and guacamole.
A while back, I shared my favorite Carne Asada marinade with you, and today, I’m sharing my very favorite way to use that marinade: to make steak fajitas.
Friend, these steak fajitas are SO GOOD. Plus, since this is a recipe that does best with a nice long marinade, if you start marinating your fajita steak the night before, your meat can go from marinade to plate in less than 20 minutes when dinner time comes around.
The Best Steak for Fajitas
The best steak for fajitas is skirt steak, flank steak, or flap meat. All three cuts of meat have a good, beefy flavor, take a marinade well, and cook up relatively tender under quick, high heat.
Given the choice, my personal favorite is flap meat, but all three are great options, and depending on their popularity in your area, you might not always be able to find all of these cuts at your local butcher. So just use whichever cut is available and most reasonably priced.
Fajita Marinade Recipe
The fajita marinade we’ll be using on the steak is citrus-based, so it not only produces tangy and delicious meat, but the acidity of the orange, lemon, and lime juice helps break down the steak for a more tender finished product.
If you’re short on time, you can marinate your steak for as little as four hours, but you’re going to get the best results with a 24-hour marinade.
How to Make Steak Fajitas
Start with a nice long marinade to tenderize the meat and make sure it really soaks up as much flavor as possible.
Prep your fajita veggies by slicing two bell peppers of any color and half of an onion into thin slices. This can be done the night before (store the veggies in an airtight container) when you start marinating your steak if you know you’re going to be short on time the following day.
Cook the steak under a very hot broiler for about 4-6 minutes per side (less if your steak is very thin). Allow to rest for 5 to 10 minutes and then slice across the grain .
While your steak cooks, you’ll prepare the vegetables on the stove. The fajita veggies also get cooked quickly over high heat, so you get some charred edges while retaining the peppers’ color and texture.
- And that’s it. Serve over warm tortillas with guacamole, sour cream, maybe a little pico de gallo , and enjoy!
What goes with steak fajitas?
Classic fajita restaurant sides are rice and beans , but if you want something a little quicker for weeknights, you might also try:
- Oven-roasted Broccoli
- Tortilla Chips with Nacho Cheese
- Oven-baked Green Beans
Can the steak be cooked on a grill?
Absolutely! To cook on the grill, cook the meat over medium-high heat, 3-8 minutes per side, less if you’re working with really thin cuts of meat.
Can this recipe be made ahead of time?
Yes. Fajitas are a great make-ahead dinner. Simply cook the beef and veggies up to 2 days in advance. When you’re ready to eat them, reheat everything, and serve with warmed tortillas.
Meal Prep Steak Fajita Rice Bowls
And last thing before we go, this recipe makes about four servings. If you’re a household of one or two, I highly recommend turning the leftovers into meal prep steak fajita bowls.
Just layer cilantro rice (or cauliflower rice) in your meal prep containers and top with the steak and veggies. It turns your fajitas into super easy and portable lunches.
More Meaty Main Dishes
- Carnitas
- Country-style Pork Ribs
- Tri-tip
- Salsa Chicken
- Beef Short Ribs
- Quick and Easy Chicken Fajitas
Ingredients
Fajita Steak Marinade
- ▢ ½ cup orange juice bottled is fine
- ▢ ½ cup soy sauce low-sodium is fine
- ▢ ¼ cup lemon juice bottled is fine
- ▢ ¼ cup olive oil
- ▢ 2 tablespoons lime juice bottled is fine
- ▢ 2 cloves garlic pressed or diced
- ▢ 1 teaspoon chili powder
- ▢ 1 teaspoon ground cumin
- ▢ 1 teaspoon paprika
- ▢ 1 teaspoon dried oregano
- ▢ 1 teaspoon black pepper
- ▢ 1/4 teaspoon ground chipotle chili pepper OR 1 teaspoon finely chopped, canned chipotle pepper optional
- ▢ ½ bunch fresh cilantro chopped about ¾ to 1 cup very loosely packed
- ▢ 1 ½ to 2 pounds skirt, flank, or flap steak
Vegetables
- ▢ 1 tablespoon vegetable oil
- ▢ ½ large onion sliced
- ▢ 2 bell peppers any color, sliced ¼-inch
- ▢ Salt and pepper
- ▢ ¼ teaspoon ground cumin
- ▢ ¼ teaspoon chili powder
Fajita Toppings
- ▢ 8 tortillas warmed
- ▢ Sour cream optional
- ▢ Guacamole optional
- ▢ Pico de gallo optional
Instructions
Steak Fajita Marinade
- In a medium bowl, stir together all marinade ingredients. Place meat in a gallon-size plastic bag or glass container and pour marinade over the top. Marinate for at least 4 hours, preferably closer to 24, flipping the meat once halfway through.
