Grilled Steak Fajitas
Juicy grilled steak, colorful peppers, and onions wrapped in warm tortillas for the ultimate Tex-Mex fajitas experience.
Ingredients
- 1 ½ lbs flank steak or skirt steak
- 3 tbsp olive oil
- 3 tbsp lime juice
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large onion, sliced
- 8 small flour tortillas
- ½ cup fresh cilantro, chopped (optional)
- ½ cup sour cream (optional)
- 1 cup salsa or pico de gallo (optional)
Instructions
- In a bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, salt, and black pepper.
- Place the steak in a resealable bag or shallow dish and pour the marinade over it. Marinate in the refrigerator for at least 1 hour, or up to 8 hours.
- Preheat the grill to medium-high heat (about 400°F / 200°C).
- Remove the steak from the marinade and let excess drip off. Grill for 4-5 minutes per side, or until it reaches your desired doneness.
- Remove steak from the grill and let it rest for 5 minutes before slicing it thinly against the grain.
- While the steak is resting, grill the bell peppers and onions for 5-7 minutes, stirring occasionally, until softened and slightly charred.
- Warm the tortillas on the grill for 30 seconds per side.
- Assemble the fajitas by adding sliced steak, grilled peppers, and onions to each tortilla. Top with cilantro, sour cream, and salsa if desired.
- Serve immediately and enjoy!
Notes
- Flank steak or skirt steak work best for this recipe, but sirloin can also be used.
- If you don’t have a grill, cook the steak and veggies in a cast-iron skillet over medium-high heat.
- Adjust the seasoning to your spice preference by adding extra chili powder or cayenne pepper.