Sweet and Spicy Flank Steak Fajitas with Peppers and Onions

A honey-jalapeno marinade tenderizes flank steak for the grill as the base for these hearty fajitas. Charred peppers and onions add bulk and flavor.
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  • Level: Easy
  • Total: 1 hr 15 min (includes marinating time)
  • Active: 35 min
  • Yield: 4 to 6 servings
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Sweet and Spicy Marinade:

1/3 cup olive oil

1/4 cup torn cilantro

1/4 cup honey

3 tablespoons fresh lime juice

1 teaspoon thyme leaves

6 cloves garlic, smashed

2 jalapenos, seeded

Kosher salt and freshly ground black pepper

1 1/2 pounds flank steak

Peppers and Onions:

2 red bell peppers, cut into 1-inch strips

2 yellow bell peppers, cut into 1-inch strips

2 large red onions, thickly sliced

3 tablespoons olive oil

2 limes, juiced

Kosher salt

Neutral oil, for oiling the grill grates

Warm tortillas, for serving

Suggested toppings: guacamole, sour cream, lime wedges, chopped cilantro, sliced jalapenos, pico de gallo, crumbled cotija cheese


  1. For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the flank steak and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
  2. For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
  3. Prepare a grill for medium-high heat and brush the grill grates with oil.
  4. Grill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice.
  5. Serve with the warm tortillas and toppings.
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