Grilled Fajitas Recipe
Grilled Fajitas Recipe photo by Taste of Home
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Grilled Fajitas Recipe

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A special marinade gives the steak in these fajitas outstanding flavor that's always a hit with my family. It's a fun and satisfying summer main dish using garden-fresh peppers and onions. —Cheryl Smith, The Dalles, Oregon
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES: 4 servings


  • 1 beef flank steak (about 1 pound)
  • 1 envelope onion soup mix
  • 1/4 cup canola oil
  • 1/4 cup lime juice
  • 1/4 cup water
  • 2 garlic cloves, minced
  • 1 teaspoon grated lime peel
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 medium onion, thinly sliced
  • Green, sweet red and/or yellow peppers, julienned
  • 1 tablespoon canola oil
  • 8 flour tortillas (8 inches), warmed
  • Sour cream and lime wedges, optional


  1. In a large resealable plastic bag, combine the first nine ingredients; add steak. Seal bag; turn to coat. Cover and refrigerate 4 hours or overnight.
  2. Drain and discard marinade. Grill over high heat until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
  3. Meanwhile, in a small skillet, saute onion and peppers if desired in oil for 3-4 minutes or until crisp-tender. Slice meat into thin strips across the grain; place on tortillas. Top with vegetables; roll up. Serve with sour cream and lime wedges if desired. Yield: 4 servings.
Originally published as Grilled Fajitas in Taste of Home June/July 1996, p39

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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mumsay User ID: 7742579 254537
Reviewed Sep. 23, 2016

"Delicious! We're impressed with this recipe and will definitely make again."

foxyhottcakes User ID: 8321657 248248
Reviewed May. 15, 2016

"These are so good! Will definitely make again. I followed the recipe exactly, and I used the leftover marinade to cook in with the onions and peppers as a sauce. My brother-in-law couldn't stop raving about the marinade. I served them with the lime wedges and sour cream too."

DeirdreAnne User ID: 7714590 229295
Reviewed Jul. 10, 2015

"Really, really good. I skipped the oregano."

Darsine User ID: 8434249 229233
Reviewed Jul. 9, 2015

"Love making theses"

mariak024 User ID: 7294125 216576
Reviewed Jan. 1, 2015

"Delicious. Skipped the water and used extra oil. Very tasty."

stevenraynewman User ID: 6520045 11497
Reviewed Jul. 13, 2014

"I made these for a party on the grill, they were out of this world delicious."

luigimon User ID: 1692040 14816
Reviewed May. 11, 2014

"I agree with all of the other reviewers.....this is wonderful!!!!!!! We will make this again and time with chicken. But the beef was awesome!"

PIEGRL User ID: 7141412 10253
Reviewed Sep. 12, 2013

"I made skirt steak fajitas with this marinade it was outstanding this time I am doubling everything except the soup mix I am only using one pkg."

sholstein44 User ID: 7111583 23778
Reviewed Aug. 2, 2013

"I made this recipe this past weekend and was blown away!!! We always used a fajita package before, but never again. I did add some fresh cilantro to the marinade. Will be making this again for sure! Thanks for posting."

CarolKinelski User ID: 3140348 23763
Reviewed Jul. 22, 2013

"What a special dinner we had last night and the best part was when my husband, who's eaten my cooking for 55 yrs., told me what a delicious dinner it was yet he grilled the steak. For a side, I made Spanish Rice with a short-cut. While prepping the pepper/onions for the Fajitas, I chopped and sauteed extras, then added to cooked rice, along with a jar of homemade salsa with black beans. I'm anxious to try this dish now with chicken.-

Carol Kinelski, Richmond, Kentucky"

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