Sizzling Grilled Steak Fajita Platter (Print version)
Juicy grilled steak with sautéed peppers and onions in warm tortillas.
# What you'll need:
→ Steak Marinade
01 - 1 ½ lbs flank steak
02 - 3 tbsp olive oil
03 - 2 tbsp fresh lime juice
04 - 2 cloves garlic, minced
05 - 1 tsp smoked paprika
06 - 1 tsp ground cumin
07 - ½ tsp chili powder
08 - ½ tsp dried oregano
09 - 1 tsp salt
10 - ½ tsp freshly ground black pepper
→ Vegetables
11 - 1 large red bell pepper, sliced
12 - 1 large yellow bell pepper, sliced
13 - 1 large green bell pepper, sliced
14 - 1 large red onion, sliced
15 - 1 tbsp olive oil
16 - Salt and pepper to taste
→ Servings
17 - 8 small flour or corn tortillas (gluten-free if needed)
18 - 1 avocado, sliced
19 - ½ cup sour cream
20 - ½ cup fresh salsa
21 - ¼ cup fresh cilantro, chopped
22 - 1 lime, cut into wedges
# Method:
01 - Whisk together olive oil, lime juice, garlic, smoked paprika, cumin, chili powder, oregano, salt, and pepper in a large bowl. Add flank steak and toss to coat thoroughly. Cover and refrigerate for at least 20 minutes, up to 2 hours for deeper flavor penetration.
02 - Preheat grill or grill pan over high heat. Remove steak from marinade, allowing excess to drip off.
03 - Grill steak for 4–5 minutes per side for medium-rare doneness, adjusting time to your preference. Transfer to cutting board, cover loosely with foil, and let rest for 5 minutes.
04 - While steak rests, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sliced peppers and onions, season with salt and pepper, and sauté until tender and slightly charred, approximately 6–8 minutes.
05 - Warm tortillas on grill or in a dry skillet for 30 seconds per side.
06 - Slice rested steak thinly against the grain for maximum tenderness.
07 - Arrange grilled steak slices with sautéed peppers and onions on a large platter. Serve accompanied by warmed tortillas, avocado, sour cream, salsa, cilantro, and lime wedges.
# Expert advice:
01 -
- The marinade works double duty, tenderizing the flank steak while infusing it with smoky, tangy flavors that penetrate every bite
- Everything comes together in under an hour but tastes like you spent all day planning it
- People can customize their own wraps, which makes dinner feel interactive and fun
02 -
- Letting the meat rest for 5 minutes is not optional or the juices will run out onto the cutting board instead of staying in the steak
- Slicing against the grain means cutting perpendicular to the muscle fibers, which transforms chewy flank steak into tender bites
- Do not crowd the pan when cooking the vegetables or they will steam instead of getting those nice charred edges
03 -
- Pat the steak dry with paper towels before grilling for better browning
- Let the marinade do its work for at least 20 minutes, but do not exceed 2 hours or the texture gets mushy