How To Make Grilled Steak Faijtas
These generously-marinated Grilled Steak Fajitas are delicious and filling, grilled with bell peppers and onions, then served in toasted tortillas.
Add the flank steak to a large plastic ziplock bag.
Add the lime juice, ¼ cup of olive oil, chili powder, cumin, garlic powder, and cayenne to the bag as well.
Zip up. Massage the marinade into the meat.
Refrigerate for at least 2 hours and up to 8 hours.
Preheat the grill to high heat, about 450 degrees F.
Place a grill pan or sheet on a side of the grill.
Once the steak has been marinated, remove, and sprinkle with 1½ teaspoons of salt on both sides.
Add the peppers and onions to a medium bowl.
Toss with the remaining 2 tablespoons of olive oil.
Season with the remaining ½ teaspoon of salt and a little bit of pepper.
Add the pepper to the grill.
Cook for 3 to 4 minutes, and then add steak on the uncovered side of the grill. Use tongs to toss the peppers.
Close the grill. Let the steak cook for about 4 minutes.
Use tongs to flip the steak over.
Toss the peppers again. Once charred enough, remove from the grill.
Cook the steak for another 3 to 4 minutes or until it reaches the desired doneness.
Remove the steak and peppers from the grill.
Let the steak rest for 10 minutes.
Use a sharp knife to cut the steak against the grain into thin slices.
Serve in warm tortillas with favorite toppings.
For skirt steak, medium-rare to medium is the most ideal doneness, which is an internal temperature of 140 to 145 degrees F. It will increase by 5 degrees as it rests.
- Calories: 389.74kcal
- Fat: 19.42g
- Saturated Fat: 5.35g
- Trans Fat: 0.01g
- Monounsaturated Fat: 10.27g
- Polyunsaturated Fat: 2.04g
- Carbohydrates: 25.79g
- Fiber: 3.11g
- Sugar: 3.77g
- Protein: 28.13g
- Cholesterol: 77.11mg
- Sodium: 550.04mg
- Calcium: 116.37mg
- Potassium: 595.74mg
- Iron: 3.95mg
- Vitamin A: 84.67µg
- Vitamin C: 60.18mg
Have your own special recipe to share? Submit Your Recipe Today!