Grilled Flank Steak Fajitas make a flavorful and healthy beef entree that takes minimal prep work and only a few minutes to cook.
After marinating in lime juice and spices and tossed on the grill, delicious slices of flank steak are wrapped in warm flour tortillas for a quick, tasty meal. This is a Steak Fajita Recipe you’ll make over and over!
Grilled Flank Steak Fajita Recipe
I live with a carnivore. The hubby loves meat and especially beef. Luckily there are so many lean cuts of beef that can be transformed into a healthy main dish. So Bill gets his meat and I get a well-rounded meal.
To amp up the flavor when using a leaner cut, like with this easy beef fajitas recipe, I often mix up a quick marinade, add the beef and let it sit overnight in the fridge. Unlike other proteins, beef can hold up to a longer marinating time which ensures more flavor penetration.
With flank steak, I also score the exterior with a sharp knife, to assist with osmosis. Then when it comes time for dinner, all the hubby has to do is toss the meat on the grill and cook to perfection.
Frequently Asked Questions
The term fajitas translates to little sash, a Spanish word for tiny belt, sash or band. Fajitas were first made of strips of skirt steak, cut across the grain and mixed with a fajita marinade, then grilled. Then they’re served in corn or flour tortillas. Plus the meat is generally paired with both onions and peppers.
Cooked bell peppers and onions are standard, but there are a few other toppings to consider. Here are some more ideas: cheese, salsa or pico de gallo, gucamole or sliced avocados, sour cream, minced cilantro, and jalapenos or pickled jalapenos.
How to Make This Easy Steak Fajita Recipe
As long as it’s grilling weather, fajitas frequently appear on our menu. And grilling season only dies when there’s a foot of snow on our Green Egg and/or subzero temperatures! Yes, the man in charge of the grill is not always rational!
Having a marinated flank steak parked in the fridge makes dinner time a breeze. The night before or the morning of the day you’re planning to serve these fajitas, mix up the simple fajita marinade and add the beef. Beef can take a longer marinade time than fish or chicken.
PRO-Tip: I use a gallon Ziploc bag to marinate the beef. It makes it easy to flip and agitate.
While the grill heats up, saute some onions and peppers, cut up a few tomatoes and avocado, and pull out some guacamole, salsa, and sour cream. Choose whatever toppings tickle your fancy. I use a whole grain tortilla and pile on the veggies plus a few slices of beef. The hubby goes heavier on the beef, as a true carnivore would, and prefers a traditional flour tortilla.
Don’t forget beef like these easy beef fajitas when you’re planning a healthy meal. Just round out the meal with loads of veggies and some whole grains. Even my picky husband is satisfied with this formula.
More Delicious Tex-Mex Recipes
- Tex-Mex Meatball Subs from Cravings of a Lunatic
- Easy Empanadas Recipe from Num’s the Word
- Slow Cooker Carne Asada
- Flank Steak with Chimichurri Sauce
- Tex-Mex Breakfast Burritos
- Easy Taco Dip
- Soft Shell Tacos
- Beer Margaritas
- Mini Margarita Cheesecakes
- Plus More Beef Recipes
This post was first shared in October, 2015. Photos and text were updated in 2020.
- 1 1/2 pounds flank steak
- Juice of 2 limes
- 1 tablespoon olive oil
- 1/4 cup chopped cilantro
- 1/2 jalapeno, minced
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
Peppers and onions:
- Olive oil
- 3 bell peppers, seeded and sliced
- One yellow onion, cut in half and sliced
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- Kosher salt and pepper to taste
- Juice of half a lime
- Avocado slices or guacamole
- Halved cherry tomatoes or tomato salsa
- Sour cream
- Flour tortillas, warmed
- Stir the lime juice, oil, cilantro, jalapeno, garlic, cumin, salt, and pepper together.
- Put the steak in a large zip-lock bag and pour the marinade over the meat.
- Park in the fridge for a few hours or overnight.
- To serve, heat a tablespoon of olive oil in a non-stick pan and add onion and pepper slices. Sprinkle with cumin, oregano, salt and pepper. Saute till onions and peppers are tender and slightly browned. Squeeze the juice of half a lime and cook a minute or so longer.
- Remove flank steak from the refrigerator and let sit at room temperature for a half hour to take the chill off the meat.
- Grill to desired doneness, then let rest 10 minutes before slicing thinly across the grain.
- Place flank steak strips, onions and peppers along with desired toppings in the middle of a tortilla. Roll and serve.
Adapted from The New Basics Cookbook.
Amount Per Serving: Calories: 429Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 91mgSodium: 623mgCarbohydrates: 28gFiber: 5gSugar: 13gProtein: 34g