How To Make Easy Grilled Steak Fajitas
Have a delicious bbq lunch with this grilled steak fajitas recipe. Don’t forget to cook alongside vegetables in a foil packet for a great steak side dish.
Serves:
Ingredients
For the Fajita Spice Mix:
- 1tspkosher salt
- ½tspblack pepper
- ½tspgarlic powder
- ½tsponion powder
- ½tspground cumin
- ½tspchili powder
For the Fajitas:
- 1½lbssteak,skirt, flank, or strip no more than 1-inch thick
- 1large green pepper,sliced thin
- 1large red pepper,sliced thin
- 1medium sweet onion,sliced thin
- 4tspolive oil
- 12medium flour tortillas
- 1cupsour cream
- 1lime,zest and juice
- ½tspground cumin
- pinchsalt
To Serve:
- avocado
- salsa
- hot sauce
Instructions
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In a small bowl combine kosher salt, black pepper, garlic powder, onion powder, cumin, and chili powder.
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Fold a large piece of foil in half so you have a double layer. Add the sliced peppers and onions. Season the vegetables with 1 tablespoon of olive oil and sprinkle with 1 teaspoon fajita seasoning
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Fold the sides of the foil up and crimp it tightly on top to make a packet.
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Season the steak liberally with the seasoning mix.
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Preheat your grill to 450 degrees F for high heat grilling.
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Once the grill is hot, transfer the veggie packet and the steak to the grill. Grill over steak over high, direct heat. After 4 minutes, flip the steak and grill for 5 to 7 additional minutes.
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Remove both the foil packet and the steak from the grill and let cool for a few minutes.
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Slice the steak thinly against the grain.
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Serve.
Nutrition
- Calories: 1033.72kcal
- Fat: 54.39g
- Saturated Fat: 20.47g
- Trans Fat: 1.57g
- Monounsaturated Fat: 24.32g
- Polyunsaturated Fat: 5.46g
- Carbohydrates: 87.62g
- Fiber: 6.64g
- Sugar: 12.78g
- Protein: 48.79g
- Cholesterol: 135.36mg
- Sodium: 1308.10mg
- Calcium: 376.81mg
- Potassium: 968.36mg
- Iron: 8.90mg
- Vitamin A: 185.53µg
- Vitamin C: 94.80mg
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