Steak Fajitas Recipe

A close up of sliced grilled steak for fajitas on a sheet pan.

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!

Course Main Course

Cuisine Mexican

Diet Gluten Free

Prep Time 10

Cook Time 15

Resting time 30

Total Time 55

Servings servings

Calories 85kcal

Author Jessy Freimann

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