Easy Grilled Steak Fajitas

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Dinner, Main Course Mexican
By Kelly Djalali Serves: 4-8
Prep Time: 15 Minutes + 4-24 Hour Marinade Cooking Time: ~25 Minutes Total Time: ~40 Minutes (+10 minute steak resting)

They may not have been served in a sizzling cast iron platter, but these fajitas are just as fantastic as any you might order at a restaurant.


  • Marinade
  • 1/4 cup Fresh Orange Juice
  • 2 tbsp. Fresh Lime Juice
  • 2 tsp. Chile Powder
  • 2 tsp. Brown Sugar
  • 2 tsp. Smoked Paprika
  • 2 tsp. Dried Oregano
  • 2 tsp. Minced Fresh Garlic
  • 1/2 bunch Cilantro, finely chopped
  • 3 tbsp. Olive Oil
  • Fajitas
  • 2 lb. Flank Steak, silver skin removed
  • 1-2 Green Bell Peppers, sliced into strips
  • 1-2 Red Bell Peppers, sliced into strips
  • 1 large White Onion, halved and sliced into strips
  • Drizzle of Vegetable Oil
  • Pinch of Chile Powder
  • Pinch of Kosher Salt
  • Small Flour Tortillas
  • Crema Mexicana (optional garnish)
  • Cilantro, chopped, for garnish
  • Lime Wedges




Whisk the marinade ingredients together in a large measuring cup.


Place the flank steak in a zipper lock bag and pour in the marinade. Squeeze out the air in the bag, close and place in the fridge for 4-24 hours.



Create a hot zone and cool zone in your grill. Have the hot zone heating to a high heat.


Remove marinated flank steak from the zipper lock bag and pat it dry, discard marinade and bag.


Salt and pepper the flank steak on all sides.


Sear flank steak on direct heat for 2 minutes on each side, then transfer to indirect heat and let cook until internal temperature reaches 125 degrees, 15-20 minutes.


Rest steak for 10 minutes before slicing.


While the steak is resting, grill the peppers and onions until slightly soft and browning.


Warm tortillas on grill or in a hot skillet.


Serve with chopped cilantro, Crema Mexicana and lime wedges.