Grilled Steak Fajitas (Print Version)
# Ingredients:
→ For the Steak
01 -
16 ounces flank steak or skirt steak
02 -
Juice of 2 limes
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Zest of 2 limes
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1 tablespoon kosher salt
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1 teaspoon granulated sugar
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1/4 teaspoon black pepper
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1/2 teaspoon chili powder
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1/2 teaspoon cumin
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1/2 teaspoon paprika
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1/2 teaspoon dried oregano
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1/8 teaspoon ground cinnamon
→ For the Veggies
12 -
1 red bell pepper, seeded and thinly sliced
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1 yellow bell pepper, seeded and thinly sliced
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1 green bell pepper, seeded and thinly sliced
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1 red onion, thinly sliced
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1 tablespoon olive oil
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1 tablespoon lime juice
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1/4 teaspoon chili powder
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1/4 teaspoon cumin
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1/4 teaspoon paprika
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1/8 teaspoon garlic powder
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Salt and pepper, to taste
→ For Serving
23 -
8 Flour or Corn Tortillas
24 -
Optional Toppings: tomatoes, avocado, sour cream, lettuce, cheese, cilantro, pico de gallo
# Instructions:
01 -
Place the steak in a 9x13 pan or Ziploc bag and squeeze fresh lime juice over it, making sure the entire steak is covered. Let sit for 30 minutes to allow the acid to begin tenderizing the meat.
02 -
In a small bowl, combine lime zest, salt, sugar, black pepper, chili powder, cumin, paprika, oregano, and cinnamon to create the spice rub. Sprinkle this mixture evenly over both sides of the steak and rub it into the meat with your fingers. Let the seasoned steak sit for an additional 10 minutes to absorb the flavors.
03 -
While the steak is marinating, place the sliced bell peppers and red onion in a large bowl. Drizzle with olive oil and lime juice, then sprinkle with chili powder, cumin, paprika, garlic powder, salt, and pepper. Toss well to ensure all the vegetables are evenly coated with the seasoning mixture.
04 -
Preheat the grill to medium-high heat (around 400-450°F). Place the seasoned steak directly on the grill grates and cook for 4-5 minutes on each side for medium-rare to medium doneness, depending on the thickness of your steak. Remove from the grill and transfer to a cutting board. Let the steak rest for 10 minutes before slicing to allow the juices to redistribute.
05 -
While the steak is resting, cook the seasoned vegetables. Put them on a grill pan or in a grill basket and place on the grill. Cook until the vegetables are tender with some charred edges, stirring occasionally, about 7-10 minutes. Remove from the grill and set aside.
06 -
If desired, warm the tortillas directly on the grill for about 10-15 seconds per side until they have light grill marks and become pliable. Wrap them in foil or a clean kitchen towel to keep warm.
07 -
After resting, cut the steak into thin strips against the grain (perpendicular to the lines of muscle fiber). Arrange the sliced steak and grilled vegetables on a serving platter. To assemble, place steak and vegetables in warm tortillas and add your desired toppings such as tomatoes, avocado, sour cream, lettuce, cheese, cilantro, or pico de gallo. Serve immediately while everything is still warm.
# Notes:
01 -
For the most tender fajitas, be sure to slice the steak against the grain.
02 -
You can heat the tortillas directly on the grill for added flavor.
03 -
Recipe from Two Peas and Their Pod.