Grilled Steak Fajitas

Grilled Steak Fajitas

1 hrs 10 min
4 hrs
20 mins

Steak fajitas are delicious, but Grilled Steak Fajitas are even better. Flank steak is tenderized and seasoned in a zesty fajita marinade. Then it’s grilled, sliced and served with sizzling peppers and onions in soft flour tortillas with your favorite toppings.


For the Marinade

  • 2 guajillo peppers, dried
  • 2 cloves garlic
  • 1/2 cup cilantro
  • 1 cup chopped onion
  • 2 jalapeño peppers
  • 2 oranges
  • 1 lemon
  • 2 limes
  • 2 tablespoons salt
  • 1/2 tablespoon ground black pepper
  • 1 tablespoon chili powder
  • 1/2 tablespoon cumin
  • 1/2 tablespoon smoked paprika
  • 1/2 tablespoon fresh oregano
  • 1 teaspoon cayenne pepper

For the Fajitas

  • 2 pounds flank steak
  • 2 bell peppers
  • 1 medium onion
  • 8 flour or corn tortillas
  • 8 ounces sour cream
  • 8 ounces salsa
  • 8 ounces guacamole


Step 1 Of 8
Place guajillo peppers in a pot with 4 cups of water and boil for 5 minutes until soft. Remove peppers from water and place in a food processor with a ½ cup of the boiling water. Add garlic, cilantro, onion and jalapeno. Blend until smooth.
Squeeze juice from oranges, lemon and limes into a large bowl. Stir in the guajillo pepper mixture. Add salt, pepper, chili powder, cumin, smoked paprika, oregano and cayenne pepper. Reserve a ½ cup of the marinade and store in the refrigerator. Place flank steak in the marinade and store in the refrigerator for 4 hours, up to 2 days.
Remove flank steak from refrigerator 1 hour before grilling and bring to room temperature.
Slice bell peppers and onion into ¼ inch strips. Place in a zip-top bag with the ½ cup of reserved marinade. Store in refrigerator until ready to grill.
Preheat one side of grill to 450°F for zonal cooking.
Sear flank steak over direct heat about 2 minutes each side. Move it to indirect heat and continue cooking until internal temperature reaches 135-140°F. Let rest for about 5 minutes.
Place bell pepper and onions in a grill wok over direct heat. Cook for about 5 to 7 minutes, stirring occasionally.
Cut flank steak against the grain into ¼ - ½ inch slices. Serve with bell peppers and onions on a tortilla. Top with sour cream, salsa and guacamole.
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