Sizzling Grilled Steak Fajita Platter (Printable)
Juicy grilled steak with sautéed peppers and onions in warm tortillas for a stunning Tex-Mex dinner.
# What You'll Need:
→ Steak Marinade
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→ Vegetables
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→ To Serve
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# Directions:
01 - Whisk together olive oil, lime juice, garlic, smoked paprika, cumin, chili powder, oregano, salt, and pepper in a large bowl. Add the flank steak and toss to coat thoroughly. Cover and refrigerate for at least 20 minutes, up to 2 hours for deeper flavor.
02 - Preheat a grill or grill pan over high heat. Remove steak from marinade and allow excess to drip off.
03 - Grill the steak for 4–5 minutes per side for medium-rare doneness, adjusting time to your preference. Transfer to a cutting board, cover loosely with foil, and let rest for 5 minutes.
04 - While steak rests, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sliced peppers and onions, season with salt and pepper, and sauté until tender and slightly charred, approximately 6–8 minutes.
05 - Warm tortillas on the grill or in a dry skillet for 30 seconds per side until pliable.
06 - Slice the rested steak thinly against the grain for maximum tenderness.
07 - Arrange grilled steak slices with sautéed peppers and onions on a large platter. Serve accompanied by warmed tortillas, avocado, sour cream, salsa, cilantro, and lime wedges.
# Expert Advice:
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- The marinade creates restaurant-quality flavor with pantry staples you probably already have
- Everything cooks in under 40 minutes, making it perfect for weeknight dinners that feel special
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- Cutting against the grain is absolutely crucial for tender steak, so look for the muscle fibers running in one direction and slice perpendicular to them
- Don't skip the resting period after grilling, even if you're hungry, because those juices need time to settle back into the meat
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- Add a pinch of cayenne to the marinade if you like some serious heat that builds gently
- For chicken fajitas, marinate thin chicken breasts for the same time and grill until just cooked through