Fajitas de Res (Beef Fajitas)

Make delicious Mexican style Fajitas de Res (Steak Fajitas) from the comfort of your own home quickly and easily. Excellent weeknight meal that the whole family will love!

Fajitas de Res (Steak Fajitas) have always been a favorite in my home! Not only are they obviously so delicious but they’re also incredibly versatile!

You can have them restaurant style right out of the skillet with some warm flour or corn tortillas, homemade guacamole, sour cream and salsa.

Or serve with a side of cilantro lime rice and refried beans or even just a simple hearty salad.

Fajitas are just so easy and more importantly, DELICIOUS!

Meal Prep Fajitas

Looking for easy meal prep meal ideas to add to your weekly routine?

Fajitas make a great addition to your meal prep rotation meals!

With our daily busy schedules, we’re all looking to facilitate our lives just a little more each day.

In my home, you will always find a stack of crockpot frozen meals ready to go at any point or a meal prep meal marinating in my refrigerator ready to go for the next day for dinner.

Fajitas de Pollo (chicken fajitas) and steak fajitas make excellent prep meals!

Just pre-cut all the veggies and place in a ziploc bag.

Next make the quick marinade and leave the steak to marinate overnight in a separate ziploc bag.

That’s it! Next day, proceed with the recipe steps!

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Ingredients for Fajitas de Res

• 2 pounds skirt steak, flank or sirloin steaks
• 2 tablespoons vegetable oil

Marinade Blend

• 5 cloves garlic cloves, minced
• 1 teaspoon oregano
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• ¼ cup olive oil
• juice of 1 lime
• ¼ cup orange juice
• handful fresh cilantro, chopped
• salt and pepper to taste

Veggies for Fajitas

• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• Large white or red onion, sliced

Serve with:

• Flour tortillas
• Corn tortillas
• Sour cream
• Guacamole
• Salsa
• Pico de gallo
• Lime wedges
• Additional chopped cilantro

Other Delicious Sauce Toppings for Fajitas

Super Easy Jalapeño Salsa

Avocado Cilantro Sauce

Best Mexican Salsa Recipe (Green Salsa)

Creamy Sour Cream Salsa Verde Sauce

Avocado Salsa Verde

Hyper Delicious Tomato Jalapeño Salsa

Habanero Tomatillo Salsa (for fiery kick!)

What Cut of Meat for Steak Fajitas

Truthfully in my opinion the best cut of meat to make steak fajitas is skirt steak. I just love the flavor and tenderness of skirt steak. However, sometimes my meat market simply doesn’t have any and I must use a different cut of steak.

And guess what? That’s okay!

Sometimes you just have to improvise! You would be surprised how many recipes taste delicious even when you change up a few of the otherwise thought to be key ingredients!

Use sirloin steaks, rib eyes, chuck steaks, flank steak or even a London broil…as long as you marinate your meat well, you really can’t go wrong as far as flavor!

But do be aware of how you cut your steak if using a tougher cut of beef!

How to Cut Fajita Meat

Some people pre slice their steak before cooking it.

I prefer to sear and cook the whole steak, then let it rest for a few minutes to help retain all the delicious juices inside. Followed by thin cuts against the grain.

This method is my favorite and allows for the most tender pieces of steak, perfect for tortilla wraps!

However, if you’re using a tougher cut of beef such as a London broil, it is especially important to slice your steak against the grain as thinly as possible. This prevents the steak from being too chewy.

So again, keep in mind, when using tougher cuts of beef for fajitas, slice beef as thinly as possible.

Marinade for Fajitas

As I said, have a good marinade and you really can’t go wrong!

Skirt steak and flank steak absorb marinades really well and don’t need more than an hour or two to marinade.

Conversely, if you’re using tougher cuts of beef, preferably marinate overnight to really allow all the flavors to infuse as much as possible and help break down tough muscle fibers.

How to Make Fajitas de Res

1. Combine all ingredients (except the salt and pepper) for the marinade in a small bowl and mix with a fork.
2. Rinse steaks and place in a large resealable bag or container. Add marinade and make sure marinade covers all sides of steak.
3. Place in the refrigerator for a minimum of 1 hour if using skirt steak, strip steak or rib eyes. (If using tougher cuts of beef, marinate overnight)

Cook Steak

1. In a large skillet, over medium high heat, add one tablespoon of vegetable oil.
2. Remove steak from bag or container and lay on a plate or cutting board. Season with salt and pepper to taste.
3. Add steak to skillet and cook on each side for 3-5 minutes, depending on how thick your steak is and how “well” you like it cooked.
4. Remove steak from skillet and transfer to a cutting board. Allow steak to rest on cutting board for a few minutes.

Time to Cook Veggies

1. While steak is resting on cutting board, reheat skillet to medium high and add 1 tablespoon of oil.
2. Add the sliced peppers and onions and top with salt and pepper to taste. Stir.
3. Return to steak and thinly slice against the grain.
4. Continue cooking veggies for a few more minutes and cook to your likeness.
5. Add steak slices to pan and mix with veggies or keep separate from veggies in skillet.
6. Heat through for 30 seconds. Turn off stove and serve.

Serve fajitas with warm corn or flour tortillas and favorite toppings such as guacamole, sour cream, pico de gallo and salsa.

Tip: Warm tortillas for a few seconds in microwave or in a small pan on stovetop.

Other serving options:

• side of rice
• on top of a hearty salad
• in lettuce wraps

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