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Easy Cilantro Lime Beef Fajitas on the Grill Recipe

Easy Cilantro Lime Beef Fajitas on the Grill

Tender grilled flank or skirt steak is marinated in lime juice, olive oil, cilantro, garlic, and warm spices, then served with charred peppers and onions in warm tortillas.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Beef and Marinade
  • 1 1/2 pounds Flank steak or skirt steak
  • 1/4 cup Fresh lime juice
  • 1/4 cup Olive oil
  • 1/2 cup Fresh cilantro, loosely packed and chopped
  • 3–4 cloves Garlic cloves, minced
  • 1 teaspoon Ground cumin
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Chili powder
  • 1/2 teaspoon Smoked or regular paprika
  • 1/4 teaspoon Freshly ground black pepper
Grilled Vegetables
  • 1 large Large yellow or red onion, sliced into wedges or strips
  • 3 peppers Bell peppers, sliced
  • 1 tablespoon Olive oil
  • To taste Salt and pepper
For Serving
  • 8–12 tortillas Small flour or corn tortillas, warmed
  • As needed Lime wedges
  • As needed Additional chopped cilantro
Optional Toppings
  • As desired Sour cream, guacamole, pico de gallo, shredded cheese, or salsa

Method
 

Step-by-Step
  1. Whisk the lime juice, olive oil, cilantro, garlic, cumin, kosher salt, chili powder, paprika, and black pepper together in a nonreactive bowl or resealable bag.
  2. Add the steak and coat it thoroughly with the marinade. Refrigerate for at least 30 minutes and up to about 4 hours, turning the steak once or twice during that time.
  3. Remove the steak from the marinade and discard the used marinade. Pat the beef dry, then toss the onion and bell peppers with 1 tablespoon olive oil, salt, and pepper.
  4. Preheat the grill to high heat, approximately 450–500°F. Grill the steak for about 4–6 minutes per side for medium-rare to medium, adjusting for thickness and desired doneness.
  5. Grill the vegetables in a grill basket or on skewers for about 8–10 minutes, turning occasionally, until lightly charred and tender.
  6. Check the steak with an instant-read thermometer. For the USDA-recommended minimum, cook beef steaks to 145°F and rest for at least 3 minutes; many cooks remove the steak earlier for medium-rare, generally around 130–135°F, which is below the USDA recommendation.
  7. Rest the steak for 5–10 minutes, then slice it thinly across the grain. Serve in warm tortillas with the grilled vegetables, lime wedges, additional cilantro, and desired toppings.

Notes

Do not marinate the beef overnight because the lime juice can make the surface soft or slightly mushy. Patting the steak dry helps it sear instead of steam, and slicing thinly across the grain is especially important for flank steak.