Description
These grilled steak fajitas are a delicious and vibrant Tex-Mex dish featuring marinated flank steak grilled to perfection, served with sautéed onions and colorful bell peppers wrapped in warm flour tortillas. Perfect for a quick weeknight dinner or casual entertaining, the fajitas offer a blend of smoky, tangy, and savory flavors that everyone will love.
Ingredients
Scale
For the 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 and black pepper
- 2 cloves garlic (minced)
For the Vegetables
- 1 white onion (sliced)
- 1 green bell pepper (seeded & sliced)
- 1 red bell pepper (seeded & 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, chopped cilantro, lime wedges)
Instructions
- Marinate the Steak: In a bowl, combine flank steak with fresh lime juice, vegetable oil, cumin, chili powder, oregano, Worcestershire sauce, minced garlic, salt, and black pepper. Mix well to coat the steak. Cover and refrigerate for at least 4 hours or preferably overnight to develop flavor.
- 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 for an additional 5-7 minutes or until it reaches your preferred level of doneness. Remove from the grill and let it rest for 10 minutes to allow juices to redistribute.
- Prepare the Vegetables: Drizzle sliced onions and bell peppers with olive oil, and season with salt, pepper, and cumin. This ensures the vegetables are evenly flavored before cooking.
- Sauté the Vegetables: Heat 2 tablespoons of olive oil in a pan over medium heat. Add the seasoned onions and cook for 3-4 minutes until they start to soften. Add the sliced bell peppers and cook for another 3-5 minutes until the vegetables are tender-crisp but still vibrant.
- Slice and Assemble: Slice the rested steak thinly across the grain to ensure tenderness. Warm the flour tortillas and fill each with sliced steak, sautéed peppers, onions, and your choice of toppings. Serve immediately for best flavor and texture.
Notes
- Marinating the steak overnight yields the best flavor and tenderness.
- Use flank or skirt steak for authentic fajita texture and flavor.
- Adjust grill time based on steak thickness and desired doneness.
- You can substitute flour tortillas with corn tortillas for a gluten-free option.
- For added smoky flavor, consider grilling the peppers and onions instead of sautéing.
- Store leftover steak and vegetables separately and reheat gently to maintain texture.
