Grilled Steak Fajitas
These savory Grilled Steak Fajitas will be your new favorite Tex-Mex meal. Made with tender, juicy flank steak and grilled with peppers and onions, this fajita recipe is simple to make and completely delicious!
Equipment
- Gallon sized Zip-Lock Bags Ideal for marinating chicken and steak, these zip-lock bags keep everything sealed and spill-proof for refrigeration.
- Grilling Tongs These stainless steel grilling tongs by OXO are perfect for quick grilling.
- Cutting Boards This 3-Pack of non-slip cutting boards are a fantastic tool for every home cook.
Ingredients
Marinade:
- 2 lb. flank steak
- 1/4 cup water
- 1/4 cup olive oil or avocado oil
- 2 Tablespoons lime juice
- 2 Tablespoons Homemade Taco Seasoning
Vegetables:
- 1 medium red onion peeled & quartered
- 16 mini sweet peppers any color
- 2 Tablespoon olive oil
- salt & pepper to taste
For Serving:
- Flour or Corn tortillas
Instructions
- Marinate the steak by whisking together the steak marinade; water, olive oil, lime juice and taco seasoning. Place flank steak in a resealable plastic bag, or dish with tight fitting cover. Pour marinade over meat. Marinate for at least 2 hours, or for up to 24 hours.
- Preheat your gas or charcoal grill to medium high heat.
- Skewer mini peppers and quartered onions. Brush lightly with olive oil and top with salt and pepper to taste.
- Place steak and vegetable skewers on hot grill. Cook steak for 6-8 minutes per side for a medium-rare doneness. Approximately 10 minutes per side for medium. Internal temperature of steak should read 130-135 degrees. Continually turn vegetables until all sides are lightly charred.
- Remove steak from grill and let rest 10 minutes before slicing. While meat is resting, slice vegetables for serving.
- If desired, lightly grill tortillas for a slight char, approximate 1 minute per side.
- Serve with loaded guacamole and southwestern corn salsa.
Notes
Don't have an outdoor gas or charcoal grill? No problem: use an indoor grill pan. Sear the flank steak on each side over medium-high heat for 8-10 minutes per side. Grill vegetables same time, turning every 4-6 minutes.
If using wood skewers for the vegetables, be sure to soak in water before grilling. Metal skewers are also very useful, and don't require any pre-soaking prior to grilling.
Nutrition
Serving: 6servingsCalories: 316kcalCarbohydrates: 3gProtein: 32gFat: 15gSaturated Fat: 5gCholesterol: 98mgSodium: 835mgSugar: 5g
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