Fajita Steak
- Arrange your top oven rack to about 4 inches below the broiler and heat broiler on high.
- Line a heavy-duty baking sheet or roasting pan with foil and broil steak for 4-6 minutes per side until the internal temperature reaches 135°F for medium-rare, 145°F for medium. Allow to rest for 5 to 10 minutes before slicing across the grain into strips.
Fajita Vegetables
- While your meat cooks, in a large skillet, heat oil over medium-high heat. Once oil is hot, add onion and bell pepper slices. Sprinkle spices over the top and generously salt and pepper. Cook, stirring occasionally, for 4 to 8 minutes, until edges are lightly charred and vegetables are tender crisp. For softer vegetables , turn heat down to medium once the vegetables get a nice char so they don’t burn, and continue to cook until vegetables reach your desired level of doneness.
- Serve with the sliced steak over warmed tortillas with sour cream, guacamole, and pico de gallo if desired. Enjoy!
Notes
This Chicken and Broccoli Orzo is a super quick 20-minute dinner recipe that’s creamy, a little bit cheesy, and totally satisfying.
I’m here today with another quick and easy dinner recipe for you, 20-minute Chicken and Broccoli Orzo.
This recipe feels like classic childhood comfort food. It’s a big old skillet of diced or shredded chicken , broccoli florets, and creamy parmesan orzo that is completely irresistible, and it comes together FAST.
Ingredient Notes
- Cooked chicken: To speed things up, this recipe starts with cooked chicken . Leftover roasted chicken works great or you can grab a rotisserie chicken and chop up the white meat to use here. In a pinch, you can even use (warmed) canned chicken if that’s something you keep on hand. But, as always, if you don’t have precooked chicken, don’t sweat it. There are instructions in the recipe card for starting with raw boneless, skinless chicken breasts.
- Heavy cream, half and half, or milk: You can use heavy cream, half and half, or milk in this recipe. I recommend using heavy cream as it gives you the richest, creamiest results, but you can use what you have on hand. If you use heavy cream and have some left over, check out this post What to Do With Leftover Whipping Cream for ideas to use it up.
How to Make Chicken and Broccoli Orzo
- Cook orzo according to package instructions , and in the last 3 minutes of cooking time add broccoli to the water so it cooks while the orzo is finishing.
- In a large skillet, brown garlic in butter, and then add the drained pasta, cream, and Parmesan. Taste and add salt and pepper as needed.
- Stir in cooked chicken and then gently fold in the broccoli.
- Serve topped with more Parmesan cheese if desired, and enjoy!!
Tips and Tricks
A Note on Reheating: Creamy pastas need a little help to be at their best after reheating since they tend to either absorb all the liquid while sitting in the refrigerator or reheat lumpy and weird.
For best results, add a splash of heavy cream or milk and a sprinkle of shredded parmesan before microwaving. Once heated, stir everything together. The extra liquid and cheese will help return the orzo’s creamy consistency.
Can I freeze this dish?
I don’t recommend freezing creamy pasta dishes like this. The pasta texture does not hold up well to freezing. Looking for recipes you can freeze? Go check out my favorite freezer recipes !
Can I use different vegetables?
Sure. This recipe is great for using up leftover roasted or steamed veggies. Just reheat them and stir them in at the end instead of the broccoli. You can also make this with fresh asparagus. Simply chop the asparagus into 1-inch pieces and cook it with the orzo for 3 to 4 minutes instead of the broccoli.
How can I make this creamier?
If you want a really creamy decadent pasta experience, you can double the heavy cream and add more Parmesan to taste. If needed, gently heat everything over medium heat until the cheese is melty.
