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Grilled Fajita Dinner

  • Author: Christine Pittman
  • Prep Time: 50 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Grilled
  • Cuisine: Mexican

DESCRIPTION

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.

Listen to me explain briefly about how to make these Fajitas, with some great tips along the way, by clicking the play button below:

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Ingredients

Scale
  • ¼ 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 ¼ 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)

Instructions

  1. In a small bowl, combine oil, lime juice, soy sauce, garlic, chili powder, and cumin.
  2. 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.
  3. About 10 minutes before cooking, in a large bowl, combine the peppers and onion with the remaining olive oil mixture.
  4. 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.
  5. 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.
  6. 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.)
  7. 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.)
  8. Slice the steak across the grain. Serve the fajitas with the lime wedges, tortillas, and any other toppings you desire.

Notes

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.