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Grilled Steak Fajitas Recipe

Sizzling Tex-Mex grilled steak fajitas feature tender marinated skirt or flank steak, charred bell peppers and onions, wrapped in warm tortillas. Bold fajita marinade delivers smoky, citrusy flavor that's restaurant-worthy yet weeknight-easy—perfect for fiestas or casual dinners.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 496
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MARINADE AND STEAK:
  • ¼ cup lime juice
  • ¼ cup olive oil
  • 4 garlic cloves, minced
  • 2 tbsp soy sauce
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 tsp oregano
  • Salt and pepper
  • 2 lbs skirt or flank steak
  • FOR THE GRILL:
  • 3 bell peppers, sliced
  • 1 onion, sliced
  • 12 tortillas
  • Cilantro, limes for garnish

Equipment

  • Grill
  • Tongs
  • Meat thermometer
  • Zip-top bags

Method
 

  1. grilled steak fajitas recipeCard1
  2. Step 1: Combine lime juice, oil, garlic, soy, spices, salt, and pepper in a bowl to make the fajita marinade. Pat steak dry, add to zip-top bag with marinade, seal, and refrigerate 2-8 hours, turning occasionally for even tenderizing and flavor infusion—visual cue: steak darkens slightly.
  3. Step 2: Preheat grill to 450-500°F. Remove steak from marinade (reserve liquid), pat dry, rest at room temp 30 min. Toss sliced peppers and onion with oil, salt, pepper.
  4. Step 3: Grill steak 3-4 min per side to 130°F medium-rare, basting once. Rest tented 5-10 min. Grill veggies 8-10 min until charred, stirring. Warm tortillas in foil on grill edges. Slice steak thin against grain.

Nutrition

Calories: 496 | Carbohydrates: 35 | Protein: 32 | Fat: 25 | Fiber: 3 | Sugar: 5

Notes

STORAGE: Store leftovers in airtight container in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of water or broth to restore moisture. Do not freeze as the texture will change.
MAKE AHEAD: You can prepare marinade and marinate steak up to 24 hours in advance and store covered in the fridge. Bring to room temperature 30 minutes before cooking.
SUBSTITUTIONS: For a dairy-free version, skip sour cream garnish. Gluten-free: corn tortillas and tamari. Leaner: sirloin steak.
PRO TIPS: Pat steak very dry post-marinade for crisp crust. Slice against grain post-rest. High-heat grill chars veggies perfectly—don't overcrowd.
SERVING SUGGESTIONS: Family-style on sizzling platter with lime, cilantro, avocado. Sides: Mexican rice, guac. DIY assembly for fun.
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