Grilled steak fajitas are a delightful combination of smoky, juicy steak and vibrant, seasoned vegetables wrapped in a warm tortilla. This dish is perfect for a casual family dinner or a summer barbecue with friends. The key to exceptional fajitas is in the marinade, which infuses the steak with a bold mix of spices and citrus flavors, making every bite tender and flavorful. Paired with a colorful medley of bell peppers and onions, these fajitas offer a deliciously satisfying meal that’s easy to prepare and sure to impress.
Ingredients
- For the Marinade:
- 1/4 cup olive oil
- 1/4 cup lime juice (about 2 limes)
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional for heat)
- For the Fajitas:
- 1 1/2 pounds flank steak or skirt steak
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 8 flour tortillas
- Optional Toppings:
- Sour cream
- Guacamole
- Salsa
- Fresh cilantro
- Lime wedges
Instructions
- Prepare the Marinade:
- In a bowl, combine olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, salt, black pepper, and cayenne pepper. Mix well.
- Marinate the Steak:
- Place the steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably 2-4 hours, or overnight for maximum flavor.
- Grill the Steak:
- Preheat your grill to medium-high heat. Remove the steak from the marinade and let any excess drip off. Grill the steak for 4-5 minutes per side for medium-rare, or longer to your desired doneness.
- Remove the steak from the grill and let it rest for 5 minutes before slicing it thinly against the grain.
- Cook the Vegetables:
- In a large skillet over medium heat, add olive oil. Once hot, add the sliced bell peppers and onions. Season with salt and pepper.
- Cook, stirring occasionally, until the vegetables are tender and slightly charred, about 8-10 minutes.
- Assemble the Fajitas:
- Warm the tortillas on the grill or in a dry skillet for about 30 seconds per side until pliable.
- Place a few slices of steak in each tortilla, top with a portion of the grilled vegetables, and add any desired toppings.
- Serve:
- Serve the fajitas immediately with lime wedges on the side for squeezing over the top. Enjoy!
