If you’re craving something vibrant, packed with zest, and utterly satisfying, then this Juicy Steak Fajitas with Citrus-Marinated Vegetables Recipe is exactly what you need in your kitchen rotation. Imagine tender steak bursting with flavor alongside colorful bell peppers and onions that have soaked up a bright, tangy citrus marinade—each bite offering an exciting mix of smoky, sweet, and tangy notes that dance on your palate. It’s a perfect dish to share with friends or family, bringing warmth and excitement to any mealtime.
Ingredients You’ll Need
These ingredients are simple yet essential, bringing a balance of juicy protein and refreshing vegetables to make this dish not only delicious but visually appealing. Each item plays a crucial role, whether it’s the spices that energize the steak or the fresh citrus that lifts the veggies with bright flavors.
- Low-sodium soy sauce (½ cup): Adds savory depth and a subtle umami note that enhances the marinade.
- Fresh lime juice (½ cup, from 5-7 limes): Brings a zesty tang that brightens up the entire dish.
- Juice from 1 large orange: Infuses sweetness and citrus complexity that balances the spice and saltiness.
- Canola oil (½ cup): Helps tenderize the meat and ensures a smooth marinade texture.
- Dark brown sugar (3 tbsp packed): Adds a subtle caramelized sweetness that melds beautifully with the citrus.
- Garlic (2 medium cloves, minced): Provides that essential punch of aromatic flavor everyone loves.
- Jalapeno peppers (2 medium, seeded and diced): Bring just enough heat without overpowering the other flavors.
- Fajita seasoning (1 tbsp): A blend of spices that gives these fajitas their signature smoky taste.
- Ground cumin (1 tsp): Offers a warm, earthy undertone that’s critical in Tex-Mex cooking.
- Freshly ground black pepper (1 tsp): Adds sharpness and a hint of heat.
- Kosher salt (to taste): Essential for waking up all the flavors.
- Trimmed skirt steak (2 lbs): The star of the show; tender and flavorful when cooked just right.
- Bell peppers (3 medium—red, yellow, and orange, plus 1 large green): Bring vibrant colors and a crisp, sweet crunch.
- Onion (1 large yellow or white, cut into strips): Adds sweetness and sharpness when cooked to tender perfection.
- Flour or corn tortillas (12 8-inch, warmed): The perfect handheld base for piling on meat and veggies.
- Optional sides and garnishes: Guacamole, pico de gallo, Mexican rice, beans, sour cream, cheese, salsa, chopped fresh cilantro, lime wedges—all here to elevate your next fajita feast.
How to Make Juicy Steak Fajitas with Citrus-Marinated Vegetables Recipe
Step 1: Whisk Together the Marinade
Begin by combining the soy sauce, lime juice, orange juice, canola oil, brown sugar, minced garlic, fajita seasoning, diced jalapenos, cumin, and black pepper into a medium bowl. Give it a good whisk until everything is well mixed. Don’t forget to season the marinade with kosher salt to your liking, as this will be the foundation for all the flavor in your steak and veggies.
Step 2: Portion Out the Marinade
Pour about half a cup of this delicious marinade into a gallon-sized Ziploc bag, then set the rest aside for the vegetables later. This step ensures your steak gets the perfect amount of marinade to soak up those bold, citrusy flavors.
Step 3: Marinate the Steak
Place the trimmed skirt steak into the Ziploc bag containing the marinade, then squeeze out as much air as possible before sealing it tight. Give the bag a gentle massage to evenly coat the meat with the marinade. Pop the bag into the fridge and let that steak soak in the goodness for anywhere between 2 to 10 hours, flipping occasionally to maximize flavor absorption.
Step 4: Marinate the Vegetables
While the steak is chilling and getting tasty, toss your colorful bell peppers and onions with the reserved marinade in a bowl. Coat them thoroughly, then cover and refrigerate until you’re ready to cook. This citrus soak adds a fresh brightness to the vegetables, complementing the rich steak perfectly.
Step 5: Prepare to Cook
Take the steak out of the refrigerator 15 to 30 minutes before cooking to bring it closer to room temperature. This helps it cook more evenly. Before hitting the pan, blot the steak dry with paper towels to remove excess marinade—this step is crucial for achieving that irresistible sear.
Step 6: Preheat Your Oven and Sheet
Crank your oven up to 475°F and position the rack in the lower-middle spot. Line a large baking sheet with aluminum foil and give it a good spray with nonstick cooking spray. You’re setting the stage for perfectly charred veggies in just a matter of minutes.
