Grilled Steak Fajita Platter (Print View)
Juicy grilled steak with sautéed peppers and onions in warm tortillas
# What You Need:
→ For the Steak Marinade
01 - 1 ½ lbs flank steak
02 - 3 tbsp olive oil
03 - 2 tbsp lime juice (freshly squeezed)
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
→ For the 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
→ To Serve
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
# How to Make It:
01 - Whisk together olive oil, lime juice, garlic, smoked paprika, cumin, chili powder, oregano, salt, and pepper in a large bowl. Add the flank steak and toss to coat thoroughly. Cover and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor penetration.
02 - Preheat a grill or grill pan over high heat until smoking hot. Remove steak from marinade and allow excess to drip off.
03 - Grill the flank steak for 4–5 minutes per side for medium-rare doneness, adjusting time to reach your preferred internal temperature. Transfer to a cutting board, tent loosely with foil, and rest for 5 minutes to allow juices to redistribute.
04 - While steak rests, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced peppers and onions, season with salt and pepper, and sauté until tender-crisp and slightly charred, approximately 6–8 minutes.
05 - Heat tortillas directly on the grill or in a dry skillet for 30 seconds per side until warm and pliable.
06 - Slice the rested steak thinly against the grain at a 45-degree angle to ensure tenderness.
07 - Arrange grilled steak slices on a large platter with sautéed peppers and onions. Serve alongside warmed tortillas, avocado slices, sour cream, fresh salsa, chopped cilantro, and lime wedges for diners to build their own fajitas.
# Expert Tips:
01 -
- The marinade transforms flank steak into impossibly tender strips infused with smoky lime and spices
- Everything comes together in under an hour but tastes like you spent all day planning it
- Guests get to customize their own fajitas, which somehow makes dinner feel more festive
02 -
- Letting the meat rest after grilling keeps all those juices inside instead of running onto your cutting board
- Slicing against the grain is the difference between chewy strips and meltingly tender bites
- Getting your grill or pan properly hot before adding ingredients creates those gorgeous char marks
03 -
- Pat the steak dry before grilling to get better char and avoid steaming the meat
- Dont overcrowd the pan when cooking vegetables or they will steam instead of getting those nice browned edges