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Grilled Steak Fajitas with Peppers

Grilled Steak Fajitas with Peppers

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Grilled Steak Fajitas with Peppers bring together juicy, marinated steak, smoky grilled vegetables, and warm tortillas for a bold and satisfying meal. The citrus marinade enhances the beef’s tenderness while the charred peppers add a delicious contrast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 serving
Course: Main Course
Cuisine: Mexican, Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds flank or skirt steak
  • 3 bell peppers sliced (red, yellow, and green)
  • 1 large red onion sliced
  • ¼ cup lime juice freshly squeezed
  • ¼ cup orange juice
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon salt adjust to taste
  • ½ teaspoon black pepper adjust to taste
  • 8 flour tortillas warmed
  • ¼ cup fresh cilantro chopped, for garnish

Equipment

  • Grill or Grill Pan For cooking the steak and vegetables
  • Mixing Bowl For preparing the marinade
  • Tongs For flipping the steak and veggies

Method
 

  1. In a mixing bowl, whisk together lime juice, orange juice, garlic, olive oil, cumin, smoked paprika, chili powder, salt, and black pepper.
  2. Place the steak in a resealable bag or shallow dish. Pour the marinade over it, ensuring it’s fully coated. Let it marinate for at least 1 hour or up to overnight.
  3. Preheat the grill to medium-high heat. Remove the steak from the marinade and pat dry to achieve a better sear.
  4. Grill the steak for about 4-5 minutes per side for medium-rare, adjusting for desired doneness. Remove and let it rest for 10 minutes.
  5. While the steak rests, grill the bell peppers and onions for 5-7 minutes, stirring occasionally, until slightly charred and softened.
  6. Slice the steak thinly against the grain. Serve in warm tortillas with grilled peppers, onions, and fresh cilantro.

Notes

  • For extra flavor, marinate the steak overnight.
  • For a spicier kick, add a diced jalapeño to the marinade.
  • Leftovers can be stored in the fridge for up to 3 days and reheated gently.

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