Steak Fajitas Grill

You can use any of the recommended meats in this steak fajitas on grill recipe. Flank, Sirloin Tip, and Hanger Steaks are generally the more popular in grocery stores. This is a part of our Grilling on Charcoal collection and is listed in our Grilling Recipes Categories.

When you make your own steak fajitas, you're going to be the hit at home.
Steak Fajitas from Grill Main Recipe

About this Steak Fajitas Grill

We listed grilled flank steak for this steak fajitas because of its more popular availability. However, “Skirt Steak” is the number one preferred so, use that one when available.

Fajitas on Grill Recipe

This is a how to make fajitas on grill recipe. While it can be cooked on a grill outside, it can also be done in a skillet on your stove. This recipe is explained clearly. It’s so full of flavor, it will make you rethink about dining out. When shopping for these ingredients, this recipe calls for 2 specialty items and we have those recipes as well. They are Pico de Gallo and Guacamole. Feel free to get those at the store initially and then later graduate up to making your own.

After Steak Fajitas Grill

You’ll discover that once you make all of this in its entirety, and with the different cuts of beef, no one can challenge you in making steak fajitas on grill better than you!  And, when you’re done with grilling fajitas beef, check out this great Chicken Fajitas recipe. Or, try this Ribeye Steak recipe on the grill that uses a great steak marinade homemade recipe.  And for lots of veggies with meat, try this super Shish Kabobs on the Grill recipe or this authentic Greek Gyro Chicken recipe some time.

Cut Fajita Meat Along Grain View 1 - 350x325
Cut Fajita Meat Along Grain
Pouring Marinade into Meat Veg Bag
Pouring Marinade into Meat Veg Bag
Meat Placed Directly on Grill for Steak Fajitas
Meat Placed Directly on Grill for Steak Fajitas
Vegetables Added to Grill for Steak Fajitas
Vegetables Added to Grill for Steak Fajitas
Slicing Cooked Steak Fajita Meat Against Grain
Slicing Cooked Steak Fajita Meat Against Grain


Fajita Production Line View 1 - 450x200
Fajita Production Line View
Fajita Interior View 1 - 300x400
Steak Fajita Interior View

A Great Side Dish for Fajitas

Mexican Rice is always an excellent side dish for Fajitas. Here’s The Best Mexican Rice Recipe.

Nutritional Values of Steak Fajitas

The nutritional values are shown in the <Print Recipe> option.

Steak Fajitas from Grill Main Recipe

Steak Fajitas Grill

When you make your own steak fajitas, you're going to be the hit at home.
5 from 3 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 20 minutes
Marinade Minimum Wait Time: 45 minutes
Total Time: 1 hour 25 minutes
Servings: 10 servings
Calories: 420kcal


  • 1 Perforated Grilling Pan Optional (for cooking vegetables on the grill

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  • cup soy sauce
  • cup lime juice
  • cup oil vegetable oil (e.g., corn, peanut, or olive oil). Avoid sesame or coconut oil.
  • ¼ cup dark brown sugar Alternate option: ½ tsp molasses per ¼ cup granulated sugar.
  • 2 tsp ground cumin
  • 2 tsp black ground pepper
  • 1 Tbsp chili powder
  • 1 Tbsp minced garlic Alternate option: ½ this qty if using garlic powder.


  • 2 lbs Flank Steak The meat preference is (in order): Skirt Steak, flank, sirloin tip, sirloin flap, hanger
  • 2 medium Bell Peppers Cut into ½-inch wide strips. Discard inner contents and seeds.
  • large sweet onions Slice into 1-inch wide sections. Separate into rings.
  • 10 medium Tortillas, white flour small 6-7-inch. These are the white flour, soft ones.



PREPARING Meat, Vegetables, and Marinade

  • Cutup the meat to ensure there are no pieces larger than about 1 pound.
  • With the meat, cut some deep (halfway down), long slits (along with the grain). Place the meat into a bowl or plastic food bag.
  • Add the bell pepper and onion pieces into the bowl or bag of meat.
    2 medium Bell Peppers, 1½ large sweet onions
  • Make the marinade in a separate bowl and combine the ingredients well by stirring.
    ⅔ cup soy sauce, ⅔ cup lime juice, ⅔ cup oil, ¼ cup dark brown sugar, 2 tsp ground cumin, 2 tsp black ground pepper, 1 Tbsp chili powder, 1 Tbsp minced garlic
  • Pour the marinade over the meat and vegetables. Seal the bowl or bag well and place it in the refrigerator. Let it set for 45 minutes to overnight.

COOKING the meat and vegetables

  • Discard just the marinade.
    Place the meat pieces on direct heat of the hot grill. Due to the oil, it will flame up. Flip it over about every 1-2 minutes until done. You can opt to finish cooking via indirect heat (closed cover) after the 1-2 minutes on each side.
    It usually takes about 10-15 minutes total but cook it to your desired level. The meat will have a dark appearance (because of the soy sauce).
  • When the meat is done to your temp/doneness, set it aside for about 10 minutes before carving. If you cook it to medium-rare, it will become medium before carving.
  • While the meat is set aside, you can now cook the marinated vegetables.
    Cook the vegetables for about 5-ish minutes on direct heat at a medium high temperature. Consider using a perforated grill pan (or cook them on a stove).
  • Bring in the meat and vegetables. Slice the meat into strips less than ¼-inch thick each. Cut against the grain this time.
  • The soft tortillas should be slightly warmed (consider 30 seconds in microwave) Fajitas are now ready to be built!

BUILD the Fajita

  • Here's the recommended sequence of items to go onto each tortilla. All add-ons are optional.
    – guacamole and sour cream are spread across the center of a tortilla.
    – 1 or 2 meat strips
    – Pico de Gallo mixture
    – Salsa
    – Vegetables (onions, 2 bell pepper strips)
    – Shredded Cheddar Cheese
    Then, fold (or roll up like a burrito) and enjoy!


  • While options are up to you, many will serve tortilla chips with salsa as a dip. I've heard of a few that will also have tomato soup.


Calories: 420kcal | Carbohydrates: 29g | Protein: 25g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 1184mg | Potassium: 560mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1034IU | Vitamin C: 38mg | Calcium: 102mg | Iron: 4mg
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