Sizzling Grilled Steak Fajita Platter (Printable)
Tender marinated flank steak grilled to perfection with sautéed bell peppers and onions, served with warm tortillas and fresh toppings.
# Ingredient List:
→ For the 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
→ For the 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
# Steps:
01 - Whisk together olive oil, lime juice, minced garlic, smoked paprika, cumin, chili powder, dried oregano, salt, and black pepper in a large bowl. Add flank steak and toss thoroughly to coat. Cover and refrigerate for at least 20 minutes, up to 2 hours for enhanced flavor penetration.
02 - Preheat grill or grill pan over high heat. Remove steak from marinade, allowing excess liquid to drip off.
03 - Grill steak for 4–5 minutes per side for medium-rare doneness, adjusting time to achieve preferred internal temperature. Transfer to cutting board, tent loosely with aluminum foil, and rest for 5 minutes.
04 - While steak rests, heat 1 tablespoon olive oil in large skillet over medium-high heat. Add sliced bell peppers and onion, season with salt and pepper, and sauté until tender-crisp with slight char, approximately 6–8 minutes.
05 - Heat tortillas on grill or in dry skillet for 30 seconds per side until pliable and warm.
06 - Slice rested steak thinly against the grain to ensure tenderness.
07 - Arrange grilled steak slices and sautéed vegetables on large platter. Serve accompanied by warmed tortillas, sliced avocado, sour cream, fresh salsa, chopped cilantro, and lime wedges.
# Expert Advice:
01 -
- That moment when the marinated steak hits the hot grill and makes the whole patio smell incredible
- The way the peppers get those perfect charred edges while staying tender and sweet
02 -
- Letting the steak rest before slicing keeps all those juices inside instead of running onto your cutting board
- Slicing against the grain, not parallel to it, is what makes the meat tender instead of chewy
03 -
- A cast iron skillet gets those vegetables better char marks than almost anything else
- Do not crowd the steak on the grill or it will steam instead of sear