The Best Grilled Steak for Fajitas

Hot dogs and burgers may be the most popular meats for the grill, but steak deserves a place at the table too. Cooking beef over the flames gives it that extra something that a good cast iron pan just can’t replicate. Some recipes even demand that smoky char, otherwise they aren’t quite right. Like fajitas, which are one of those items you have to oil up the grates for.

Fajitas have origins in Tejano grilling culture, in which ranchers tend to favor the off-cuts of meat. It addition to being economical, these cuts typically have a robust texture and flavor that holds up well to the smoke and to marinades. For fajitas, skirt steak is the preferred cut, although flank or hangar steak will give you just-as-delicious results. 

The vegetables are important here too, since they benefit equally from being grilled. The fiery heat makes them sweet and juicy—perfect when complemented by warm tortillas, salsa, guacamole, and sour cream. And maybe a cerveza. 

Get the recipe below and shop the ingredients on FreshDirect.

Grilled Steak for Fajitas Recipe

What you’ll need:

1/4 c neutral cooking oil, plus more for brushing
1/4 c soy sauce
1/4 c lime juice
2 lb skirt, hanger, or flank steak
Salt and pepper
1 large onion, cut into thick wedges
2 large bell peppers, cut into thick wedges

For serving: corn or wheat tortillas, guacamole, sour cream, salsa, chopped cilantro

What to do:

Whisk together oil, soy sauce, and lime juice. Place steak in a deep dish or heavy-duty zip-top gallon bag and pour in the marinade, coating all over. Let sit in the fridge a few hours, turning once or twice.

Set up the grill for high direct heat. Remove steak from marinade and blot any excess with a paper towel. Season lightly with salt and heavily with pepper. Place directly over flames and grill on each side until desired doneness is reached (for medium rare, that’s a 125 F internal temperature). Cover and set aside to rest. 

While steak rests, lightly brush onion and pepper wedges with oil and season with salt and pepper. Place veggies directly over flames and grill until charred in spots and tender. 

Once steak has rested at least 5 minutes, slice thinly against the grain. Serve with tortillas, veggies, and your desired toppings. 

Serves 6–8