Grilled Flank Steak Fajitas

Cook Time

30 Mins

Cooking Method



Tex Mex



Prep Time

60 Mins




1 Green Bell Pepper, Sliced

3 tbsp Olive Oil

1 Onion, Diced

Pit Boss Sweet Heat Rub

1 Red Bell Peppers, Sliced

1 -16oz Steak, Flank

8 Tortilla, Corn

1 Yellow Bell Pepper, Sliced

Cooking Instructions

Fajitas are one of those classic meals that doesn’t seem to taste the same at home as it does in the restaurant. Fortunately, using a Pit Boss Wood Pellet Grill can squash this idea and deliver smoky, wood fired flank steak fajitas that taste even better than the dish at your favorite Tex Mex place. This easy beef flank recipe is perfect for celebrating Cinco de Mayo or to shake up your evening dinner plans with a delicious, healthy meal.

Note: It is recommended to use Mesquite Hardwood Pellets with this recipe.

This recipe uses the Pit Boss Sweet Heat Rub.

  1. Rub flank steak with 1 tbsp olive oil and Sweet Heat Rub Grill seasoning. Cover and marinate in the refrigerator for 1 hour.
  2. Lightly brush peppers and onion with olive oil.
  3. Light your Pit Boss to 400°F. Place pepper and onion on grill and cook 5 minutes per side. Watch carefully to ensure the peppers and onion do not burn.
  4. Remove peppers and onion from grill and toss lightly with remaining olive oil in a medium sized bowl. Transfer peppers and onions to a cutting board and slice into strips. Set aside.
  5. Place flank steak directly on grill. Cook until medium rare (an internal temperature of 165°F).
  6. Remove flank steak from the grill and transfer to cutting board. Let meat rest for 5 minutes, then slice against the grain into strips.
  7. Place flank steak, peppers, and onions in a platter and serve immediately with warm tortillas, salsa, guacamole, sour cream, shredded cheese, thinly sliced iceberg lettuce, or your favorite fajita toppings.

Special Tools

  • Bowl

Bigger. Hotter. Heavier. Tip

For more tender flank steak, marinade for at least 24 hours in the refrigerator.

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