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

Grilled Steak Fajitas Recipe

Read Reviews
5 4 5
Publisher Photo
This tasty main dish is as quick and easy to assemble as tacos. Marinating the meat overnight makes it very tender. We like the hearty and flavorful steak slices. I serve the fajitas with Spanish rice, refried beans and a gelatin dessert. -Pamela Pogue, Quitman, Texas
TOTAL TIME: Prep: 10 min. + marinating Grill: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. + marinating Grill: 20 min.
MAKES: 6 servings


  • 1 beef flank steak (1-1/2 pounds)
  • 1 large onion, cut into wedges
  • 1 medium green pepper, julienned
  • 1 can (4 ounces) chopped green chilies
  • 1/2 cup lemon juice
  • 1/2 cup cider vinegar
  • 1/2 cup vegetable oil
  • 4 garlic cloves, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 flour tortillas (6 inches), warmed
  • 1 medium avocado, peeled and sliced, optional
  • Sour cream, optional


  1. In a large resealable plastic bag, add beef. In another large resealable plastic bad, add the onion and green pepper.
  2. In a small large bowl combine the chilies, lemon juice, vinegar, oil, garlic, Worcestershire sauce, oregano, salt and pepper. Pour 1-1/2 cups over meat. Pour remaining marinade over vegetables. Cover and refrigerate overnight.
  3. Drain meat and vegetables, discarding marinade. Grill steak, covered, over medium-hot heat for 10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
  4. Meanwhile, cut two pieces of heavy-duty foil into 18-in. x 12-in. rectangles. Wrap tortillas in one piece and vegetables in the other; seal foil tightly. Grill, covered, over indirect heat for 5-7 minutes, turning occasionally.
  5. Cut steak into 1/8-in. slices across the grain; place on tortillas. Top with vegetables and roll up. Serve with avocado and sour cream if desired. Yield: 6 servings.
Originally published as Grilled Steak Fajitas in Taste of Home August/September 1999, p39

Full-Bodied Red Wine

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

Reviews for Grilled Steak Fajitas

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
saltybeefnstickyrice User ID: 6742123 250230
Reviewed Jul. 9, 2016

"Sooo delicious! Every year I look forward to fresh peppers and onions from the garden to use in this recipe, which I've been making for years."

Ksmith996 User ID: 5653880 239756
Reviewed Dec. 19, 2015

"The single best Steak Fajita recipe I have ever tried! Substituted Skirt Steak instead of Flank Steak and I buy it at Whole Foods, so much less fat and much better flavor than others I've tried."

sergio56 User ID: 5558674 203239
Reviewed Feb. 19, 2014

"try pico de gallo: cilantro, tomato, onion, and some jalapeno or serrano pepper all diced up and mixed together in a bowl with a squeeze of lime juice..GREAT"

florinda92986 User ID: 3135809 73959
Reviewed Jul. 27, 2009


Loading Image