Easy Grilled Steak Fajitas

Easy Grilled Steak Fajitas are just the right thing for any grilling cookout with friends and family! Succulent, mouthwatering marinated steak and awesome topping make for a simple meal to entertain guest or just to have with your family. This is a nice break from the same-old-same-old. Give it a try today!

Marinate, Grill, Eat . . . Enjoy!

Marinating meat is intended to break down the tough protein fibers to make the particular cut of meat more tender and easier to chew. Marinating also infuses flavor into the meat making it more flavorful as well. You wind up getting a juicy, tasty piece of meat from a less than desirable cut of meat.

Marinating is not just for tough pieces of meat. It also accomplishes those same 2 tasks with meat that tends to dry out easily, like chicken breast and pork chops. Really, you can marinate just about anything to infuse more flavor.

What Ingredients Go in Easy Grilled Steak Fajitas?

Marinade

• Skirt Steak
• Canola Oil
• Lime Juice
• Fajita Seasoning (see Recipe Notes for recipe)
• Kosher Salt

Fajita Vegetables

• Bell Pepper, various colors
• Sweet Onion, sliced
• Canola Oil
• Fajita Seasoning (see Recipe Notes for recipe)
• Kosher Salt
• Water

Toppings & Assembly

• Flour Tortillas
• Sour Cream
• Guacamole (see our recipe)
• Pico de Gallo (see our recipe)
• Fresh Cilantro
• Shredded Cheddar Cheese
• Salsa
• Taco Sauce
• Hot Sauce

How Are Easy Grilled Steak Fajitas Made?

Marinade

• Trim the fat and any grizzle off the skirt steak.
• In a gallon size zip-top bag, add the oil, lime juice, fajita seasoning, and salt and massage the bag to mix well.
• Add the whole steak to the bag, let most of the air out, and seal the bag. Massage the steak to completely coat it with the marinade. You can cut the steak in half to make it fit easier.
• Place the bag in the fridge overnight to let the flavors blend. Or, you can place the bag on the counter for 2 hours. (see recipe notes)

Vegetables

• In a medium to large skillet, heat the oil over medium-high heat. Add the bell peppers and onions and season with salt.
• Cook until they are slightly softened and add the water and fajita seasoning. Stir to mix well.
• Reduce the heat to low and let the water cook off. Remove the vegetables to a plate and tent with a piece of aluminum foil.

Grilling the Steak

• Heat your grill to high, about 500°F. Be sure to oil the grates to prevent sticking.
• Remove the steak from the bag and place it on the grill. Cook 4-5 minutes per side.
• Remove the steak from the grill and allow it rest for 5minutes. Cut the steak in 1/2 inch bite sized cubes for easy chewing.

Assembly

• While the steak is cooking, place the tortillas on a microwave safe plate. Place 1 or 2 damp paper towels over them and microwave to 1 minute.
• Or, you can wrap them in aluminum foil and place them on the grill. Flip after 1 minute. Remove them from the grill after 1 more minute, a total of 2 minutes.
• Place a few slices of steak and some of the cooked vegetables on the tortillas.
• Use your choice of toppings from the list above.

Easy Grilled Steak Fajitas FAQ’s

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Print

Easy Grilled Steak Fajita

Course Main Course

Cuisine American, Mexican

Keyword fajita, marinade, marinated, steak fajita, street tacos

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

Marinade

• 2 pounds Skirt Steak, trimmed
• 1/4 cup Canola Oil
• 2 Tablespoons Lime Juice
• 2-3 Tablespoons Fajita Seasoning (see Recipe Notes for recipe)
• 1 teaspoon Kosher Salt

Fajita Vegetables

• 1 cup Bell Pepper, sliced various colors, sliced
• 1 large Sweet Onion, sliced
• 2 Tablespoons Canola Oil
• 2 Tablespoons Fajita Seasoning (see Recipe Notes for recipe)
• 1 teaspoon Kosher Salt
• 1/4 cup Water

Toppings & Assembly

• 8 small Flour Tortillas
• Sour Cream
• Guacamole see our recipe
• Pico de Gallo see our recipe
• Fresh Cilantro
• Shredded Cheddar Cheese
• Salsa
• Taco Sauce
• Hot Sauce

Instructions

Marinade

1. Trim the fat and any grizzle off the skirt steak.

2. In a gallon size zip-top bag, add the oil, lime juice, fajita seasoning, and salt and massage the bag to mix well.

3. Add the whole steak to the bag, let most of the air out, and seal the bag. Massage the steak to completely coat it with the marinade. You can cut the steak in half to make it fit easier.

4. Place the bag in the fridge overnight to let the flavors blend. Or, you can place the bag on the counter for 2 hours. (see recipe notes)

Vegetables

1. In a medium to large skillet, heat the oil over medium-high heat. Add the bell peppers and onions and season with salt.

2. Cook until they are slightly softened and add the water and fajita seasoning. Stir to mix well.
3. Reduce the heat to low and let the water cook off. Remove the vegetables to a plate and tent with a piece of aluminum foil.

Grilling the Steak

1. Heat your grill to high, about 500°F. Be sure to oil the grates to prevent sticking.

2. Remove the steak from the bag and place it on the grill. Cook 4-5 minutes per side.

3. Remove the steak from the grill and allow it rest for 5minutes. Cut the steak in 1/2 inch bite sized cubes for easy chewing.

Assembly

1. While the steak is cooking, place the tortillas on a microwave safe plate. Place 1 or 2 damp paper towels over them and microwave to 1 minute.

   Or, you can wrap them in aluminum foil and place them on the grill. Flip after 1 minute. Remove them from the grill after 1 more minute, a total of 2 minutes.

2. Place a few slices of steak and some of the cooked vegetables on the tortillas.

3. Use your choice of toppings from the list above.

Recipe Notes

Marinating Time. The best flavor will be from marinating the steak for 24-48 hours. When I have the time and forethought, I let it marinate for 2-3 days.

However, we don’t always have that luxury. If you want to make the steak the same day, you can marinate the steak using the same method, but leave the bag on the counter for 2 hours.

Yes, it’s safe. Meat can stay remain unrefrigerated for up to 2 hours. By leaving it out on the counter, it stays at room temp which makes for more even cooking. However, I do not recommend anything less than the 2 hours.

Fajita Seasoning

• 1/4 cup Paprika
• 1/4 cup Cumin
• 2 Tablespoons Chili Powder
• 1 Tablespoon Garlic Powder
• 1 teaspoon Onion Powder
• 2 teaspoons Kosher Salt
• 1 teaspoon Black Pepper
• 1 teaspoon Dried Oregano

Mix all the spices in a small bowl and store in an airtight container.