Grilled Flank Steak Fajitas

Great tasting grilled flank steak fajitas with less than 30 minutes of actual work. Give it a spin today.
Prep Time3 hrs 10 mins
Cook Time15 mins
Total Time3 hrs 25 mins
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 457kcal
Author: Dan Mikesell AKA DrDan


  • 1 1/2 pounds flank steak trimmed
  • 1/4 cup lime juice two limes
  • 4 tablespoons olive oil
  • 4 cloves crushed garlic
  • 1 teaspoon coarse salt
  • 1 1/2 teaspoon cumin
  • 1 onion large
  • 1 red pepper
  • 1 green pepper


  • Start with a good quality flank steak about 1 1/2 pounds. Trim of needed.
  • Prep veggies. One green and a red pepper cut into strips. One medium onion cut into slices
  • In a 1-gallon zip lock bag combine the juice of two limes, four tablespoons olive oil, four cloves crushed garlic, one teaspoon coarse salt, 1 1/2 teaspoon cumin. Mix well and add the cut veggies and the flank steak. Refrigerate for 3 hours or more.
  • About 30 minutes before cooking, remove the flank steak and rest at room temperature. Also, preheat grill on high. Clean and oil grates.
  • Place a large pan over medium-high heat and all to preheat for about 2 minutes while putting meat on the grill.
  • As soon as the meat is started, add the veggies and the remaining marinade to the preheated pan. You will cook the meat at about 4 minutes per side until internal temperature of 130 and stir the veggies every few minutes. Cook the veggies until browning about 10 minutes total.
  • When the meat is done, allow to rest for 5 minutes before cutting across grain into thin slices.
  • Serve on tortillas with veggies and trimmings


Do Not over cook the flank steak.
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Calories: 457kcal | Carbohydrates: 7g | Protein: 37g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 75mg | Sodium: 516mg | Potassium: 196mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1100IU | Vitamin C: 114.7mg | Calcium: 30mg | Iron: 4.3mg