Grilled steak fajitas are a fun and delicious way to enjoy a meal. This dish features juicy, marinated steak served with colorful veggies, all wrapped in soft tortillas. It’s perfect for gatherings, family dinners, or a quick weekday meal.
Why Make This Recipe
There are many reasons to make grilled steak fajitas. First, they are easy to prepare and cook. The marination process infuses the steak with great flavor. Plus, you can customize the toppings to suit your taste. If you enjoy a good mix of flavors and a bit of char from the grill, this dish is sure to please everyone at the table.
How to Make Grilled Steak Fajitas
Making grilled steak fajitas is simple! Just follow the steps below to enjoy this tasty dish.
Ingredients:
- 2 pounds flank steak
- 2 tablespoons fresh lime juice
- ¼ cup olive oil
- 3 grated cloves garlic
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon paprika
- 1 teaspoon salt
- 2 sliced bell peppers
- 1 sliced medium onion
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- 8 small flour tortillas
- Sliced avocado
- Diced tomatoes
- Sour cream
Directions:
- Place the 2 pounds of flank steak in a large, sealable container.
- Add the 2 tablespoons of fresh lime juice, ¼ cup of olive oil, 3 grated cloves of garlic, 1 tablespoon of chili powder, 2 teaspoons of ground cumin, ½ teaspoon of onion powder, ½ teaspoon of paprika, and ¼ teaspoon of cayenne pepper to the container. Mix well and marinate in the fridge for 2-8 hours.
- When ready to cook, preheat the grill to high heat (about 450 degrees). Place a grill pan or sheet pan on one side of the grill.
- Sprinkle the steak with 1 teaspoon of salt on both sides.
- In a medium bowl, mix the 2 sliced bell peppers and 1 sliced onion with 2 tablespoons of olive oil. Season with ½ teaspoon of salt and ½ teaspoon of pepper.
- Add the pepper mixture to the grill pan and cook for 3-4 minutes.
- Place the marinated steak on the uncovered side of the grill. Use tongs to toss the peppers. Close the grill.
- Cook the steak for about 4 minutes, then flip it and toss the peppers again. Remove the peppers from the grill if they are charred.
- Continue to cook the steak for another 3-4 minutes or until it reaches the desired doneness (140-145 degrees for medium rare to medium).
- Remove both the steak and peppers from the grill and let the steak rest for 5 minutes.
- Slice the steak thinly against the grain. Serve in the 8 small flour tortillas with peppers and toppings like sliced avocado, diced tomatoes, and sour cream.
How to Serve Grilled Steak Fajitas
You can serve grilled steak fajitas family-style or individually. Set up a taco bar with tortillas, grilled steak, peppers, and toppings like avocado, tomatoes, and sour cream. This way, everyone can build their own fajitas just the way they like!
How to Store Grilled Steak Fajitas
If you have leftovers, store the components separately in sealed containers. Refrigerate the sliced steak, veggies, and tortillas. They will stay good for about 3-4 days. When ready to eat, reheat the steak and peppers in a pan or the microwave.
Tips to Make Grilled Steak Fajitas
- Marinate Longer: For deeper flavor, marinate the steak for longer (up to 8 hours) if you have time.
- Use a Meat Thermometer: For perfect doneness, use a meat thermometer to check the steak’s internal temperature.
- Add More Veggies: Feel free to add other vegetables like zucchini or mushrooms for extra flavor and nutrition.
Variation
You can easily customize grilled steak fajitas with other proteins like chicken, shrimp, or tofu for a vegetarian option. Adjust the seasoning accordingly to match your choice.
FAQs
Q1: Can I use a different cut of steak?
Yes, you can use cuts like skirt steak or sirloin, but cooking times may vary.
Q2: Do I have to grill the fajitas?
No, you can cook the steak and veggies in a skillet on the stovetop if you prefer.
Q3: Can I freeze the leftovers?
Yes, you can freeze the grilled steak and peppers. Just be sure to store them in airtight containers or freezer bags.
Enjoy your grilled steak fajitas! They are sure to be a hit with family and friends alike.
Grilled Steak Fajitas
Ingredients
Marinade Ingredients
- 2 pounds flank steak The main protein for the fajitas.
- 2 tablespoons fresh lime juice Adds acidity to the marinade.
- 1/4 cup olive oil Used in the marinade.
- 3 cloves garlic, grated Infuses flavor into the steak.
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper Adds slight heat.
- 1/2 teaspoon paprika
- 1 teaspoon salt For seasoning the steak.
Vegetable Ingredients
- 2 s bell peppers, sliced Adds color and crunch.
- 1 medium onion, sliced Enhances the flavor of the fajitas.
- 2 tablespoons olive oil Used to toss the vegetables.
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Tortilla and Topping Ingredients
- 8 small flour tortillas For serving the fajitas.
- sliced avocado Optional topping.
- diced tomatoes Optional topping.
- sour cream Optional topping.
Instructions
Marination
- Place the flank steak in a large, sealable container.
- Add lime juice, olive oil, grated garlic, chili powder, cumin, onion powder, cayenne pepper, paprika, and salt. Mix well and marinate in the fridge for 2-8 hours.
Cooking
- Preheat the grill to high heat (about 450 degrees). Place a grill pan or sheet pan on one side of the grill.
- Sprinkle the steak with salt on both sides.
- In a medium bowl, mix the sliced bell peppers and onion with olive oil. Season with salt and pepper.
- Add the pepper mixture to the grill pan and cook for 3-4 minutes.
- Place the marinated steak on the uncovered side of the grill. Use tongs to toss the peppers. Close the grill.
- Cook the steak for about 4 minutes, then flip it and toss the peppers again. Remove the peppers from the grill if they are charred.
- Continue to cook the steak for another 3-4 minutes or until it reaches the desired doneness (140-145 degrees for medium rare to medium).
- Remove both the steak and peppers from the grill and let the steak rest for 5 minutes.
- Slice the steak thinly against the grain. Serve in the tortillas with peppers and toppings like sliced avocado, diced tomatoes, and sour cream.
