Gluten Free Steak Fajitas

These gluten free fajitas are packed with flavor, easy to make and customizable with your favorite mix ins! Serve alongside some Spanish rice, and make with either steak or chicken.

Get restaurant quality gluten free fajitas right in the comfort of your own home! This recipe is absolutely fool proof, totally customizable and perfect to feed a crowd- just double the recipe and you’ll have enough for 8.

Fajitas are not always gluten free- even when served with corn tortillas! The steak or chicken can be marinated in beer or there may be soy sauce in the mixture somewhere. Always check with restaurant staff if you’re concerned, or play it extra safe and make them from scratch! If you love this recipe, try my salmon tacos or Mexican beef and rice skillet next!

Quick notes before we get cooking!

• I used flank steak here, but you can use another variety like skirt steak if you prefer. If you don’t like steak, you can absolutely swap for chicken breast or thighs- just make sure they’re boneless and skinless.
• How long you cook the steak for depends on your own preference. I like my steak medium, and with the thickness of flank steak, this ended up being about 3 minutes per side. This is about 140 degrees Fahrenheit with a meat thermometer.
• As written, these fajitas are not very spicy. If you want to take it up a notch, you can add some cayenne pepper or red pepper flakes to the steak marinade, or just top things off with either hot sauce or diced jalapeno.

How to make gluten free fajitas

Whisk together all ingredients for the steak marinade- aside from the oil.

Add the steak to a ziplock bag or shallow dish and pour the marinade on top. Make sure both sides are well coated. Marinate for 2 hours in the fridge, but remove from the fridge when there is 30 minutes remaining to bring the steak to room temperature.

Heat a grill or cast iron skillet with the oil or butter over medium-high heat. Once hot, add the steak and cook on each side for about 3 minutes or until your desired temperature is reached. Set the steak aside to rest.

Wipe out the same pan and add in the oil for the fajitas. Heat over medium-high heat and add the sliced peppers and onions. Cook for about 7-8 minutes or until softened and slightly browned around the edges. Remove from heat.

Slice the steak into strips and add back to the skillet. Serve with your tortillas (I suggest warming them), avocado/guac, pico, cheese or my cilantro lime crema on top. Enjoy and try my gluten free quesadillas next!

Serving suggestions

The best thing about fajitas is that there are so many ways to serve them. You can keep it simple and just do the steak and veggies wrapped up in a tortilla- there will be plenty of flavor there! If you want to spruce it up, here are some of my favorite toppings and sides:

• Fresh diced tomatoes or pico de gallo
• Homemade guacamole or fresh avocado slices
• Chopped romaine lettuce for a little crunch
• Mexican shredded cheese or crumbled cotija cheese
• Side of Spanish rice or Mexican green rice

How to store

While I definitely prefer these gluten free fajitas hot and fresh, they will keep in the fridge for about 3 days. I suggest reheating the veggies on the stove to get some char back and heating the steak just until warm so it doesn’t end up over cooked.

Then just warm up your tortillas and add whatever toppings you like and you’re good to know! Also so delicious with my cashew queso on top.

More Mexican inspired dinner recipes!

• Crispy Beef Tacos
• Gluten Free Chicken Enchiladas
• Stuffed Sweet Potatoes
• Chicken Burrito Bowls

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