More Quick and Easy Recipes
- Creamy Sausage Pasta
- Chicken Fajitas
- Salsa Chicken
- Tri-tip in the Oven
- Chicken in White Wine Lemon Butter Sauce
- Naan Pizzas
Ingredients
- ▢ 8 ounces (about 1 ⅓ cup) orzo
- ▢ 12 ounces broccoli florets chopped
- ▢ 2 tablespoons ( 28g ) butter
- ▢ 2 cloves garlic chopped or minced
- ▢ ¼ cup heavy cream, half and half, or milk
- ▢ ½ cup ( 2oz ) shredded Parmesan cheese plus more for topping
- ▢ 2 cups warm cooked chicken diced or shredded*
- ▢ Salt and pepper to taste
Instructions
- Bring a medium pot of lightly salted water to a boil and cook orzo according to package instructions. In the last 3 minutes of cooking time, add broccoli. When timer goes off, use a slotted spoon to remove broccoli and transfer to a plate. Drain the orzo and set aside.
- In a large skillet, melt butter. Add garlic and cook until golden, 30 seconds to 1 minute. Add drained pasta, cream, and Parmesan cheese. Add salt and pepper to taste. Stir in chicken and then gently fold in broccoli.
- Serve, top with more Parmesan cheese if desired, and enjoy!
Notes
How to make an easy and delicious homemade mocha, no espresso machine or hot chocolate mix needed.
I’ve shared a bunch of easy coffee recipes on the site in the past, my Iced White Chocolate Mocha , Chai Tea Latte , Pumpkin Spice Latte , and Caramel Macchiato , but this homemade mocha might be the easiest of them all.
It’s sweet, chocolatey, and takes hardly more time to make than adding cream and sugar to your morning coffee so it can be the thrown-together treat that gets you through a crazy busy morning or something to sip slowly on a lazy Sunday morning.
Ingredient Notes
- Homemade chocolate syrup: Instead of using store-bought chocolate syrup or hot chocolate mix as many recipes do, you’ll make a quick syrup of cocoa powder, sugar, and water to flavor the mocha base.
- Coffee: True mocha lattes are made with espresso, but we’ll stick to regular coffee for this homemade version since that’s what most people have available. Use whatever coffee you have on hand, decaf works fine.
- Your choice of milk: By default, Starbucks uses 2% milk in their coffee drinks, but you can use any milk you’d like including non-dairy milks. The higher fat your milk, the richer and creamier your drink will be.
- Heavy cream: Cream is optional, but a little splash adds a really delicious richness to the coffee. You can also use half and half if that’s what you keep on hand. For leftover heavy cream, check out my post What to Do With Leftover Whipping Cream for storage tips and recipe ideas for the leftovers.
How to Make A Homemade Mocha
- In a small pot or microwave-safe cup, stir together sugar, cocoa powder, and water. Heat on the stove or in your microwave, and stir until sauce is completely smooth.
- Add coffee and milk and continue to heat until steaming . If making on the stove, you can whisk the mixture vigorously until foamy. Pour into a cup, top with whipped cream if desired, and enjoy!
Mason Jar Method
Combine all ingredients in a mason jar. Screw on lid securely and wrap top with a towel (in case your jar leaks). Give a few very good shakes, until everything is well-mixed and milk is foamy. Pour into a mug and microwave for 30 seconds or until steaming.
Mocha Variations
- Peppermint Mocha : Crush a full-size candy cane in a plastic bag and add it to the sugar/cocoa powder/water mixture and stir until completely dissolved.
- Caramel Mocha : Add a heaping tablespoon of caramel or salted caramel when you add the coffee and milk. You can also use dulce de leche for a dulce de leche mocha.
- White Chocolate Mocha : Use chopped white chocolate instead of the homemade chocolate syrup. For full measurements, find the recipe here .
Can I make this an iced mocha?
It’s really easy to make an iced mocha at home, but for best results, the method you’ll want to use is slightly different than this recipe. Go check out my Iced Mocha Recipe if you’re craving your mocha cold today. (That recipe will also walk you through making your mocha a frappuccino if that’s more your jam.)
