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A platter of beef fajitas, peppers, and onions, with tortillas in the background

Grilled Beef Fajitas Recipe

  • Author: Mike Vrobel
  • Total Time: 1 hour 20 minutes
  • Yield: 24 fajitas 1x


Grilled Beef Fajitas Recipe. How to grill fajitas in your own backyard, and make them even better than your local Tex-Mex restaurant.



Steak Fajita Marinade

  • ¾ cup pineapple juice
  • ¾ cup soy sauce
  • 1 tablespoon Worcestershire sauce
  • Zest and juice of 1 lime (zest it with a microplane; that's the easiest way)
  • 1 clove garlic, minced


  • 1 Flank Steak (roughly 1.5 lbs, and 1-inch thick, or substitute skirt steaks or flat iron steaks)
  • 3 green bell peppers (or a stoplight pepper pack of red, green, and yellow)
  • 1 large onion
  • 1 teaspoon kosher salt or fine sea salt
  • 3 serrano or jalapeno peppers
  • 20 to 24 flour tortillas (fajita size, of course)

Accompaniments (optional)

  • Shredded lettuce
  • Shredded cheese
  • Sour cream
  • Salsa
  • Lime wedges


  1. Marinate the beef: Mix the marinade ingredients (pineapple juice, soy sauce, Worcestershire sauce, juice and zest of a lime, and minced garlic clove), then put ½ cup aside for later. Pour the rest of the marinade into a gallon zip-top bag, add the flank steak, squeeze out all the air, and marinate for at least 30 minutes or up to 2 hours. (Don't go past 2 hours, or the pineapple will make the meat too soft.)
  2. Prep the vegetables: Core and seed the bell peppers then cut each into 3 to 4 large, flat pieces. (Peppers usually have 3 or 4 sides, and I make each "side" a piece.) Cut the onion into ½-inch thick slices. Sprinkle the bell peppers and onions with 1 teaspoon salt. Leave the serrano or jalapeno peppers whole.
  3. Preheat the grill for direct medium heat (350°F): Set the grill up for cooking at direct medium heat, about 350°F. On my Weber Summit, I preheat with all the burners on high for 10 to 15 minutes, brush the grill grates clean, then turn the burners down to medium. For a charcoal grill, I light a chimney ¾ full of charcoal, and wait for it to be covered with ash, then spread it in a tight single layer over half the grill grate.
  4. Grill the steak, peppers, and onions: Take the flank steak out of the marinade and let any excess marinade drip off. Put the flank steak, pepper planks, onions, and hot peppers on the hot grill over direct heat. Grill the steak in a 3-3-3-3 pattern: grill for 3 minutes (lid closed if using a gas grill), then flip everything. Grill it for another 3 minutes, then flip everything, turning it 90 degrees while flipping so it gets a crosshatch of grill marks. Grill for another 3 minutes, then flip everything one last time. Grill for the final 3 minutes, or until the steak is at 125°F internal temperature in its thickest part, measured with an instant-read thermometer for medium doneness. Remove the flank steak to a baking dish and the vegetables to a large bowl. Pour ¼ cup of the reserved marinade over the flank steak and ¼ cup over the vegetables, turn them a few times to coat them with the marinade. Let the vegetables and meat rest until the tortillas are toasted.
  5. Toast the tortillas in batches: Brush the grate clean with a grill brush. Lay as many tortillas as you can fit in a single layer on the grill. Toast the tortillas for 30 seconds to 1 minute or until light grill marks appear on the bottom. Flip the tortillas and toast them on the other side for about one more minute or until the tortillas start to puff up. Wrap the warm tortillas in a cloth towel. Repeat until all the tortillas are toasted. (This will probably take two to three batches, depending on the size of the grill.)
  6. Slice, serve, and enjoy: Remove the serrano or jalapeno peppers from the bowl, peel off any blackened skin, slice them thin, and move them to a small serving dish. Slice the bell peppers into ½-inch thick slices, and cut each ring of onion in half. Put the bell peppers and onions back in the bowl, toss them again to coat with marinade, then move to a serving platter. Remove the flank steak from the marinade, cut in half lengthwise, then slice the long pieces crosswise as thin as possible. Move the sliced flank steak to the serving platter, and pour any juices from the cutting board over the steak. Serve and enjoy!
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Category: Weeknight Dinner
  • Method: Grilling
  • Cuisine: Tex-Mex

Keywords: Grilled Beef Fajitas Recipe