Grilled Steak Fajitas

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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

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.

Steak Fajitas on the grill

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.

peppers and onionsGrilled Steak FajitasGrilled Steak Fajitas

More Mexican Recipes You’ll Love:


Grilled Steak Fajitas
Print WW Personal Points
5 from 3 votes
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Grilled Steak Fajitas

468 Cals 31.5 Protein 47.5 Carbs 17 Fats
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Yield: 6 sevings
COURSE: Dinner
CUISINE: Mexican
These grilled steak fajitas are easy enough to make as a weeknight meal, or fun to create a theme party and serve up all your favorite Mexican appetizers.


  • 1 1/2 lbs flank steak, trimmed
  • 3 cloves garlic, crushed
  • 1 tbsp cumin, or to taste
  • 2 scallions, sliced (optional)
  • salt + fresh pepper, to taste

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.


Serving: 2fajitas, Calories: 468kcal, Carbohydrates: 47.5g, Protein: 31.5g, Fat: 17g, Saturated Fat: 1.5g, Cholesterol: 77mg, Sodium: 373mg, Fiber: 4.5g, Sugar: 2.5g
WW Points Plus: 12
Keywords: grilled steak fajitas, Kid Friendly, steak fajitas, weight watchers


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  1. with these tortillas calories are even less…..we love these

  2. Looks great – going to try it – FYI – the pots are no longer available

  3. This was tasty. I marinaded the steak for 8 hours and added two tablespoons of lime juice. I served pineapple as a side. Yum!

  4. Husband and I loved these fajitas. Only changes we made were using all green peppers instead of multi.-colors and thinly slicing the meat. Will definitely make again. A very fresh tasting recipe; great with fresh pineapple as a side.

  5. As a Texan who eats a lot of TexMex, I can tell you that These have no flavor. Just marinate with low cal Italian dressing for a couple of hours. You’ll be much happier.  I love almost everything else on this site. I was very disappointed that I wasted a good cut of meat on this recipe 🙁

    • Try adding a hot pepper or two to the pepper mix. Salad dressing adds unnecessary calories and chemicals.

  6. I love everything I make from here. …you're an amazing inspiration. …I was curious if any of these beef recipes can sub flat iron cut. ..or if you have any recipes involving that cut

  7. I made this tonight with extra steak that I had from your Chimichurri Steak recipe (awesome) and the Mexican Corn Salad…my husband told me afterwards that he loved me 🙂 These fajitas were amazing as well. I did add some Mexican oregano that I had left over from another one of your recipes. Awesome per usual 🙂

  8. There is lots of snow outside…so cooking on the grill isn't really an option. I want to make these for dinner. Can I cook steak on the stove in a non-stick frying pan? Don't have a cast iron.

  9. I LOVE your recipes! Can't wait to try some. I am trying to figure out how to add recipes to my recipe box. Can anyone help with that?

  10. Since they were out of flank steak, my butcher recommended beef sirloin flap meat which was less expensive and equally delicious. Instead of adding sour cream and cheese I added a few thin slices of avocado and a half teaspoon of pico de gallo. My husband and I agree this is our new favorite and plan to take it camping with us this weekend! THANKS SO MUCH FOR YOUR YUMMY CREATIONS!

  11. Can you use pre-cut meat for this? If so, would you heat it up with the peppers and onions the same?

  12. Thank You, Thank You, Thank You!!! My daughter found you and for the past couple weeks, we've been using your recipes DAILY!! It goes GREAT with our new exercise regime 🙂 Sincerely, Thank You!!!!