Steak Fajitas

Sizzling Steak Fajitas, made with grilled sirloin steak, onions, and peppers, make a flavorful weeknight meal or a fun weekend celebration. Top them with fresh salsa, guacamole, and cheese!

This post is sponsored by our friends and the maker of Chairman's Reserve® Meats. All opinions are our own.

Our favorite fajita recipe is made with marinated sirloin steak, nestled in warm flour tortillas. Like our Pulled Pork Tacos, its a great meal for families or entertaining, as you can vary the toppings according to taste. Top 'em with Fresh Pineapple Salsa or Cilantro Lime Rice.

We used Chairman's Reserve Platinum® Top Sirloin for our fajitas because it's lean steak that holds the robust flavors of our marinade perfectly for a juicy, delicious bite.

Jump to:

• Ingredients
• Instructions
• How to make steak fajita marinade
• Make ahead instructions
• Expert tips
• Storage
• Related recipes
• Steak Fajitas recipe

Ingredients

• Chairman’s Reserve Platinum® Top Sirloin
• Green pepper: fresh green pepper, julienned
• Red pepper: red bell pepper, julienned
• Onion: (we like sweet onions, Vidalia Onions, or red onions), julienned
• Poblano pepper: julienned
• Olive oil: use the best quality olive oil you can afford

*see recipe card for quantities.

Instructions

1. In a large sauté pan, heat olive oil along with julienne onions and peppers and cook over medium high heat for 4-5 minutes or until vegetables are fork tender.
2. Remove from heat.
3. Remove top sirloin from bag while reserving marinade and place meat on grill and cook for 3-5 minutes on each side depending on thickness and desired final taste.
4. Before slicing allow to set for 10 minutes.
5. To serve, heat a cast iron skillet over flame or place in oven for 5 minutes. ( optional)
6. Cut steak into thin slices and place on a serving plate along with the peppers and onions. Top with remaining marinade.
7. If you want an authentic serving experience, slide fajita meat and vegetables onto hot skillet. Please do in ventilated area or outside as it will smoke temporarily.
8. Serve immediately with fresh tortillas and toppings of your choice.

How to make steak fajita marinade

1. In a medium sauce pan, add 6 large tomatoes, 2 tbsp. chopped garlic and 1 jalapeño (seeded and diced). Cook over medium heat for 15 minutes, stirring often.
2. Add 2 tbsp. brown sugar, 1 tbsp. paprika and and 2 dried chili peppers (whole), along with juice of 2 limes and ½ C water. Cook over medium heat until reduced by half.
3. Remove from heat and allow to cool to at room temperature for 30 minutes.
4. In a zip lock bag, add top sirloin steak and marinade. Allow to set at least 30 minutes (or up to overnight) under refrigeration.

Make ahead instructions

• Make fajita marinade at least an hour ahead of time (or up to 2 days ahead of meal time) Refrigerate to save prep time and make a more flavorful meat.
• Cut down on prep by slicing bell peppers and onions ahead of time and refrigerate them in an air tight container.

Expert tips

1. THAWING MEAT: keep meat in refrigerator until it is completely defrosted. In a hurry? Run cool water over packaged meat until thawed.
2. LET IT REST: make sure to let the meat rest for at least 5 minutes after grilling and before cutting. Resting allows the juices to settle, and ensures a juicy bite!
3. MARINATE & REFRIGERATE: make the marinade, add top sirloin steak, and refrigerate to allow the seasoning to "soak in" for 30 minutes to 1 hour before grilling. This gives the meat time to absorb the flavor.
4. FREEZING MEAT: Ideally, you should grill steaks within a few days of purchase for optimum flavor. You can sirloin steaks for up to 4 months in an airtight wrapper.

Storage

• STORE room temperature Steak Fajitas in an airtight container in the refrigerator for up to 5 days
• FREEZE leftover steak fajitas in an airtight container for up to 3 months.
• REHEAT refrigerated fajitas in a sauté pan or microwave. Thaw frozen fajitas in the refrigerator before reheating.

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