Grilled Steak Fajitas
Smoky grilled strips of beef and charred peppers wrapped in warm tortillas with a lime kick.
Dietary
Dairy free, Nut free, Halal
Allergens
Wheat, Red meat
Flank steak marinates in a citrusy, garlic-spiked blend before hitting a hot grill alongside bell peppers and onions for char and smoke. Sliced thin against the grain, the steak stays tender and juicy, making this a satisfying weeknight dinner or casual weekend gathering dish. Serve with warm tortillas and your favorite toppings for a build-your-own taco bar.
Ingredients
- 1 1/2 pounds flank steak
- 1/4 cup lime juice
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 yellow onion, sliced into strips
- 2 tablespoons vegetable oil
- 8 flour tortillas, warmed
- 1 lime, cut into wedges
- 1/4 cup fresh cilantro, chopped
Method
-
In a large bowl or zip-top bag, whisk together lime juice, olive oil, garlic, cumin, chili powder, salt, and black pepper.
-
Add the flank steak to the marinade, turning to coat. Cover and refrigerate for at least 1 hour, up to 8 hours.
-
Preheat a grill to high heat, about 450°F.
-
Toss the bell pepper and onion strips with vegetable oil in a bowl.
-
Remove the steak from the marinade, letting excess drip off, and place on the grill. Grill 4 to 5 minutes per side for medium-rare, until a thermometer reads 130°F to 135°F.
-
While the steak grills, spread the peppers and onions on the grill or in a grill basket. Grill 8 to 10 minutes, stirring occasionally, until charred and tender-crisp.
-
Transfer the steak to a cutting board and let rest 5 to 10 minutes.
-
Slice the steak thinly against the grain.
-
Serve the sliced steak and grilled vegetables with warm tortillas, lime wedges, and chopped cilantro.
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Grilled Steak Fajitas
Flank steak marinates in a citrusy, garlic-spiked blend before hitting a hot grill alongside bell peppers and onions for char and smoke. Sliced thin against the grain, the steak stays tender and juicy, making this a satisfying weeknight dinner or casual weekend gathering dish. Serve with warm tortillas and your favorite toppings for a build-your-own taco bar.
2 hr 5 min 4 servings 480 cal
Ingredients
- 1 1/2 pounds flank steak
- 1/4 cup lime juice
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 yellow onion, sliced into strips
- 2 tablespoons vegetable oil
- 8 flour tortillas, warmed
- 1 lime, cut into wedges
- 1/4 cup fresh cilantro, chopped
Method
- 1
In a large bowl or zip-top bag, whisk together lime juice, olive oil, garlic, cumin, chili powder, salt, and black pepper.
- 2
Add the flank steak to the marinade, turning to coat. Cover and refrigerate for at least 1 hour, up to 8 hours.
- 3
Preheat a grill to high heat, about 450°F.
- 4
Toss the bell pepper and onion strips with vegetable oil in a bowl.
- 5
Remove the steak from the marinade, letting excess drip off, and place on the grill. Grill 4 to 5 minutes per side for medium-rare, until a thermometer reads 130°F to 135°F.
- 6
While the steak grills, spread the peppers and onions on the grill or in a grill basket. Grill 8 to 10 minutes, stirring occasionally, until charred and tender-crisp.
- 7
Transfer the steak to a cutting board and let rest 5 to 10 minutes.
- 8
Slice the steak thinly against the grain.
- 9
Serve the sliced steak and grilled vegetables with warm tortillas, lime wedges, and chopped cilantro.
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