Grilled Steak Fajitas with Charred Bell Peppers

By AislePrompt Editorial · Published 2026-07-08 · Updated 2026-07-08

Juicy marinated steak grilled alongside smoky bell peppers and onions, served with warm tortillas for a flavorful Mexican classic. This Mexican-inspired beef recipe, 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.

Ingredients

• 1 lb flank steak
• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp ground cumin
• 1 tsp chili powder
• 3 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large red bell pepper, sliced into strips
• 1 large green bell pepper, sliced into strips
• 1 medium yellow onion, sliced into strips
• 8 small flour tortillas
• 1/4 cup fresh cilantro, chopped
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese

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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.