Grilled Steak Fajitas are an easy, flavorful meal that work equally well for a weeknight dinner or a backyard fiesta. Sizzling seasoned steak with charred peppers and onions makes a festive centerpiece, and assembling your own fajitas at the table is always fun. This version focuses on simple ingredients and straightforward grilling steps so you can get excellent results without fuss.
Grilled Steak Fajitas
These grilled steak fajitas are seasoned simply with cumin, crushed garlic, scallions, salt and pepper, then cooked on the grill for a smoky, caramelized finish. Flank steak is ideal because it slices thin and has a great beefy flavor, but skirt steak works well too. Marinating or seasoning the meat a few hours ahead helps tenderize and deepen the flavor. Serve with warm tortillas and your favorite Mexican-style toppings for a crowd-pleasing meal.
What type of steak is best for fajitas?
Flank steak is my go-to for fajitas because it grills quickly and slices easily across the grain into tender strips. Skirt steak can be used as well; it has a slightly different texture but plenty of flavor. To help tenderize either cut, pierce the surface with a fork and season at least a few hours in advance, or up to 24 hours if you prefer a stronger, more developed flavor. Common seasonings that complement beef fajitas include ground cumin, crushed garlic, sliced scallions, salt and freshly ground black pepper.
What to Serve with Beef Fajitas
Build a fajita spread with a mix of toppings, sides and warm tortillas. Below are ideas to round out the meal.
- Toppings: shredded Mexican-style cheese, sour cream, sliced avocado or mashed avocado, fresh pico de gallo or diced tomatoes and onions, lime wedges
- Corn-based sides: grilled or roasted corn, corn salad, or a corn-tomato-avocado salad
- Rice: cilantro-lime rice, Mexican-style brown rice, or a simple seasoned white rice
- Beans: black beans, refried beans or a southwestern-style bean salad
- Salsas: no-cook tomato salsa, salsa verde, or fruit-based salsas such as mango-avocado for a bright contrast
Variations
- Swap flank steak for skirt steak for a slightly more textured cut.
- If you don’t have access to an outdoor grill, you can broil the steak and sauté the peppers and onions on the stovetop in a cast iron skillet.
- Turn the filling into a fajita salad: serve sliced steak, peppers and onions over chopped romaine, dress with lime juice and salsa or a light vinaigrette.
More Mexican Recipes You’ll Love
- Bisteces a la Mexicana (Mexican Style Beef Stew)
- Slow Cooker Pork Carnitas
- Mexican Shrimp Diablo
- Spiralized Mexican Sweet Potato and Chicken Casserole
- Mexican Adobo Rubbed Grilled Pork Tenderloin
Grilled Steak Fajitas — Ingredients
- 1 1/2 lbs flank steak, trimmed
- 3 cloves garlic, crushed
- 1 tbsp ground cumin (or to taste)
- 2 scallions, sliced (optional)
- Salt and freshly ground black pepper, to taste
For the onions and peppers
- 3 medium onions, sliced into long strips
- 3 bell peppers (use a mix of colors), sliced into strips
- 1 tbsp olive oil
- Salt and pepper, to taste
- 12 6-inch flour or corn tortillas, warmed
Instructions
- Prepare the steak: pierce the steak all over with a fork to help tenderize. Rub the meat with crushed garlic, cumin, sliced scallions (if using), salt and pepper. For best flavor, season a few hours in advance or up to 24 hours in the refrigerator. Bring to room temperature for at least 10 minutes before grilling.
- Prepare the peppers and onions: in a large grill-safe pan or cast iron skillet, toss the sliced onions and peppers with olive oil, salt and pepper until evenly coated.
- Cook the vegetables: place the pan on the grill over medium-low heat and cook, stirring or tossing occasionally, until the onions are golden and caramelized, about 20 minutes. Alternatively, cook them over medium heat on the stove until tender and browned. Keep warm.
- Sear the steak: discard any scallion stems and increase the grill heat to high. Sear the steak 4–6 minutes per side without moving it too much to achieve a good crust. Cook to rare or medium-rare for the best tenderness; cooking to well-done will make the steak tougher.
- Rest and slice: remove the steak from the grill and let it rest for a few minutes so the juices redistribute. Slice thinly across the grain into 1/4-inch strips.
- Assemble and serve: combine the sliced steak with the cooked peppers and onions or serve them side-by-side. Offer warmed tortillas and desired toppings such as shredded cheese, guacamole or sliced avocado, sour cream and salsa. Squeeze fresh lime over the filling for brightness.
Nutrition (approximate per serving)
Serving: 2 fajitas. Calories: 468 kcal; Carbohydrates: 47.5 g; Protein: 31.5 g; Fat: 17 g; Fiber: 4.5 g; Sodium: varies with added salt.
These grilled steak fajitas are an easy, colorful and satisfying meal that scale well for family dinners or entertaining. With a few simple ingredients and basic grilling technique, you’ll have a delicious Mexican-inspired dinner on the table in under an hour.