Beef fajitas on a gas grill pair boldly seasoned steak with charred peppers and onions, all tucked into warm tortillas. A hot grill gives the vegetables a little smoky flavor and sears the beef quickly; slicing the steak across the grain keeps each bite tender.
Ingredients
- 1½ pounds flank steak or skirt steak, about ¾ inch thick
- 3 tablespoons olive oil, divided
- 2 tablespoons lime juice, plus lime wedges for serving
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked or sweet paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- 3 bell peppers, preferably a mix of colors, seeded and sliced into ½-inch strips
- 1 large yellow or red onion, cut into ½-inch strips
- 8 small flour or corn tortillas
- Optional toppings: chopped cilantro, salsa, sour cream, guacamole, or shredded cheese
Instructions
- Season the steak. In a small bowl, stir together 1 tablespoon of the olive oil, lime juice, chili powder, cumin, paprika, salt, pepper, and garlic powder. Pat the steak dry, then rub the mixture over both sides. Let it stand at room temperature for 20 to 30 minutes while you prepare the grill and vegetables. If you need to prep earlier, cover and refrigerate the seasoned steak for up to 8 hours; bring it out while the grill heats, but do not leave raw meat at room temperature for more than 2 hours total (1 hour when the temperature is above 90°F/32°C).
- Prepare the grill. Preheat a gas grill with the lid closed for about 10 to 15 minutes. Set one side to high heat and the other to medium or low, creating a hot zone for the steak and a cooler zone for the vegetables or for managing flare-ups. Aim for roughly 450 to 500°F (230 to 260°C) at the grill grate. Clean the grates, then lightly oil them with a paper towel held in tongs. Keep the lid closed between turns to maintain heat.
- Season the vegetables. Toss the peppers and onion with the remaining 2 tablespoons olive oil. Keep the strips large enough that they will not fall through the grates. A grill basket or perforated grill pan makes them easier to turn; if using one, preheat it on the grill. Alternatively, thread the vegetables onto skewers, leaving a little space between pieces.
- Grill the vegetables. Place them in the grill basket over medium-high heat, or directly on the grates if the pieces are secure. Grill for about 8 to 12 minutes, turning or stirring every few minutes, until softened and browned at the edges. Move the basket to the cooler side if the vegetables are scorching before they soften. Transfer them to a platter and cover loosely with foil.
- Grill the steak. Put the steak over the high-heat zone. Grill flank steak for about 4 to 6 minutes per side, or skirt steak for about 3 to 5 minutes per side, depending on thickness and grill heat. These times are estimates, not a safety guarantee: use an instant-read thermometer inserted into the thickest part. For whole beef steak, the USDA minimum is 145°F (63°C), followed by at least a 3-minute rest. If you prefer steak below that temperature, understand that it does not meet the USDA whole-cut safety recommendation; extra care is especially important when serving people at higher risk from foodborne illness. Avoid repeatedly pressing or piercing the steak, which releases juices.
- Rest and check the grain. Move the steak to a clean cutting board and rest it for at least 3 minutes; 5 to 10 minutes helps retain juices while you finish the tortillas. Identify the direction of the muscle fibers and slice thinly across the grain. For a wide flank steak, cut it into shorter sections with the grain first, then slice each section across it. Add any juices from the board to the platter.
- Warm the tortillas and serve. Warm tortillas on the grill for about 15 to 30 seconds per side, just until pliable and lightly marked. Keep them wrapped in a clean towel or foil so they stay warm. Serve the sliced beef and vegetables with lime wedges and toppings, letting everyone assemble their own fajitas.
Tips
- Slice across the grain. This matters as much as choosing a tender cut. Cutting across the visible fibers shortens them and makes flank or skirt steak easier to chew.
- Control flare-ups. Fat can drip from skirt steak and oil-coated vegetables. Keep the cooler zone available and move food there if flames rise; do not spray water into a grease flare-up. Close the lid briefly only if it is safe to do so, and turn off the burners if a fire persists.
- Use a basket for small pieces. It prevents strips of pepper and onion from dropping between grates. If you do not have one, grill larger sections and slice them afterward.
- Choose your cut and oil wisely. Skirt steak cooks fast and has deep beef flavor; flank steak is leaner and usually thicker. Use a neutral, high-heat cooking oil if your grill runs especially hot, and avoid excess oil that can cause flare-ups.
Serving Suggestions
Set out warm tortillas, sliced steak, peppers, and onions family-style, with lime wedges and toppings such as salsa, cilantro, sour cream, guacamole, or shredded cheese. Rice, black beans, refried beans, or a crisp green salad make easy sides. For a lower-carb plate, serve the filling over lettuce or cauliflower rice, or use lettuce leaves in place of tortillas.
Variations
For a milder seasoning, reduce the chili powder to 1 teaspoon; for more heat, add a pinch of cayenne or serve sliced jalapeños on the side. Replace one bell pepper with poblano for a deeper, slightly smoky flavor. You can also add 8 ounces of sliced mushrooms to the vegetable basket, though they may need a few extra minutes. To make the recipe gluten-free, choose certified gluten-free corn tortillas and check the labels on any packaged toppings.
Storage and Reheating
Refrigerate leftover beef and vegetables in separate shallow, airtight containers within 2 hours of cooking (within 1 hour if the room or outdoor temperature is above 90°F/32°C). Use refrigerated leftovers within 3 to 4 days. For longer storage, freeze them in airtight freezer-safe packaging for up to 2 to 3 months for best quality; thaw overnight in the refrigerator. Keep tortillas and fresh toppings separate.
Reheat only the portion you plan to eat. Warm the beef and vegetables in a covered skillet over medium-low heat with a teaspoon or two of water, stirring occasionally until steaming hot; the USDA recommends reheating leftovers to 165°F (74°C). A microwave also works: cover, heat in short bursts, and stir between intervals. Avoid prolonged high heat, which can toughen the steak. Do not leave cooked fajitas at room temperature for more than 2 hours, or 1 hour above 90°F/32°C.
Frequently Asked Questions
Can I cook beef fajitas on a gas grill without a grill basket?
Yes. Slice the vegetables into sturdy strips and place them across the grates, or grill larger pieces and cut them up afterward. Skewers are another option. Keep the vegetables on the cooler side if they brown too fast.
How do I know when the steak is done?
Check the thickest part with an instant-read thermometer rather than relying only on time or color. For food safety, USDA guidance for whole beef steaks is at least 145°F (63°C), followed by a 3-minute rest. Grill thickness and heat can make cooking times vary considerably.
Should I marinate the steak overnight?
It is not necessary for this recipe: the lime and seasoning add flavor in a short rest. If marinating ahead, keep the steak covered in the refrigerator, ideally no longer than 8 hours for this lime-based mixture. Acid can make the surface soft if left too long. Discard marinade that has touched raw beef, or boil it before using as a sauce.
Can I use a different cut of beef?
Yes. Skirt and flank steak are traditional, but flat iron steak works well too. A thicker cut may take longer, so use a thermometer and slice thinly across the grain. Avoid very lean cuts that are not suited to quick, high-heat grilling.
Can I prepare the vegetables ahead?
Slice the peppers and onion up to a day ahead and refrigerate them in a covered container. You can also mix the dry seasonings in advance. Toss vegetables with oil shortly before grilling, and keep raw steak stored separately from ready-to-eat foods.
Why did my steak turn out chewy?
It may have been overcooked, cut with the grain, or sliced too thickly. Use a thermometer to avoid cooking longer than needed, allow the meat to rest, and cut thin slices across the visible fibers.