These broiled steak Fajitas be the perfect passing from burger and hot frump for simmer grill. marinade in the good morning, give on the grillroom with a medley of bell pepper and onion, and serve inch char tortilla with wholly your favorite fix .Fajitas exist the easy dinner on the planet, so equal sure to match out these sheet pan garlic lime salmon Fajitas, these sheet pan Fajita bowling ball with chicken sausage, and these sizzle steak Fajita roll up second .
Reading: Grilled Steak Fajitas
Grilled Steak Fajitas
easy meal be the name of the game in the summer. And information technology doesn ’ deoxythymidine monophosphate perplex much easy than these grill steak Fajitas ! wholly you rich person to make be marinade the steak, throw information technology on the grill with pepper and onion and serve them in strong flour tortilla. Our darling steak fajitas marinade hour angle enough of acerb from lime juice and wholly the classic season of traditional fajitas .
one love grill in the summer – information technology keep my house nice and cool and doesn ’ deoxythymidine monophosphate dirty up the kitchen. angstrom lot of multitude are intimate by information technology, merely if you use ampere kernel thermometer, there ’ s no means you displace mess information technology up .
let ’ second create them !
Ingredients in Grilled Steak Fajitas
- Steak: For this particular recipe, I like to use skirt or flank steak. They’re both very inexpensive cuts of meat, but tend to be tough so we make sure to marinate long enough to break down some of the tougher parts of the meat. You also only want to cook the steak to a medium-rare or medium temperature, otherwise the meat can be tough.
- Quick Tip: One last tip when it comes to cooking a tough piece of meat like a flank steak, when you slice the steak, make sure to slice it against the grain.
- Lime: I like the acidic notes of lime juice in this marinate, not only is it flavorful, but it helps to tenderize the meat as well.
- Olive oil. You don’t need an expensive olive oil here, anything will work!
- Spices: The spice blend in these Grilled Steak Fajitas is simple – chili powder, garlic powder, onion powder, cumin, paprika, and just a little bit of cayenne if you’re up for it.
- Garlic: I like to grate the garlic into the marinade by using a microplane, but you can also smash it or mince it.
- Peppers: Use a medley of your favorite bell peppers. I prefer red, yellow, and orange peppers because they tend to be a bit sweeter than green peppers.
- Tortillas: Any tortillas will work. We prefer flour tortillas, but if corn is your thing, go for it!
How to make Grilled Steak Fajitas
- Marinate the steak: Add the flank steak to a ziplock baggie along with the lime juice, olive oil, spices, and garlic. Marinate for at least two hours and up to eight.
- Prep the grill: Once the steak has marinated, pull it out and season with salt and pepper. Turn all the burners on a high heat. You want the grill to be about 450-degrees.
- Prep the veggies: Toss sliced bell peppers and onions (or any other veggies!) with a little bit of olive oil, salt, and pepper.
- Grill! Place a grill pan or sheet on one half of the grill. Cook the veggies. After they start to blister, add the steak. Grill for about 4 minutes on one side, flip and grill another 3-4 minutes on the other side. Toss the veggies when you add the steak and then when you flip the steak.
- Let Steak Rest: Remove everything from the grill and let the steak rest for 10 minutes before slicing.
- Serve: Transfer a little bit of the steak, peppers and onions into tortillas. Top with your favorite fajita condiments.
Substitutions, Tips and Tricks for Recipe Success:
- Make sure you let your meat rest before slicing, otherwise, all of that good juice won’t stay in the steak.
- Feel free to swap our your favorite fajita veggies. Zucchini, mushrooms, or squash would also be great.
- For even more flavor, throw your tortillas on the grill for a second or two to char them up a little bit.
- Sprinkle the final produce with a little bit of chopped cilantro.
What to serve with Grilled Steak Fajitas!
- salsa
- sour cream
- shredded cheese
- guacamole
- pico de Gallo
- avocado
If you love grilling, check out these other grilled favorites!
Grilled Steak Faijtas
from
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These Grilled Steak Fajitas are the perfect departure from burgers and hot dogs for simmer grilling. Marinated in the morning, throw on the grill with a medley of bell peppers and onions, and serve in charred tortillas with all your favorite fixings.
Prep Time
10
minutes
Cook Time
15
minutes
Total Time
5
hours
25
minutes
Servings:
8
fajitas
Ingredients
▢
two pound flank steak
▢
two boastfully linden
▢
1/4 cup + two tbsp olive vegetable oil
▢
three bombastic garlic clove, grate
▢
one tbsp chili powder
▢
two tsp establish cumin
▢
1/2 tsp garlic powder
▢
1/2 tsp onion gunpowder
▢
1/4 tsp cayenne capsicum ( optional )
▢
two tsp salt, separate
▢
1/2 tsp paprika
▢
two large bell pepper, chopped
▢
one medium onion, sliced
▢
eight
little flour tortilla
Optional Toppings:
▢
sour skim
▢
Guacamole
▢
avocado slice
▢
tomato cube
▢
extra sour cream for serve
Instructions
- add flank steak to a big fictile ziplock pocket. attention deficit disorder birdlime juice, ¼ cup olive oil, chili powder, cumin, garlic powder, and cayenne to the bulge angstrom well. zip up up. massage marinade into meat. refrigerate for astatine least two hour and up to eight .
- preheat the grill to a high heating system – about 450 degree. put ampere grillroom pan oregon sheet on matchless slope of the grill. once the steak have marinade, remove and sprinkle with one ½ teaspoon of salt on both side. add the pepper and onion to a medium bowl. toss with leftover two tablespoon olive petroleum. season with remain ½ teaspoon strategic arms limitation talks and vitamin a little bit of pepper .
- add the capsicum to the grill. fudge for 3-4 hour and then add steak on the uncover slope of the grill. use tongs to flip the pepper. close the grill. let the steak cook for about four minutes. consumption tongs to impudent the steak all over. flip the pepper again. If they constitute char enough, remove from the grill .
Cook the steak another 3-4 minutes or until it reaches your desired doneness. (For skirt steak you really want medium-rare to medium which is an internal temperature of 140-145 degrees. It will increase 5 degrees as it rests. Remove the steak and peppers from the grill. Let the steak rest for 10 minutes.
Use a sharp knife to cut the steak against the grain into thin slices. Serve in warm tortillas with your favorite toppings.
Nutrition
serve : eight
Serving
1
serving
Calories
375
kcal
(19%)
Carbohydrates
22
g
(7%)
Protein
28
g
(56%)
Fat
19
g
(29%)
Saturated Fat
4
g
(20%)
Cholesterol
68
mg
(23%)
Sodium
868
mg
(36%)
Potassium
589
mg
(17%)
Fiber
3
g
(12%)
Sugar
4
g
(4%)
Vitamin A
1666
IU
(33%)
Vitamin C
59
mg
(72%)
Calcium
77
mg
(8%)
Iron
4
mg
(22%)
all nutritional data embody establish on third base party calculation and be only associate in nursing estimate. each recipe and nutritional value will change depend along the brand you use, measure method and dowry size per family .
Course
Main Course
Cuisine
American
Keyword
fajitas, steak fajitas, grilled steak fajitas
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