Grilled Steak Fajitas Recipe

Prepare marinade

In a shallow dish or bowl, whisk together 2 tbs olive oil, 2 tbs fresh lime juice, 1 tbs soy sauce, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp paprika, minced garlic (3 cloves), 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper until combined.

Marinate steak

Place the 1 lb flank or skirt steak in the marinade, turning to coat both sides thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, let sit at room temperature for 20 minutes after coating.

Bring to room temperature

About 20 minutes before grilling, remove the steak from the refrigerator to come to room temperature. This ensures even cooking.

Preheat grill

Preheat a grill or grill pan to medium-high heat (about 450–500°F / 230–260°C). Oil the grates lightly or brush the steak with a little oil to prevent sticking.

Grill steak

Place the steak on the hot grill and cook 4–6 minutes per side for medium-rare (internal temp ~130–135°F / 54–57°C), or longer to desired doneness. Use tongs to flip once. Cooking time varies with thickness; do not press down on the steak.

Rest and slice

Transfer the steak to a cutting board and let rest for 8–10 minutes. Then slice thinly across the grain into 1/4-inch slices for tender pieces to use in fajitas.

Prep vegetables

While steak marinates or rests, slice the bell peppers into 1/2-inch strips and thinly slice the yellow onion.

Cook vegetables

Heat 1 tbs olive oil in a large cast-iron skillet or on the grill in a vegetable basket over medium-high heat. Add sliced onions and peppers in a single layer if possible. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook, stirring occasionally, until vegetables are softened and slightly charred, about 6–8 minutes. If they begin to stick, add a splash of water or a little more oil.

Combine with steak slices

After slicing the rested steak, add the steak slices to the skillet with the peppers for 1–2 minutes to warm together and allow flavors to marry. Remove from heat.

Warm tortillas

Warm 8 tortillas wrapped in foil on the grill for 5–7 minutes or individually heat them in a dry skillet over medium heat 20–30 seconds per side until pliable and lightly charred in spots.

Assemble fajitas

Place a few slices of grilled steak and a generous spoonful of sautéed peppers and onions onto each warm tortilla. Top with shredded cheese, a dollop of sour cream or crema, chopped cilantro, sliced avocado or guacamole if using, and a squeeze of fresh lime.

Serve

Serve immediately with extra lime wedges on the side. Offer hot sauce or salsa if desired.