Take your fajitas to a whole new level by taking that Tex-Mex magic to your backyard grill. These classic grilled beef fajitas are juicy, smoky, and packed with flavor, perfect for your next family gathering or casual weeknight dinner. The combination of tender beef, charred vegetables, and warm tortillas will have everyone asking for seconds!
Classic Grilled Beef Fajitas
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Marinating 2 hours hrs
Total Time 2 hours hrs 35 minutes mins
Course Main Course
Cuisine American, Mexican
For the Marinade
- 1/4 cup olive oil
- 1/4 cup fresh lime juice about 2 limes
- 3 cloves garlic minced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped cilantro optional
For the Beef and Veggies
- 1 1/2 pounds flank steak or skirt steak
- 2 large bell peppers any color, sliced
- 1 large onion sliced into thick rings
- 1 tablespoon olive oil
- Salt and pepper to taste
For Serving
- 8-10 small flour or corn tortillas
- Sliced avocado or guacamole
- Sour cream
- Salsa
- Shredded cheese optional
- Lime wedges
Marinate the Beef
In a mixing bowl, whisk together olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, salt, black pepper, and cilantro. Place the flank steak in a resealable plastic bag or shallow dish, pour the marinade over it, and ensure the beef is well-coated. Refrigerate for at least 2 hours or up to 24 hours for maximum flavor.
Prepare the Grill
Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking.
Prep the Veggies
Toss the bell peppers and onion slices with olive oil, salt, and pepper.
Grill the Beef
Remove the steak from the marinade, letting the excess drip off. Place the steak on the grill and cook for 4-6 minutes per side for medium-rare, or longer if you prefer. Remove from the grill, tent with foil, and let rest for 5-10 minutes before slicing.
Grill the Veggies
While the steak rests, grill the bell peppers and onions for 4-5 minutes, turning occasionally, until charred and tender.
Slice and Assemble
Thinly slice the steak against the grain to ensure tenderness. Serve with warm tortillas, grilled veggies, and your favorite toppings like avocado, sour cream, and salsa.
Pairings
Pair your classic grilled beef fajitas with:
- A side of Mexican rice or refried beans.
- A refreshing margarita or agua fresca (like lime or hibiscus).
- Chips and salsa or creamy guacamole for an appetizer.
FAQs
1. What cut of beef is best for fajitas?
Flank steak and skirt steak are the top choices for fajitas due to their flavor and tenderness when sliced thinly against the grain. Both cuts benefit greatly from marinating.
2. Can I make this ahead of time?
Absolutely! Marinate the beef and prep the veggies ahead of time. You can even grill everything in advance and reheat on a skillet or grill pan.
3. Can I substitute the beef?
Yes! Swap beef for chicken, shrimp, or Portobello mushrooms for a different twist.
4. How do I get the best grill marks on the steak?
Ensure your grill is preheated and hot. Place the steak down and resist moving it for a few minutes to let the grill marks form before flipping.
