Steak Fajitas are good, but Grilled Steak Fajitas are better! Tender flank steak makes a great fajita protein with charred peppers and onions- this is an easy dinner that's perfect for a summer get-together.
This recipe is part of my Dump it 'til it's hot series of dump recipes. It's all about making delicious food with minimal prep, no pre-cooking, the ability to freeze for a good make-ahead meal. And trust me when I say, easy never tasted so good!
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Other great grilling recipes include:
Grilled Steak Fajitas
Does anyone else love fajitas? I'm all about any dish that comes out sizzling hot when you order it at a restaurant. Not only is it full for great flavor, but it's relatively light and I don't feel weighted down while I'm eating it.
I figured a good steak fajita recipe was in order, and it seemed like a natural fit with this dump recipe series. And June seemed like an even better time to share this, since I knew I wanted this month's dump week to be grilling themed! Let me just say, this steak fajita marinade is a total winner! All you'll need is a few ingredients and and a plastic zipper bag.
Tips for making Beef Fajitas on the grill
- I cut the veggies larger to make it easier to grill them and then slice after grilling.
- Pull the marinated beef and veggies out of the fridge 20 minutes before you intend to cook it, to help it get a little closer to room temperature.
- Before preheating the grill, spray it with nonstick cooking spray to avoid sticking.
- Use a meat thermometer to get it to the temperature for the level of doneness you're looking for (I like to cook to 140 degrees for medium-rare).
- Rest the meat for 10 minutes before carving to allow for crossover cooking and for the juices to redistribute.
- Be sure to carve against the grain and try to slice the meat thin for easier eating.
What cut of beef is best for fajitas?
I like to use flank steak for this recipe. You can also use skirt steak or if those aren't available, sirloin steak (just be sure to marinate it longer).
How do you slice the vegetables so they don't fall through the grill grates?
I slice the onions into rings but I don't separate the rings. For the peppers, I slice off the top and dispose of it as well as the seeds. Them I slice off the bottom and keep it whole and slice off each of the sides and keep them whole. That way, they're flat chunks that you can easily rest on the grill grates without them slipping through. Once they're cooked and have cooled a bit, I slice them into thinner slices for the fajitas.
What goes into the flank steak marinade?
I tried to keep things simple but still flavorful so for this marinade, I use a mixture of fajita seasoning, lime juice, olive oil and salt.
What is the difference between taco seasoning and fajita seasoning?
Taco seasoning tends to have a bit of a bolder flavor with a higher amount of chili powder and a few additional ingredients. Fajita seasoning is more subtle, which allows the beef flavor to truly shine through.
How long do you marinate the flank steak?
The optimal amount of time for a cut of beef to marinate is 12 to 24 hours. Anything longer than this can adversely affect the texture.
How long do these last?
Grilled flank steak is best served right away. That said, you can reheat these in a pan or in the microwave. They will last covered in the refrigerator for around 3 days.
Can you freeze steak fajitas?
I would encourage you to freeze the raw beef and veggies in the marinade before cooking. They will last for up to 3 months.
What goes with steak fajitas?
A few great recipes to round out and complete this meal would be:
Ingredients for this steak fajitas recipe
- Flank steak
- Lime juice
- Fajita seasoning
- Kosher salt
- Olive oil
- Bell peppers
- Red onion
- Cilantro
- Tortillas
How to make steak fajitas
- Mix the marinade ingredients well and allow the beef and veggies to marinate.
- Remove the beef from the fridge and let it sit while the grill preheats.
- Cook to the level of doneness you're looking for and allow the beef to rest.
- Slice the beef against the grain and slice the veggies.
- Serve immediately on tortillas with cilantro.
Grilled Beef Fajitas Recipe Upgrades
Although this is designed to be a dump-and-go recipe, here are a few “upgrades” you can make if you have a little extra time on your hands and don’t mind doing a small amount of extra work. You don’t have to do them to have a delicious meal, but they will make this recipe come out even more delicious:
- Turn the beef 45 degrees halfway through grilling each side to get some nice cross-hatch grill marks.
- Slice some limes in half and grill those as well.
- Grill the tortillas slightly to add a little char to them.
Helpful tools:
- Gallon freezer zipper bags
- Measuring spoons
- Measuring cups
- Chef's knife
- Cutting board
- Whisk
- Mixing bowl
- Citrus reamer
- Grill tongs
- Meat thermometer
Steak Fajitas Recipe
Equipment
Ingredients
- 2 Tablespoons olive oil
- ⅓ cup lime juice
- 1 packet fajita seasoning
- 1 teaspoon kosher salt
- 2 large bell peppers, cut into large chunks (any color)
- 2 large red onions, cut into rings but not separated
- 1 1 ½-2 pound flank steak
- Cooking spray
- Fresh cilantro
- Flour tortillas
Instructions
- In a large bowl, whisk together olive oil, lime juice, fajita seasoning and salt until well combined.
- Submerge flank steak, peppers and onion in the marinade and refrigerate until you're ready to cook (for at least 30 minutes). You can also freeze at this point in a plastic zipper bag.
- Remove the beef from the refrigerator 20 minute prior to grilling. While it rests, spray the grill with cooking spray and preheat to medium high.
- Place steak and vegetables on the grill and cook for around 7-10 minutes per side (rotating 45 degrees halfway through each side to get nice crosshatch grill marks). Cooking time will vary baked on the thickness of the steak so use a meat thermometer to get to the temperature you want- I cooked it 140 for medium rare.
- Remove the steak and vegetables from the grill and let the steak rest for 10 minutes.
- Slice the vegetables into thinner slices and slice the beef thinly against the grain.
- Serve immediately in flout tortillas with fresh cilantro.
Notes
- Cut the vegetables into larger pieces before grilling and slice them thinner once cooked. You can also use a grill pan or basket if you want to slice them prior to cooking.
- For crosshatch grill marks, rotate the steak 45 degrees halfway through grilling each side.
- Grill the tortillas and limes- it only takes a few seconds to add a little char to the tortillas and a few minutes for the halved limes.. t makes a real difference!
- Always slice the beef against the grain and as thinly as possible for the most tender bites.
- Marinate for at least 30 minutes, but if you have the time, the full 24 hours gives the most flavor.
- Don't overcrowd the grill. Give the steak and vegetables enough space to char properly instead of steaming.
- Ingredients to prep ahead- Mix the marinade and prep the vegetables the night before, and let everything marinate overnight.
- Leftovers and storage- Leftovers keep covered in the fridge for up to 3 days. To make ahead, freeze the raw beef and veggies in the marinade for up to 3 months and thaw when ready to grill.
Nutrition
Now that you know how to make this Grilled Steak Fajitas recipe, be sure to share it and tag @thelifejolie on Instagram and Facebook. And be sure to pin it to save for later or bookmark it!
Check out other Dump It ‘Til It’s Hot posts:
- Dump recipes main page
- My introduction post
- Best tools for prepping dump recipes
- Tips for making dump dinners
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