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Classic Fajitas

Classic Fajitas
  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 1 beef skirt steak (1-1/2 pounds)
  • 2 small onions, cut into 1/2-inch slices
  • 2 medium green bell peppers, cut into quarters
  • 12 small flour tortillas (6 to 7-inch diameter), warmed
  • Salt and pepper
  • Prepared guacamole (optional)
  • 1 package (about 1.25 ounces) fajita seasoning mix
  • 1/4 cup Water
  • 2 tablespoons fresh lime juice



1 Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat.

2 Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

3 Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals; arrange onions and bell peppers around steak.

4 Grill flank steak, uncovered, 17 to 21 minutes (skirt steak 10 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

5 Grill vegetables 13 to 16 minutes or until crisp-tender, turning occasionally.

6 Carve flank steak lengthwise in half, then crosswise into thin slices. (Carve skirt steak diagonally across the grain into thin slices.)

7 Cut bell peppers into 1/2-inch strips; coarsely chop onions. Place steak slices on tortillas; top with vegetables.

8 Season with salt and pepper, as desired. Serve with guacamole, if desired.