Tex-Mex Grilled Beef Fajitas with Charred Peppers and Onions
Juicy strips of marinated beef grilled alongside smoky charred bell peppers and onions, served with warm tortillas and fresh lime. This mexican-inspired beef ready in about 55 minutes pairs olive oil, lime juice, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
- 1.5 lbs flank steak, thinly sliced against the grain
- 3 tbsp olive oil
- 2 tbsp lime juice
- 4 cloves garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 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 large yellow onion, sliced into strips
- 8 small flour tortillas, warmed
- 1/4 cup fresh cilantro leaves, chopped
- for serving lime wedges
Instructions
- Step 1: In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp lime juice, 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper to create a marinade.
- Step 2: Add 1.5 lbs thinly sliced flank steak to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes.
- Step 3: Preheat a grill or grill pan over medium-high heat. Toss 1 large red bell pepper, 1 large green bell pepper, and 1 large yellow onion, all sliced into strips, with a drizzle of olive oil and a pinch of salt.
- Step 4: Grill the marinated steak strips for 2-3 minutes per side until nicely charred and cooked to medium.
- Step 5: At the same time, grill the peppers and onions for 5-6 minutes, turning occasionally, until charred and softened.
- Step 6: Serve the grilled beef and vegetables immediately with 8 warmed flour tortillas, 1/4 cup chopped fresh cilantro, and lime wedges for squeezing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tex-Mex Grilled Beef Fajitas with Charred Peppers and Onions 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 Tex-Mex Grilled Beef Fajitas with Charred 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 olive oil from drying out.
Can I substitute ingredients in Tex-Mex Grilled Beef Fajitas with Charred 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 Tex-Mex Grilled Beef Fajitas with Charred 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 Tex-Mex Grilled Beef Fajitas with Charred 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.
