Tex-Mex cuisine is a perfect fit for grilling, combining bold flavors, smoky heat, and fresh ingredients. One of the most iconic Tex-Mex dishes for outdoor cooking is grilled steak fajitas. This recipe uses a flavorful marinade, juicy grilled steak, and vibrant toppings to create a meal that’s as easy to prepare as it is delicious.

Ingredients

For the Marinade:

• 1/3 cup olive oil
• 1/4 cup lime juice (about 2 limes)
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon salt
• 1 teaspoon black pepper

For the Fajitas:

• 1.5 pounds flank steak or skirt steak
• 1 large red bell pepper, sliced
• 1 large green bell pepper, sliced
• 1 large yellow onion, sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste

For Serving:

• Warm flour or corn tortillas
• Fresh cilantro, chopped
• Sour cream
• Guacamole
• Shredded cheese (cheddar or Monterey Jack)
• Pico de gallo or salsa

Instructions

1. Prepare the Marinade

In a medium bowl, whisk together the olive oil, lime juice, garlic, soy sauce, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper.

2. Marinate the Steak

Place the steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it’s fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

3. Preheat the Grill

Preheat your grill to medium-high heat (about 400°F). Clean and oil the grates to prevent sticking.

4. Grill the Steak

Remove the steak from the marinade and let any excess drip off. Place the steak on the hot grill and cook for 4–6 minutes per side for medium-rare, or longer depending on your preferred doneness. Use a meat thermometer to check the internal temperature (130°F for medium-rare).

Once cooked, transfer the steak to a cutting board, cover loosely with foil, and let it rest for 10 minutes.

5. Cook the Vegetables

While the steak is resting, toss the sliced bell peppers and onion with olive oil, salt, and pepper. Place them on the grill (using a grill basket or directly on the grates) and cook for 5–7 minutes, stirring occasionally, until they are tender and slightly charred.

6. Slice and Serve

Slice the steak against the grain into thin strips. Serve the steak and grilled vegetables on a warm tortilla, and top with your favorite Tex-Mex toppings like guacamole, pico de gallo, and sour cream.

Why This Recipe Works on the Grill

The high heat of the grill perfectly sears the steak, creating a smoky crust while keeping the inside juicy. The direct flame also enhances the natural sweetness of the bell peppers and onions, adding depth to every bite. With the bold marinade and fresh toppings, this Tex-Mex dish is a guaranteed crowd-pleaser.

Tips for Success

• Don’t skip the marinade: It tenderizes the steak and infuses it with flavor.
• Use a meat thermometer: Ensures the steak is cooked to your liking without overcooking.
• Toast the tortillas: Place them on the grill for 15–20 seconds per side to enhance their flavor.

This Tex-Mex Grilled Steak Fajitas recipe is perfect for summer cookouts, family dinners, or any occasion that calls for bold, fresh flavors. Enjoy the smoky goodness of the grill with every bite! 🌮🔥