Steak fajitas are easy, fast, meaty and so freakin’ delicious — basically, the perfect dinner. We’re pairing this steak fajitas recipe with all your favorite toppings and the Spicy Roasted Chipotle beans from Saucy Spoon Baked Beans. The smoky chipotle peppers and brown sugar make these beans a great side dish for the steak fajitas.
Saucy Spoon has four other awesome flavors, so be sure to check them out for your next BBQ or outdoor feast. I bet these Jalapeño Bourbon beans would be fantastic with this cornbread recipe and a pulled pork sandwich.
Post sponsored by Saucy Spoon Baked Beans
Table of Contents
Why You’ll Love Steak Fajitas
Because they come together quick and easy, steak fajitas work well as both a weeknight dinner or the main dish at your next summer grilling party. We use whole flank steak in this easy steak fajitas recipe, which cook really fast and boast a ton of beefy flavor. You can use steaks other than flank, but I think it’s one of the best fajita cut of beef for these reasons.
The other great thing about steak fajitas: they’re versatile! We use simple ingredients for these flavorful steak fajitas, and everyone gets to pick and choose their favorite toppings. So, this easy recipe works for picky eaters and diners who really want to load up their tortillas. Trust me, though — no one is going to skip the steak.
Want more recipes like this for Taco Tuesday? Check out The Best Taco Recipes, The Best Quesadilla Recipes and Best Nacho Recipes! There are also some great ideas in Grilled Appetizer Recipes and The Best Tailgating Recipes.
Steak Fajitas Ingredients
- Steak: We’re seasoning these flank steaks with salt, pepper and garlic powder.
- Beans: The Saucy Spoon beans are so good on their own, but we’re taking some time to dress them up a little bit. I’m adding sliced jalapeños for extra spice and sour cream.
- Veggies: We’re going with classic fajita veggies here, seasoning sliced white onions and bell peppers with salt and pepper.
- Toppings: For serving, I went with cooked Mexican rice, sliced jalapeños and sliced limes.
Easy Corn Salad with Lime and Jalapeño
This corn salad is a great side for any fajita, burrito or taco dinner. You could even use it as a salsa! To make the salad, cut the kernels off three ears of corn. Place the kernels in a large cast iron skillet with a little bit of oil and let them toast (no stirring!) for a couple of minutes.
While they’re cooking, mix together your dressing in a large bowl: the juice from one lime, 1 tablespoon mayonnaise, 1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, a pinch of cayenne pepper and kosher salt and black pepper to taste. When the kernels finished cooking, add them to the bowl with your dressing and stir in some cotija cheese or queso fresco, minced jalapeño and chopped fresh cilantro. Serve and enjoy!
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How to Make Steak Fajitas
Veggies and Beans
To make the best steak fajita recipe (IMO), first slather 1-2 whole flank steaks in vegetable oil and then season with 1/2 cup salt, pepper and garlic powder. Set your steaks to the side.
Next, preheat your grill to high heat (around 400 degrees Fahrenheit). Place a cast iron skillet over the hot coals, then drizzle in some oil. Toss your 4 sliced bell peppers and 3 sliced white onions with in the skillet with some salt and pepper and saute everything until the veggies are softened, about 5-7 minutes. When they’re done, take the skillet off the grill and let the veggies cool.
Next up: our Saucy Spoon Spicy Roasted Chipotle Baked Beans. Pour your 16-ounce can of beans into a small cast iron skillet on the grill and cook until they’re slightly simmering (a total of 2-3 minutes, usually). For some extra fun, you can toss a glowing ember into your beans to give them a smoky flavor. I do this in my smoked chimichurri and smoked butter recipes, so I thought it’d be fun here too!
Toss in the coal and gently stir it in. After about a minute, carefully remove the ember with tongs or a spoon. Then, top the beans with 1 tablespoon sliced jalapeños and stir again. Next, push the beans to the cool side of the grill (to stop them from cooking, but also keeping them warm for serving).
Steak for the Fajitas
Now it’s time to grill the fajita meat! Place your flank steak directly on the grill and cook steak for about 8-10 minutes per side, or until the internal temperature reaches 120 degrees F on your meat thermometer. When it hits temp, remove the steak from the grill and let it rest for 5 minutes.
Once your steak has finished resting, cut it into thin strips with a sharp knife on a cutting board. Then, heat up a large skillet until it’s smoking hot. Add a bed of veggies and top with sliced steak, Saucy Spoon Baked Beans (topped with sour cream), cooked Mexican rice, sliced jalapeños and sliced limes.
Serve everything sizzling hot with a side of warm tortillas (either flour tortillas or corn tortillas work here), cheese, sour cream, guacamole, lettuce, pico de gallo and more if you like!
What to Serve with Steak Fajitas
These steak fajitas are a loaded, meaty plate of food, so you don’t need much to round out this dish. The quick corn salad in the tip is so freakin’ delicious with these beef fajitas. You can also serve the Mexican rice on the side. Tortilla chips with salsa or guacamole would be an absolutely fantastic starter. Don’t forget a cold beer, michelada or margarita to wash it all down!
Leftovers and Reheating
If you’ve got leftovers, store the cooked steak, baked beans and veggies in separate airtight containers in the fridge for 3-5 days. Then, the next time you’re craving steak fajitas, you can quickly assemble with your favorite toppings in a skillet on the grill or on the stovetop.
For More Fajitas
FAQs
Like I said, I love flank as the cut of steak for this recipe because of the flavor and how quickly they cook. If you’re looking for a different cut of meat, skirt steak is a great option. You could also use boneless chicken thighs with this method if you want to make chicken fajitas.
I’m glad you asked! You want to cut the steak for these steak fajitas against the grain. Using this method makes it tender and easier to chew because it shortens the muscle fibers. This way, your teeth have to do a lot less work! I have a whole post on properly cutting a steak if you want to learn more.
I love these beans, so I’m glad you can buy them online or at grocery stores around the country. Check out their store locator to find Saucy Spoon near you.
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Steak Fajitas
Ingredients
Steak:
- 1-2 Whole Flank Steaks
- 1/2 cup Salt Pepper and Garlic Powder
- Canola Oil as needed
Beans:
- 16 oz Saucy Spoon Spicy Roasted Chipotle Baked Beans one can
- 1 tbsp Sliced Jalapenos
- 1 Dollop Sour Cream
- Salt to taste
Veggies:
- 3 White Onions sliced
- 4 Bell Peppers sliced
- Salt and Pepper to taste
- Canola Oil as needed
Serving:
- Cooked Mexican Rice
- Sliced Jalapenos
- Sliced Limes
Instructions
- Slather you flank steak in oil then season with the salt, pepper and garlic powder. Set to the side.
- Preheat your grill to a high heat temperature (around 400F).
- Add a cast iron skillet over the hot coals with oil. Add your bell peppers and onions with some salt + pepper to saute for 5-7 minutes until softened. Pull off once done to cool.
- Add your steak to the grill to cook. Steak should be about 8-10 minutes per side or until 120F internal. Once done, pull off and let rest for 5 minutes.
- Add a small cast iron skillet to the grill with the Saucy Spoon Spicy Roasted Chipotle Baked Beans. Cook until slightly simmering, then top with sliced jalapenos and set to the side. (Option to make a smokey version by dropping in a hot coal for a minute, stirring and then removing that coal).
- Once rested, slice up your steak. Then, heat up a large skillet until it's smoking hot and add a bed of veggies and top with steak, Saucy Spoon Baked Beans (topped with sour cream), rice, jalapenos and limes. Serve sizzling hot with a side of tortillas, cheese, sour cream, guacamole, lettuce and more if you like!