Step 7: Roast the Vegetables
Transfer your marinated vegetables onto the baking sheet with tongs, letting any extra marinade drip off. Roast them for 4 minutes, then toss to redistribute and pop them back in for another 4 to 5 minutes. You’re aiming for that tender, slightly charred finish that adds amazing texture and flavor depth.
Step 8: Sear the Steak
Use a well-seasoned 10 to 12-inch cast iron skillet for the best results. Brush about a teaspoon of canola oil onto the pan and heat it over medium-high until it’s sizzling hot. Carefully place the steak on the skillet and cook for 6 to 8 minutes total, flipping after 3 minutes or when the steak naturally releases. You’re looking for a beautiful charred crust on both sides while keeping the inside juicy and tender.
Step 9: Rest and Slice
Once done, transfer your steak to a cutting board and let it rest for 5 minutes—this step lets the juices redistribute, so every bite is dripping with flavor. Then slice the steak against the grain into thin strips that will melt in your mouth.
Step 10: Final Touches and Serve
Drizzle the sliced meat with any leftover meat juices and a bit more fresh lime juice for an extra punch of brightness. Arrange the steak and the roasted vegetables on a large platter. Warm your tortillas, lay out guacamole, pico de gallo, and all your favorite garnishes for a build-your-own fajita party. This is where you see your Juicy Steak Fajitas with Citrus-Marinated Vegetables Recipe truly come alive.
How to Serve Juicy Steak Fajitas with Citrus-Marinated Vegetables Recipe
Garnishes
Garnishes like fresh chopped cilantro, lime wedges, pico de gallo, and a dollop of sour cream bring layers of freshness and creaminess that balance the smoky, tangy flavors beautifully. Each garnish adds personality and elevates your fajitas to the next level.
Side Dishes
Complement your fajitas with classic Mexican sides like fluffy Mexican rice and seasoned beans. These sides soak up any extra juices on your plate and offer satisfying textures that round out the meal perfectly.
Creative Ways to Present
Make your meal a colorful fiesta by serving the fajitas family-style on a large platter surrounded by bowls of all your favorite toppings. Or, try rolling the fajitas into mini wraps for a fun party appetizer. No matter the presentation, these Juicy Steak Fajitas with Citrus-Marinated Vegetables Recipe will steal the spotlight.
Make Ahead and Storage
Storing Leftovers
Store any leftover steak and vegetables in airtight containers and keep them refrigerated. They will stay fresh for up to 3 days, making it an easy next-day lunch or dinner option.
Freezing
If you want to freeze leftovers, slice the steak and store it separately from the vegetables in freezer-safe bags or containers. This method preserves texture better and allows you to thaw and reheat only what you need.
Reheating
To reheat, gently warm the steak and vegetables in a skillet over medium heat to avoid drying out the meat. You can also wrap them in foil and pop them in a 300°F oven for 10-15 minutes. Warm tortillas separately for the best experience.
FAQs
Can I use other cuts of steak for this recipe?
Absolutely! While skirt steak is ideal for its tenderness and flavor, flank or hanger steak also work wonderfully. Just be sure to slice the meat thinly against the grain to keep it tender.
How long should I marinate the steak?
The recipe suggests anywhere from 2 to 10 hours. Longer marinating times deepen the flavor and tenderness, but even a couple of hours will impart great taste.
Can I omit the jalapenos if I prefer less heat?
Yes! You can reduce or leave out the jalapenos if you want a milder dish. The other spices and citrus juices still provide plenty of delicious flavor.
Is it possible to make this recipe gluten-free?
Definitely. Use gluten-free soy sauce (tamari) and corn tortillas instead of flour ones, and you’re good to go without sacrificing any flavor.
What can I do if I don’t have a cast iron skillet?
A heavy-bottomed stainless steel or nonstick pan can work in a pinch, but cast iron provides superior heat retention and that perfect sear that makes these fajitas unforgettable.
Final Thoughts
If you’re searching for a dish that’s as lively in flavor as it is easy to prepare, this Juicy Steak Fajitas with Citrus-Marinated Vegetables Recipe is a game changer. It brings together tender, flavorful steak and bright, marinated vegetables in a way that feels both festive and comforting. Trust me, once you try it, it’ll become a go-to favorite for family dinners and weekend gatherings alike. So grab your ingredients and start marinating—your taste buds will thank you!
Print
Juicy Steak Fajitas with Citrus-Marinated Vegetables Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking and Frying
- Cuisine: Mexican
Description
This Steak Fajitas recipe features tender marinated skirt steak cooked to a perfect char and served sizzling with colorful sautéed bell peppers and onions. The juicy steak is marinated in a zesty blend of citrus juices, soy sauce, brown sugar, and spices, then grilled in a cast iron skillet for an authentic Tex-Mex experience. Paired with warm tortillas and classic fajita toppings like guacamole, pico de gallo, and sour cream, this vibrant dish is perfect for a flavorful family meal or entertaining guests.
