Grilled Steak Fajitas
Grilled Steak Fajitas Recipe is the classic Tex-Mex dinner favorite. Made with marinated sirloin steak, peppers and onions grilled to perfection with hardwood smoke for the best fajitas you have ever made.
If you love Mexican food as much as we do, you will also love our Grilled Chicken Fajitas, Grilled Chicken Enchiladas and this amazing Cheesy Bean Dip! For a budget-friendly meal, we love these Grilled Steak Tacos and Carne Asada Bowls.
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Ingredients Needed:
- Sirloin Steak
- Bell Peppers
- Onions
- Lemon and Lime Juice
- Olive Oil
- Brown Sugar
- Granulated Garlic
- Cumin
- Chili Powder
- Kosher Salt
- Cilantro
For Serving:
- Flour Tortillas
- Sour Cream
- Salsa
- Guacamole
How to Make Grilled Steak Fajitas:
Slice steak into thin strips.
Slice peppers and onions into thin strips.
- Make the fajita seasoning: add spices to a bowl with brown sugar.
- Whisk in olive oil, lemon juice and lime juice.
- Place steak and vegetables into a gallon size zip to baggie. Pour marinade over the top. Seal the baggie.
- Turn over several times to mix well. Refrigerate 20- 24 hours. The long marinade time really infuses the steak and vegetables with delicious flavors. I’ve tried marinating for less time and was disappointed in the flavor.
- Make a foil packet around flour tortillas and set aside.
- Prepare a grill fire to about 350° with pecan or hickory for smoke flavor.
- Remove steak and vegetables from marinade onto the grill over indirect fire – use a grill pan or griddle if you have large grates. Spread evenly and close the lid. Discard marinade.
- Cook in 5 minute intervals, turning the mixture with a spatula or tongs to cook evenly.
- Continue to cook for 15- 20 minutes or until steak reaches about 135° to 140° with a digital meat thermometer.
- During the last 5 minutes, warm the tortillas.
- Remove steak and vegetables from grill to a rimmed baking sheet.
- Garnish with cilantro.
- Serve with sour cream, salsa and guacamole if desired.
How to Store and Reheat:
- Store leftovers in an airtight container in refrigerator up to 4 days.
- Reheat in a skillet coated with olive oil 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.
Traditionally fajitas are made in a sizzling hot cast iron skillet but when they are grilled with hardwood smoke you get that smoky delicious flavor that just makes it even tastier.
If you are craving a sizzling plate of steak fajitas, try making them on the grill. It is a really simple and delicious dinner perfect for busy weeknights, plus you can count on the whole family enjoying them!
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Grilled Steak Fajitas
Ingredients
- 2 ½ pounds sirloin steak sliced thin
- 2 large bell peppers sliced thin
- 2 large onions sliced
- ⅓ cup brown sugar
- 1 tablespoon granulated garlic
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- ¾ cup olive oil
- 2 ounces lemon juice
- 2 ounces lime juice
- fresh cilantro optional garnish
- Flour tortillas
- Sour Cream
- Salsa
- Guacamole
Instructions
- Add spices to a bowl. Whisk in olive oil, lemon juice and lime juice.
- Place steak and vegetables into a gallon size zip to baggie. Pour marinade over the top. Seal the bag. Turn over several times to mix well. Refrigerate 20-24 hours.
- Prepare a grill fire to about 350° with pecan or hickory for smoke flavor.
- Make a foil packet around flour tortillas and set aside.
- Remove steak and vegetables from marinade onto the grill over indirect fire - use a grill pan or griddle if you have large grates. Spread evenly and close the lid. Cook in 5 minute intervals, turning the mixture with a spatula or tongs to cook evenly. Continue to cook for 15- 20 minutes or until steak reaches about 135° to 140° with a digital meat thermometer.
- During the last 5 minutes, warm the tortillas.
- Remove steak and vegetables from grill to a rimmed baking sheet.
- Garnish with cilantro if desired.
- Serve with sour cream, salsa and guacamole if desired.
