Fajita-Style New York Strip Steaks

Fajita-Style New York Strip Steaks

The Spruce / Ali Redmond

Prep: 10 mins
Cook: 14 mins
Total: 24 mins
Servings: 4 servings
Yield: 4 steaks
Nutrition Facts (per serving)
846 Calories
65g Fat
4g Carbs
60g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 846
% Daily Value*
Total Fat 65g 83%
Saturated Fat 21g 106%
Cholesterol 179mg 60%
Sodium 1793mg 78%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 5%
Total Sugars 0g
Protein 60g
Vitamin C 2mg 11%
Calcium 61mg 5%
Iron 7mg 38%
Potassium 903mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you're a fan of fajitas, then this steak recipe is for you. These New York strip steaks are marinated in a wet rub and grilled to perfection. You choose whether you want them rare, medium-rare, or medium.

You can serve the steaks as-is, perfect for a beefy entree and elegant presentation that will please hearty eaters. But you can also slice the steaks and pass the platter to allow guests to serve themselves just the amount they desire. Slices are also great to serve with tortillas and sliced grilled vegetables such as green peppers and onions. Accompany this with guacamole, sour cream, queso fresco, and salsa for guests to assemble.

Sliced fajita-style steak also goes well in a salad. It's perfect for summer when the farmer's market is bursting with ripe bell peppers and tomatoes. Use romaine lettuce and shredded cabbage as greens and a salad dressing that includes lime.

New York strip steaks have a lot of marbling, which makes them a tender steak if not overcooked. Look for those that are the same width from top to bottom. This ensures you are getting a center cut rather end cuts that may contain some tougher areas.


  • 4 (8-ounce) New York strip steaks

  • 1/4 cup oil

  • 1/4 cup finely chopped cilantro

  • 4 tablespoons lime juice, from 2 limes

  • 2 cloves garlic, minced

  • 1 tablespoon chili powder

  • 1 tablespoon ground cumin

  • 1 tablespoon sea salt

  • 2 teaspoons dried oregano, Mexican oregano if you can find it

  • 1 teaspoon onion powder

  • 1/2 teaspoon freshly ground black pepper

Steps to Make It

  1. Gather the ingredients.

    Fajita-Style New York Strip Steaks ingredients

    The Spruce / Ali Redmond

  2. Pat steaks dry and trim any unwanted fat.

    trim fat from the steaks on a cutting board

    The Spruce / Ali Redmond

  3. In a small bowl, combine the marinade ingredients: oil, cilantro, lime juice, garlic, chili powder, cumin, salt, oregano, onion powder, and black pepper.

    steak marinade in a bowl

    The Spruce / Ali Redmond

  4. Place the steak into a resealable plastic bag and pour the marinade over the top of it.

    steak and marinade in a plastic bag

    The Spruce / Ali Redmond

  5. Seal the bag and gently massage the mixture into the steaks, making sure all surfaces are coated. Place the sealed bag into the refrigerator for 1 to 2 hours.

    massage steak with marinade in the plastic bag

    The Spruce / Ali Redmond

  6. Pre heat the grill for medium-high heat.  Place the steaks on the grill and cook for 5 to 7 minutes per side, or to the desired doneness.

    steak cooking on the grill

    The Spruce / Ali Redmond

  7. Remove the steaks from the heat. Allow the steaks to rest for 5 minutes before slicing or serving.

    Fajita-Style New York Strip Steaks on a cutting board

    The Spruce / Ali Redmond

Once your steaks are ready to enjoy, you have many options for how you serve them. They go well with Mexican-inspired side dishes but also with typical summer grilling sides such as roasted ears of corn and baked potatoes.

Leftover fajita-style New York strip steak should be refrigerated. You will find many ways to enjoy it the next day, such as in a salad or even alongside eggs and hash browns or grits for breakfast.

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