Grilled Steak Fajitas Recipe is the classic Tex-Mex dinner favorite. Made with thin sliced steak, peppers and onions served up on warm flour tortillas with cheese, sour cream and salsa. Just as good as your favorite restaurant version made right on your backyard grill!
Tex-Mex cuisine is my absolute favorite and it’s so quick and easy to make for any night of the week. We start with sirloin steak, use skirt steak if that’s what you have on hand. A simple marinade gives these fajitas that amazing flavor just like you love from your favorite Mexican restaurant.
Traditionally fajitas are made in a sizzling hot cast iron skillet and when they are grilled you get that smoky delicious flavor that just makes it even tastier.
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If you love fajitas as much as we do, you will also love our Grilled Chicken Fajitas.
Best Fajita Marinade Ingredients:
- Lemon and Lime Juice
- Tequila (optional) It does help tenderize the steak but you can skip it if you don’t use alcohol.
- Olive Oil
- Brown Sugar
- Granulated Garlic
- Cumin
- Chili Powder
- Kosher Salt
- Red Chili Flakes
This is a great marinade for steak, chicken or shrimp.
How to Make Grilled Steak Fajitas:
- Mix marinade ingredients together and pour into a gallon ziploc baggie or shallow dish.
- Place steak into marinade and seal baggie. If using a shallow dish, turn to coat and cover with plastic wrap. Refrigerate for at least an hour and up to 12 hours.
- Prepare a grill fire to about 400° with hickory or oak for smoke flavor.
- Make a foil packet around flour tortillas and set aside.
- Slice peppers and onions and place on a grill pan. Drizzle with olive oil and toss to coat.
- Place steak over direct fire to sear.
- Add grill pan of vegetables over indirect heat. At the last minute, we added a few yellow pear tomatoes from our garden to the grill pan with the peppers and onions. They get so sweet when grilled! Cherry tomatoes are great too.
- Turn steak in about 3 minutes and continue to cook until steak reaches about 135° to 140° with a digital thermometer.
- Remove steak and vegetables from grill and allow steak to rest about 10 minutes.
- Place foil packet of flour tortillas on the grill while the steak rests.
- Slice steak into thin strips.
- Serve on a platter with grilled vegetables.
- Remove tortillas from grill.
- Serve with warm tortillas, shredded cheese, sour cream, homemade salsa and guacamole.
How to Store and Reheat:
Store leftovers in an airtight container in refrigerator up to 4 days.
Reheat in a skillet with 2 tablespoons water over medium heat. Stir continually until heated through, about 5 minutes.
Best Steak for Fajitas:
Our favorite is sirloin steak because it’s always tender and has great flavor. Flank steak or hanger steak are commonly used and will work just fine with this recipe. Use what you have have on hand or can find on sale.
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Our best dry rub gives these steaks a ton of flavor and when paired with grilled vegetables, this is a dinner you won't soon forget!
If you are craving a sizzling hot plate of steak fajitas, try making them on the grill. It is a really simple and delicious dinner perfect for busy weeknights and you can count on the whole family enjoying them!
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Grilled Steak Fajitas
Grilled Steak Fajitas Recipe is the classic Tex-Mex dinner favorite. Made with thin sliced steak, peppers and onions that is served up on warm flour tortillas with cheese, sour cream and salsa.
Ingredients
- 1 1/2 pounds sirloin or flank steak
- 2 ounces lime juice
- 2 ounces lemon juice
- 1/4 cup tequila (optional)
- 1 tablespoon olive oil
- 2 tablespoons brown sugar
- 1 tablespoon granulated garlic
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1 1/2 teaspoons kosher salt
- 1/8 teaspoon red chili flakes
- 1 large onion, sliced
- 1 small green bell pepper, sliced
- 1 small red bell pepper, sliced
- 1/2 cup yellow pear tomatoes or cherry tomatoes
- Flour tortillas
- Shredded Cheddar Cheese
- Sour Cream
- Salsa
Instructions
- In a medium sized bowl add lemon juice, lime juice, tequila, olive oil, brown sugar, garlic, cumin, chili powder, salt and chili flakes together.
- Pour into a gallon ziploc bag and add steak. Turn to coat both sides. Refrigerate for at least one hour and up to 12 hours.
- Remove steak from refrigerator about an hour before grilling.
- Prepare a grill fire to about 400° with hickory or oak for smoke flavor.
- Wrap flour tortillas in a foil packet and set aside.
- Slice peppers and onions and layer onto a grill pan with a few of the tomatoes.
- Place grill pan over indirect fire and add steak to direct fire to sear, about 3 minutes.
- Flip steak and continue to cook with the grill closed until internal temperature reaches 135- 140° using a digital thermometer.
- Remove steak and vegetables from grill and allow to rest 10 minutes before slicing steak thinly.
- When you remove the steak from the grill add the flour tortillas to the grill to warm while the steak rests.
- Serve sliced steak on a platter with grilled vegetables with warm tortillas, cheese, tomatoes, sour cream and salsa.
Notes
Store leftovers in an airtight container in refrigerator up to 4 days.
Reheat in a skillet with 2 tablespoons of water over medium heat, stirring often until heated through.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 439Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 121mgSodium: 734mgCarbohydrates: 17gFiber: 2gSugar: 7gProtein: 38g
Nutritional information is estimated and may not be accurate.
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