With tender, juicy flank steak and colorful peppers, this grilled steak fajitas recipe makes a flavor-packed dinner that's perfect for summer. Easy enough for a weeknight, impressive enough for a crowd!
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Why You'll Love This Easy Recipe For Steak Fajitas
Does anyone else love fajitas? I'm all about any dish that comes out sizzling hot and full of great flavor, but especially if it's light enough that I don't feel weighed down after eating it. This grilled version has become my go-to, and once you try it, I have a feeling it'll become yours too.
The steak fajitas marinade is a total winner. Just a handful of simple ingredients and a zip-lock bag, and you've got the most flavorful steak fajitas you've ever tasted! It's the kind of dinner that looks and tastes like you put in way more effort than you actually did. Here's why you've got to make it:
- Ready in under an hour
- Minimal prep
- Perfect for a crowd
- Great for grilling season
Ingredient Information And Substitutions
- Flank steak- Tender, flavorful, and perfect for grilling. Skirt steak works just as well. If neither is available, sirloin steak works too, just be sure to marinate it longer.
- Lime juice- Adds brightness and helps tenderize the meat. Fresh is best here.
- Olive oil- Helps the marinade coat the steak and vegetables evenly. Any neutral oil works as a substitute.
- Cooking spray- To prevent sticking on the grill.
- Bell peppers- Any color works here. Cut into large flat chunks for grilling so they sit evenly on the grates, then slice them thinner once cooked.
- Red onion- Slice into rings without separating them. This keeps them from falling through the grill grates.
- Cilantro- Fresh, for serving. Leave it out if you're not a fan.
- Flour tortillas- For serving. Corn tortillas work as a substitute.
- Fajita seasoning- The backbone of the marinade. Taco seasoning works as a substitute, though the flavor will be slightly bolder.
- Kosher salt- To taste.
How To Make Steak For Fajitas
Step 1- Make the marinade.
Whisk together olive oil, lime juice, fajita seasoning, and salt in a large bowl until well combined.
Step 2- Marinate.
Submerge the flank steak, peppers, and onion in the marinade and refrigerate for at least 30 minutes, up to 24 hours.
Step 3- Prep the grill.
Remove the beef from the fridge 20 minutes before grilling. Spray the grill with cooking spray and preheat to medium-high.
Step 4- Grill.
Place the steak and vegetables on the grill and cook for 7-10 minutes per side, rotating 45 degrees halfway through each side for crosshatch grill marks. Use a meat thermometer to reach your preferred doneness.
Step 5- Rest and slice.
Remove the steak from the grill and let it rest for 10 minutes. Slice the vegetables into thinner strips and slice the beef thinly against the grain.
Step 6- Serve.
Serve immediately in flour tortillas with fresh cilantro.
Frequently Asked Questions
For this recipe for steak fajitas, 12 to 24 hours is optimal for maximum flavor. That said, even 30 minutes will give you great results. However, anything longer than 24 hours can mess with the texture of the meat.
A meat thermometer is the most reliable way to nail your doneness. Without one, press the steak with tongs. For medium-rare, it should feel like the fleshy part of your palm below your thumb when your hand is relaxed.
Yes. A cast-iron skillet or grill pan on the stovetop works well. Get it screaming hot before adding the steak and vegetables for the best char and flavor.
Tips For Making Marinated Steak For Fajitas
- 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.
What To Serve With The Best Steak Fajitas Recipe
These fajitas pair perfectly alongside classic Mexican sides or fresh summer salads for a complete spread. Here are some of my favorite options:
Other Grilling Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
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.
Video
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.
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