Sizzling Grilled Steak Fajitas Recipe: A Fiesta on Your Plate

Searing hot skillets make these grilled steak fajitas a culinary adventure waiting to unfold.

Peppers and onions dance alongside tender meat, creating a vibrant plate of deliciousness.

Marinated strips of beef promise intense flavor in every single bite.

Weeknight dinners never looked this exciting or tasted so incredible.

Summer gatherings call for bold, smoky dishes that spark conversation and delight taste buds.

Mexican-inspired cuisine reaches new heights with this simple yet spectacular recipe.

You’ll want to master these fajitas and impress everyone around the table.

Grilled Steak Fajitas Full of Zing

• Adjust marinade ingredients to match your taste preferences, making this recipe a versatile crowd-pleaser for any palate.
• Minimal prep work and simple cooking techniques ensure even novice grillers can create a restaurant-quality meal without stress.
• From marinating to serving, this recipe takes under an hour, perfect for busy families seeking a delicious and satisfying meal.
• Brings the joy of summer grilling to your backyard, transforming a basic steak into a festive, interactive dining experience that brings people together.

Steak Fajitas Ingredient Checklist

• Steak: Juicy center of the fajitas, flank or skirt steak works best for authentic flavor and tenderness. Choose well-marbled meat for maximum taste.

• Lime Juice: Adds bright, citrusy flavor and helps tenderize the meat. Fresh lime juice recommended over bottled.
• Olive Oil: Creates smooth base for marinade and helps distribute flavors. Extra virgin olive oil provides richer taste.
• Garlic, Cilantro: Provide robust, aromatic seasonings that enhance meat's natural flavor. Fresh herbs deliver more intense taste.

• Bell Peppers, Onions: Colorful grilled vegetables adding sweetness and texture to fajitas. Mix colors for visual appeal and varied flavor profile.

• Tortillas: Soft, warm wrap for holding fajita ingredients. Corn or flour tortillas work well, slightly warmed for best texture.
• Salt, Black Pepper: Basic seasonings that enhance overall dish flavor. Freshly ground pepper recommended.

• Sour Cream, Guacamole, Salsa: Classic fajita condiments that add creaminess, richness, and zesty notes. Use homemade or high-quality store-bought versions.

Preparing Grilled Steak Fajitas Easily

Step 1: Craft Flavorful Marinade

Mix together lime juice, garlic, chili powder, cumin, and olive oil in a large bowl or resealable plastic bag. Ensure the marinade ingredients are thoroughly combined to create a zesty flavor profile.

• Lime juice
• Garlic
• Chili powder
• Cumin
• Olive oil

Step 2: Prepare Steak for Marinating

Add steak to the marinade, making sure every inch is coated. Seal the bag or cover the bowl and refrigerate for 1-8 hours to allow the flavors to penetrate the meat deeply.

Step 3: Fire Up the Grill

Preheat grill to medium-high heat. Remove steak from marinade and pat dry with paper towels. Lightly brush grill grates with oil to prevent sticking.

Step 4: Grill the Steak to Perfection

Place steak on the hot grill. Cook for 4-6 minutes per side, depending on thickness and desired doneness. Aim for an internal temperature of 130-135°F for medium-rare. Once done, transfer to a cutting board and let rest for 10 minutes.

Step 5: Char the Vegetables

Toss bell peppers and onions with a drizzle of olive oil, salt, and pepper. Grill in a grill basket or directly on grates for 6-8 minutes, turning occasionally until tender and slightly charred.

Step 6: Slice and Assemble Fajitas

Cut steak against the grain into thin strips. Arrange on warm tortillas with grilled vegetables. Top with fresh cilantro, sour cream, guacamole, or salsa as desired.

Serve immediately and enjoy the mouthwatering combination of perfectly grilled steak and vegetables!

Advice for Better Grilled Steak Fajitas

• Maximize Marinade Magic: Let the steak soak in the marinade for at least 1 hour, but no more than 8 hours to prevent the meat from becoming too tough or breaking down.
• Perfect Grill Temperature: Aim for medium-high heat to achieve those beautiful grill marks and seal in the steak's juices without burning the exterior.
• Slice Like a Pro: Always cut the steak against the grain to ensure tender, easy-to-chew pieces that melt in your mouth.
• Veggie Grilling Success: Use a grill basket to prevent smaller vegetable pieces from falling through the grates, and toss occasionally for even charring and cooking.
• Rest and Relax: Allow the steak to rest for 10 minutes after grilling to let the juices redistribute, ensuring a more flavorful and juicy final dish.

Grilled Steak Fajitas and How to Store Them

• Store leftover steak fajitas in an airtight container within 2 hours of cooking. Keep separate from tortillas to prevent sogginess.
• Refrigerated fajitas stay fresh for 3-4 days. For best quality, consume within 2 days.
• Warm steak and veggies in a skillet over medium heat for 2-3 minutes. Add a splash of water to prevent drying out. Alternatively, microwave on 50% power for 1-2 minutes, stirring halfway through.
• Reheat gently to maintain meat's tenderness and prevent rubbery texture. Discard if stored longer than 4 days or if meat smells off.

