Beef and pepper fajitas

Total Time
33 min
15 min
18 min
Virtually every component of this recipe hits the grill at one point or another. The vegetables are given a flavorful char by grilling them before cooking the steak, which intensifies their sweetness while adding a welcome wisp of delicious smokiness. To keep things simple, the tortillas are warmed over the flames too. Perhaps the most important tip to the success of this recipe is to be sure you slice the flank steak across the distinctive grain of the meat to ensure tenderness. If you slice along or parallel to the grain, the meat will be chewy and tough. Serve these fajitas in assembly-line fashion by putting out the sliced meat, vegetables, and little bowls with garnishes like sliced green onions, cilantro leaves, and salsa, so that each person wrap things up as they wish.


Fresh lime juice

¼ cup(s)

Olive oil

2 tsp


2 large clove(s), minced

Table salt

1 tsp

Uncooked lean flank steak

1 pound(s), trimmed of all visible fat

Red bell pepper

2 large, seeded and cut into 1⁄2- inch-wide strips

Green bell pepper

1 large, seeded and cut into 1⁄2-inch-wide strips

Red onion

1 large, sliced

Jalapeño pepper

2 medium, to 1, seeded and finely chopped (wear gloves to prevent irritation)

Fat free flour tortilla

4 medium, (8-inch)


  1. Combine the lime juice, oil, garlic, and 1⁄2 teaspoon of the salt in a zip-close plastic bag; add the beef. Squeeze out the air and seal the bag; turn to coat the beef. Refrigerate, turning the bag occasionally, at least 2 hours or up to 4 hours.
  2. Spray the grill rack with nonstick spray; prepare the grill.
  3. Put the red and green bell peppers and onion in a bowl. Lightly spray the vegetables with nonstick spray and sprinkle with the remaining 1⁄2 teaspoon salt; toss to coat. Grill the vegetables over medium heat, turning frequently, until tender, about 8 minutes. Transfer to a bowl and toss with jalapeño pepper; keep warm.
  4. Remove the flank steak from the plastic bag; discard marinade. Place the steak on the grill rack and grill, turning once, until an instant-read thermometer, inserted in the center of the steak, registers 145°F for medium-rare, about 12 minutes. Transfer the meat to a plate; keep warm. Grill the tortillas until browned in spots, about 1 minute on each side. Transfer to a basket.
  5. Thinly slice the flank steak on the diagonal. Fill each tortilla with 3 to 4 slices of the flank steak and about 1 cup of the vegetables. Or serve the tortillas in a basket and arrange the meat and vegetables on a platter, then let each person assemble his own fajita. Yields 1 fajita per serving.


for an extra POINT per 2 tablespoons—guacamole or fat-free sour cream.This dish is cooked completely on the grill, but if you prefer you can cook it under the broiler, on a nonstick ridged grill pan, or in a large nonstick skillet.