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Tonight's Dinner: Steak fajitas recipe

Jennifer is a stay-at-home mom with a passion for writing, vintage clothes, old movies and cooking, especially dinners and desserts. Jennifer loves writing so much that whenever she has a spare moment, she spends it writing fiction or ad...

Fajitas don't have to be restaurant food

Mexican restaurants are usually known for their tacos, tostadas, tamales and fajitas. But who says you have to go to a Mexican restaurant to indulge in these yummy treats? Most are just as easy to make at home, and you won't break the bank.

Fajitas don't have to be restaurant food

Tacos are one of my favorite Mexican dishes. They're easy to make and always a big hit. Another favorite is fajitas. I've never made them at home though because they always seemed tough to cook. I mean, whenever you order fajitas at a restaurant they come out on a sizzling skillet with green peppers, onions and swimming in a wonderful array of spices. I can't do anything like that at home. Thankfully Parenting magazine assuaged my fears and showed me fajitas are just as easy to make at home as tacos, especially if you have a grill or grill pan.

Steak fajitas

Serves 4


  • 8 (10 inch) tortillas
  • 1 pound flank steak
  • 1 tablespoon olive oil
  • 1 yellow bell pepper, sliced
  • 1 onion, thinly sliced
  • 2 cilantro stalks (roots included) chopped
  • 1 (15 ounce) can black beans
  • 1 cup salsa
  • 1 cup guacamole
  • 1/2 cup fresh cilantro, chopped
  • 1 tablespoon lime juice
  • Salt and pepper to taste


  1. Preheat oven to 250 degrees F.
  2. Preheat the grill to 450 degrees F.
  3. Sprinkle the steak with salt and pepper and grill until charred on the outside, about five minutes per side for medium rare. Lay steak on a cutting board, tent with foil and let sit for 10 minutes.
  4. Wrap the tortillas in aluminum foil and warm in the oven for 10 minutes.
  5. While the tortillas warm, heat the oil in a large skillet over medium heat. Add the pepper and onions and cook, stirring, for three minutes.
  6. Reduce the heat to low, add the cilantro roots and cook, covered, for four more minutes or until the vegetables are tender. Transfer the cooked vegetables to a large bowl and set aside.
  7. Place the beans, salsa and guacamole in separate bowls on a table.
  8. Slice the steak into thin strips. Sprinkle with lime juice, salt and pepper and add strips to the bell pepper mixture. Toss to coat. Serve with the warmed tortillas, beans, salsa and guacamole.

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