Grilled Steak Fajitas

Best things about grilled steak fajitas? Grilled vegetables, marinated grass-fed beef, corn tortillas. 

Grilled peppers and onions, hot, chargrilled with shiny, blistered skin, grilled strips of beef, the warm corn tortillas all come together to make this dish deeply satisfying. 

Marinate the beef longer for a more flavorful fajita.

I use skirt or flank steak in this recipe. It’s best when I marinate the beef for 1 to 2 days. Normally I like my beef medium-rare, but this grass-fed beef tastes better when cooked a little longer. And, allowed to rest for about 10 minutes or so, then cut in thin, thin strips against the grain. 

Eat less meat, less junk, more plants. When you do eat meat, spend a little more on higher-quality, pasture-raised beef. 

Seek out small ranches doing their best by the animals and the land. Interested in reducing your carbon footprint? Eat less meat. “More than 10 pounds of feed and eight gallons of water are needed for every pound of beef, according to one industry estimate. As a result, almost a third of the world’s arable land is now devoted to raising animal feed…”

Grilled Steak Fajitas

Prep Time 4 hours
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Servings 4
Author Tania Van Pelt



  • 2 cloves garlic peeled chopped
  • ¼ cup fresh lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon ground chipotle powder
  • 1 teaspoon ground cumin
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon salt
  • 1 ¼ pounds grass-fed flank or skirt steak


  • 3 bell peppers red, yellow, and orange, cored and halved
  • 1 large white onion peeled and halved
  • Safflower oil
  • Salt and pepper
  • Warm corn tortillas for serving
  • Guacamole for serving
  • Hot Sauce for serving
  • Salsa for serving


  1. Purée garlic, lime juice, oil, chipotle powder, cilantro, cumin, salt, and worcestershire sauce in a blender until smooth. Transfer marinade to a resealable plastic bag and add steak. Seal bag and turn to coat; chill at least 4 hours. Steak can be marinated 1 to 2 days ahead. Keep chilled.
  2. Prepare grill for medium-high heat. (Alternatively, heat a grill pan over medium-high heat.) Brush peppers and white onion with oil; season with salt and pepper. Grill, turning occasionally, until the vegetables are charred and softened, about 4-6 minutes and about 10-12 for the onion Let vegetables cool slightly.
  3. Slice the peppers and onions into bite-sized strips and place on a serving plate.
  4. Remove steak from marinade, scraping off excess; season with salt and pepper. Grill steak until medium-rare, about 3 minutes per side, or grill steak longer for desired temperature. Transfer to a cutting board and let rest 5–10 minutes before slicing into thin strips. Serve steak with vegetables, tortillas, guacamole, salsa, your favorite hot sauce and a salad.