Grilled Flank Steak Fajitas

Cook Time

30 mins

Cooking Method



Tex Mex



Prep Time

60 mins


2 - 4


½ Tbsp Brown Sugar

1 Tsp Cayenne Pepper

1 Tsp Chili Powder

½ Tbsp Garlic Powder

1 Green Bell Pepper, Sliced

½ Tbsp Kosher Salt

1 Tsp Fresh lime juice

3 Tbsp Olive Oil

1 diced Onion

1 Red Bell Pepper

(1) 16 Oz Steak, Flank

8 Tortilla, Corn

1 Yellow Bell Pepper, Sliced

Recipe Highlights

On the road or at home, this Country Smokers Grilled Flank Steak Fajitas recipe is sure to become a new addition to the “favorites” list. This recipe brings those classic wood fired restaurant flavors you know and love to your home (or wherever it is you happen to be grilling). We recommend using a rub or seasoning mix that combines sweet and spicy flavors like brown sugar and cayenne pepper or paprika to truly awaken your taste buds and deliver that classic fajita taste.

How Long do You Cook Fajitas on the Grill

If your grill is at a hot 400°F, it should take about 30 minutes total to grill the flank steak and veggies.

How to Cut Fajita Meat

Be sure to cut your flank steak into long slices, against the grain* of the meat. Cutting with the grain meat could make it more difficult to chew.

*The grain of meat: the little visible lines of muscle fibers.
Cutting against the grain refers to cutting in a direction perpendicular to the fiber lines.

Cooking Instructions

  1. Rub flank steak with 1 tbsp olive oil and coat with kosher salt, garlic powder, cayenne pepper, chili powder and brown sugar.
  2. Lightly brush peppers and onion with olive oil.
  3. Light your Country Smoker to 400°F. Place pepper and onion on grill and cook 5 minutes per side. Watch carefully to ensure the peppers and onion do not burn.
  4. Remove peppers and onion from grill and toss lightly with remaining olive oil in a medium sized bowl. Transfer peppers and onions to a cutting board and slice into strips. Set aside.
  5. Place flank steak directly on grill. Add lime juice. Cook until medium rare (an internal temperature of 165°F).
  6. Remove flank steak from the grill and transfer to cutting board. Let meat rest for 5 minutes, then slice against the grain into strips.
  7. Place flank steak, peppers, and onions in a platter and serve immediately with warm tortillas, salsa, guacamole, sour cream, shredded cheese, thinly sliced iceberg lettuce, or your favorite fajita toppings.

Special Tools

  • Medium Sized Bowl

Country Smoker's Tip

Pair this zesty meal with a medium bodied red or white wine – chardonnay or mourvedre. Or try it with an amber or brown ale.


Review it

Please login or register to review