This is how to make fajita seasoning with seasonings like dry mustard, garlic powder, paprika, chili powder, cumin and a few others. It’s easy to throw together for steak. If you loved our best fajita marinade this is beyond amazing too.
We’ve been busy making fajitas in all different ways lately. I probably should have started all this this recipe, but I got sidetracked. So here it is! If you use this beef dry rub the next time you want to make this tasty dinner you’ll never use store bought again.
Last week we made these air fryer fajitas, before that we used this rub on our Instant Pot fajitas. Both ways were full of flavor and came out delicious. You can tweak this however you like so it is mild or add red pepper flakes to make it as spicy as you would like it to become. Both ways are great.
If you don’t have either one of these appliances, we show you how to cook Beef Fajitas in the Oven too. With all of these spices you won’t need a sauce. I mean you might want to add salsa or something if eating them inside tortillas like tacos but it isn’t necessary.
What seasonings go best with beef?
The ones listed below are perfect I am telling you. Use a small bowl to combine it all together, then rub your spice blend on to your chicken or steak. We used most of these for our fajita seasoning mix recipe here, with a bit of olive oil so it would adhere well.
Tips for Success
You will want to break up any clumps that are large and mix together so you have a sand-like consistency. If you make these quite often I like to make a really large batch and store in a sealed plastic container. Then you don’t have to measure anything the next time you want to make it.
Leftovers store in an airtight container well. Or make a large batch and just use what you need that night, then keep the rest in your spice cabinet marked fajita seasoning recipe mix.
I like to make this in bulk so I don’t have to make it again and again every single time. If you want you can just use a plastic container you’d normally use for leftovers. Baggies work too but can prick a hole in them and start spilling out. Something with stronger sides is better. Then you can use a Tbsp. to scoop out what you like.
How long should you leave seasonings on steak?
After applying it generously on to your meat with your hands and massaging it in, wrap each steak in plastic wrap and refrigerate for 2-3 days for best results.
Of course we don’t all have time to do this, or think ahead to get all of this prepared beforehand, so no worries if you do this immediately before cooking. This is just a general recommendation for really bold fajita flavors. Choosing a great cut of meat is very important when making fajitas too.
How to Turn This into a Marinade
If you want to transition this from a dry rub to a marinade you will add a few tbsp of olive oil. Either way you should marinate for at least 30 minutes. Especially if you’re slicing your beef into strips before adding it in, half an hour is usually plenty of time. Typically it isn’t recommended longer than 24 hours.
Fajita Seasoning Recipe
Equipment
- 1 Bowl
Ingredients
- 1/2 tbsp chili powder, or more if desired for heat
- 1 1/2 tsp cumin
- 1/2 tsp pepper
- 1 tsp coarse salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2-1 tsp Sriracha seasoning, dry powder, more or less depending on how hot you want it, a little goes a long way with this
- 1 tsp onion powder
Instructions
- Slice 1-2 lbs. of flank steak into thin strips. When on the cutting board press a few paper towels on the top and squeeze gently to remove as much moisture on the meat as possible. Add to a bowl (if you want a wet seasoning/marinade add 3 tbsp olive oil now)
- In another bowl mix seasonings. Then add to beef bowl and stir to coat all pieces well. Let sit for 30 minutes for the best flavor possible.
- Proceed with making fajitas in oven, on stovetop, in pressure cooker, on grill or otherwise.
Notes
Marinade Option
If you want more of a wet marinade toss dried beef strips in the bowl with 3 tbsp of olive oil, and then toss with the seasonings. This will give it an even more intense flavor. Ideally let it sit this way in a sealed bag in the fridge for 30 minutes to 1 hour, not to exceed 12 hours.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What cut of beef is used for fajitas?
Rump, skirt, or flank steak are traditionally used to make fajitas. Skirt steak is best really. I will tell you I don’t always choose those, but try. If there is something else on sale I might use that. Occasionally I will pound it to get the meat really tender too before slicing into thin strips and rubbing the fajita seasoning on.
What goes with fajitas?
Classic steak or chicken fajitas call for nothing more than onions, peppers, meat with rice or beans. Of course you can’t forget the and the tortillas to serve them as fajitas tacos. Sour cream, salsa and guacamole are great on top or served on the side.
For low carb or keto fajitas just skip the tortillas and rice and eat them as is! You can use this steak dry rub on your smoked steaks too for an amazing dinner idea.
Honestly, I don’t measure very often because I just like to ensure each piece is nicely coated. SO I just kinda’ eyeball it depending on how much meat I am cooking in that batch.
Printable recipe for homemade fajitas seasoning below. I promise you, you’ll never buy store bought steak fajita seasoning again. Homemade spices are better yes, but they are also a lot cheaper to make as well. Want to try another? Try homemade taco seasoning and you’ll be set!
I mean you surely could since several of the ingredients are the same however it is easy enough to make homemade fajita seasoning as we will show you here. A bit spicy vs. the other you will get bolder flavors with this on your peppers, vegetables and meat.
You can even make our chicken fajita soup which is killer during the wintertime. Think outside of the box if you’re making dinner. They don’t always have to be grilled y’all.
