Sizzling Steak Fajitas on the Grill
These homemade Sizzling Steak Fajitas on the Grill will stack up against your favorite Mexican restaurant any day!
Sizzling Steak Fajitas are one of my favorite things to order at a Mexican restaurant. When the server starts bringing it to the table, you can hear it before you see it, and that’s part of the fun, right?
Plus, I love being able to prepare each individual fajita exactly how I like it–a dollop of guacamole, and an extra squeeze of lime. But each person can dress theirs up how they want, and that’s also part of the beauty of this recipe.
Sizzling Steak Fajitas on the Grill seems like they should be a lot harder to make than they actually are. In fact, they are one of those recipes that gives you a lot of “bang for your buck”. They feel like a special meal, yet they are also one of the easiest to make. Win-win in my book!
How to Make Sizzling Steak Fajitas on the Grill These fun fajita pans were a Father’s Day gift for my husband. He is the Grill Master at our house, so this was a fun new addition to his stash of grilling tools. They came with the wooden trivets, and the little hot mitts that slip over the handles, so it makes it feel like we’re eating at our favorite Mexican restaurant.
You could prepare this meal in one larger cast iron skillet, but the fajita pans are half the fun! This recipe serves four, and since people don’t actually eat from the skillets, but instead dish the meat/veggies out into their own tortillas, you could easily make 2 fajita pans work for a family of four.
I used sirloin steak for this recipe, because we had some in the freezer that needed to be used. It was delicious and tender, and worked well for this recipe. A skirt steak or a flank steak would also be great choices. Get whatever is a good price at your market.
To minimize clean-up, I like to use a large zipper bag to marinate the steak. Add olive oil, lime juice, oregano, cumin, and chili powder directly into the bag. Add the steak, coat it in mixture, and refrigerate for at least 20 minutes, and up to 8 hours.
I find that about four hours is just about right, but if you’re in a hurry, less time is fine, and if you’re headed to work, make the marinade and toss the steak in before you leave in the morning. Then you’ll be all set to make a quick dinner when you get home. I wouldn’t go much longer than 8 hours though, as the texture of the meat starts to change after too long in the marinade.
Begin by preheating your grill to medium-high. You could do this in the house on the stove, but I like doing it outside, especially during the summer, because it keeps the mess and the heat out of the kitchen!
Place the pans directly on the grill, and add a little oil to coat them. Then divide your sliced peppers and onions evenly amongst your fajita pans, or in your large cast iron skillet. Season them with salt and pepper.
Cook, stirring occasionally, until veggies are soft and have a slight char. Remove from heat.
Grill the Steak
If you have enough room on your grill, you can be cooking your steak, directly on the grates of the grill, while the veggies are cooking. If not, grill your steak first, and allow it to rest while the veggies cook. Just be sure to grill your steak so that it is just slightly less done than you prefer it, because it will cook a bit more once you add it back to the hot skillet.
Once the veggies are done, slice the steak thinly against the grain, and toss it back into the piping hot skillets with the cooked veggies. Stir a bit to combine, and you’re ready to serve your fajitas up, sizzling hot from the grill!
In addition to the sizzle, the accompaniments are part of the fun of this meal!
Some great options:
- warm flour tortillas
- guacamole or avocado slices
- salsa or Pico de Gallo
- sour cream
- lime wedges
For the adults, a homemade margarita (or a whole flight!) makes this meal even more fun! Or, if you’re feeling like keeping it simple, a Corona is a good choice too. 🙂
Aren’t the fajita pans just so fun?!
And, if you take it outside, it’s like sitting on the patio of your favorite Mexican restaurant. Without all the other people. My kinda dinner.
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Sizzling Steak Fajitas on the Grill
- 1 pound steak skirt, flat iron, sirloin
- 1/4 cup extra-virgin olive oil plus more for cooking
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1 tsp dried oregano
- 1 lime juiced
- salt and pepper to taste
- 1 green bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 1 sweet yellow onion thinly sliced
- tortillas for serving
- sour cream for serving
- avocado slices or guacamole for serving
- shredded cheese for serving
- salsa or Pico de Gallo for serving
- cilantro for serving
- lime wedges for serving
- In a large zipper bag, add olive oil, lime juice, oregano, cumin, and chili powder. Coat steak in mixture and refrigerate for at least 20 minutes, and up to 4 hours.
- Heat grill to medium-high. Place fajita pans, or cast-iron skillet, directly on hot grill and coat with a thin layer of olive oil. Add peppers and onion, and season with salt and pepper. Cook, stirring occasionally, until veggies are soft and slightly charred, about 5 minutes. Remove from heat.
- Remove steak from marinade and season both sides with salt and pepper. Place on grill and cook to just slight shy of how you like your steak, as it will cook a bit more when you add it to the hot skillet with the veggies. Let steak rest 10 minutes before slicing against the grain into strips. Add sliced steak to skillet with veggies.
- Serve with warm tortillas and toppings of choice.
- *Nutrition facts calculated using verwellfit.com. Calculations based on consuming 1/4 of the meat/veggie mixture with 2 flour tortillas. Toppings not included in nutrition facts as they will vary by person.
- Fajita Pan Set with Wooden Tray & Hot Mitt