Ready to send summer out with a bang? Grilled steak fajitas are a guaranteed crowd-pleaser that is just as festive as they are flavorful. Guests can customize their plates with warm tortillas, juicy steak, and plenty of toppings. Plus, since most of the prep is done ahead of time, you’ll spend less time cooking and more time enjoying the holiday. Fire up the grill and soak up the last days of summer with bold, sizzling flavors.
How to Make Grilled Steak Fajitas
Ingredients:
For the Marinade:
- 2 lbs flank or skirt steak
- 1/4 cup olive oil
- 3 tablespoons fresh lime juice
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Veggies:
- 3 bell peppers (red, yellow, green), sliced
- 1 large onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon fajita seasoning or a mix of chili powder, cumin, and paprika
- Pinch of salt
For Serving:
- 8–10 flour tortillas, warmed
- Fresh cilantro, chopped
- Lime wedges
- Guacamole or sliced avocado
- Pico de gallo or salsa
- Sour cream or Mexican crema
- Shredded cheese
Directions:
1. Marinate the Steak
In a large bowl or resealable bag, whisk together the olive oil, lime juice, garlic, and spices. Add the steak, turning to coat well. Cover and refrigerate for at least 2 hours (let it sit overnight for maximum flavor).
2. Prepare the Veggies
In another bowl, toss the sliced peppers and onion with the olive oil, fajita seasoning, and a pinch of salt. Set aside until ready to grill.
3. Grill the Steak and Veggies
Preheat the grill to medium-high heat. Remove the steak from the marinade and let the excess drip off. Grill the steak for 4 to 5 minutes per side, depending on thickness and desired doneness. Remove the steak from the grill, tent with foil, and let it rest for 10 minutes. Meanwhile, grill the pepper and onions in a grill basket or on foil for 8 to 10 minutes, stirring occasionally, until softened and slightly charred.
4. Slice and Serve
Slice the steak thinly against the grain. Serve on warm tortillas with the grilled peppers and onions. Top with guacamole, pico de gallo, sour cream, and cheese.
Tips & Variations:
- Make It Festive: Create a DIY fajita bar so everyone can customize their plates.
- Pair It Up: Serve with Mexican street corn, chips and salsa, or a pitcher of margaritas.
- Use Your Leftovers: Turn extra steak and veggies into fajita quesadillas or rice bowls.
Savor the Long Weekend at The Butcher Shop
Grilled steak fajitas bring everyone to the table to enjoy good food and even better company – the perfect way to celebrate Labor Day weekend. Kick off the long weekend with the freshest ingredients when you come into The Butcher Shop.
Our meats are always 100% natural and sourced from local farms right here in Southern Oregon. We also carry farm-fresh produce, local beers and wines, high-quality pantry essentials, and everything else you need to send summer out in delicious style. Stop by today or call ahead to pre-order your ingredients.