Love fajitas? Make ‘em on the grill! My Grilled Steak Fajita Dinner cooks everything at once and gives restaurant fajitas a run for their money!
Who doesn’t like fajitas? No one, that’s who. At least no one at my house. They’re the perfect meal—flavorful and satisfying, and endlessly customizable. Everyone gets to fix up a plate and enjoy fajitas exactly the way they want.
Many fajita recipes cook the meat on the grill and the peppers and onions on the stovetop. But that seems like a lot of bother to me. Instead, my recipe uses the grill for all the cooking, making for easy prep and even easier clean up.
The Perfect Steak For Fajitas
Skirt steak is traditional steak for fajitas and I think it’s also the best. It’s tender and full of big beefy flavor.
Flank steak will work as well. It, too, is flavorful, but not quite as tender. So if you use flank steak, I recommend slicing it especially thin before serving.
Flavoring And Cooking Fajitas
Fajitas become more than just meat and vegetables a few different ways. One is they’re either marinated or rubbed with a spice blend before cooking, and sometimes both. My recipe uses a flavorful marinade that’s easy to put together from mostly pantry staples—it’s similar to the one I use for these Air Fryer Steak Fajitas. (If you like air frying, you might also like my Air Fryer Chicken Fajitas.)
Another thing that makes fajitas unique is plenty of smoky charring. And that’s easy to get that when everything is cooked on the grill!
Speaking of which, here’s my favorite tool for cooking everything on the grill—an outdoor grill pan. It’s a perforated pan or basket that sits right on the grate and is perfect for grilling things that have been cut up because it keeps them from falling through.
But if you don’t have one, don’t worry. Just leave your peppers and onion in larger pieces, cook them directly on the grate, then cut them into smaller pieces after cooking. See the recipe for details.
While grilled marinated steak, peppers, and onions on a tortilla is pretty terrific, it’s also fun to offer toppings for your fajitas. That way, everyone at the table can customize.
My favorite toppings include salsa, sour cream, guacamole or sliced avocado, lime wedges, and cilantro sprigs. You also might like shredded pepper Jack cheese, crumbled queso fresco, sliced jalapenos, pico de gallo, and hot sauce.
One bite, and you might never crave restaurant fajitas again. – Christine xo
Podcast Episode On Grilling A Fajita Dinner
Listen to me explain briefly about how to make these Fajitas, with some great tips along the way, by clicking the play button below:Print
Love fajitas? Make ‘em on the grill! My grilled steak fajita dinner cooks everything at once, and gives restaurant fajitas a run for their money!
Serve with flour tortillas, salsa, sour cream, guacamole, cilantro, or other toppings.
- 1/4 cup olive oil
- 2 Tbsp. fresh lime juice, plus lime wedges for serving
- 4 tsp. soy sauce
- 4 garlic cloves, minced
- 2 tsp. chili powder
- 1 tsp. ground cumin
- 1 and 1/4 pounds skirt steak (see note)
- 2 bell peppers, sliced (or quartered if you don’t have a grill pan)
- 1 red or yellow onion, halved and sliced (or cut into wedges if you don’t have a grill pan)
- In a small bowl, combine oil, lime juice, soy sauce, garlic, chili powder, and cumin.
- Use a fork to poke holes all over the steak about 1 inch apart. Put the steak in a large ziptop bag and add about 3/4 of the oil mixture. Seal the bag, squeezing out as much air as possible, and set aside at room temperature for 30 minutes or in the refrigerator as long as overnight.
- About 10 minutes before cooking, in a large bowl, combine the peppers and onion with the remaining olive oil mixture.
- Prepare a grill for direct cooking over medium-high heat and lightly oil the grate. If you have a grill pan, add it to the grate to preheat.
- Remove the steak from the marinade and pat it dry. Grill the steak until cooked to your liking, 4 to 5 minutes per side for medium rare.
- Meanwhile, add the pepper and onion mixture to the grill pan and cook, stirring occasionally, until tender and lightly charred, 8 to 10 minutes. (If you don’t have a grill pan, put the quartered peppers and onion wedges directly on the grate and cook until tender and lightly charred, 4 to 5 minutes per side.)
- Let steak rest 5 minutes. Meanwhile, loosely cover the peppers and onions to keep warm. (If you don’t have a grill pan, cut the quartered peppers and onion wedges into strips.)
- Slice the steak across the grain. Serve the fajitas with the lime wedges, tortillas, and any other toppings you desire.
If you can’t find skirt steak, flank steak is a good second choice. Because flank steak isn’t quite as tender, when you slice it, do it especially thin.