Is there caffeine in a mocha?
Yes. This particular recipe has about 95 mg of caffeine. But if you’d like to skip the caffeine, you can use decaf coffee.
Can I double this recipe?
Absolutely. This recipe scales up with no preparation changes needed. To change the recipe yield, hover over the serving size in the recipe card below or click if you’re on mobile, and slide the slider.
More Morning Favorites
- Pancakes for One
- Small-batch Cream Scones
- Small-batch Cinnamon Rolls
- The Best Waffles
More Coffeehouse Recipes
- Iced Chai Tea Latte
- White Hot Chocolate
- Caramel Latte
- Cinnamon Dolce Latte
- London Fog Latte
Equipment
- Mason jar with lid, optional
- Kitchen towel, optional
Ingredients
- ▢ 1 to 2 tablespoons ( 12g to 25g ) granulated sugar to taste
- ▢ 1 tablespoon ( 5g ) unsweetened cocoa powder
- ▢ 1 tablespoon water omit if making using the mason jar method
- ▢ 1 cup hot coffee
- ▢ ¼ cup milk any percentage
- ▢ 1 tablespoon heavy cream optional
- ▢ Whipped cream for topping, optional
Instructions
Stovetop or Microwave
- In a small pot or microwave-safe cup, stir together sugar, cocoa powder, and water. Heat on the stove (or in your microwave for about 15 seconds), and stir until sugar and cocoa powder dissolve and sauce is completely smooth.
- Stir in coffee and milk and continue to heat until steaming (about 30 seconds in the microwave). If making on the stove, you can whisk the mixture vigorously until foamy. Pour into a cup, top with whipped cream if desired, and enjoy!
Mason Jar Method
- Combine all ingredients except the water and optional whipped cream in a mason jar. Screw the lid on securely and wrap top with a towel (in case your jar leaks). Give a few very good shakes, until everything is well-mixed and mixture is foamy.
- Pour into a mug and microwave for 30 seconds or until steaming. Top with whipped cream if desired. Enjoy!
Notes
Awesome Steak Fajitas
Ingredients
Fajita Steak Marinade
- ½ cup orange juice bottled is fine
- ½ cup soy sauce low-sodium is fine
- ¼ cup lemon juice bottled is fine
- ¼ cup olive oil
- 2 tablespoons lime juice bottled is fine
- 2 cloves garlic pressed or diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1/4 teaspoon ground chipotle chili pepper OR 1 teaspoon finely chopped, canned chipotle pepper optional
- ½ bunch fresh cilantro chopped about ¾ to 1 cup very loosely packed
- 1 ½ to 2 pounds skirt, flank, or flap steak
Vegetables
- 1 tablespoon vegetable oil
- ½ large onion sliced
- 2 bell peppers any color, sliced ¼-inch
- Salt and pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon chili powder
Fajita Toppings
- 8 tortillas warmed
- Sour cream optional
- Guacamole optional
- Pico de gallo optional
Instructions
Steak Fajita Marinade
- In a medium bowl, stir together all marinade ingredients. Place meat in a gallon-size plastic bag or glass container and pour marinade over the top. Marinate for at least 4 hours, preferably closer to 24, flipping the meat once halfway through.
Fajita Steak
- Arrange your top oven rack to about 4 inches below the broiler and heat broiler on high.
- Line a heavy-duty baking sheet or roasting pan with foil and broil steak for 4-6 minutes per side until the internal temperature reaches 135°F for medium-rare, 145°F for medium. Allow to rest for 5 to 10 minutes before slicing across the grain into strips.
Fajita Vegetables
- While your meat cooks, in a large skillet, heat oil over medium-high heat. Once oil is hot, add onion and bell pepper slices. Sprinkle spices over the top and generously salt and pepper. Cook, stirring occasionally, for 4 to 8 minutes, until edges are lightly charred and vegetables are tender crisp. For softer vegetables , turn heat down to medium once the vegetables get a nice char so they don’t burn, and continue to cook until vegetables reach your desired level of doneness.
- Serve with the sliced steak over warmed tortillas with sour cream, guacamole, and pico de gallo if desired. Enjoy!
