Grilled Steak Fajitas

Name: Grilled Steak Fajitas
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Tex-Mex
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

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.

45 minMediumServes 4420 cal/serving

Tex-MexDinnerGrillHigh ProteinKetoPork-FreeAlcohol-Free

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

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

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.
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.
3

Preheat grill to medium-high heat (about 400-450°F or 200-230°C).
4

Remove steak from marinade and pat dry with paper towels. Discard the used marinade.
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.
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).
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.
8

Remove the steak from the grill and let it rest for 5-10 minutes before slicing against the grain into thin strips.
9

Warm the 8 8-inch, warmed flour tortillas according to package instructions or on the grill for about 30 seconds per side.
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.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Keep this recipe

Prints the ingredients and method only.

Keto Recipes 30 recipes in one printable PDF. $5, no account.

Questions

What oven temperature does Grilled Steak Fajitas need?

For Grilled Steak Fajitas, the oven is set to 450 F (about 230 C) in step 3. The oven is also used at 135 F (about 55 C) in step 6. The oven is also used at 145 F (about 65 C) in step 6.

Why rest the meat in Grilled Steak Fajitas?

Step 8 reads: "Remove the steak from the grill and let it rest for 5-10 minutes before slicing against the grain into thin strips." Heat drives the juices toward the center. The rest in step 8 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

Is there a substitute for sour cream in Grilled Steak Fajitas?

The entry for Grilled Steak Fajitas calls for 1/2 cup sour cream, for serving. In its place: Full-fat plain Greek yogurt, measure for measure. In hot sauces, add it off the heat.

Can I use another cut instead of flank steak in Grilled Steak Fajitas?

Flank, skirt, hanger and flat iron swap freely at the same weight. Slice whichever you use across the grain, or it eats tough. As written, the entry for Grilled Steak Fajitas uses 1 1/2 lbs flank steak.

Can I start Grilled Steak Fajitas the day before?

Yes. Step 2 is a built-in pause of 4 hours: "Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 4 hours for more flavor." Do everything up to that point ahead of time and pick up at step 3 when you are ready to finish.

Cook this free in the app

Textual Chef is 4,544 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.