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Grilled vegetables and beef for fajitas

Grilled Steak Fajitas

This streamlined recipe allows you to grill vegetables and meat at the same time, so everything arrives at the table hot and at the same time.
Course Beef, dinner, vegetables
Cuisine Mexican
Keyword Bell Peppers, Fajitas
Prep Time 20 minutes
Cook Time 40 minutes
Marinate Time 2 hours
Total Time 3 hours
Servings 4 servings
Author Cooks Country


  • Grill


  • 1 lbs. skirt steak or flank steak
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 1 red bell pepper
  • 12 small flour tortillas
  • 1 large red onion, sliced
  • 1/2 Tbsp vegetable oil
  • 3/4 tsp salt
  • 1/2 tsp black ground pepper

For Marinade

  • 1/4 cup soy sauce
  • 4 minced garlic cloves
  • 1/2 cup vegetable oil
  • 6 oz. pineapple juice


  • Whisk together all ingredients for steak marinade, soy sauce, garlic cloves, vegetable oil and pineapple juice.
  • Reserve 1/4 cup of the marinade and set aside.
  • Using a fork, stab the meat on one side, about 4-5 times, leaving small perforations in the meat.
  • Place the meat in a gallon zip lock bag and pour over marinade (except for 1/4 cup reserved portion). Remove as much air as possible from the bag. Seal it. Place on a plate in the refrigerator for at least 2 hours, up to 24 hours. Flip the meat halfway through marinating time.
  • Just before grilling, prepare the vegetables.
  • Using a paring knife, remove the stems from the peppers. Remove any excess seeds.
  • Slice the red onion into 1/2" thick slices. Using long toothpicks - skewer the onions, only going through halfway, to the center of the onion.
  • Brush all vegetables, on all sides, with the 1/2 teaspoon of vegetable oil. Sprinkle with salt and pepper.
  • Remove the meat from the marinade and pat dry (avoids flare-ups). Discard this marinade. Sprinkle with salt and pepper.
  • Place 12 flour tortillas in aluminum foil and wrap.

Grilling Instructions

  • Get the grill very hot by turning on all burners to high, for 15 minutes.
  • Return to the grill and leave the primary burner on high, but turning all other burners to low.
  • Clean and oil grill.
  • Place peppers and onions on the HOT burner.
    peppers and onions on the grill
  • Place tortilla pack on the LOW burner.
  • Close the lid and cook for 10 minutes - flip tortillas and vegetables after 5 minutes of cooking.
  • After 10 minutes of grilling, remove vegetables and place in an aluminum, disposal pan. Remove tortillas and set aside.
  • Close grill to heat up grates again for 5 minutes. Meanwhile, cover the vegetable pan with aluminum foil and secure.
  • After 5 minutes, place meat over the HOT burner of the grill. Place the aluminum foil pan, with the vegetables on the LOW burner of the grill.
  • Close the lid and grill for 4 minutes. Flip the meat - you should have a great sear with grill marks on the meat. Close the grill and cook an additional 4 minutes.
  • Grill to an internal temperature of 135ºF.
  • Remove meat and vegetables from grill. Tent meat and allow to rest for 5 minutes.
  • Thinly slice the steak, AGAINST THE GRAIN - place on a platter.
  • Julieanne the bell peppers, so they are in strips. Remove the toothpicks from the onion and gently pull apart. Pour reserved marinade over the vegetables. Add 1 Tablespoon chopped, fresh cilantro. Gently stir. Add vegetables to a serving platter. Serve with tortillas.
  • Optional toppings: avocado, sour cream, lime wedges, pico de gallo.