Grilled Steak & Veggie Fajitas (GF Option)

Put a little sizzle in your summer with these easy and savory steak fajitas! Grassfed skirt steak is a delicious and economical cut of beef that grills beautifully and can be used for creating not only the ultimate fajita, but also a flavorful main entrée steak.

I recommend seeking a source for pastured (grassfed) beef since it’s nutritionally and ethically superior. Many whole food type markets carry a variety of pastured meats and poultry. And if you cannot find a resource in your area, companies like US Wellness Meats are also an option.

These succulent steak fajitas are great on either my homemade soaked grain tortillas or grain-free, dairy-free tortillas. We like to top them with a variety of fresh, nutritious favorites, such as raw cheese, cultured sour cream, diced avocado, pico de gallo and fresh chopped cilantro – YUM!

And whether you’re a novice, or veteran griller, be sure to check out my Top 10 Best Grilling Tips for some secrets of success that are certain to take your grilled foods to a whole new level of excellence!

Be sure to save any leftovers to make a delicious steak-n-cheese sub-sandwich or wrap.

Grilled Steak & Veggie Fajitas (GF Option)

Yield: approximately 6 servings


  • 1 lb. grassfed skirt steak

  • 1 medium yellow onion, cut into thick slices
  • 2 organic red peppers, quartered & seeded
  • Steak Marinade
  • 1/4 cup olive oil
  • 1/4 cup of freshly-squeezed lime juice (approx. 2 limes)

  • 2 cloves garlic, finely minced

  • 1 tsp sea salt

  • 1/2 tsp freshly ground black pepper

  • 1 tsp homemade Emeril Essence Seasoning
  • Veggie Marinade
  • 3 tbsp olive oil
  • 1/2 tsp homemade Emeril Essence Seasoning
  • 1/4 tsp sea salt


  1. In a 9x13-inch baking dish (or gallon-size ziplock bag). Add all of the steak marinade ingredients; combine well. Cut the skirt steak into two pieces and place in marinade, making sure both sides are well coated. Marinate steak for at least 30 minutes at room temperature, or overnight in the refrigerator.
  2. The key to juicy, tender meat is to bring it to room temperature prior to cooking. So be sure to take the marinated steak out of the frig about 30-45 minutes prior to grilling.
  3. When ready to grill, whisk together the veggie marinade in a small bowl. Cut veggies into large pieces and place on a large plate. Brush marinade on both sides.
  4. Then, preheat half of the grill to high heat, with the other half devoted to medium-low heat. Place the onions and peppers on the low-heat side of the grill, turn every few minutes until the veggies are slightly charred and just tender.
  5. As onions and peppers are finishing, remove the steaks from their marinade, making sure to shake off excess marinade. Place steaks on the grill and remove veggies; cover with foil and set aside.
  6. Grill steak over high heat for 2-3 minutes on each side for medium/medium rare depending on the size and thickness. Remove steaks from grill; cover with foil, and allow to rest for 3-5 minutes.
  7. While meat is resting, warm tortillas on grill over low heat for about a minute per side. Remove from grill; cover and set aside.
  8. Thinly slice skirt steak against the grain. Add sliced steak to your warmed tortilla and top with grilled onions and peppers. Finish with your favorite toppings such as diced avocado, pico de gallo and fresh chopped cilantro. Fantastic!

This recipe was shared at: Homestead Barn HopModest MondaysWelcome Home Link-UpMake Your Own Mondays,  I Gotta Try That!Titus 2sdaysFat TuesdaysTraditional TuesdaysTitus 2 Tuesdays Link-UpHearth & SoulLiving Well WednesdaysWorks for Me WednesdayAllergy-Free WednesdaysGluten-Free Wednesday

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  1. Eneyra says

    This recipe speaks to me a lot since I am from Mexico, we call them asada tacos and we prepared them with almost the same marinate. When I was lookig for I meal plan I wasn’t expecting to find one with mexican recipes. Thanks a lot, I ‘ll probably will be sendig some authentic mexican recipes that are easy to prepare so you can try them.

