This Paleo grilled steak fajitas recipe with chimichurri sauce is one of the tastiest and simplest meals I’ve made in a long time. The idea came from a family reunion where my brother grilled steak for Philly cheesesteaks — the meat was so tender and easy to prepare that I started experimenting. These grilled fajitas quickly became a favorite.
Fajitas are one of my go-to dinners: steak, onions, peppers, tortillas, and bright chimichurri. At first I missed sour cream, but when I tried chimichurri instead, I realized it provided everything the dish needed — freshness, herbs, and moisture — without dairy. My husband and I both love it; he often eats any leftover chimichurri on eggs, roasted vegetables, or straight from a spoon.
I prefer flank or skirt steak for this recipe — they’re lean, flavorful cuts that slice nicely against the grain. Red meat offers several important nutrients, so I recommend choosing good-quality beef, ideally grass-fed if possible. These fajitas are fast to prepare and grill, and the results are tender, juicy strips of steak with caramelized peppers and onions and a punchy herb sauce.
Gluten-Free
Use corn tortillas for a naturally gluten-free meal, or serve the filling lettuce-wrapped for a low-carb option. Grilling the steak and vegetables keeps the flavors bright and gives you a great char without the mess of a skillet. If you prefer skillet-cooked fajitas, watch the heat closely to avoid overcooking the meat, which can make it tough.
Tips and Tricks
- Try different cuts: skirt, flank, or sirloin all work well when sliced thin against the grain.
- Fresh cilantro is inexpensive and makes a big difference in the chimichurri. If you can get bunches for cheap, buy them — fresh herbs elevate the sauce.
- Marinating the steak improves flavor — an hour is a good minimum, but overnight is even better if you have the time.
- These fajitas aren’t only for Paleo eaters. Use your favorite tortillas or paleo tortillas if you follow that lifestyle.
- Swap herbs in the chimichurri if you like: parsley or basil will give a different, delicious profile.
- Skip the red pepper flakes if you don’t want heat, or increase them if you like a spicier sauce.
- Warm your tortillas before serving so they’re pliable and keep the meat warm when assembling.
If you try this recipe for a weeknight dinner or a special occasion, I’d love to hear how it turned out. Leave a comment with any variations you tried.
Paleo Grilled Steak Fajitas Recipe with Chimichurri Sauce
- Author: Rebecca Baron
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Main Course
- Cuisine: Paleo
Description
Easy, flavorful grilled steak fajitas topped with a bright, herb-forward chimichurri. This recipe is simple to prepare, ideal for grilling, and perfect for family meals or casual gatherings.
Ingredients
Scale
1x
FOR THE BEEF:
- 2 pounds skirt, flank, or sirloin steak, sliced into thin strips (slice against the grain)
- ½ cup cilantro, chopped
- 2 limes, juiced
- 2 tsp coarse salt
- 2 garlic cloves, crushed
- 1 tsp cumin
- 1 tsp chili powder
- ¼ tsp cayenne pepper
- ¼ cup olive oil
- 2 bell peppers, seeded and sliced into strips
- 1 large sweet onion, sliced into strips
FOR THE CHIMICHURRI:
- 1 cup cilantro
- 3 garlic cloves
- ¼ yellow onion
- ¼ cup olive oil
- 2 tsp white vinegar
- Juice of 1 lime
- ¼ tsp red pepper flakes (adjust to taste)
- ½ tsp salt
TO SERVE:
- Paleo tortillas or corn/white tortillas, warmed
- Fresh lime wedges
- Extra cilantro
Instructions
FOR THE BEEF AND VEGGIES:
- Place the sliced steak in a bowl and put the sliced peppers and onions in a separate bowl or a resealable bag.
- In a small bowl, whisk together chopped cilantro, lime juice, salt, crushed garlic, chili powder, cumin, cayenne, and olive oil.
- Pour most of the mixture over the steak, reserving about a tablespoon for the vegetables. Toss the steak and the vegetables separately so they are evenly coated. Cover and refrigerate for at least one hour, or overnight for deeper flavor.
- Preheat the grill to medium-high. Arrange steak strips on the hot grill and cook until grill marks appear and the meat is cooked through, flipping once.
- Place the peppers and onions in a grill basket and cook until softened and lightly caramelized, turning as needed.
- Serve the steak and veggies with warmed tortillas, extra cilantro, lime wedges, and chimichurri.
FOR THE CHIMICHURRI:
- Combine cilantro, garlic, yellow onion, olive oil, white vinegar, lime juice, red pepper flakes, and salt in a blender or food processor. Pulse until the herbs and onion are finely chopped and the sauce is slightly chunky. Taste and adjust salt or acidity if needed. Serve alongside the fajitas.
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