Description
Sizzling Grilled Steak Fajitas deliver authentic Mexican flavors that dance across your palate with bold spices and charred perfection. Quick skillet magic brings tender marinated steak, peppers, and onions together for a feast you’ll crave again and again.
Ingredients
Scale
Main Proteins:
- 1.5 to 2 pounds (680 to 907 grams) flank steak or skirt steak
Marinade Ingredients:
- ¼ cup (60 milliliters) olive oil
- ¼ cup (60 milliliters) lime juice (about 2 limes)
- 2 tablespoons soy sauce
- 2 tablespoons chopped fresh cilantro
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt, to taste
- Black pepper, to taste
Vegetables and Serving Components:
- 2 bell peppers (any color), sliced
- 1 large red onion, sliced
- Olive oil, for grilling
- Warm tortillas, for serving
Optional Toppings:
- Avocado
- Sour cream
- Salsa
- Cheese
- Lime wedges
Instructions
- Infuse the steak with robust flavors by combining marinade ingredients in a sealed container, thoroughly coating the meat, and allowing it to absorb the seasonings in the refrigerator for a minimum of one hour.
- Prepare the outdoor cooking surface by establishing a medium-high temperature zone and ensuring the grill grates are lightly coated with cooking oil to prevent sticking.
- Extract the marinated steak and meticulously pat it dry, removing excess liquid to promote optimal caramelization during grilling.
- Position the steak on the hot grill, cooking each side for approximately 4-6 minutes, depending on the cut’s thickness and desired level of doneness, aiming for an internal temperature around 130-135°F for medium-rare.
- Transfer the grilled steak to a resting surface, allowing the juices to redistribute for roughly 10 minutes, which ensures a more tender and flavorful result.
- While the steak rests, prepare the vegetables by tossing bell peppers and onions with a light olive oil coating and a sprinkle of seasoning.
- Grill the vegetable medley in a specialized grill basket or directly on the grates, rotating periodically to achieve a tender texture with appealing char marks, which typically takes 6-8 minutes.
- Carefully slice the rested steak against the grain into thin, elegant strips to maximize tenderness and presentation.
- Assemble the fajitas by arranging the sliced steak and grilled vegetables alongside warm tortillas and an array of complementary toppings for a vibrant, interactive dining experience.
Notes
- Tenderize meat by pounding it gently before marinating to help break down muscle fibers and absorb more flavor.
- Choose flank or skirt steak for authentic texture and best absorption of marinade seasonings.
- Reserve some marinade before adding raw meat to use as a quick sauce or basting liquid during grilling, enhancing overall taste profile.
- Create gluten-free version by using corn tortillas instead of flour and checking marinade ingredients for potential gluten-containing components.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 60mg