Marinated Steak & Pepper Fajitas

Total Time

Prep: 25 min. + marinating Grill: 25 min.


8 servings

Updated: Jan. 06, 2023
These fajitas are the best, and a much healthier version of the typically pan-fried ones you find in restaurants. I like to serve them in flatbreads instead of tortillas. —Erin Michniacki, Manhattan, Kansas
Marinated Steak & Pepper Fajitas Recipe photo by Taste of Home


  • 1/2 cup tequila or reduced-sodium beef broth
  • 1 teaspoon grated lime zest
  • 1/2 cup lime juice
  • 4 garlic cloves, sliced
  • 1 teaspoon chili powder
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 4 poblano or sweet red peppers, halved and seeded
  • 4 jalapeno peppers, halved and seeded
  • 1 large sweet onion, cut crosswise into 3/4-inch-thick slices
  • 1-1/2 pounds beef skirt steaks or flank steak
  • 8 whole wheat tortillas (8 inches), warmed
  • 1/2 cup shredded Mexican cheese blend


  1. Whisk together first 7 ingredients. Divide mixture between 2 large bowls. Add peppers and onion to 1 bowl; turn gently to coat. Cut skirt steaks in half and add to second bowl; turn to coat. Cover and refrigerate vegetables and beef 8 hours or overnight.
  2. Drain vegetables and beef, discarding marinade. Grill onion and poblanos, covered, over medium heat until tender, 4-6 minutes per side. Grill jalapenos until crisp-tender, 2-3 minutes per side. Grill steaks, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 4-6 minutes per side. Let steaks stand 5 minutes.
  3. Thinly slice peppers; coarsely chop onion. Cut steaks thinly across the grain. Serve vegetables and beef on tortillas; top with cheese.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 fajita: 375 calories, 14g fat (5g saturated fat), 56mg cholesterol, 325mg sodium, 29g carbohydrate (5g sugars, 4g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.