You are going to love our new recipe for Fajitas on the griddle (our favorite steak fajitas). The homemade marinade is simple, easy, and tasty which makes it easy to feed a crowd or a tasty weeknight dinner.
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The recipe is straightforward and each step flows to the next for a restaurant-quality meal done on your griddle. The only prep work is marinating the flank steak ahead of time and slicing the vegetables.
What makes fajitas on the griddle so delicious?
The marinade is the key to these fajitas on the griddle. It is what gives the tenderness and flavor to the flank steak. The marinade we created highlights what we all enjoy from our favorite fajitas. Best of all, our homemade marinade is done with everyday ingredients right from the cupboard and fridge.
Pro Tip
Let the marinade do the work for you. It is important to give it a minimum of 12 hours to marinate in the refrigerator. We prefer 24 hours. The lemon in the marinade tenderizes and adds freshness. This lets the cumin’s nutty and woody flavor highlight the beef flavor and the smoked Paprika gives the flank steak a BBQ smoky taste.
Ingredients
A quick look at the major ingredients you need for fajitas on the griddle:
- Flank steak.
- The marinade uses lemon juice, olive oil, and spices.
- Veggies are an onion & bell peppers.
The recipe card has specifics below.
Instructions
Get the marinade ready
Make the marinade
Get the griddle & fajita fixings ready
Cook the vegetables.
Grill the flank steak and make the fajitas
Grill the flank steak slices.
Add the veggies to the steak.
Serve & Enjoy
Place the fajita mixture in a serving bowl.
Enjoy with your favorite fajita toppings.
Keep reading down to the recipe card for specific instructions and ingredients.
Variations
Our steak fajitas marinade is great on different cuts of meat you can use for fajitas. Give it a try with tri-tip, skirt steak, flat iron steak, and a favorite here sirloin steak. Heck, after you marinate the sirloin steaks, you can enjoy them right off the griddle. If you want some other marinades to vary the fajitas flavor give these a go:
- Flank steak – This is an uncomplicated marinade. It uses your favorite “Taco Mix” seasoning packet, salt, lemon juice, and oil.
- Top round steak – Karina “did a thing” on this one. She did a dry brine and a marinade. It brought a delicious umami flavor and smokiness to the meat.
- Smoked sirloin tip roast – This is balsamic vinegar, Dijon mustard, and garlic-based marinade. It turned a low-cost roast into something special.
Equipment
Doing the fajitas on the griddle is great for that quick sear of the flank steak slices and it lets you cook everything in one spot. If you need to, you can do this inside with a skillet or griddle. If you are concerned about the doneness of the flank steak check it with an instant-read thermometer. I prefer to have a good pair of long handle tongs and a spatula. It makes flipping, mixing, and moving everything easier. A tortilla holder is a nicety, but you could use a warmed plate too.
Storage / Leftovers / Rewarm
- Storage: You can refrigerate in an airtight container for 3 – 4 days.
- Leftovers: You can have some fun here. Warm up the griddle to make taco shells and rewarm the fajita mixture for steak tacos. Here is a classic leftover recipe, fried rice, this one will just have a Tex-Mex twist.
- Rewarm: The griddle on low is great for this if you want to do another big meal. If you are doing a single portion the air fryer can rewarm it at 350 degrees F. in 2 – 3 minutes.
FAQ
Don’t worry, if you can let the flank steak marinade for at least 2 – 4 hours it will still benefit from the marinade and get more tender and flavorful.
We think slicing it before marinating lets the flavor blend with the flank steak even more. But you do not need to. It will be like doing our flank steak on the griddle recipe.
Easy, follow the taco shells on the griddle recipe, just don’t add any oil and salt. Should be about 1 minute on each side depending on your griddle’s low-temperature setting.
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Fajitas on griddle (our favorite steak fajitas)
Equipment
- Outdoor griddle (We used a 36-inch 4 burner griddle)
- Ziploc bag, 1 gallon
- Long handle tongs
- Large spatula
- Paper towels
- Serving plate
- Tortilla holder (Optional)
Ingredients
- 1 lb. flank steak
- 3 bell peppers
- 1 red onion
- 1 tablespoon olive oil
- 8 small flour tortillas
Steak fajitas marinade
- ⅓ cup lemon juice
- ¼ cup olive oil
- 1 tablespoon Worcestershire sauce
- 2 teaspoons garlic powder
- 2 teaspoons refrigerated minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon Paprika
- ½ teaspoon chili powder
- ½ teaspoon ground black pepper
Instructions
Get the marinade ready
- Open the Ziploc bag and roll the opening down to make it easier to add the ingredients for the marinade.
- Add all the marinade ingredients to the bag starting with the wet first.
- Close the Ziploc bag and agitate the marinade to mix.
- Unpack the flank steak and place it on a cutting board. Slice the steak against the grain to make ¼-inch thick slices.
- Reopen the Ziploc bag and add the sliced steak to the marinade. Close the bag and remove as much air as possible. Make sure the slices are covered with the marinade.
- Marinate in the fridge for 12 – 24 hours.
Get the griddle & fajita fixings ready
- Preheat the griddle on low.
- Slice the onion and bell peppers and place in separate bowls. Set aside.
- Once the griddle is preheated, increase the griddle to medium (350 – 400 degrees F.). If you have a large griddle like ours, close half the burners on one side to have a holding area.
- Place the sliced onions with a drizzle of olive oil on the griddle and mix. Grill until translucent, about 5 minutes.
- Add the sliced bell peppers on top of the onions and drizzle with olive oil. Mix together, and grill to your liking. We did another 5 minutes. Remember the onion and pepper mixture will be shifted to the holding area while the flank steak cooks and you warm the tortillas.
- Shift the onion and pepper mixture to the holding area.
Grill the flank steak and make the fajitas
- Place the marinated flank steak slices on the griddle so they cook evenly. Cook for 2 minutes, so be quick.
- Flip the steak slices then add the onions and pepper mixture.
- Cook for an additional 2 minutes or to your level of desired doneness. In this recipe, we cooked the flank steak to medium.
- Mix and move the fajita mixture over to the holding area. Turn off the remaining burners.
- Add the tortillas to the recently turned-off side of the griddle and warm on each side for about 1 minute. Place in a tortilla holder or warmed plate.
- Remove the fajita mixture into a serving plate or bowl.
Serve & Enjoy
- Place the fajita mixture on the table with the tortillas and serve.
- Enjoy with your favorite fajita toppings like guacamole, sour cream, and salsa.
Notes
- Forgot to marinate overnight, no problem 2 – 4 hours will still give a nice flavor and a more tender flank steak.
- Flank steak doneness was medium. Our medium temperature is between 135 – 145 degrees F. which is a slight pink in the middle of each slice.
Food Safety
All of us are responsible for the safe preparation, cooking, and serving of food. The Kitchen Bucket List shares with you our personal experiences in cooking and food safety. We are not a food safety site. As a convenience, we provide informative information we find from food safety sites. If you have questions about your food safety check your local guidelines and/or head over to the USDA. The “Storage / Leftovers / Rewarm” section of the posts are our personal estimates.
Here are some key things to remember:
- Avoid cross-contamination between raw food items and the utensils with which they come in contact with.
- Choosing the appropriate oil for frying, sautéing, or to use out on the griddle is not just a taste choice. Knowing the smoking point will prevent exposure to harmful compounds.
- When you head out to use the BBQ, smoker, or outdoor griddle think about the safe placement of each. Pay close attention to the griddle it is a large hot open surface that can splatter oil.
Homemade marinade! Definitely going to try this for that restaurant-quality flavor at home!
Your recipes make me crave BBQ season!