Sizzling Grilled Steak Fajita Platter (Printable)
Juicy marinated steak grilled to perfection with sautéed bell peppers and onions, served with warm tortillas and fresh toppings.
# What You’ll Need:
→ Steak Marinade
01 - 1 ½ lbs flank steak
02 - 3 tbsp olive oil
03 - 2 tbsp fresh lime juice
04 - 2 cloves garlic, minced
05 - 1 tsp smoked paprika
06 - 1 tsp ground cumin
07 - ½ tsp chili powder
08 - ½ tsp dried oregano
09 - 1 tsp salt
10 - ½ tsp freshly ground black pepper
→ Vegetables
11 - 1 large red bell pepper, sliced
12 - 1 large yellow bell pepper, sliced
13 - 1 large green bell pepper, sliced
14 - 1 large red onion, sliced
15 - 1 tbsp olive oil
16 - Salt and pepper to taste
→ To Serve
17 - 8 small flour or corn tortillas
18 - 1 avocado, sliced
19 - ½ cup sour cream
20 - ½ cup fresh salsa
21 - ¼ cup fresh cilantro, chopped
22 - 1 lime, cut into wedges
# How To Make It:
01 - In a large bowl, whisk together olive oil, lime juice, garlic, smoked paprika, cumin, chili powder, oregano, salt, and pepper. Add the flank steak and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 20 minutes, up to 2 hours for deeper flavor.
02 - Preheat a grill or grill pan over high heat. Remove steak from marinade and let excess drip off before cooking.
03 - Place the steak on the hot grill and cook for 4–5 minutes per side for medium-rare doneness, adjusting time to your preferred level. Transfer to a cutting board, cover loosely with aluminum foil, and let rest for 5 minutes to allow juices to redistribute.
04 - While the steak rests, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced peppers and onions, season with salt and pepper, and sauté until tender and slightly charred, about 6–8 minutes.
05 - Place tortillas on the grill or in a dry skillet over medium heat for 30 seconds per side until warm and pliable.
06 - Slice the rested steak thinly against the grain into strips for maximum tenderness.
07 - Arrange grilled steak slices on a large platter with sautéed peppers and onions. Serve immediately with warmed tortillas, avocado, sour cream, salsa, fresh cilantro, and lime wedges on the side.
# Expert Tips:
01 -
- The marinade transforms flank steak from tough to incredibly tender without requiring expensive cuts
- Everything cooks in under 20 minutes, making it perfect for weeknight dinners that feel special
- The build your own aspect means everyone gets exactly what they want from the platter
02 -
- Slicing against the grain is non-negotiable with flank steak or you will end up with chewy, tough meat
- Letting the steak rest after grilling prevents all those delicious juices from running out onto your cutting board
- Do not overcrowd the pan when cooking the vegetables or they will steam instead of getting those nice charred edges
03 -
- Pat your vegetables completely dry before cooking or they will steam instead of getting those restaurant style char marks
- If your steak is thicker than one inch, use a meat mallet to pound it to even thickness so it cooks uniformly