Sizzling Grilled Steak Fajita (Printable Version)
Juicy grilled steak with sautéed peppers and onions, served with warm tortillas and fresh toppings for a satisfying Tex-Mex dinner.
# What You Need:
→ For the Steak Marinade
01 - 1 ½ lbs flank steak
02 - 3 tbsp olive oil
03 - 2 tbsp freshly squeezed lime juice
04 - 2 cloves garlic, minced
05 - 1 tsp smoked paprika
06 - 1 tsp ground cumin
07 - ½ tsp chili powder
08 - ½ tsp dried oregano
09 - 1 tsp salt
10 - ½ tsp freshly ground black pepper
→ For the Vegetables
11 - 1 large red bell pepper, sliced
12 - 1 large yellow bell pepper, sliced
13 - 1 large green bell pepper, sliced
14 - 1 large red onion, sliced
15 - 1 tbsp olive oil
16 - Salt and pepper to taste
→ To Serve
17 - 8 small flour or corn tortillas
18 - 1 avocado, sliced
19 - ½ cup sour cream
20 - ½ cup fresh salsa
21 - ¼ cup chopped fresh cilantro
22 - 1 lime cut into wedges
# How to Make It:
01 - Whisk together olive oil, lime juice, garlic, smoked paprika, cumin, chili powder, oregano, salt, and pepper in a large bowl. Add flank steak and toss to coat thoroughly. Cover and refrigerate for at least 20 minutes, up to 2 hours for deeper flavor penetration.
02 - Heat grill or grill pan over high heat until properly preheated. Remove steak from marinade and allow excess to drip off.
03 - Place steak on hot grill and cook for 4–5 minutes per side for medium-rare doneness, adjusting time based on preferred doneness. Transfer to cutting board, tent loosely with foil, and rest for 5 minutes.
04 - Heat 1 tbsp olive oil in large skillet over medium-high heat. Add sliced peppers and onions, season with salt and pepper, and sauté until tender-crisp with slight charring, approximately 6–8 minutes.
05 - Heat tortillas directly on grill or in dry skillet for 30 seconds per side until warm and pliable.
06 - Slice rested steak thinly across the grain for maximum tenderness.
07 - Arrange grilled steak slices on large platter with sautéed peppers and onions. Accompany with warm tortillas, avocado slices, sour cream, fresh salsa, cilantro, and lime wedges for serving.
# Expert Tips:
01 -
- The steak comes out incredibly tender and packed with smoky citrus flavor in just 40 minutes
- Everything cooks on one grill and one pan, making cleanup feel almost too easy
- People get excited about building their own fajitas, and the platter looks gorgeous on the table
02 -
- Cutting against the grain is non-negotiable—skipping this makes the steak tough and chewy
- Letting the meat rest before slicing keeps all those juices inside where they belong
- Over-marinating can make the texture mushy, so stick to the 2-hour maximum
03 -
- A pinch of cayenne in the marinade adds subtle heat that builds nicely
- Pat the steak dry before grilling for better sear marks
- Use corn tortillas for a naturally gluten-free option