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Flavorful Grilled Steak Fajitas

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These grilled steak fajitas feature tender, juicy steak paired with perfectly caramelized bell peppers and onions, delivering a quick and easy meal full of smoky, spicy, and fresh flavors.

Ingredients

Scale
  • 1.5 pounds flank steak or skirt steak, thinly sliced
  • 3 tablespoons olive oil (extra virgin recommended)
  • 2 tablespoons fresh lime juice
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh cilantro (optional, for marinade)
  • 1 large red bell pepper, sliced into strips
  • 1 large green bell pepper, sliced into strips
  • 1 large yellow bell pepper, sliced into strips
  • 1 large onion, thinly sliced (white or yellow)
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 8 small flour or corn tortillas (use gluten-free tortillas if needed)
  • Sour cream or Greek yogurt (optional)
  • Fresh lime wedges
  • Chopped fresh cilantro
  • Avocado slices or guacamole (optional)

Instructions

  1. In a medium bowl, whisk together olive oil, lime juice, minced garlic, cumin, smoked paprika, chili powder, salt, black pepper, and cilantro (if using). Add the thinly sliced flank steak, tossing to coat evenly. Cover and refrigerate for at least 20 minutes, up to 2 hours.
  2. Slice the bell peppers and onion into thin strips. Toss with olive oil, salt, and pepper until well coated. Set aside.
  3. Preheat grill to medium-high heat (about 400°F). Brush grates with oil to prevent sticking. If using a grill pan, heat on stove over medium-high heat.
  4. Place marinated steak strips on the hot grill in a single layer. Grill 2-3 minutes per side until charred but juicy. Remove and let rest for 5 minutes.
  5. Grill the pepper and onion strips on the same grill for 4-5 minutes, turning occasionally, until softened and slightly charred but still crisp.
  6. Wrap tortillas in foil and warm on the grill for 1-2 minutes or heat individually in a dry skillet until warm and pliable.
  7. Slice rested steak thinly against the grain. Serve with grilled veggies, warm tortillas, and toppings like sour cream, avocado, lime wedges, and fresh cilantro.

Notes

Do not marinate steak longer than 2 hours to avoid ‘cooking’ the meat with lime juice. Let steak rest after grilling to retain juices. Keep an eye on veggies to avoid burning. If no grill available, a cast-iron skillet works well. For smoky kick, add chipotle powder to marinade. Use gluten-free tortillas for gluten-free option and skip sour cream or yogurt for dairy-free.

Nutrition

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Find it online: https://evabakery.com/flavorful-grilled-steak-fajitas-recipe-easy-sizzling-veggies-guide/