Tex-Mex is probably the most common recurring cuisine at my house. My wife is a huge Tex-Mex fan, and I find it easy to make. These grilled steak fajitas are a step up from your classic taco night, but they aren’t necessarily harder to make.
Just cook the veggies in a foil packet and grill the steak alongside — dinner is ready in 10 minutes!
My kids are usually good with steak and tacos, so I figured this would be an easy win at my house. Of course, the trick is to master the serving of the dinner—not the dinner itself!
Putting the Easy in Easy Steak Fajitas
I like to cook the veggies in a foil packet because you can assemble it in advance and just toss them on a hot grill when you're ready. You can even make individual foil vegetable packets—spicy for the adults and mild for the kids!
Together with the grilled steak, this meal is SO easy and you can feed your family or a few friends without too much work. This also transports beautifully and is great for camping trips.
With that in mind, you can definitely assemble everything up to a day in advance with no worries. Toss the packet and the steak on a hot grill and you will be in really good shape!
To assemble the foil packet two days in advance, follow these steps:
- Make the spice mix (you can do this weeks in advance).
- Slice peppers and onions, season and wrap them in the foil packet.
- Season the steak, cover it, and keep it in the fridge.
- Grill when ready!
What’s the Best Steak for Fajitas?
You can use almost any steak for fajitas. Skirt steak or flank steak are both popular choices. On this day, I actually used a strip steak, which is a little fancier than need be, but of course, it was delicious. I would shy away from any steak that is more than one inch thick though, as thinner is better for fajitas.
What Are the Best Toppings for Fajitas?
I think peppers and onions are a must and cook well in the foil alongside the steak. Beyond that, it’s kind of dealer’s choice. Here are a few of my favs (all of which you will find at my table when I serve fajitas):
What to Serve With Grilled Steak Fajitas
I think these make a meal on their own, but if you are looking for sides, try:
The Dad Add: Lime Sour Cream
Lime Sour Cream! This is an amped-up sour cream that I really like. It brightens the flavors and the zest is wonderful. Even though my kids like this as well, I make sure to hoard an extra scoop for Dad.
The Kid Report Card
It’s possible this was one of my more successful Eat Your Food recipes from a kid perspective. Both of my kids LOVED the recipe and ate more than I was expecting. My five year old decided all of a sudden that he doesn’t like tortillas, so he ate his on tortilla chips. This was an odd choice, but one that I brushed off. Family-friendly fajitas for the win!
More Great Fajita Recipes
Easy Grilled Steak Fajitas
After seasoning the steak and vegetables, you might have some spice mix leftover. You can use it to sprinkle on the fajitas before serving or keep it in the pantry. The spice mix is great on tacos and keeps well for three months in an airtight container.
- Fajita Spice Mix:
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- For the fajitas:
- 1 1/2 pounds steak, skirt, flank, or strip (no more than 1-inch thick)
- 1 large green pepper, sliced thin
- 1 large red pepper, sliced thin
- 1 medium sweet onion, sliced thin
- 4 teaspoons olive oil
- 10-12 medium flour tortillas
- DAD ADD — Lime Cumin Sour Cream:
- 1 cup sour cream
- 1 lime, zest and juice
- 1/2 teaspoon ground cumin
- Pinch of salt
- To serve:
- Hot sauce
Make the fajita spice mix:
In a small bowl combine kosher salt, black pepper, garlic powder, onion powder, cumin, and chili powder.
Make the vegetable foil pack:
Fold a large piece of foil in half so you have a double layer. Add the sliced peppers and onions. Season the vegetables with 1 tablespoon of olive oil and sprinkle with 1 teaspoon fajita seasoning.
Fold the sides of the foil up and crimp it tightly on top to make a packet.
Season the steak:
Season the steak liberally with the seasoning mix (about 3/4 teaspoon per side).
Preheat your grill to 450°F for high heat grilling
Grill the packet and the steak:
Once the grill is hot, transfer the veggie packet and the steak to the grill. Grill over steak over high, direct heat. After 4 minutes, flip the steak and grill for 5 to 7 additional minutes.
This will finish cooking the steak to about a medium to medium-rare temperature and soften the veggies. Remove both the foil packet and the steak from the grill and let cool for a few minutes.
Make the Dad Add Lime Sour Cream (optional):
In a small bowl, combine sour cream, zest, juice from 1 lime, cumin, and salt. Serve alongside the fajitas.
Slice the steak:
Slice the steak thinly against the grain.
You can add the steak to the veggies and serve the fajitas right out of the foil packet alongside a stack of flour tortillas. The foil should be strong enough, but if yours seems unstable, you can also transfer the ingredients to a serving platter.