Flank Steak Fajitas with Grilled Peppers and Onions
Juicy marinated flank steak grilled with bell peppers and onions, served as sizzling fajitas perfect for a casual dinner. This mexican-inspired beef ready in about 60 minutes pairs flank steak, medium, sliced into strips yellow onion, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb flank steak
- 1 large, sliced into strips red bell pepper
- 1 large, sliced into strips green bell pepper
- 1 medium, sliced into strips yellow onion
- 3 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 8 small corn tortillas
Instructions
- Step 1: In a bowl, whisk together 3 tbsp olive oil, 2 tbsp lime juice, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper to create a marinade.
- Step 2: Place 1 lb flank steak in a shallow dish and pour marinade over it, turning to coat evenly. Cover and refrigerate for at least 30 minutes to absorb flavors.
- Step 3: Preheat grill or grill pan to medium-high heat. Remove steak from marinade and grill for 4-5 minutes per side for medium-rare, or longer to desired doneness. Rest steak for 10 minutes before slicing thinly against the grain.
- Step 4: While steak rests, grill 1 large sliced red bell pepper, 1 large sliced green bell pepper, and 1 medium sliced yellow onion for 5-7 minutes until slightly charred and tender.
- Step 5: Warm 8 small corn tortillas on the grill for 1 minute per side. Serve sliced steak with grilled peppers and onions wrapped in tortillas.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Flank Steak Fajitas with Grilled Peppers and Onions take to make?
Total time is about 60 minutes (40 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Flank Steak Fajitas with Grilled Peppers and Onions?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep flank steak from drying out.
Can I substitute ingredients in Flank Steak Fajitas with Grilled Peppers and Onions?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Flank Steak Fajitas with Grilled Peppers and Onions for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Flank Steak Fajitas with Grilled Peppers and Onions?
Mexican beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
