Making Grilled Steak Fajitas Using a BBQ Grilling Pan

08.17.18 - BY Nona Raybern
Grilled Fajitas

Steak fajitas on the grill? It’s really the best way to have fajitas. But with the slices of pepper and onion, it’s hard to keep the pieces from falling through the grill grate.

Enter the Endurance® BBQ Grilling Pan. The pan allows your food to cook as if it’s straight on the grill, but won’t allow any smaller foods to fall through. If you need that flame-kissed taste, this pan does the trick.

The secret to any flavorful meat is two-fold: Use the right cut of meat and season appropriately. For steak fajitas, a flank steak makes the best choice. A flank steak comes from the belly of the cow and has just the right thickness for this dish. No need to use a marinade either; a simple seasoning of salt, pepper, cumin, chili powder, and smoked paprika is all you need.

This dish comes together fast and easy. Simply season the flank steak and let it sit covered and refrigerated for at least 30 minutes. While your steak is resting, slice your veggies and place them in a container with olive oil and spices. Coat them nicely and get your grill ready.

Grill the veggies in the grilling pan over medium high heat on your grill. Grill until they’re nice and browned on the outside (about 20 minutes). Cook your steak on the grill on high heat, cooking both sides for at least 5 minutes to develop a nice dark crust. The inside of the steak should be about medium.

And there you have it! You can warm up some tortillas and place them in a Stoneware Tortilla Warmer until everything is ready to serve. This can be a great dinner for a family or as a make ahead meal prep for lunches during the week (you’ll be the envy of all your coworkers!).

Steak Fajitas

Grilled Steak Fajitas

Easy to prepare and simple grilled steak fajitas make the perfect weeknight dinner for the family or a great dish to meal prep for the week. 




Prep Time 10 minutes
Cook Time 30 minutes
Total Time 30 minutes

Servings 4 people


  • 1
    Flank steak
  • 1
    Green pepper, sliced
  • 1
    Red pepper, sliced
  • 1
    Sweet onion sliced
  • 2
  • 2
    Chili powder
  • 2
    Smoked paprika
  • 2
  • 2
    Black Pepper
  • 1
    Olive oil


  1. Mix all the spices together in a small bowl to make fajita seasoning. Take half the seasoning and rub on outside of flank steak, making sure to cover thoroughly. Seal in airtight container and refrigerate for 30 minutes. Remove steak from refrigerator and allow to come to room temperature.

    Slice all vegetable and add to large Ziploc bag with olive oil and remaining spices. Seal and shake bag until veggies are completely coated in oil and spice mixture. 

    Heat grill to medium high heat, about 375°F. Place BBQ grilling pan directly onto grate and allow to heat up with grill lid closed. Place veggies onto the grilling pan. Cook for at least 20 minutes, until all pieces are slightly softened and browned. 

    Raise temperature on grill to high heat, about 400°F. Place steak onto grill and cook 5 minutes on each side to develop nice crust (more or less depending on thickness). Inner temperature of steak should be about 145°F. Remove and allow to rest on cutting board for at least 10 minutes. 

    Slice steak into strips and add to cooked peppers/onions. Toss together and serve with warmed flour tortillas and sides of your choosing.