Grilled Steak & Shrimp Fajitas Recipe

Make the marinade

In a medium bowl whisk together 3 tbs olive oil, 3 tbs fresh lime juice, 1 tbs soy sauce, 1 tsp honey, 2 tsp minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1/4 tsp crushed red pepper, 1 tsp kosher salt and 1/2 tsp black pepper until combined.

Portion and marinate proteins

Reserve about 2 tbs of the marinade in a separate small bowl for basting shrimp later. Place the steak in a shallow dish or resealable bag and pour half of the remaining marinade over it, massaging to coat. Place the shrimp in a separate bowl or bag and pour the other half of the marinade over them. Cover or seal both and refrigerate: steak 30–60 minutes (or up to 4 hours for more flavor), shrimp 15–30 minutes (no more than 30 minutes to avoid over-tenderizing).

Prep vegetables

While proteins marinate, slice the red and yellow bell peppers into 1/2-inch strips and thinly slice the onion. Toss the sliced vegetables with 1 tbs olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper until evenly coated. Set aside.

Cook vegetables

Preheat a large cast-iron skillet or grill-top pan over medium-high heat until hot. Add the vegetables in a single layer (work in batches if necessary) and cook, stirring occasionally, until softened and charred in places, about 6–8 minutes. Remove to a plate and keep warm.

Preheat grill

Preheat an outdoor grill or grill pan to high heat (about 450–500°F / medium-high). Oil the grates lightly or brush the steak and shrimp with a little oil to prevent sticking.

Grill the steak

Place steak on the hot grill. Grill for 3–5 minutes per side for medium-rare (thinner cuts like flank/skirt will be at lower end; thicker at higher), until an instant-read thermometer reads 130–135°F for medium-rare. For medium, cook to 140–145°F. Remove steak to a cutting board and let rest 5–10 minutes before slicing thinly against the grain into 1/4-inch strips.

Grill the shrimp

While steak rests, thread shrimp onto skewers or place them directly on the grill. Brush with the reserved 2 tbs marinade. Grill shrimp 1.5–2 minutes per side, until opaque and just cooked through (internal temp ~120–125°F). Do not overcook. Remove from grill.

Warm tortillas

Warm tortillas on the grill for about 10–20 seconds per side until pliable and slightly charred, or wrap in foil and warm in a 300°F oven for 10 minutes.

Combine steak, shrimp, and veggies

Return the sliced steak and grilled shrimp to the pan with the cooked peppers and onions and heat briefly over medium for 1–2 minutes to combine flavors and reheat, tossing gently to mix. Taste and adjust salt/pepper if needed.

Plate and garnish

Serve the warm tortillas alongside the steak, shrimp and vegetable mixture. Offer chopped cilantro, lime wedges, sour cream or crema, shredded cheese, and sliced avocado or guacamole for guests to assemble their fajitas. Squeeze lime over fillings before eating.