Grilled Steak Fajitas with Charred Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy marinated steak grilled alongside smoky bell peppers and onions, served with warm tortillas for a flavorful Mexican classic. This mexican-inspired beef ready in about 55 minutes pairs flank steak, olive oil, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

Prep: 40 min Cook: 15 min Serves 4 Mexican cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a shallow dish, whisk together 3 tbsp olive oil, 2 tbsp lime juice, 1 tsp ground cumin, 1 tsp chili powder, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper to create a marinade.
  2. Step 2: Add 1 lb flank steak to the marinade, turning to coat well. Cover and refrigerate for at least 30 minutes.
  3. Step 3: Preheat grill to medium-high heat. Place the marinated steak on the grill and cook for 4-5 minutes per side for medium-rare.
  4. Step 4: While steak cooks, toss 1 large sliced red bell pepper, 1 large sliced green bell pepper, and 1 medium sliced yellow onion with a drizzle of olive oil and a pinch of salt.
  5. Step 5: Grill the vegetables in a grill basket or on skewers for 8-10 minutes until slightly charred and tender.
  6. Step 6: Remove steak from grill and let rest for 5 minutes before slicing thinly against the grain.
  7. Step 7: Warm 8 small flour tortillas on the grill for 1 minute per side. Serve the sliced steak and grilled peppers on the tortillas topped with 1/4 cup chopped fresh cilantro, 1/2 cup sour cream, and 1 cup shredded cheddar cheese.

Frequently asked questions

How long does Grilled Steak Fajitas with Charred Bell Peppers take to make?

Total time is about 55 minutes (40 min prep + 15 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 Grilled Steak Fajitas with Charred Bell Peppers?

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 Grilled Steak Fajitas with Charred Bell Peppers?

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 Grilled Steak Fajitas with Charred Bell Peppers 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 Grilled Steak Fajitas with Charred Bell Peppers?

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.

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