The preparation of steak fajitas is a quick and simple dinner that is ideal for weekend get-togethers as well as evening suppers. Served with a stack of warm tortillas and sauces, this dish is comprised of beef, peppers, and onions and is accompanied by a stack of warm tortillas. Everybody loves them!

When it comes to conserving time and making the preparation of these excellent steak fajitas as simple as possible, one of my favorite things to do is take the recipe one step further. When I know I’m going to serve it the following day, I prefer to get the preparation out of the way the night before.


2 Tsp.Of chili powder.
1 Tsp.Of ground cumin.
1 Tsp.Of smoked paprika.
3 cloves.Of garlic – minced.
Flat iron steak; I used 1½ Pounds.
2 ½ Tbsp.Of canola oil.
A large red bell pepper – cut into strips.
A yellow bell pepper – cut into slices.
A medium red onion – cut into wedges.


First Step:

Prepare the grill by heating it to a medium-high temperature.

Second Step:

Mix the chili powder with cumin, paprika, and paprika powder in a small bowl. Add minced garlic, 1 tsp of salt, and 1 tsp of pepper. Use a chili powder combination to season the meat.

Third Step:

Coat steak with 1 teaspoon of canola oil. For medium rare, cook steaks for around 4 to 5 minutes on each side on the grill. Allow for a five-minute period of recuperation.

Fourth Step:

Toss the remaining 1 1/2 tbsp of canola oil with the peppers and onion, and season with salt and pepper to taste.

Fifth Step:

Grill the bell peppers and onion for approximately 6 to 8 minutes, turning often, until they are browned and soft.

Sixth Step:

Cut the steak across the grain into thin slices and serve with bell peppers and onions.