Grilled Steak Fajitas

Ingredients

• 454 g (1 lb)steak, flank or skirt
• 30 ml (2 tbsp)olive oil
• 30 ml (2 tbsp)fajita seasoning
• 1fresh lime
• 2–3bell peppers, mixed colours
• 1 largeonion
• 4–6tortillas, flour or corn
• to tastesour cream or Greek yoghurt
• a pinchsalt
• to tastecilantro

Instructions

1. 1

   Marinate the steak

   In a bowl, mix the olive oil, fajita seasoning, juice of the lime and a pinch of salt. Add the steak and leave it to marinate for at least 15 minutes.

2. 2

   Slice the vegetables

   While the grill heats, cut the bell peppers and onion into thin strips.

3. 3

   Heat the grill

   Preheat the grill to high, or heat a cast-iron skillet until hot.

4. 4

   Grill the steak

   Cook the marinated steak for about 4–5 minutes on each side for medium-rare, adjusting the time to suit your preferred doneness.

5. 5

   Cook the vegetables

   During the last few minutes of grilling, add the sliced vegetables and cook until softened.

6. 6

   Rest and slice

   Let the steak rest briefly, then slice it thinly against the grain.

7. 7

   Fill the tortillas

   Warm the tortillas on the grill. Fill them with steak and grilled vegetables, then add sour cream or cilantro.

What are steak fajitas?

Fajitas are a Tex-Mex favourite, commonly served as sizzling strips of meat and vegetables with tortillas for wrapping. This version pairs grilled steak with peppers, onion and lime for a bright, savoury filling.

The marinade seasons the steak while the hot grill gives the meat and vegetables a little char. Serving the filling in warm tortillas lets everyone assemble their own.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 25g protein, 32g carbs, 14g fat.

The tortillas and vegetables provide most of the carbohydrates, while the steak supplies much of the protein and the olive oil contributes fat. For a more balanced plate, add a simple side salad or extra grilled vegetables alongside the fajitas.

Choosing the steak

Flank steak: This lean cut has a pronounced grain, so slice it across the fibres after resting to make each strip easier to chew.

Skirt steak: Its loose texture takes on the seasoning readily and suits quick grilling; keep an eye on it because thin sections can cook fast.

A quick lime marinade

Seasoning base: Olive oil helps coat the steak, while the fajita seasoning brings its main savoury flavours. Fresh lime juice adds acidity and a lively finish.

Marinating time: The recipe calls for at least 15 minutes. Keep the steak coated during that time, and avoid treating the lime as a reason to leave it marinating indefinitely.

Get the grill ready

Hot surface: Preheat the grill to high or bring the cast-iron skillet up to temperature before adding the steak. A properly heated surface helps the meat brown rather than slowly stew.

Vegetable strips: Slice the peppers and onion thinly so they soften during their short time on the grill. Add them in the final few minutes as directed.

Check the doneness

Steak: About 4–5 minutes per side is the guide for medium-rare in this recipe, but thickness and grill heat affect the timing. Adjust the cooking time for your preferred doneness.

Resting: Give the steak a brief rest before cutting. Slice against the grain into thin strips for a tender-feeling fajita filling.

Serve and customise

Tortillas: Warm them on the grill so they are pliable and ready to wrap around the filling. Keep them close to the heat only long enough to warm through.

Toppings: Sour cream or Greek yoghurt adds a cool, creamy contrast, while cilantro gives the finished fajitas a fresh herbal note. Serve the filling and tortillas together so diners can build their own.

Recipe notes & tips

• Cut the steak across its visible grain after resting.
• Slice the peppers and onion evenly so they cook at a similar pace.
• Have the vegetables ready before the steak goes on the grill.
• Adjust the steak’s cooking time to match its thickness and your preferred doneness.
• Warm the tortillas just before serving so they remain flexible.

Variations

• Use chicken: Swap in chicken and cook it through before slicing.
• Make it meat-free: Grill extra peppers and onion with sliced mushrooms.
• Change the tortillas: Choose corn tortillas instead of flour ones.
• Add a fresh topping: Finish with chopped cilantro for a herbal note.
• Adjust the creaminess: Serve Greek yoghurt in place of sour cream.

Common mistakes to avoid

• Slicing with the grain: Cut across the steak’s fibres to make the strips easier to chew.
• Crowding the grill: Cook in batches if the steak and vegetables do not fit in a single layer.
• Starting on a cool surface: Preheat the grill or skillet before adding the steak.
• Overcooking the vegetables: Add them in the last few minutes so they soften without losing all their texture.
• Skipping the rest: Let the steak sit briefly before slicing so it is easier to cut neatly.

How to store

Refrigerate leftover steak and vegetables in a covered container for up to 3 days. Store tortillas separately and reheat the filling gently in a skillet or microwave; warm the tortillas just before serving.

Frequently asked questions