Grilled Steak Faijtas Recipe

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Lola Published: March 16, 2021 Modified: June 1, 2021
Grilled Steak Faijtas Recipe

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.

Preparation: 10 minutes
Cooking: 15 minutes
Chill Time: 2 hours
Total: 2 hours 25 minutes

Serves:

Ingredients

  • 2lbsflank steak
  • 2large limes
  • ¼cupolive oil,plus an additional 2 tbsp
  • 3cloveslarge garlic,grated
  • 1tbspchili powder
  • 2tspcumin,ground
  • ½tspgarlic powder
  • ½tsponion powder
  • ¼tspcayenne pepper,optional
  • 2tspsalt,divided
  • ½tsppaprika
  • 2large bell peppers,sliced
  • 1medium onion,sliced
  • 8small flour tortillas

For Optional Toppings:

  • sour cream,plus extra for serving
  • guacamole
  • avocado,slices
  • tomatoes,diced

Instructions

  1. Add the flank steak to a large plastic ziplock bag.

  2. Add the lime juice, ¼ cup of olive oil, chili powder, cumin, garlic powder, and cayenne to the bag as well.

  3. Zip up. Massage the marinade into the meat.

  4. Refrigerate for at least 2 hours and up to 8 hours.

  5. Preheat the grill to high heat, about 450 degrees F.

  6. Place a grill pan or sheet on a side of the grill.

  7. Once the steak has been marinated, remove, and sprinkle with 1½ teaspoons of salt on both sides.

  8. Add the peppers and onions to a medium bowl.

  9. Toss with the remaining 2 tablespoons of olive oil.

  10. Season with the remaining ½ teaspoon of salt and a little bit of pepper.

  11. Add the pepper to the grill.

  12. Cook for 3 to 4 minutes, and then add steak on the uncovered side of the grill. Use tongs to toss the peppers.

  13. Close the grill. Let the steak cook for about 4 minutes.

  14. Use tongs to flip the steak over.

  15. Toss the peppers again. Once charred enough, remove from the grill.

  16. Cook the steak for another 3 to 4 minutes or until it reaches the desired doneness.

  17. Remove the steak and peppers from the grill.

  18. Let the steak rest for 10 minutes.

  19. Use a sharp knife to cut the steak against the grain into thin slices.

  20. Serve in warm tortillas with favorite toppings.

Recipe Notes

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. 

Nutrition

  • 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
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