These Grilled Steak Fajitas are a delicious summer meal made easy on the barbecue. Flank steak is marinated in a savory fajita sauce and served with sautéed peppers and onions in soft tortillas.

Fresh, easy and delicious, these flank steak fajitas are a fun dinner any time of year!

Overhead shot of uncut steak surrounded by fajita fixings

This post is sponsored by Mirum, all opinions expressed are my own.

Steak Fajitas are a great recipe to feed a crowd and loaded with flavor! They’re easy to make and fun to share with a collection of our favorite toppers like Homemade Salsa, sliced jalapenos and cheese!

Like many of you, I’m obsessed with spicy foods, including toppers for fajitas (I could literally eat Queso Dip by the bucket full).

Best Steak For Fajitas

The steak we use for beef fajitas is usually flank steak or skirt steak. I love skirt steak, however our store doesn’t always have it so I more commonly use flank steak.

Fajita Marinade

The key to making the best fajitas is leaving time for the beef to marinate. Not only does it add flavor, but the acidity of lime juice can help break down the proteins in the steak, resulting in tender fajita meat. We marinate at least 4 hours or up to 8 hours.

If you’re using a more tender cut of beef (such as ribeye) you’ll want to reduce your marinating time to about 30 minutes.

prepping steak for fajitas

How To Make Steak Fajitas

To make these steak fajitas:

  1. Marinate: Marinate the flank steak in the fajita marinade ingredients for 4-8 hours.
  2. Grill: Grill steak to medium rare (135-140°F) or to desired temperature. Remember let the steak rest at least 10 minutes before slicing to keep it extra juicy (while you cook the peppers/onions).
  3. Saute: Saute the onions for a few minutes over medium heat. Add peppers and spices, then saute an additional 3-5 minutes or until they’re tender crisp

Once rested, it’s important to cut the flank steak across the grain. You will see the direction of long fibers running down the steak, you want to be sure to cut across the fibers to ensure tender meat.

Overhead shot of sliced steak surrounded by onions and peppers

Toppings For Steak Fajitas

When making steak fajitas, we put out an array of toppings to enjoy and let everyone dress them up the way they like! Place your steak slices and a spoonful of peppers & onions in soft tortillas and top with desired toppings: .

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Overhead shot of uncut steak surrounded by fajita fixings
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Grilled Steak Fajitas

Tender steak slices are marinated in a savory fajita sauce and served with satueed peppers and onions in soft tortillas. 
Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 4 hours
Total Time 4 hours 30 minutes
Servings 4 servings
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Ingredients  

Beef

  • 1 ½ pounds flank steak or skirt steak
  • ¼ cup fresh lime juice
  • ¼ cup vegetable oil
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • ½ teaspoon oregano
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon salt & pepper
  • 2 cloves garlic minced

Vegetables

  • 1 white onion sliced
  • 1 green bell pepper seeded & sliced
  • 1 red bell pepper seeded & sliced
  • 2 tablespoons olive oil
  • ½ teaspoon cumin
  • salt & pepper to taste

For Serving

  • 8 flour tortillas 8"
  • toppings as desired

Instructions 

  • Combine beef, lime juice, olive oil, cumin, chili powder, oregano, Worcestershire sauce, garlic, salt and pepper to taste. Marinate at least 4 hours or overnight.
  • Preheat grill to medium-high heat. Grill the steak 7-9 minutes. Flip over and cook an additional 5-7 minutes or to reach desired doneness. Rest 10 minutes before slicing.
  • Drizzle onions and peppers with olive oil and season with salt, pepper and cumin.
  • Heat 2 tablespoons olive oil to a pan and add onions. Cook 3-4 minutes. Add sliced peppers and cook and additional 3-5 minutes or until tender crisp.
  • Slice steak across the grain. Fill warmed tortillas with steak, peppers and desired toppings.
4.95 from 17 votes

Nutrition Information

Calories: 512 | Carbohydrates: 39g | Protein: 42g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 102mg | Sodium: 839mg | Potassium: 887mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1040IU | Vitamin C: 69.1mg | Calcium: 122mg | Iron: 5.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Main Course
Cuisine American, Mexican, Tex Mex
I am excited to have partnered with Mirum to bring you this belly warming recipe.  While I was compensated for this post, all thoughts and opinions are my own.  Working with great brands I love allows me to keep bringing you the great recipes you love!
Steak fajita ingredients on a wooden board
Steak fajita ingredients on a wooden board with a title
steak for Steak Fajitas with veggies around

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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. Making these steak fajitas and your grilled chicken fajitas for several families on an upcoming trip. Your chicken recipe mentions freezing the chicken direcly in the marinade and then defrosting and grilling. Think I could do the same with this recipe? Would help immensely with prep prior to travel!

  2. I used sirloin steak that I had in the freezer. This was easy to make, just need to make the marinade early so it has time. I halved the chili powder since what we have is spicy. Grilling the steak gave it a nice flavor, even in the winter. We really enjoyed this and will be making it again. Thanks for the recipe!5 stars

  3. This fajitas recipe turned out perfect.
    Did the flank steak in my cast iron skillet a half hour early so it could cool to cut into strips. Added the pepper mix to the saved fond then the meat Made a perfect gravy
    I added some chili seasoning to the pepper onions before cooking.5 stars

    1. what can I use instead of cumin? Found cumin to be a bit overpowering, but that could be because I made a dish for 2. thxs4 stars

      1. You can leave the cumin out if you find it too much. If you reduced the dish but left the full amount of seasonings, they would have a stronger flavor so when reducing the dish, be sure to reduce the seasonings as well.

  4. I have tried this fajitas recipe at my home and it is very easy to make and really delicious in taste. Thanks for sharing this recipe with all of us.5 stars