Description
Sizzling Grilled Steak Fajitas bring Mexican street-style flavors straight to your kitchen, blending tender marinated beef with charred peppers and onions. Crisp tortillas and zesty toppings complete this irresistible meal that’ll make you crave another bite.
Ingredients
Scale
- ¼ cup (60 ml) olive oil
- ¼ cup (60 ml) lime juice (about 2 limes)
- 2 tablespoons soy sauce
- 2 tablespoons chopped fresh cilantro
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- 1.5 to 2 lbs (680 to 907 g) flank steak or skirt steak
- 2 bell peppers (any color), sliced
- 1 large red onion, sliced
- Olive oil, for grilling
- Warm tortillas, for serving
- Avocado (optional)
- Sour cream (optional)
- Salsa (optional)
- Cheese (optional)
- Lime wedges (optional)
Instructions
- Marination Preparation: Blend marinade ingredients in a container, thoroughly coating the steak and allowing it to absorb flavors in the refrigerator for 1-8 hours.
- Grill Preheating: Ignite grill to medium-high temperature, ensuring grates are lightly oiled and prepared for cooking.
- Steak Grilling: Position steak on grill, cooking 4-6 minutes per side until reaching 130-135°F for medium-rare, achieving a perfect caramelized exterior while maintaining juicy interior.
- Vegetable Roasting: Toss bell peppers and onions with olive oil, seasoning generously, then grill in a basket or directly on grates for 6-8 minutes until edges char and vegetables become tender.
- Final Presentation: Remove steak and allow 10 minutes resting time, then slice against the grain into thin strips. Arrange grilled vegetables alongside, serving with warm tortillas and selected garnishes like salsa, guacamole, sour cream, and fresh cilantro.
Notes
- Let the steak soak in marinade for at least 1 hour, but no more than 8 hours to prevent meat from becoming too tough or overly seasoned.
- Use a meat thermometer to check internal temperature for perfect doneness, aiming for 130-135°F for medium-rare steak.
- Always cut steak against the grain to ensure tender, easy-to-chew pieces that maintain maximum juiciness.
- Use a grill basket to prevent smaller vegetable pieces from falling through grates, ensuring even charring and preventing loss of flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg