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.

The Steak

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.

The Marinade

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.

Veggies

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.