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Grilled Flank Steak Fajitas

posted by Liz Berg on August 2, 2026

Grilled Flank Steak Fajitas make a flavorful, healthy beef entree that takes minimal prep work and only a few minutes to cook.

After marinating in lime juice and spices and being tossed on the grill, delicious slices of flank steak are wrapped in warm flour tortillas for a quick, tasty meal. This is a Steak Fajita Recipe you’ll make over and over!

Flank Steak Fajitas and toppings on a white platter.

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7 Frequently Asked Questions

8 You May Also Like

9 Grilled Flank Steak Fajitas

Why You Must Make

This recipe is perfect for carnivores and beef lovers like my hubby.
The marinade infuses into the beef and adds flavor, along with tenderizing.
Just toss on the grill, prep the toppings, and a delicious dinner will be ready in no time!

Ingredient Notes

Kitchen Staples:

Olive Oil (affiliate link to my favorite brand), Garlic (link to garlic press), Kosher Salt & Freshly Ground Pepper

You Might Need:

Flank Steak – Score both sides by cutting shallow slices against the grain. I do this from top to bottom at a 45° angle across both the front and back of the steak. This will help the marinade penetrate more deeply into the meat.
Limes (affiliate link to manual juice press/squeezer) – Use fresh lime juice instead of bottled for the best flavor.
Fresh Cilantro
Jalapeno (remove seeds for less heat)
Ground Cumin, Dried Oregano (I use Penzey’s spices. Thankfully, we have one of their stores not far from our house).
A variety of Bell Peppers (I use 3 different colors for a visually appealing dish) – Remove seeds and ribs, and slice.
Onions – Yellow onion, cut in half and sliced. These are sweeter than white onions.
Toppings – Avocado slices or guacamole, Fresh cilantro, halved cherry tomatoes or salsa, and sour cream.
Flour Tortillas – Warmed; Use your favorite type. We usually use flour tortillas, but whole wheat or corn tortillas are other options.

How to Make

As long as it’s grilling weather, fajitas frequently appear on our menu. And grilling season only dies when there’s a foot of snow on our Green Egg and/or subzero temperatures! Yes, the man in charge of the grill is not always rational!

While the grill heats up, sauté some onions and peppers.
Grill your beef to your desired doneness. We prefer medium rare.
Let your beef rest, covered with foil, for 10 minutes to let the juices redistribute before slicing.
Also, cut up a few tomatoes and avocados, and pull out some guacamole, salsa, and sour cream. Choose whatever toppings tickle your fancy.
Offer flour, corn, or whole wheat tortillas and pile on the veggies plus a few slices of beef. The hubby goes heavier on the beef, as a true carnivore would, and prefers a flour tortilla.

Don’t forget beef like these Easy Beef Fajitas or these flavorful Chicken Fajitas when planning a healthy meal. Just round out the meal with loads of veggies and some whole grains. Even my picky husband is satisfied with this formula.

Expert Tips

PRO-Tip: I use a large, freezer Ziploc Bag (affiliate link) to marinate the beef. It makes it easy to flip and agitate.
You can make and marinate the night before. Beef will stand up to a longer marinating time than chicken or seafood.
But if beef is not your thing, this marinade can be used for chicken fajitas, too. But don’t marinate it as long as beef. Six hours is good for chicken.
Use your favorite taco or fajita toppings.
For even more flavor, rub spices on your flank steak before marinating.
PRO-Tip: Cut your beef slices across the grain. This means from one long side to the other. This makes more tender slices than slicing in the other direction.
If you have access to freshly made tortillas, they’ll make your fajitas even better!

Frequently Asked Questions

What are Fajitas?

The term fajitas translates to little sash, a Spanish word for tiny belt, sash, or band. Fajitas were first made of strips of skirt steak, cut across the grain and mixed with a fajita marinade, grilled, then served in corn or flour tortillas. The meat is generally paired with both onions and peppers.

What Cuts of Beef are Best for Fajitas?

Skirt steak is classic, but flank steak works well, too.

What Should You Look for in a Fajita Marinade?

The marinade should contain an acid, which will tenderize the beef by breaking down some of the strands of protein. Lime juice is classic, but the marinade should also have garlic, oil, and spices, along with some heat from red pepper or jalapenos.

What are the Popular Fajita Toppings?

Cooked bell peppers and onions are standard, but there are a few other toppings to consider. Here are some more ideas: cheese, salsa or pico de gallo, guacamole or sliced avocados, sour cream, minced cilantro, and jalapenos or pickled jalapenos.

How Long Does Fajita Meat Keep?

Leftovers keep for 3-4 days in the refrigerator if kept in an airtight container. You can freeze leftovers for up to 3 months.

What Does It Mean to Score Meat?

Scoring is making shallow cuts in your meat (or fish). I usually do this on the diagonal, but it can also be done in a diamond pattern. Sometimes it’s just decorative, but it’s also helpful in flavor absorption, especially when using a marinade.