Description
This Grilled Steak Fajitas recipe features marinated flank steak grilled to perfection and paired with sautéed bell peppers and onions. Served with warm flour tortillas and your favorite toppings, this flavorful Tex-Mex dish is perfect for a quick weeknight dinner or casual gathering.
Ingredients
Scale
Steak Marinade
- 1 ½ pounds flank steak (or skirt steak)
- ¼ cup fresh lime juice
- ¼ cup vegetable oil
- 1 teaspoon cumin
- 2 teaspoons chili powder
- ½ teaspoon dried oregano
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cloves garlic (minced)
Vegetables
- 1 white onion (sliced)
- 1 green bell pepper (seeded and sliced)
- 1 red bell pepper (seeded and sliced)
- 2 tablespoons olive oil
- ½ teaspoon cumin
- salt and pepper to taste
Other
- 8 medium flour tortillas (8-inch)
- Toppings as desired (such as sour cream, guacamole, salsa, shredded cheese, cilantro, lime wedges)
Instructions
- Marinate the Steak: In a large bowl, combine the flank steak with fresh lime juice, vegetable oil, cumin, chili powder, dried oregano, Worcestershire sauce, minced garlic, salt, and black pepper. Mix well to coat the meat evenly. Cover and refrigerate for at least 4 hours or overnight to allow flavors to develop.
- Grill the Steak: Preheat your grill to medium-high heat. Place the marinated steak on the grill and cook for 7-9 minutes on one side. Flip the steak and cook an additional 5-7 minutes or until it reaches your desired level of doneness. Remove from grill and let rest for 10 minutes to allow juices to redistribute before slicing.
- Prepare the Vegetables: Drizzle sliced onions and bell peppers with olive oil and season them with cumin, salt, and pepper. Heat 2 tablespoons olive oil over medium heat in a pan. Add the onions and cook for 3-4 minutes until they begin to soften.
- Sauté the Peppers: Add the sliced green and red bell peppers to the pan with the onions and continue cooking for another 3-5 minutes until the vegetables are tender-crisp.
- Assemble the Fajitas: Slice the rested steak thinly against the grain. Warm the flour tortillas. Fill each tortilla with sliced steak, sautéed peppers and onions, and your desired toppings such as sour cream, guacamole, salsa, shredded cheese, or cilantro. Serve immediately and enjoy!
Notes
- Marinate the steak overnight for the best flavor and tenderness.
- Resting the steak after grilling helps keep it juicy.
- Feel free to substitute flank steak with skirt steak for a similar result.
- Customize your toppings to suit your taste preferences.
- Warm tortillas in a dry skillet or wrapped in foil for a softer texture.
