Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Grilled Steak Fajitas
Grilled steak fajitas deliver easy preparation with very delicious results that can be enhanced with sour cream, fresh tomatoes, or anything else you prefer for complete customization. This straightforward grilling approach creates smoky, flavorful steak while allowing complete flexibility in toppings and accompaniments. The grilled method adds distinctive char flavors while the customizable nature ensures these work for various taste preferences and dietary needs.
Easy grilled steak fajitas. Very delicious! You can add sour cream, tomatoes, or anything you like if you want to.
Prep Time:
30 mins
Cook Time:
10 mins
Additional Time:
3 hrs
Total Time:
3 hrs 40 mins
Servings:
6
Yield:
6 servings
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Ingredients
1 (1 1/4 pound) flank steak
1 tablespoon salt, divided
1 tablespoon ground black pepper, divided
2 limes
½ teaspoon chili powder
1 large green bell pepper, cut into strips
1 large red onion, cut into strips
1 pinch salt and ground black pepper to taste
1 (15 ounce) can black beans, rinsed and drained
1 serving olive oil cooking spray
1 (8 ounce) package shredded Mexican cheese blend
1 (10 ounce) package flour tortillas
Directions
Coat both sides of the flank steak with 1 tablespoon each salt and pepper, pressing into the steak. Place in a large freezer bag. Cut both limes in half and squeeze juice into the bag; add chili powder. Make sure all is mixed well and remove the air from the bag. Place in a refrigerator and marinate for about 3 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Season bell pepper and red onion with salt and pepper. Place in a grill pan and set aside.
Put black beans in a small pot on the stove over medium heat to heat through.
Cook steak on the preheated grill until browned on one side, 5 to 7 minutes. Spray vegetables with cooking spray and place them on the grill. Cook until vegetables begin to caramelize, turning often so they don’t burn, and steak is beginning to firm and is hot and slightly pink in the center, 5 to 7 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Remove steak and vegetables from the grill.
Slice steak into thin strips. Place beans, steak, vegetables, and Mexican cheese onto the tortillas and serve.
Cook’s Note:
I prefer using a charcoal grill for all grilling.
Editor’s Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts (per serving)
| 467 | Calories |
| 20g | Fat |
| 44g | Carbs |
| 29g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 467 | |
| % Daily Value * | |
| Total Fat 20g | 26% |
| Saturated Fat 11g | 56% |
| Cholesterol 57mg | 19% |
| Sodium 2080mg | 90% |
| Total Carbohydrate 44g | 16% |
| Dietary Fiber 8g | 29% |
| Total Sugars 3g | |
| Protein 29g | 58% |
| Vitamin C 33mg | 36% |
| Calcium 359mg | 28% |
| Iron 4mg | 24% |
| Potassium 580mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
