Steak Fajitas Board
This post is a collaboration with Beef. It’s What’s for Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own. This year? We’re celebrating with a party-ready Steak Fajitas Board. Move over charcuterie boards, these Steak Fajitas are the perfect “grazing board” party food.
As you know, I’m all about colorful and festive entertaining all year long so it’s no surprise that Cinco de Mayo is one of my favorite occasions to cook and host family and friends. I absolutely love throwing a fiesta-inspired soiree!
A couple of years ago, I accompanied my husband on a work trip to Mexico. One evening, we popped into a well-known, local dining spot for some authentic Mexican cuisine. The fajitas were life-changing, and I’ve been inspired to make my own Tex-Mex version of fajitas at home ever since!
Cinco de Mayo is the perfect occasion for making your own party-ready Steak Fajitas Board. Did you know that Cinco de Mayo is actually not the celebration of Mexico’s Independence Day? It’s the day used to commemorate the Mexican Army’s victory over the French Empire in the Battle of Puebla on May 5, 1862. While I love celebrating with Mexican food and margaritas, I did find it interesting to know a bit more about the day itself!
I love cooking with Beef because it’s so versatile, delicious and always a crowd-pleaser so it’s perfect for Cinco de Mayo! My family loves to make tacos (my daughter’s fave) but when it comes to Cinco de Mayo, there’s nothing quite like a “build your own fajita bar” and Beef pairs so well with Mexican cuisine!
You might also love my Brisket Tacos!
Let’s talk about what you’ll need for creating your Steak Fajitas board. Of course, I suggest adjusting this to your favorite flavors. Love spice? Add in a few more spicy peppers and hot sauce options. You get the idea!
Steak Fajita Board Fixings
- Steak (see marinade + recipe below)
- Bell Peppers
- Sour Cream
- Pico de Gallo
- Cojita Cheese
- Flour or Corn Tortillas
- Hot Sauce
Choose a large board or tray to build your fajitas board. Arrange your items in small bowls or groupings and finish with the sautéed elements (peppers and onions) and lastly, the Steak!
The most important element on your fajitas board is definitely the Steak. I suggest serving it sizzling hot on a separate small cast-iron skillet. Be sure your wood board is heat-safe or put a pad underneath.
This marinade recipe (below) is a MUST. It’s delicious on the peppers and onions as well as the steak. The recipe can be divided for two bags (one for the veggies and one for the Steak) so it’s super simple to prep the day before.
Steak Temperature Tips
- For Steaks 1/2 inch or thicker, insert an instant-read thermometer horizontally from the side, so that it penetrates the thickest part or the center of the steak, not touching bone or fat.
- For medium-rare the temperature should read 145°F, the temperature for medium steaks should read 160°F, and well done is 170°F.
- After cooking, let steaks rest before serving.
If you need a signature cocktail to enjoy with your steak fajitas, I highly suggest both these Spicy Ranch Waters and Coconut Grapefruit Margaritas!
For the Marinade
- 1/3 cup soy sauce
- 1/3 cup lime juice
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 teaspoon ground cumin
- 2 cloves garlic - peeled, minced
- ½ teaspoon chili powder
- ½ teaspoon black pepper
- ½ teaspoon salt
For the Fajitas
- 2 pounds Beef Flank or Skirt Steak - trimmed
- 1 red bell pepper - deseeded and cut into thin strips
- 1 orange bell pepper - deseeded and cut into thin strips
- 1 yellow bell pepper - deseeded and cut into thin strips
- 1 yellow or white onion - cut into thin strips
- 1 red onion - cut into thin strips
- 14-16 flour or corn tortillas
- sour cream
- pico de gallo
For the Marinade
- Combine marinade ingredients in a small bowl and whisk until combined. Place the Steak into a sealable bag and place peppers and onions in a separate sealable bag.
- Divide marinade between the two bags. Massage the bags until Steak and vegetables are fully coated in marinade. Lay bags flat in the refrigerator for at least an hour, or overnight.
For the Fajitas
- Remove Steak from marinade and discard marinade. Pat Steak dry with a paper towel. Heat a large cast iron skillet or grill pan on high heat.
- Transfer Steak to pan and fry on each side, about 8 to 12 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
- Once Steak is cooked, slice against the grain into strips.
- Transfer peppers and onions to pan and sauté until tender and caramelized (about 5 minutes).
- Remove vegetables from pan and arrange along with Steak strips on a large wooden board. Add in fajita fixings including corn or flour tortillas, cilantro, cheese, sour cream, etc.
I hope you’ll give these Steak fajitas a try this Cinco de Mayo! For décor and more, check out tips for Mexican-inspired parties here! For more Beef recipes and inspiration, visit www.BeefItsWhatsForDinner.com!
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This recipe got my taste buds drulling! Haven’t had any of these in a while and it’s been quite a long time since I’ve made any. Am going to try these out. Thanks for sharing.
Thank you so much! I hope you enjoy them too!