    • Kelly says

      Welcome, Eneyra! What a compliment to know that you’re enjoying my Mexican-inspired recipes. I would love to have you share some of your family’s recipes. I’m always looking for healthy whole food recipes to try. Thanks for taking the time to leave a kind note! Many blessings to you, Kelly :)

  2. Jenny Katcef says

    We made these tonight, but with flank steak because that’s what I had. Delicious marinade!! Another one added to the favorites list. Thank you!

    • says

      You are too kind, Jenny! So glad you enjoyed this recipe. Appreciate you taking the time to leave a kind note! Hope to see you sometime soon, sweet friend! :)

  3. Joanne says

    I am so happy I found you! I’ve jumped in with both feet and have been amazed at what I can actually do! I’ve never made biscuits in my life – look at me now…..twice in one week and they were soooooo easy and my family loved them with the chicken soup! Your plan is so easy to follow – I didn’t think I could do it…but I can. I just love your manner on tone on the website….you are such an inspiration in so many ways. Just reading your helpful hints has made me much calmer in the kitchen…it’s comforting know I have a plan and surrender myself to the plan and trust that everything will go according to plan….when we had a little hiccup, I search your site and found a Tuna Melt that my kids LOVED…..they would have NEVER eaten tuna before. This is going to be a great year! I truly appreciate all the dedication, time and love you’ve put into this wonderful site.

    • says

      You are so sweet, Joanne! Thank you so much for your two notes today. Your sweet words bless me and inspire me! I love hearing from reader-friends and am so joy filled that God is using this site to help you nourishing your family! Special blessings to you and yours, Kelly

  4. Joanne says

    I put the above post in the wrong place!!!!!

    Here is my question for the fajitas…..

    I live in Canada – it’s freezing cold and very snowy here right now and the BBQ is no where in site!!!!
    I’ll assume this will taste fine if I use fast fry thin steaks (marinated of course), and roast the veggies in the oven?

    I would appreciate any tips you might have about preparing this meal without a grill.

    Thanks for your terrific suggestions!


    • says

      Absolutely you could pan fry the steaks (as you described) that would be the best option if you can’t grill. Sorry, living here in Southern Cal, I forget that some of you are up to your eyeballs in snow right now :)! Blessings, Kelly

    • Susanna says

      I used a grill pan inside and just did the veggies first and then kept them warm while I did the steaks and it worked great! Too cold to BBQ here too!

  5. Susanna says

    Yum! I used sirloin, because I had some in the freezer and it was delicious! Even my kids, 4 & 7, who initially told me they didn’t want any, loved the steak with that marinade after their compulsory bite! Loving that marinade (and my new container of the Emeril’s Esssence; will be using those again!

  6. Sonja Kurtzer says

    Just had these tonight and they were delicious – with some sweetcorn grilled as well. I am sure though I am eating way too much food – all delicious but I am stuffed afterwards – or I wonder sometimes if this is just the feeling you get from eating real food – as opposed to all the processed stuff. How many tortillas would you normally have per person? – I made the soaked wheat tortillas to go with this – was surprised at how little meat we each needed – there is just my son and myself so we halved the recipe.

    • says

      Hi, Sonja. So glad you enjoyed this recipe. Yes, real food actually satisfies and can make you feel fuller. That’s a good thing. As far as portion control. I would say that for the average adult, two tortillas filled with meat and fixings would be a hearty meal with a side dish. But this is all based on the individual. My kids can pound down 4 tortillas and trust me, neither has weight issues. I really don’t like counting calories, but instead focus on eating pure real foods while being reasonable about portions. It’s always best for adults to leave the table not feeling completely full (stuffed). That way you’re ensuring that you’re not over-eating. Hopefully that makes sense. :)

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