Name: Beef Fajitas Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 5 h
Cuisine: Mexican-American
Ingredients: 1½–2 lb flank steak, pounded thin; 2 Tbsp olive oil; ¼ cup reduced sodium soy sauce; ¼ cup orange juice; 2 Tbsp lime juice; 1 Tbsp brown sugar; 1 tsp liquid smoke; 1 Tbsp ground cumin; 1 Tbsp garlic powder; 2 tsp smoked paprika; 1 tsp chili powder; 1 tsp onion powder; 1 tsp salt; ½ tsp black pepper; ½ tsp oregano; ½ tsp cayenne pepper; 3 bell peppers, seeded and quartered; 1 large red onion, sliced in chunks; 1 Tbsp olive oil (for vegetables); 12–14 flour tortillas (taco-size); Guacamole or avocado, salsa or chopped tomatoes, sour cream, hot sauce, lime juice, cilantro, optional shredded cheese (Monterey Jack, Pepper Jack, or Cotija)

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Short Description

These grilled beef fajitas are bursting with flavor from a citrusy soy marinade and bold spice rub, paired with smoky bell peppers and onions. Served with warm tortillas and your favorite toppings, they’re perfect for family dinners or entertaining.

Why You’ll Love This Recipe

Juicy, tender flank steak marinated and grilled to perfection
Colorful grilled vegetables add smokiness and crunch
A bold spice mix enhances every bite
Great for parties—serve with assorted toppings
Flexible cooking methods for both grill and stove

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Beef

1½ to 2 lb flank steak, pounded thin

Marinade

2 Tbsp olive oil
¼ cup reduced sodium soy sauce
¼ cup orange juice
2 Tbsp lime juice
1 Tbsp brown sugar
1 tsp liquid smoke

Spice Mix

1 Tbsp ground cumin
1 Tbsp garlic powder
2 tsp smoked paprika
1 tsp each salt, chili powder, onion powder
½ tsp each black pepper, oregano, cayenne pepper

Vegetables

3 bell peppers (any color), seeded and quartered
1 large red onion, sliced into chunks
1 Tbsp olive oil

Serving

12–14 taco-size flour tortillas
Guacamole or chopped avocados
Salsa or chopped tomatoes
Sour cream
Hot sauce
Lime juice
Cilantro
Monterey Jack, pepper Jack, or Cotija cheese (optional)

Directions

1. Marinate

Add the peppers and onions to a large freezer bag with 1 Tbsp olive oil, toss, and set aside.
Combine all spice mix ingredients in a small container and mix well.
In a separate large freezer bag, mix the marinade ingredients. Add 3 Tbsp of the spice mix and whisk until well combined.
Remove 1 Tbsp of this marinade and add to the vegetables, toss to coat, and refrigerate.
Add the steak to the marinade bag, press out excess air, seal, and refrigerate 4 hours to overnight.

2. Wet Spice Rub

When ready to grill, mix remaining spice mix with 2 Tbsp olive oil to form a rub.
Remove steak from marinade, pat dry lightly, and rub with spice paste. Let sit at room temp for 30–60 minutes.

3. Grill Steak

Preheat grill to medium-high and grease grates.
Grill steak 5–6 minutes per side for medium-rare, or cook longer for desired doneness.
Internal temp: 135–140°F for medium-rare, 145°F for medium.
Remove from heat and rest for 10 minutes before slicing across the grain.

4. Grill Vegetables

While steak rests, grill vegetables for 3–5 minutes per side until tender and charred. Let cool and slice into thin strips.

5. Warm Tortillas

Grill: Wrap in foil and grill 3 minutes, rotating halfway.
Stovetop: Char directly over gas burner using tongs.
Microwave: Wrap 2 tortillas in damp paper towels, heat for 30 seconds.
Oven: Wrap stacks in foil and bake at 350°F for 15–20 minutes.

6. Assemble

Fill warmed tortillas with sliced steak, grilled vegetables, and desired toppings like guacamole, salsa, cheese, and cilantro. Finish with a squeeze of lime.

Servings And Timing

Servings: 6–8
Prep Time: ~30 minutes
Marinating Time: 4 hours to overnight
Cook Time: ~30 minutes
Total Time: ~5 hours (including marinating)

Variations

Use skirt steak or sirloin as an alternative to flank steak.
Add mushrooms or zucchini to the veggie mix.
Spice it up with extra cayenne or jalapeños.
Swap flour tortillas for corn or low-carb wraps.
Use leftover steak for fajita bowls with rice and beans.

Storage/Reheating

To Store: Store cooled steak and vegetables in airtight containers in the fridge for up to 3 days.
To Reheat: Gently reheat steak and veggies in a skillet over medium heat or microwave in short intervals.
To Freeze: Freeze cooked steak slices and grilled vegetables for up to 2 months. Thaw overnight before reheating.

FAQs

What Cut of Beef Is Best for Fajitas?
Flank steak is ideal for its flavor and texture. Skirt steak also works well if grilled and sliced properly.

Why Do I Need to Pound the Steak Thin?
It tenderizes the meat and ensures even, quick cooking on the grill.

Can I Use a Grill Pan or Cast Iron Instead?
Yes—cook the steak and vegetables on a hot grill pan or cast iron skillet for similar results.

Do I Have to Marinate Overnight?
Marinating for at least 4 hours is recommended. Overnight provides maximum flavor and tenderness.

Can I Cook This Indoors Without a Grill?
Absolutely—sear the steak in a cast iron skillet and roast or sauté the vegetables.

How Do I Know When Steak Is Done?
Use a meat thermometer: 135°F for medium-rare, 145°F for medium. Rest before slicing.

Can I Make This Ahead for a Party?
Yes—marinate in advance and grill before guests arrive. Keep warm and serve buffet-style.

How Do I Slice the Steak?
Always slice against the grain into thin strips to maintain tenderness.

What’s the Best Cheese for Fajitas?
Pepper Jack adds heat, Monterey Jack melts well, and Cotija gives a salty finish.

What Are Good Fajita Toppings?
Guacamole, sour cream, pico de gallo, shredded cheese, lime juice, hot sauce, and chopped cilantro are all excellent choices.

Conclusion

These beef fajitas are loaded with flavor from a tangy marinade and bold spices, balanced by sweet peppers and rich toppings. Perfect for family dinners or weekend grilling, this recipe delivers restaurant-quality fajitas with simple, bold ingredients.