Grilled Steak Fajitas are easy, perfect for a backyard fiesta! Great for a weeknight meal, or fun to create a theme party and serve up all your favorite Mexican appetizers.
Grilled Steak Fajitas
Grilled Steak Fajitas are perfect for a weeknight meal or backyard fiesta with all your favorite Mexican side dishes! My husband loves fajitas, and he is a pro at making them on the grill. My job is to prep everything and season the meat, and he does the rest. Win, win! These simple Grilled Steak Fajitas are a delicious and festive meal that is sure to be a hit! If you’re not a beef eater, you can make shrimp or chicken fajitas instead.
What type of steak is best for fajitas?
I like to use flank steak for my fajitas, but skirt steak would also work. To help tenderize the meat, I pierce the steak with a fork and then season it for at least a few hours or up to 24 hours before grilling. I used cumin, crushed garlic, scallions, salt, and pepper for seasoning.
What to Serve with Beef Fajitas
Below are some topping and side dish ideas to serve with your fajitas.
Toppings: Mexican-style cheese, sour cream, sliced avocado or guacamole, pico de gallo
Corn: Warm Mexican Corn Salad, Grilled Corn Salad with Feta, Corn Tomato Avocado Salad
Rice: Mexican Brown Rice, Cilantro Lime Rice, Fiesta Lime Rice
Beans: Southwestern Black Bean Salad, Instant Pot Black Beans, Instant Pot Refried Beans
Salsa: Serve any of these with your favorite tortilla chips – Easy No-Cook Salsa, Salsa Verde, Avocado and Mango Salsa
- Swap the flank steak for skirt steak.
- If you don’t have an outdoor grill, you can broil the meat in the oven or cook on the stove.
- Serve the steak, peppers, and onions over chopped romaine for a fajita salad. Squeeze with lime juice or top with salsa for a simple dressing.
More Mexican Recipes You’ll Love:
- Bisteces a la Mexican (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
For The Onions and Peppers
- 3 medium onions, sliced into long strips
- 3 bell peppers, I used multi-colors, sliced into strips
- 1 tbsp olive oil
- salt + fresh pepper , to taste
- 12 6-inch flour or corn tortillas
- (I like to season the steak a few hours ahead.) Pierce steak with a fork all over to tenderize. Season steak with cumin, garlic, scallions, salt and pepper. Allow steak to rest at room temp at least 10 minutes before grilling.
- In a large grill-safe pan such as a clay Chamba or cast iron skillet combine onions, peppers, olive oil, salt and pepper. Toss well to coat.
- Place on the BBQ and cook on medium-low heat, tossing occasionally until onions are caramelized, about 20 minutes. This could also be cooked inside on the stove as well.
- When the onions and peppers are done, set aside to keep warm on the top rack of your grill; raise the flame of the grill to high flame.
- Discard scallion and sear steak 4-6 minutes without moving, turn the steak over and cook a few more minutes until rare or medium rare (well done will be too tough). Remove from grill and let it rest a few minutes before cutting.
- Cut meat into 1/4 inch thin slices and combine with the cooked onions and peppers and serve with tortillas, cheese, guacamole and sour cream.
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