These grilled steak fajitas combine juicy, smoky steak with charred bell peppers and red onion. Serve everything in warm tortillas with pico de gallo and guacamole for a quick family dinner.
Grilled Steak Fajitas
Juicy grilled steak with smoky seasoning, tender bell peppers, and red onion, ready for warm tortillas and your favorite toppings.
Servings 4 servings
Ingredients
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 3 cloves garlic minced
- 1 1/2 pounds flat iron steak
- 2 1/2 tablespoons canola oil divided
- 1 large red bell pepper cut into strips
- 1 yellow bell pepper cut into strips
- 1 medium red onion cut into wedges
- 1 teaspoon salt plus more to taste
- 1 teaspoon black pepper plus more to taste
- Warm tortillas pico de gallo, and guacamole, optional, for serving
Instructions
- Preheat an outdoor grill or grill pan to medium-high heat.
- In a small bowl, combine the chili powder, cumin, smoked paprika, minced garlic, salt, and black pepper. Rub the seasoning mixture over the steak.
- Coat the steak with 1 teaspoon of canola oil. Grill for 4–5 minutes per side for medium-rare, or until it reaches your preferred doneness.
- Transfer the steak to a cutting board and let it rest for 5 minutes.
- Toss the bell peppers and red onion with the remaining oil. Season lightly with salt and pepper.
- Grill the vegetables for 6–8 minutes, turning occasionally, until browned and tender.
- Slice the steak thinly across the grain. Serve with the grilled peppers and onion in warm tortillas, with pico de gallo and guacamole if desired.
How to Keep Fajita Steak Tender
Let the steak rest after grilling, then slice it thinly across the grain. This shortens the muscle fibers and makes every bite more tender.