Grilled Steak Fajitas
Tender strips of marinated steak grilled to perfection alongside colorful bell peppers and onions. Served with warm tortillas and your favorite toppings, these sizzling fajitas bring the vibrant flavors of Tex-Mex cuisine to your dinner table.
Ingredients
- 1 1/2 lbs flank steak
- 1/4 cup olive oil, divided
- 1/4 cup lime juice, freshly squeezed
- 3 garlic cloves, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 large onion, sliced into half-moons
- 8 flour tortillas, 8-inch, warmed
- 1/2 cup sour cream, for serving
- 1 cup guacamole, for serving
- 1 cup salsa, for serving
- 1/4 cup fresh cilantro, chopped
- 2 limes lime wedges, for serving
Instructions
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1
In a large resealable plastic bag or shallow dish, combine 2 tablespoons olive oil, 1/4 cup freshly squeezed lime juice, 3 minced garlic cloves, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp freshly ground black pepper to make the marinade.
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2
Add the 1 1/2 lbs flank steak to the marinade, turning to coat. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 4 hours for more flavor.
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3
Preheat grill to medium-high heat (about 400-450°F or 200-230°C).
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4
Remove steak from marinade and pat dry with paper towels. Discard the used marinade.
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5
In a large bowl, toss 1 sliced into strips red bell pepper, 1 sliced into strips yellow bell pepper, 1 sliced into strips green bell pepper, and 1 sliced into half-moons large onion with the remaining 2 tablespoons of 1/4 cup divided olive oil, and season with salt and black pepper.
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6
Place the steak on the preheated grill and cook for 4-6 minutes per side for medium-rare (135°F/57°C), 6-8 minutes per side for medium (145°F/63°C), or 8-10 minutes per side for medium-well (150°F/66°C).
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7
While the steak is cooking, place the vegetables in a grill basket or on a piece of aluminum foil with holes poked in it, and grill until they are tender and slightly charred, about 8-10 minutes, stirring occasionally.
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8
Remove the steak from the grill and let it rest for 5-10 minutes before slicing against the grain into thin strips.
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9
Warm the 8 8-inch, warmed flour tortillas according to package instructions or on the grill for about 30 seconds per side.
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10
Serve the sliced steak and grilled vegetables with warm tortillas, 1/2 cup for serving sour cream, 1 cup for serving guacamole, 1 cup for serving salsa, 1/4 cup chopped fresh cilantro, and 2 limes for serving lime wedges.