Grilled Steak Fajitas
Grilled steak fajitas feature juicy marinated steak served with colorful veggies, wrapped in soft tortillas. Perfect for gatherings and quick meals.
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.
Notes
Store leftovers in sealed containers separately. Stays good for 3-4 days in the refrigerator. You can reheat the steak and peppers in a pan or microwave.