Grilled Steak Fajitas
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Grilled Steak Fajitas, the kind you drool over in a Mexican restaurant as they’re steaming up from their own skillet, are easy, budget-friendly, and healthy to make at home. Marinated lean cuts of beef are exploding with flavor, especially after a sear on the grill. Pair them with artfully charred vegetables and soft flour tortillas, top with your favorite ingredients (cilantro, lime juice, avocado, sour cream, cheese, etc.) and you’ve got the most satisfying weeknight dinner everyone loves!
It’s summer so we should be cooking just about everything on the grill right? Really though, I’ve been grilling almost every day for the last few weeks whether it be for lunch or dinner and we’ve been having some incredibly delicious meals around here. Grilling just makes food that much better. Like these flank steak fajitas – when you soak the beef in a flavorful marinade for hours then sear it on a hot grill to the perfect doneness, and serve it along with a generous amount of grilled bell peppers you get some unbelievably delicious, irresistibly tempting steak fajitas!
Grilled Steak Fajitas
With this steak fajita recipe be sure you marinate the steak for the time allotted or your beef won’t be as flavorful. Whisk your fajita seasoning into your tablespoons of olive oil first, to ensure proper coating. This marinade is also delicious with chicken fajitas!
Also since these are lean cuts of meat, the flank or skirt steak, be sure to slice it thin and against the grain for optimal tenderness. If you’d like to char your tortillas like those pictured, using tongs, hold the edges of the tortilla over the flame of a gas burner and rotate as each edge begins to brown, then keep warm in a pan. If you don’t have access to a grill or open flame, a large cast iron skillet that is heated to medium-high heat should work, too.
What to Serve with Beef Fajitas
Mexican food is one of my favorite categories because it’s so easy to adjust your ingredients and presentations. The best steak fajitas can be served as a build-your-own like a restaurant fajita dish, loaded into tortillas taco-style, rolled up with beans and cheese in a burrito or chimichanga, or tossed on top of chips and loaded up for nachos. I definitely recommend serving with the traditional green bell pepper, red bell pepper, yellow bell pepper, and red onion sliced in thin strips. From there, get creative!
Now get out there and get grilling! It’s summer!
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Grilled Steak Fajitas
Ingredients
- 1 1/2 lbs flank or skirt steak , trimmed of fat and sliced into 6-inch long pieces
- 6 Tbsp fresh lime juice
- 1/3 cup canola oil
- 3 cloves garlic , minced (1 heaping tbsp)
- 1 jalapeno , seeded, stemmed and minced
- 2 tsp chili powder (preferably 1 tsp ancho chili powder and 1 tsp regular chili powder)
- 1 1/2 tsp ground cumin
- 1 tsp paprika
- Salt and freshly ground black pepper
- 1/2 cup fresh cilantro , left whole
- 2 - 3 bell peppers sliced into 1/2-inch thick strips (2 for lesser amount of beef and 3 for greater)
- 1 large yellow onion , sliced into 3/4-inch thick strips
- For serving:
- 8 - 12 tortillas flour or corn tortillas (8 for lesser amount of steak and 12 for greater)
- Lime wedges
- Avocado slices or guacamole
- Pico de gallo or salsa , sour cream, shredded Monterey Jack cheese or crumbled Queso Fresco (optional)
Instructions
- In a small mixing bowl combine lime juice, canola oil, garlic, jalapeño, chili powder, cumin, paprika and season with salt and pepper to taste (I recommend about 1 1/2 tsp salt and 1 tsp pepper). Set aside 3 Tbsp of the marinade in refrigerator for the veggies.
- Place steak in a gallon size resealable bag, pour in marinade and add cilantro, working to get some of the cilantro on both sides of each piece of beef. Seal bag while pressing air out, then rub marinade into beef. Chill 3 - 6 hours.
- Preheat a grill over moderately high heat for about 15 minutes. Brush grill lightly with oil (it works well to soak a paper towel with oil then use long handles tongs to brush grates), remove steaks from marinade and place on grill, grill about 3 - 4 minutes per side to reach desired doneness (an instant read thermometer should read 120 in center for medium-rare and 130 for medium). Remove from grill and transfer to a cutting board and tent with foil, rest 5 - 10 minutes while grilling veggies, then thinly slice against grain.
- Meanwhile, toss veggies with remaining 3 tbsp marinade, season with additional salt as desired, add veggies to grill (the length of veggies should run opposite direction of grill grates so they don't fall in between. Place onions in hotter parts of grill so they'll finish the same time as peppers) and grill about 5 - 10 minutes until crisp tender. Transfer to a boil and cover with foil while assembling fajitas.
- To warm tortillas you can wrap them tightly in two batches in two separate sheets foil and grill with veggies during last 2- 3 minutes, rotating once halfway through. Or you can place them in damp paper towels in microwave and heat until warmed.
- To assemble, top warm tortillas with warm beef, veggies and desired toppings. Serve with lime wedges for spritzing over top.