Sizzling Grilled Steak Fajita (Printable)
Juicy marinated steak with sautéed peppers and onions, served with warm tortillas and classic toppings.
# What goes in:
→ Steak Marinade
01 - 1 ½ lbs flank steak
02 - 3 tbsp olive oil
03 - 2 tbsp freshly squeezed lime juice
04 - 2 cloves garlic, minced
05 - 1 tsp smoked paprika
06 - 1 tsp ground cumin
07 - ½ tsp chili powder
08 - ½ tsp dried oregano
09 - 1 tsp salt
10 - ½ tsp freshly ground black pepper
→ Vegetables
11 - 1 large red bell pepper, sliced
12 - 1 large yellow bell pepper, sliced
13 - 1 large green bell pepper, sliced
14 - 1 large red onion, sliced
15 - 1 tbsp olive oil
16 - Salt and pepper, to taste
→ To Serve
17 - 8 small flour or corn tortillas (gluten-free if needed)
18 - 1 avocado, sliced
19 - ½ cup sour cream
20 - ½ cup fresh salsa
21 - ¼ cup fresh cilantro, chopped
22 - 1 lime, cut into wedges
# Directions:
01 - Whisk together olive oil, lime juice, garlic, smoked paprika, cumin, chili powder, oregano, salt, and pepper in a large bowl. Add the flank steak and toss to coat thoroughly. Cover and refrigerate for at least 20 minutes, up to 2 hours for deeper flavor penetration.
02 - Preheat a grill or grill pan over high heat until smoking hot. Remove steak from marinade, allowing excess to drip off.
03 - Grill the steak for 4–5 minutes per side for medium-rare doneness, adjusting time to reach preferred doneness. Transfer to a cutting board, tent loosely with foil, and let rest for 5 minutes.
04 - While steak rests, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sliced peppers and onions, season with salt and pepper, and sauté until tender and slightly charred, about 6–8 minutes.
05 - Warm tortillas on the grill or in a dry skillet for 30 seconds per side until pliable and lightly toasted.
06 - Slice the rested steak thinly against the grain into strips for maximum tenderness.
07 - Arrange grilled steak slices on a large platter with sautéed peppers and onions. Serve with warmed tortillas, avocado, sour cream, salsa, cilantro, and lime wedges alongside.
# Expert Advice:
01 -
- The marinade transforms affordable flank steak into something that tastes straight from a restaurant kitchen
- Everything comes together in under an hour but looks like you spent all day cooking
- The build-your-own setup makes dinner feel like a fun party activity
02 -
- Slicing against the grain is what makes flank steak tender instead of chewy
- Letting the meat rest prevents all those delicious juices from running out onto your cutting board
- Overcrowding the pan with vegetables will steam them instead of giving you those coveted charred edges
03 -
- A cast-iron skillet gives you restaurant-style char marks if you dont want to fire up the grill
- Add sliced jalapeños to the vegetable mix if your crew likes extra heat