What to Serve with Grilled Steak Fajitas

• Choose a bold Malbec or Cabernet Sauvignon with robust flavor that complements the grilled steak's richness and cuts through the marinade's spiciness.
• Mix a classic margarita with fresh lime juice, tequila, and a touch of agave nectar to balance the smoky grilled meat and provide a citrusy contrast.
• Prepare a bright, herbal rice dish featuring chopped cilantro and fresh lime zest to add a light, tangy element that lifts the hearty fajita flavors.
• Select a cold, light beer like Modelo Especial or Pacifico to cleanse the palate and provide a refreshing counterpoint to the spicy, grilled ingredients.

Steak Fajitas Reinvented

• Vegetarian Fajitas: Replace steak with grilled portobello mushrooms or tofu, marinated in the same spices for a meat-free version packed with flavor.
• Low-Carb Option: Skip tortillas and serve fajita ingredients over cauliflower rice or wrapped in large lettuce leaves for a lighter, carb-conscious meal.
• Seafood Swap: Substitute steak with shrimp or fish like salmon, adjusting grilling time to prevent overcooking while maintaining the classic fajita seasoning profile.
• Spicy Southwest Variation: Add chipotle peppers to the marinade or sprinkle cayenne pepper on vegetables for an extra kick of heat and bold southwestern flavor.

Top Asked Questions on Grilled Steak Fajitas

• What type of steak works best for fajitas?

Flank steak or skirt steak are ideal because they’re flavorful, tender when sliced against the grain, and absorb marinades well.

• How do I know when the steak is perfectly cooked?

Use a meat thermometer to check internal temperature. For medium-rare, aim for 130-135°F. Let the steak rest for 10 minutes after grilling to retain juices.

• Can I make these fajitas without a grill?

Yes, you can use a cast-iron skillet or grill pan on the stovetop. Sear the steak and vegetables on high heat to get similar charred flavor and caramelization.

• How should I slice the steak for the best texture?

Always slice against the grain (perpendicular to the muscle fibers) to ensure tender, easy-to-chew pieces. Cut thin slices at a 45-degree angle for maximum tenderness.

Grilled Steak Fajitas Recipe

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4.7 from 30 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Sizzling Grilled Steak Fajitas deliver authentic Mexican flavors that dance across your palate with bold spices and charred perfection. Quick skillet magic brings tender marinated steak, peppers, and onions together for a feast you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Proteins:

• 1.5 to 2 pounds (680 to 907 grams) flank steak or skirt steak

Marinade Ingredients:

• ¼ cup (60 milliliters) olive oil
• ¼ cup (60 milliliters) lime juice (about 2 limes)
• 2 tablespoons soy sauce
• 2 tablespoons chopped fresh cilantro
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• Salt, to taste
• Black pepper, to taste

Vegetables and Serving Components:

• 2 bell peppers (any color), sliced
• 1 large red onion, sliced
• Olive oil, for grilling
• Warm tortillas, for serving

Optional Toppings:

• Avocado
• Sour cream
• Salsa
• Cheese
• Lime wedges

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Instructions

1. Infuse the steak with robust flavors by combining marinade ingredients in a sealed container, thoroughly coating the meat, and allowing it to absorb the seasonings in the refrigerator for a minimum of one hour.
2. Prepare the outdoor cooking surface by establishing a medium-high temperature zone and ensuring the grill grates are lightly coated with cooking oil to prevent sticking.
3. Extract the marinated steak and meticulously pat it dry, removing excess liquid to promote optimal caramelization during grilling.
4. Position the steak on the hot grill, cooking each side for approximately 4-6 minutes, depending on the cut’s thickness and desired level of doneness, aiming for an internal temperature around 130-135°F for medium-rare.
5. Transfer the grilled steak to a resting surface, allowing the juices to redistribute for roughly 10 minutes, which ensures a more tender and flavorful result.
6. While the steak rests, prepare the vegetables by tossing bell peppers and onions with a light olive oil coating and a sprinkle of seasoning.
7. Grill the vegetable medley in a specialized grill basket or directly on the grates, rotating periodically to achieve a tender texture with appealing char marks, which typically takes 6-8 minutes.
8. Carefully slice the rested steak against the grain into thin, elegant strips to maximize tenderness and presentation.
9. Assemble the fajitas by arranging the sliced steak and grilled vegetables alongside warm tortillas and an array of complementary toppings for a vibrant, interactive dining experience.

Notes

• Tenderize meat by pounding it gently before marinating to help break down muscle fibers and absorb more flavor.
• Choose flank or skirt steak for authentic texture and best absorption of marinade seasonings.
• Reserve some marinade before adding raw meat to use as a quick sauce or basting liquid during grilling, enhancing overall taste profile.
• Create gluten-free version by using corn tortillas instead of flour and checking marinade ingredients for potential gluten-containing components.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 320
• Sugar: 2g
• Sodium: 480mg
• Fat: 16g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 20g
• Cholesterol: 60mg