Description
Delicious grilled steak fajitas made with marinated steak, fresh vegetables, and served in warm tortillas.
Ingredients
Scale
- 1 orange
- 2 limes
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 1/4 cup fresh cilantro (coarsely chopped)
- 2 cloves garlic (finely minced)
- 1 pound steak (I prefer flat iron, but skirt or flank steak also work)
- 2 teaspoons chili powder
- 1 teaspoon granulated sugar
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- Salt and pepper
- 2 to 3 tablespoons olive oil
- 3 large assorted bell peppers (1 green, 1 red, and 1 yellow or orange)
- 1 large yellow onion (sliced into 1/2-inch thick horizontal slices)
- 1 large ripe avocado (or guacamole)
- Flour tortillas (I love the uncooked ones by Tortillaland)
Instructions
- Prepare marinade by combining 3 tablespoons orange juice, 3 tablespoons lime juice, olive oil, Worcestershire sauce, cilantro, and minced garlic in a small bowl.
- In another small bowl, whisk together chili powder, sugar, paprika, cumin, onion powder, garlic powder, cayenne pepper, salt, and pepper.
- Add 1 tablespoon of the spice mix to the marinade and whisk to combine.
- Using a fork, poke holes about an inch apart all over the steak on 1 side only.
- Place the steak in a large freezer bag and pour all but 1/4 cup marinade over the steak. Massage into the steak, seal the bag, and place in the fridge. Refrigerate for at least 1 hour and up to 8 hours, turning the steak at least once.
- Remove steak from the fridge 30 minutes before cooking and let stand at room temperature.
- Drain marinade from meat and pat dry with a paper towel. Sprinkle remaining spices evenly on both sides of the steak.
- Pat this mixture over the steak (don’t rub it in) and heat a cast-iron pan over medium-high with 1 tablespoon olive oil.
- Cook steak for about 4–5 minutes per side or until steak is medium-rare (130–135°F). Use a meat thermometer for best results.
- Once cooked, let the meat rest, tented with aluminum foil, 5–10 minutes. Slice very thinly against the grain into strips.
- Heat grill or grill pan to high. Clean and lightly oil the grill grates.
- Drain the marinade from meat and pat dry with a paper towel. Sprinkle remaining spices evenly on both sides of the steak.
- Grill the steak, covered, about 4–5 minutes per side or until steak is medium-rare (130–135°F). Let the meat rest, tented with aluminum foil, 5–10 minutes. Slice very thinly against the grain into strips.
- To cook in a pan: Slice peppers and onion into thin strips. Wipe down the pan you used to cook the steak with a paper towel. Add 1 tablespoon oil and place over medium-high heat. Add peppers and onions. Season to taste with salt and pepper. Cook, stirring occasionally, until crisp-tender, about 8 minutes.
- To cook on a grill or grill pan: Drizzle 2 tablespoons olive oil, salt, and pepper over the 3 peppers (unsliced) and sliced onion. Heat a grill to high and place peppers and onions directly over the heat. Turn peppers every 2–3 minutes until completely charred, about 10 minutes total. Flip onion slices after 2–3 minutes and remove after around 6 minutes total or until charred to your liking. Let cool completely, then thinly slice the peppers.
- Fill tortillas with cooked and sliced steak, bell peppers, onions, and any desired toppings such as sour cream, guacamole or sliced avocado, tomatoes or pico, and fresh cilantro and/or lime. Drizzle reserved 1/4 cup marinade over everything. Fold up and enjoy!
Notes
- Use uncooked flour tortillas for the best texture.
- Serving suggestions include sour cream, guacamole, or fresh vegetables.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 fajita
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg