Grilled Fajitas

As temperatures climb and gardens stretch toward the sun, afternoons and evenings beg for time outside. It's the season when the grill isn't just an appliance—it becomes the heart of every gathering. Grilled Fajitas fit right into that rhythm, offering a fast, flavorful meal that feels as fresh as the season itself. Something about sizzling peppers, onions, and marinated steak over an open flame makes fajitas a favorite for any crowd.

What makes this dish stand out isn’t just the sear—it’s the balance of bright, smoky, and bold. The marinade delivers layers of flavor, combining citrus, garlic, spice, and a hint of sweetness that soaks deep into the meat. Once grilled, that savory char meets the crunch of fresh toppings—cool sour cream, ripe avocado, sharp lime, maybe a dash of hot sauce. Each bite hits with contrast: warm and cool, tender and crisp, rich and refreshing. It’s familiar but never boring.

If you're looking for a way to bring everyone outside and keep them coming back for seconds, Grilled Fajitas are the answer. They're hearty without being heavy, colorful without complicating the prep, and packed with the kind of vibrant taste that defines backyard cooking at its best. Let your grill do what it does best this season—deliver big flavor, effortless enjoyment, and a few extra reasons to stay outside a little longer.

Serves 4

Grilled Fajitas Ingredients

Steak

• ½ cup vegetable oil
• ⅓ cup red chile powder (preferably sun-dried Hatch)
• 4 tsp. freshly ground pepper
• 2 tsp. ground cumin
• 6 large garlic cloves
• Zest of 3 limes
• ⅓ cup fresh lime juice
• 3 Tbsp. fresh orange juice
• 1⅓ cups soy sauce
• ⅔ cup Worcestershire sauce
• 2 Tbsp. light or dark brown sugar
• ½ tsp. celery salt
• 2½ lb. trimmed skirt steak

Vegetables and Assembly

• 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
• 1 Tbsp. red chile powder (preferably sun-dried Hatch)
• 1 tsp. granulated sugar
• 4½ tsp. vegetable oil, plus more for the grill
• 6 Tbsp. unsalted butter
• Zest of 2 limes
• 2 garlic cloves, finely grated
• 2 large onions, sliced into ½"-thick rings
• 2 large red bell peppers, ribs and seeds removed, sliced into ½"-thick rings
• Flour tortillas, salsa, guacamole, sour cream, shredded iceberg lettuce, and lime wedges (for serving)

Grilled Fajitas Directions

Steak

1. Heat ½ cups of vegetable oil in a small saucepan until warm. Remove from heat and stir in ⅓ cups of red chile powder, four tsp. of freshly ground pepper, and two tsp. of ground cumin. Let sit for 30 minutes to infuse.
2. Pour the oil mixture into a blender; add six large garlic cloves, the zest of three limes, ⅓ cups fresh lime juice, three Tbsp. of fresh orange juice, 1⅓ cups soy sauce, ⅔ cups Worcestershire sauce, two Tbsp. of light or dark brown sugar, ½ tsp. of celery salt, and two cups water and blend until smooth.
3. Cut 2½ lb. trimmed skirt steak crosswise into 4" pieces, then prick all over on both sides with a paring knife (this helps the marinade permeate the meat more easily). Place steak into a large airtight container or resealable plastic bag and scrape in marinade. Cover or close and chill for 4–6 hours. (Don't marinate longer, or the acid will begin to cook the meat, resulting in a mealy texture when finished.)

Do ahead: The marinade can be made 3 days ahead. Cover and refrigerate.

Vegetables and Assembly

1. Mix 1 Tbsp. of Diamond Crystal or 1¾ tsp. of Morton kosher salt, one Tbsp. of red chile powder, and one tsp. of granulated sugar in a large heatproof bowl to combine.
2. Remove the steak from the marinade and pat dry with paper towels; discard the marinade. Place the steak on a baking sheet; sprinkle all over with almost all of the salt mixture. Chill for at least 15 minutes and up to 45 minutes (making sure the steak is cold when it hits the grill helps prevent overcooking).
3. Prepare a grill for high heat; oil the grate. Melt six Tbsp. of unsalted butter in a small saucepan over medium heat. Remove from the heat and stir in the zest of two limes and two garlic cloves, finely grated.
4. Add two large onions, sliced into ½"-thick rings, two large red bell peppers, ribs, and seeds removed, cut into ½"-thick rings, and the remaining 4½ tsp. of vegetable oil to the remaining salt mixture in the bowl and toss to coat. Transfer the onions and bell peppers to the grate and grill, turning halfway through, until lightly charred, 2–4 minutes. Return to the bowl and drizzle about two Tbsp. of lime-garlic butter over; toss to coat. Cover and keep warm until ready to use.
5. Grill steak, turning every minute, until evenly charred on both sides and an instant-read thermometer inserted into the thickest part registers about 128° for medium-rare, about five minutes total. Transfer the steak to a clean baking sheet and brush both sides with lime-garlic butter. Tent with foil and let rest for about five minutes.
6. Heat a dry large cast-iron skillet over high heat until very hot. Slice steak against the grain ½" thick. Transfer the vegetables to the skillet and top with the steak. Drizzle remaining lime-garlic butter around the edges (it will sizzle and steam). Serve with warm tortillas, salsa, guacamole, sour cream, shredded iceberg lettuce, and lime wedges for building fajitas.

Taken from bonappetit.com  https://www.bonappetit.com/recipe/steak-fajitas