Ingredients
Marinade
- ½ cup low-sodium soy sauce
- ½ cup fresh lime juice (about 5–7 limes)
- Juice from 1 large orange
- ½ cup canola oil
- 3 tbsp packed dark brown sugar
- 2 medium cloves garlic, minced
- 2 medium jalapeno peppers, seeded and diced
- 1 tbsp fajita seasoning
- 1 tsp ground cumin
- 1 tsp freshly ground black pepper
- Kosher salt, to taste
Main Ingredients
- 2 lbs trimmed skirt steak (flank or hanger steak can also be used)
- 3 medium bell peppers (red, yellow, and orange), stemmed, seeded, cut into ½-inch-wide strips
- 1 large green bell pepper, stemmed, seeded, cut into ½-inch-wide strips
- 1 large yellow or white onion, cut into ½-inch-wide strips
- 12 8-inch flour or corn tortillas, warmed
Serving Accompaniments
- Guacamole
- Pico de gallo
- Mexican rice
- Beans
- Sour cream
- Cheese
- Salsa
- Chopped fresh cilantro
- Lime wedges
Instructions
- Prepare the marinade: In a medium bowl, whisk together soy sauce, lime juice, orange juice, canola oil, brown sugar, minced garlic, fajita seasoning, diced jalapenos, cumin, and black pepper. Season with kosher salt to taste, mixing well to combine all flavors.
- Portion marinade for use: Pour ½ cup of the marinade into a gallon-size Ziploc bag and set the rest aside for the vegetables.
- Marinate the steak: Add the trimmed skirt steak to the Ziploc bag containing the marinade. Remove excess air and seal the bag. Massage the marinade all over the meat to ensure even coating. Refrigerate the steak for 2 to 10 hours, flipping the bag occasionally to redistribute marinade.
- Marinate the vegetables: While the steak marinates, combine the bell peppers and onion strips with the reserved ½ cup of marinade. Toss to coat the vegetables evenly. Refrigerate until ready to cook, stirring occasionally to keep coated.
- Prep steak before cooking: Remove the steak from the refrigerator 15-30 minutes before cooking to bring it closer to room temperature. Before cooking, pat the steak dry with paper towels to wipe off excess marinade for better searing.
- Preheat oven: Thirty minutes prior to cooking, preheat your oven to 475°F (246°C) and position the baking rack in the lower-middle slot.
- Prepare baking sheet for vegetables: Line a large rimmed baking sheet with aluminum foil and spray the foil lightly with nonstick cooking spray.
- Cook the vegetables: Using tongs, transfer the marinated vegetables to the prepared baking sheet, shaking off any excess marinade. Roast in the oven for 4 minutes, toss to redistribute, then roast for another 4-5 minutes or until vegetables are fork-tender and slightly charred.
- Heat skillet: Use a 10-12 inch well-seasoned cast iron skillet or cast iron grill pan. Brush 1 teaspoon of canola oil over the skillet and heat over medium-high until sizzling hot.
- Sear the steak: Place the marinated steak carefully into the hot skillet. Cook for 6-8 minutes total, flipping after about 3 minutes when the steak naturally releases from the pan. Continue cooking the other side for an additional 3 minutes to achieve a gorgeous char.
- Rest the steak: Transfer the cooked steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute throughout the meat.
- Slice the steak: Slice the rested steak thinly against the grain for maximum tenderness and drench with any leftover meat juices and a squeeze of fresh lime juice for added brightness.
- Serve fajitas: Arrange the sliced steak and roasted vegetables on a large serving platter. Serve immediately with warmed tortillas and accompaniments such as guacamole, pico de gallo, Mexican rice, beans, sour cream, cheese, salsa, chopped fresh cilantro, and lime wedges. Enjoy your flavorful, juicy steak fajitas!
Notes
- Marinating the steak for at least 2 hours enhances flavor and tenderness, but overnight is best for maximum taste.
- Patting the steak dry before cooking ensures a better sear and caramelization.
- You can substitute skirt steak with flank or hanger steak if preferred.
- If you prefer more heat, leave the jalapeno seeds in or add extra jalapeno slices to the vegetables.
- For gluten-free, use corn tortillas instead of flour tortillas and ensure the fajita seasoning is gluten-free.
- Resting the steak after cooking is essential to keep the meat juicy and flavorful.
