These Grilled Flat Iron Fajitas are a simple dinner the whole family will love! Warm tortillas are topped with tender bites of steak, crisp-tender and colorful fajita veggies, cotija cheese, and more. 


Bonus: this meal is super budget friendly thanks to the cheaper cut of steak that is flat-iron steak. Flat iron steak comes from the chuck region of the meat, so it’s inexpensive, yet becomes incredibly tender and flavorful on the grill. They have so much meaty flavor and a delicious juicy texture. Win!


Looking for more delicious fajita recipes? Try my Surf and Turf Fajitas or my Flank Steak Fajita Pinwheel Recipe!


overhead of steak and veggies for Grilled Flat Iron Steak Fajitas on a large plancha


Marinate the Steak for Grilled Flat Iron Fajitas


First, we need to marinate the steak, because we want to infuse it with tons of killer flavor.


So, in a large food-safe bowl, mix together soy sauce, jalapeño lime pilsner rub, chipotle paste, chopped cilantro, lime juice, orange juice, and canola oil. 


Add your 2-3 whole flat iron steaks to the marinade. Make sure the meat is completely submerged so we get the perfect amount of flavor all around. Cover and place the bowl in the fridge overnight or for a minimum of 4 hours. The longer the better. Great Grilled Flat Iron Fajitas start with a long marinade.


You Go Grill!


Next, let’s get cooking!


three flat iron steaks on the grill


First, the steak. Preheat your grill to a medium-high temperature of about 350ºF for direct cooking. Add the marinated steaks onto the hot grill and cook for 4-5 minutes on each side. I like to cook them to a medium-rare temperature of 120ºF. Use a meat thermometer to check that they’re good to go, then pull your steaks off the grill. Set them aside to rest for 12 minutes to give the flavor and moisture time to settle back into the meat.


grilled flat iron steaks on a hot grill


If you love this grilled steak recipe, you’ll also love these Strip Steak Skewers with Salsa Vinaigrette, Cajun Rubbed Steak with Bourbon Street Sauce, or Cheesesteak Quesadillas.


Prep the Veggies for Grilled Flat Iron Fajitas


Next up, the veggies! Slice 4-6 bell peppers and 1 red onion lengthwise. I like to use a variety of peppers so my meal looks nice and colorful. It tastes great either way! 


Add a cast-iron skillet or large plancha to the fire, drizzle with oil, and heat for a minute or so. Add the sliced veggies onto the pan and season generously with your favorite veggie seasoning. I like Jalapeño Lime Pilsner seasoning! 


bottle of lime pilsner seasoning held over a plancha full of fajita veggies

fajita veggies being sprinkled with seasoning


Cook the veggies until they’re softened to your liking, then pull them off the heat and get ready to put together your Grilled Flat Iron Fajitas.


Assemble and Serve


Before assemble your steak fajitas, slice the steak up into bite-sized pieces. Remember to do so against the grain so you get the best tender texture! 


overhead of sliced steak on a cutting board


Top the hot veggies off with sliced steak, then finish the mix off with the garnishes of your choice. I love a sprinkle of cotija cheese, freshly chopped cilantro, and a squeeze of fresh lime juice.


Serve with warm tortillas and, of course, more cheese, cilantro, and lime wedges. 


side view of steak and veggies for grilled flat iron fajitas on a large plancha


Now dig in to your Grilled Flat Iron Steak Fajitas. This meal will not disappoint!


For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!


Needing more spice in your life? My spice line can help with that. Check them out here.

Full Length Recipe Video on Facebook!

large plancha filled with fajita veggies and grilled steak

Grilled Flat Iron Fajitas

These Grilled Flat Iron Fajitas are warm tortillas topped with tender bites of steak, colorful fajita veggies, cotija cheese, and more. 
Author:Derek Wolf
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: American, Mexican
Servings: 4 people


Steak & Marinade:

  • 2-3 Whole Flat Iron Steaks
  • 2 cups Soy Sauce
  • 2.5 tbsp Jalapeno Lime Pilsner Rub
  • 2.5 tbsp Chipotle Paste
  • 2 tbsp Chopped Cilantro
  • 3 medium Limes juiced
  • 2 Navel Oranges juiced
  • 1 tbsp Canola Oil



  • Warm Tortillas
  • Cotija Cheese
  • Sour Cream
  • Cilantro
  • Lime Wedges


  • In a large food safe bowl, add all the ingredients for the beef marinade and mix thoroughly. Add your steak into the marinade, mix, cover and place in the fridge for at least 4 hours but ideally overnight.
  • Preheat your grill to medium-high temperature (about 350F) for direct cooking
  • Add the steaks to the grill and cook for about 4-5 minutes per side until medium rare (about 120 internal). When the steaks are done, pull them off and let them rest for 12 minutes.
  • Finally, add a cast iron skillet or plancha to the fire and heat up for 1 minute with oil. Drop your veggies into the skillet and season with Jalapeno Lime Pilsner seasoning or your favorite veggie seasoning. Cook until the veggies have softened (about 5 minutes) then pull them off and begin assembling.
  • Slice your steak against the grain and serve it or chop into bites. Top your sizzling veggies with the sliced steak and garnish with cotija cheese, chopped cilantro and more lime juice. Serve with warm tortillas, more cheese, cilantro and limes. Enjoy!



Calories: 472kcal | Carbohydrates: 33g | Protein: 38g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 6716mg | Potassium: 1039mg | Fiber: 7g | Sugar: 15g | Vitamin A: 4073IU | Vitamin C: 211mg | Calcium: 137mg | Iron: 7mg


Derek Wolf

Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!

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