These Grilled Steak Fajitas are the perfect departure from burgers and hot dogs for simmer grilling. Marinated in the morning, throw on the grill with a medley of bell peppers and onions, and serve in charred tortillas with all your favorite fixings.
Fajitas are the EASIEST dinner on the planet, so be sure to check out these Sheet Pan Garlic Lime Salmon Fajitas, these Sheet Pan Fajita Bowls with Chicken Sausage, and these Sizzling Steak Fajita Roll Ups.
Grilled Steak Fajitas
Easy meals are the name of the game in the summer. And it doesn’t get much easier than these Grilled Steak Fajitas! All you have to do is marinate the steak, throw it on the grill with peppers and onions and serve them in warm flour tortillas. Our favorite steak fajitas marinade has plenty of acid from lime juice and all the classic flavors of traditional fajitas.
I love grilling in the summertime – it keeps my house nice and cool and doesn’t dirty up the kitchen. A lot of people are intimated by it, but if you use a meat thermometer, there’s no way you can mess it up.
Let’s make them!
Ingredients in Grilled Steak Fajitas
- Steak: For this particular recipe, I like to use skirt or flank steak. They’re both very inexpensive cuts of meat, but tend to be tough so we make sure to marinate long enough to break down some of the tougher parts of the meat. You also only want to cook the steak to a medium-rare or medium temperature, otherwise the meat can be tough.
- Quick Tip: One last tip when it comes to cooking a tough piece of meat like a flank steak, when you slice the steak, make sure to slice it against the grain.
- Lime: I like the acidic notes of lime juice in this marinate, not only is it flavorful, but it helps to tenderize the meat as well.
- Olive oil. You don’t need an expensive olive oil here, anything will work!
- Spices: The spice blend in these Grilled Steak Fajitas is simple – chili powder, garlic powder, onion powder, cumin, paprika, and just a little bit of cayenne if you’re up for it.
- Garlic: I like to grate the garlic into the marinade by using a microplane, but you can also smash it or mince it.
- Peppers: Use a medley of your favorite bell peppers. I prefer red, yellow, and orange peppers because they tend to be a bit sweeter than green peppers.
- Tortillas: Any tortillas will work. We prefer flour tortillas, but if corn is your thing, go for it!
How to make Grilled Steak Fajitas
- Marinate the steak: Add the flank steak to a ziplock baggie along with the lime juice, olive oil, spices, and garlic. Marinate for at least two hours and up to eight.
- Prep the grill: Once the steak has marinated, pull it out and season with salt and pepper. Turn all the burners on a high heat. You want the grill to be about 450-degrees.
- Prep the veggies: Toss sliced bell peppers and onions (or any other veggies!) with a little bit of olive oil, salt, and pepper.
- Grill! Place a grill pan or sheet on one half of the grill. Cook the veggies. After they start to blister, add the steak. Grill for about 4 minutes on one side, flip and grill another 3-4 minutes on the other side. Toss the veggies when you add the steak and then when you flip the steak.
- Let Steak Rest: Remove everything from the grill and let the steak rest for 10 minutes before slicing.
- Serve: Transfer a little bit of the steak, peppers and onions into tortillas. Top with your favorite fajita condiments.
Substitutions, Tips and Tricks for Recipe Success:
- Make sure you let your meat rest before slicing, otherwise, all of that good juice won’t stay in the steak.
- Feel free to swap our your favorite fajita veggies. Zucchini, mushrooms, or squash would also be great.
- For even more flavor, throw your tortillas on the grill for a second or two to char them up a little bit.
- Sprinkle the final produce with a little bit of chopped cilantro.
What to serve with Grilled Steak Fajitas!
- sour cream
- shredded cheese
- pico de Gallo
If you love grilling, check out these other grilled favorites!
- Grilled Chipotle Ranch Burgers
- Grilled Hawaiian Chicken
- Teriyaki Beef Skewers
- Grilled BBQ Chicken
- California Avocado Chicken
Grilled Steak Faijtas
- 2 lbs flank steak
- 2 large limes
- 1/4 cup + 2 tbsp olive oil
- 3 large garlic cloves, grated
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional)
- 2 tsp salt, divided
- 1/2 tsp paprika
- 2 large bell peppers, sliced
- 1 medium onion, sliced
- 8 small flour tortillas
- Sour Cream
- Avocado Slices
- Tomatoes diced
- Extra Sour Cream for serving
- Add flank steak to a large plastic ziplock bag. Add lime juice, ¼ cup olive oil, chili powder, cumin, garlic powder, and cayenne to the bag as well. Zip up. Massage marinade into meat. Refrigerate for at least 2 hours and up to 8.
- Preheat the grill to a high heat - about 450 degrees. Place a grill pan or sheet on one side of the grill. Once the steak has marinated, remove and sprinkle with 1 ½ teaspoons of salt on both sides. Add the peppers and onions to a medium bowl. Toss with remaining 2 tablespoons olive oil. Season with remaining ½ teaspoon salt and a little bit of pepper.
- Add the pepper to the grill. Cook for 3-4 minutes and then add steak on the uncovered side of the grill. Use tongs to toss the peppers. Close the grill. Let the steak cook for about 4 minutes. Use tongs to flip the steak over. Toss the peppers again. If they are charred enough, remove from the grill.
- Cook the steak another 3-4 minutes or until it reaches your desired doneness. (For skirt steak you really want medium-rare to medium which is an internal temperature of 140-145 degrees. It will increase 5 degrees as it rests. Remove the steak and peppers from the grill. Let the steak rest for 10 minutes.
- Use a sharp knife to cut the steak against the grain into thin slices. Serve in warm tortillas with your favorite toppings.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.