Grilled Steak Fajitas
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You will be amazed at how easy it is to make restaurant-style Grilled Steak Fajitas at home with a few simple ingredients! They have the perfect blend of well-seasoned steak charred with a medley of bell peppers and onions and served wrapped in a warm tortilla.
When you are sitting at a table in a Mexican restaurant, everyone stops what they are doing when they hear that familiar sizzling sound and smell the amazing aroma of Grilled Steak Fajitas walking past them. It seems like such a treat to have such a complicated meal prepared for you by trained professionals, right?
I hate your burst your bubble, but these Grilled Steak Fajitas are incredibly easy to prepare at home…no special skills required! You may want to go above and beyond and purchase your own fajita skillet to serve your masterpiece, but we’ll get to that later.
How to make Grilled Steak Fajitas:
Mix the lime juice and zest, cayenne, chili powder, and cinnamon together in a large bowl.
Add the steak to the bowl, cover and allow to marinate for at least 30 minutes.
Mine came as two thin strips.
Slice the onions and bell peppers and place them in a large bowl. Toss with olive oil and set aside.
Heat and clean the grates on a barbecue grill. Spray a light coating of olive oil over the grates and place your marinated steak over high heat.
Cook for 2 minutes, then flip steaks over to the other side and cook for an additional 2 minutes depending on the thickness of your steaks. Remove the steaks from the grill, place on a platter and cover with foil.
Place a large cast iron skillet on the grill and allow to heat up, we’re going for scorching hot. Add the onions and bell pepper and cook for 4 to 5 minutes stirring occasionally, until soft and tender.
Slice the steak against the grain into very thin strips. Add the steak to the hot pan with the bell pepper mixture and toss to combine.
Serve Grilled Steak Fajitas with tortillas, and topped with your choice of toppings – shredded lettuce, diced tomatoes, salsa, guacamole, sour cream, shredded cheese.
Recipe Notes & Tips:
- For a restaurant-style presentation, these Fajita Skillets with wood base are pretty cool. I got mine years ago on Zulily, but it didn’t come with a cute handle cover.
- I love using my Cast Iron Pizza Pan on the grill, but any large cast iron skillet will work.
- Use flour tortillas for traditional fajitas, Cassava Flour Tortillas for Paleo, and lettuce leaves for Whole 30.
- Store leftovers in an air-tight container in the refrigerator for up to 3 days. Reheat on a heated skillet or in the oven wrapped in foil.
Feel free to substitute your favorite Fajita Seasoning for the spices, that’s what makes cooking fun. You may have noticed that there is ground cinnamon in the marinade, and not cumin. It adds a slight sweetness, so added sugar is not necessary. Feel free to adjust seasonings based on your family’s taste preferences.
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
Additional Cinco de Mayo recipes:
- Chicken Fajitas
- Baked Fish Tacos
- Instant Pot Red Chile Pork Tamales – not Whole30 or Paleo
- Instant Pot Salsa Verde Shredded Chicken
- Instant Pot Adobo Chicken
- Cassava Flour Tortillas – Paleo option
- Mexican Rice
- Instant Pot Spanish Rice
- Restaurant-Style Blender Salsa
- Guacamole
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Grilled Steak Fajitas
Ingredients
Marinade
- 2 medium limes (zest and juice)
- 2 teaspoons dried oregano
- 0.5 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cinnamon
- 1.5 pounds top round steak
- 2 large yellow onions (thinly sliced)
- 3 large bell peppers (1-red, 1-orange, 1-green) (cut into 1/2-inch strips)
- 2 tablespoons olive oil
- 12 fajita size tortillas
- guacamole, salsa, shredded lettuce (to garnish)
- optional shredded cheese and sour cream (to garnish)
Instructions
- Mix the lime juice and zest, cayenne, chili powder, and cinnamon together in a large bowl.
- Add the steak to the bowl, cover and allow to marinate for at least 30 minutes.
- Slice the onions and bell peppers and place them in a large bowl. Toss with olive oil and set aside.
- Heat and clean your grill. Spray a light coating of olive oil over the grates and place your marinated steak over high heat.
- Cook for 2 minutes, then flip steaks over to the other side and cook for an additional 2 minutes depending on the thickness of your steaks.
- Remove the steaks from the grill, place on a platter and cover with foil.
- Place a large cast iron skillet on the grill and allow to heat up, we’re going for scorching hot.
- Add the onions and bell pepper and cook for 4 to 5 minutes, until soft and tender.
- Slice the steak against the grain into very thin strips. Add the steak to the hot pan with the bell pepper mixture and toss to combine.
- Serve Grilled Steak Fajitas with tortillas, and topped with your choice of toppings – shredded lettuce, diced tomatoes, salsa, guacamole, sour cream, shredded cheese.
Notes
- For a restaurant-style presentation, these Fajita Skillets with wood base are pretty cool. I got mine years ago on Zulily, but it didn’t come with a cute handle cover.
- I love using my Cast Iron Pizza Pan on the grill, but any large cast iron skillet will work.
- Use flour tortillas for traditional fajitas, Cassava Flour Tortillas for Paleo, and lettuce leaves for Whole 30.
- Feel free to substitute your favorite Fajita Seasoning for the spices if you prefer.
- Store leftovers in an air-tight container in the refrigerator for up to 3 days. Reheat on a heated skillet or in the oven wrapped in foil.
- Garnishes and Optional ingredients are not included in the Nutrition Facts.
Yum that sounds easy enough even for me. My husband will love it. Thank you for sharing. Have a happy summer, Kippi