Steak Griddle Fajitas

Easy Griddle Fajitas: Super juicy, tender, and flavored! I love making this easy recipe on busy nights and serving it with homemade guacamole, flour tortillas, and salsa.

If you’re tired of those dry and leathery fajitas, look no more! we’re sharing our family recipe for juicy and tender beef fajitas that can be made in so little time using a stove griddle pan.

Flank Steak Fajitas served with flour tortillas to make a taco.

What are fajitas?

Fajitas are a Tex-Mex dish made of marinated strips of meat grilled with vegetables and served with various toppings.

the name “fajita” comes from the way the meat is cut, like a long strip, something that in Spanish reminds of a faja (belt).

Back in the time, fajitas were prepared only with beef, especially the most cheapest cuts, that’s why the meat was always marinated for hours before cooking, to allow it to tenderize.

To this day, fajitas can be also made with chicken, pork, and even shrimp. Making it one of the most versatile and delicious Mexican-American dishes out there.

Beef griddle fajitas served with sides of guacamole and pico de gallo salsa.

Best meat for griddle fajitas

Flank steak, skirt or Rump are the best cuts for fajitas. The marinade will help to tender the meat so use any kind you have available, just as the old vaqueros used to do!

How To Make Juicy and Tender Fajitas

  • Slice the meat thinly, so it can cook quickly.
  • Marinate the meat just as is used in Mexico, with beer. Beer helps to tender even the most toughest beef cuts.
  • Cook the meat alone, not together with the vegetables because they have different cooking times.
  • Fajitas have to be consumed right after made, I know you’re tempted to make them ahead, but believe me, there’s not need to do so. Everything can be cooked in about 20 minutes!
  • You don’t want to skip the beer since it’s the ingredient that makes the meat tender and juicy. If you don’t drink alcohol, use a no-alcoholic beer.
Adding beer to the flank steak on a bowl.

Step By Step Recipe

  • Place the meat into a bowl. Add cumin, pepper, garlic, salt (just a pinch), and beer.
  • Mix thoroughly to allow the spices and beer to coat well the meat. Cover with cling film and allow to marinate for about 15 minutes.
Meat and spices on a bowl.
  • While the meat is marinating, cut the peppers into strips and slice the onions. Set aside.
  • Heat a stove griddle top over medium-high heat. Add a drizzle of oil and grill the peppers with a pinch of salt and pepper until they start to soften on the inside but they’re still crunchy on the outside (al dente).
  • Remove the peppers from the griddle and place them in a bowl. Cover to prevent from drying out.
  • Now do the same with the onions and once cooked place them with the peppers.
Strips of bell peppers being grilled. Onions slices being grilled.

Add a generous drizzle of oil and add the meat (discard the marinade if there’s any left) and grill stirring constantly until the meat has changed color and is cooked through, it won’t take more than 4 minutes.

Fajitas cooking on a stove griddle.

Return the vegetables to the grill with the meat, give a quick mix, and adjust of salt and spices. Place the griddle fajitas on a plate and serve immediately.

Bell Peppers

In Mexico is more common to use chiles poblanos or fresh jalapeño peppers to make fajitas, but outside the country is hard to find such peppers so the version with bell peppers is the one you’ll find everywhere. Try to use multiple colors of bell peppers for a fun presentation!

How to serve beef fajitas

Fajitas are such a versatile and fun dish that it do suggest to serve it with whatever you like. A nice idea is to place warm Flour Tortillas or Corn Tortillas alongside with your favorite toppings on the table and allow everyone to serve their griddle fajitas however they want! Those below are the toppings we suggest:

Drinks to pair

Griddle fajitas pair wonderfully with those drinks:

Beef Fajitas on a plate

Steak Griddle Fajitas

If you’re tired of those dry and leathery fajitas, look no more! we’re sharing our family recipe for juicy and tender beef fajitas that can be made in so little time!
PREP 15 minutes
COOK 20 minutes
Resting time 2 hours
TOTAL 2 hours 35 minutes
5 from 1 vote
Print Pin Rate
Servings: 4
Author: Maricruz

Ingredients 

  • 2.2 lb Flank Steak (Thinly sliced and cut into strips)
  • 1 large green bell pepper (sliced into strips)
  • 1 large red bell pepper (sliced into strips)
  • 1 large yellow bell pepper (sliced into strips)
  • 1 large white onions (halved and sliced)
  • 1 ¼ cup beer
  • 1 tsp ground cumin
  • 1 tsp black pepper
  • 2 garlic cloves (peeled and crushed)
  • oil
  • salt

Instructions

  • Place the meat into a bowl. Add cumin, pepper, garlic, salt (just a pinch) and beer.
  • Mix thoroughly to allow the spices and beer to coat well the meat. Cover with cling film and allow to marinate for 10 minutes.
  • Heat a heavy grilled skillet over medium-high heat. Add a drizzle of oil and grill the peppers with a pinch of salt and pepper until they start to soften on the inside but they’re still crunchy on the outside (al dente).
  • Remove the peppers from the skillet and place them in a bowl. Cover to prevent from drying out.
  • Do the same with the onions and once cooked place them with the peppers.
  • Add a generous drizzle of oil and add the meat. Cook stirring constantly until the meat has changed color and is cooked through (about 3-4 minutes).
  • Return the vegetables to the grill with the meat, give a quick mix and adjust of salt and spices to taste.
  • Place the fajitas on a plate and serve immediately.

NOTES

How to Serve

Juicy Fajitas Tips & Tricks

  • Slice the meat thinly, so it can cook quickly.
  • Marinate the meat just as is used in Mexico, with beer. Beer helps to tender even the most toughest beef cuts.
  • Cook the meat alone, not together with the vegetables because they have different cooking times.
  • Fajitas have to be consumed right after made, I know you’re tempted to make them ahead, but believe me, there’s not need to do so. Everything can be cooked in about 20 minutes!
  • You don’t want to skip the beer since it’s the ingredient that makes the meat tender and juicy. If you don’t drink alcohol, use a no-alcoholic beer.
Nutrition
Calories: 427kcal | Carbohydrates: 14g | Protein: 56g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 150mg | Sodium: 142mg | Potassium: 1204mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1538IU | Vitamin C: 174mg | Calcium: 86mg | Iron: 5mg
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