Grilled Steak Fajitas

Published June 21, 2015. Updated March 5, 2020

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It’s summer so we should be cooking just about everything on the grill right? Really though, I’ve been grilling almost every day for the last few weeks whether it be for lunch or dinner and we’ve been having some incredibly delicious meals around here. Grilling just makes food that much better. Like these steak fajitas – when you soak the beef in a flavorful marinade for hours then sear it on a hot grill to the perfect doneness, and serve it along with a generous amount of grilled bell peppers you get the some unbelievably delicious, irresistibly tempting steak fajitas!

Grilled Steak Fajitas | Cooking Classy

With this recipe be sure you marinate the steak for the time allotted or your beef wont be as flavorful. Also since these are lean cuts of meat, the flank or skirt steak, be sure to slice it thin and against the grain for optimal tenderness. If you’d like to char your tortillas like those pictured, using tongs, hold the edges of the tortilla over the flame of a gas burner and rotate as each edge begins to brown. Serve these with any of the suggested accompaniments, I always like to load mine up basically making it a taco but make them as you prefer.

Now get out there and get grilling! It’s summer!

Grilled Steak Fajitas | Cooking ClassyGrilled Steak Fajitas | Cooking ClassyGrilled Steak Fajitas | Cooking Classy Grilled Steak Fajitas | Cooking Classy

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

Grilled Steak Fajitas

Steak is soaked in a super flavorful marinade the grilled along with fresh veggies. Then it's served in warmed tortillas for a delicious dinner everyone will love! Just as good as what you'll get at your favorite Mexican restaurant! 
Servings: 4
Prep15 minutes
Cook15 minutes
Marinating3 hours
Ready in: 3 hours 30 minutes


  • 1 1/2 lbs flank or skirt steak , trimmed of fat and sliced into 6-inch long pieces
  • 6 Tbsp fresh lime juice
  • 1/3 cup canola oil
  • 3 cloves garlic , minced (1 heaping tbsp)
  • 1 jalapeno , seeded, stemmed and minced
  • 2 tsp chili powder (preferably 1 tsp ancho chili powder and 1 tsp regular chili powder)
  • 1 1/2 tsp ground cumin
  • 1 tsp paprika
  • Salt and freshly ground black pepper
  • 1/2 cup fresh cilantro , left whole
  • 2 - 3 bell peppers sliced into 1/2-inch thick strips (2 for lesser amount of beef and 3 for greater)
  • 1 large yellow onion , sliced into 3/4-inch thick strips
  • For serving:
  • 8 - 12 tortillas flour or corn tortillas (8 for lesser amount of steak and 12 for greater)
  • Lime wedges
  • Avocado slices or guacamole
  • Pico de gallo or salsa , sour cream, shredded Monterey Jack cheese or crumbled Queso Fresco (optional)


  • In a small mixing bowl combine lime juice, canola oil, garlic, jalapeño, chili powder, cumin, paprika and season with salt and pepper to taste (I recommend about 1 1/2 tsp salt and 1 tsp pepper). Set aside 3 Tbsp of the marinade in refrigerator for the veggies.
  • Place steak in a gallon size resealable bag, pour in marinade and add cilantro, working to get some of the cilantro on both sides of each piece of beef. Seal bag while pressing air out, then rub marinade into beef. Chill 3 - 6 hours.
  • Preheat a grill over moderately high heat for about 15 minutes. Brush grill lightly with oil (it works well to soak a paper towel with oil then use long handles tongs to brush grates), remove steaks from marinade and place on grill, grill about 3 - 4 minutes per side to reach desired doneness (an instant read thermometer should read 120 in center for medium-rare and 130 for medium). Remove from grill and transfer to a cutting board and tent with foil, rest 5 - 10 minutes while grilling veggies, then thinly slice against grain.
  • Meanwhile, toss veggies with remaining 3 tbsp marinade, season with additional salt as desired, add veggies to grill (the length of veggies should run opposite direction of grill grates so they don't fall in between. Place onions in hotter parts of grill so they'll finish the same time as peppers) and grill about 5 - 10 minutes until crisp tender. Transfer to a boil and cover with foil while assembling fajitas.
  • To warm tortillas you can wrap them tightly in two batches in two separate sheets foil and grill with veggies during last 2- 3 minutes, rotating once halfway through. Or you can place them in damp paper towels in microwave and heat until warmed.
  • To assemble, top warm tortillas with warm beef, veggies and desired toppings. Serve with lime wedges for spritzing over top.
Nutrition Facts
Grilled Steak Fajitas
Amount Per Serving
Calories 523 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 5g31%
Cholesterol 102mg34%
Sodium 531mg23%
Potassium 934mg27%
Carbohydrates 41g14%
Fiber 4g17%
Sugar 7g8%
Protein 39g78%
Vitamin A 2682IU54%
Vitamin C 90mg109%
Calcium 128mg13%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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  • Adele

    Hi, Jaclyn!

    This is an out-of-this-world, amazing recipe.
    I’ve followed your recipes for a long time, having bookmarked at least thirty of your recipes! So when my boyfriend needed some suggestions for an annual family potluck/beach picnic, I suggested these steak fajitas, knowing your recipes are foolproof. And he just texted me telling me how everyone has been full of praise and compliments! They’re a hit x

    Thanks a bunch for your beautiful recipes. :)

    • Jaclyn

      Jaclyn Bell

      I’m so happy to hear these fajitas were enjoyed and I’m glad you’ve been liking the recipes :)! Thanks for your feedback Adele!

    • Michel

      Thanks for the suggestion, Babe! I felt like a superstar! Thank you Jaclyn for letting me ride your coattails. Apparently I have to make these every year now!

  • Calico Jack’s Mexican Cantina

    This looks wonderful! Congrats to a very deserving cook

  • Heather

    The recipe states the meat should be sliced, but in the directions it doesn’t say to slice the meat until after it is grilled. Do you marinate and grill the whole slab of meat and slice it after or slice it before it goes in marinade. Seems like it would be hard to grill in the thin strips? Sounds like a great recipe. Can’t wait to try it.

    • Jaclyn

      Jaclyn Bell

      You slice it into large portions in the beginning before marinating so it cooks and marinates more evenly then in the end you slice into thin strips. Hope that makes sense!

  • Laura Dembowski

    It’s been way too long since I’ve had fajitas. The are so pretty the way you presented them too.

  • Elio Rupo

    I like this dish as it is quick and easy to assemble as tacos. My kids like the hearty and flavorful steak slices. I have also found that sprinkling a little water on the tortillas before putting them in the microwave helps keep them soft and flexible enough to be stuffed full of these delicious ingredients. Thanks a lot for sharing.

  • Julia @ Sprinkled With Jules

    I’ll add this to my to-grill list for this summer!

  • Laura (Tutti Dolci)

    I’m all about summer grilling, these fajitas look awesome. Love the vibrant colors!