Grilled Steak Fajitas Recipe
This tasty main dish is as quick and easy to assemble as tacos. Marinating the meat overnight makes it very tender. We like the hearty and flavorful steak slices. I serve the fajitas with Spanish rice, refried beans and a gelatin dessert.
This tasty main dish is as quick and easy to assemble as tacos. Marinating the meat overnight makes it very tender. We like the hearty and flavorful steak slices. I serve the fajitas with Spanish rice, refried beans and a gelatin dessert.
- 1/2 cup vegetable oil
- 1/2 teaspoon salt
- 1 tablespoon worcestershire sauce
- 1 teaspoon dried oregano
- 1/2 cup lemon juice
- 1/2 cup cider vinegar
- 1/2 teaspoon pepper
- sour cream optional
- 4 garlic cloves minced
- 1 can (4 ounces) chopped green chilies
- 1 medium green pepper julienned
- 1 beef flank steak (1-1/2 pounds)
- 12 flour tortillas (6 inches) warmed
- 1 large onion cut into wedges
- 1 medium avocado peeled and sliced optional
- Carbohydrate 6.25835320403549 g
- Cholesterol 0.816666666666667 mg
- Fat 18.9288239169062 g
- Fiber 2.75943450498925 g
- Protein 1.19788774049723 g
- Saturated Fat 1.93728688161341 g
- Serving Size 1 1 serving (91g)
- Sodium 33.1780748434155 mg
- Sugar 3.49891869904624 g
- Trans Fat 0.506640149779426 g
- Calories 192 calories
Step-by-step
- In a large resealable plastic bag, add beef.
- In another large resealable plastic bag, add the onion and green pepper.
- In a small large bowl combine the chilies, lemon juice, vinegar, oil, garlic, Worcestershire sauce, oregano, salt and pepper.
- Pour 1-1/2 cups over meat.
- Pour remaining marinade over vegetables.
- Cover and refrigerate overnight.
- Drain meat and vegetables, discarding marinade.
- Grill steak, covered, over medium-hot heat for 10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145degrees; medium, 160degrees; well-done, 170degrees).
- Meanwhile, cut two pieces of heavy-duty foil into 18-in. x 12-in. rectangles.
- Wrap tortillas in one piece and vegetables in the other; seal foil tightly.
- Grill, covered, over indirect heat for 5-7 minutes, turning occasionally.
- Cut steak into 1/8-in. slices across the grain; place on tortillas.
- Top with vegetables and roll up.
- Serve with avocado and sour cream if desired.
My Favorite Weeknight Dinner: Grilled Steak Fajitas
As a busy working mom, finding time to cook a delicious and satisfying dinner can feel like a Herculean task. But I’ve discovered a recipe that’s both incredibly flavorful and surprisingly easy to whip up, even on the busiest of weeknights: Grilled Steak Fajitas. Forget takeout—this recipe is my go-to for a quick, healthy, and exciting meal the whole family loves.
The beauty of this dish lies in its simplicity. The marinade, a vibrant blend of zesty citrus, savory herbs, and a touch of spice, does most of the work. I usually marinate the steak and vegetables overnight, which allows the flavors to deeply penetrate the meat, resulting in unbelievably tender and juicy steak. This prep-ahead step is key; it means that when dinnertime rolls around, all I have to do is fire up the grill.
The grilling process itself is quick and straightforward. The steak cooks beautifully, achieving that perfect char on the outside while remaining tender inside. The peppers and onions, also grilled in foil packets, become wonderfully soft and slightly caramelized, a perfect complement to the sizzling steak. The whole process takes around 30 minutes, tops, from start to finish.
I love the versatility of fajitas. They’re incredibly adaptable to different tastes and dietary needs. My family loves using flour tortillas, but you could easily substitute corn tortillas for a gluten-free option. And the toppings are truly endless. We usually have sour cream, guacamole, salsa, shredded cheese, and chopped cilantro on hand—everyone builds their own masterpiece.
Beyond the ease and flexibility, grilled steak fajitas are a fantastic way to enjoy a healthy and delicious meal. The lean protein from the steak provides plenty of energy, while the colorful vegetables add essential vitamins and minerals. It's a balanced meal that satisfies without weighing you down.
This recipe has become a staple in our house, not just for weeknights, but also for casual gatherings with friends and family. It's the kind of dish that always impresses, yet requires minimal effort. So if you’re looking for a delicious, easy, and crowd-pleasing dinner recipe, give these grilled steak fajitas a try. You won't regret it.
Beyond the Basics:
While the classic combination of steak, peppers, and onions is always a winner, feel free to experiment with other vegetables. Grilled zucchini, mushrooms, or bell peppers of different colors would all add delightful variations to this recipe. You can also play around with the marinade, adding different herbs or spices to customize it to your preferences. For a spicier kick, add a few more chilies or a dash of your favorite hot sauce.
Serving Suggestions:
I often serve my fajitas with a simple side of Mexican rice and refried beans. This creates a complete and balanced meal that’s both satisfying and flavorful. A fresh salad or some grilled corn on the cob would also be excellent additions. And don't forget the margaritas!
Making it Ahead:
The best part about this recipe is that you can do most of the prep work ahead of time. Marinating the meat and vegetables overnight is a game-changer, allowing the flavors to meld and the steak to become incredibly tender. You can also prep the vegetables and cut the steak earlier in the day, storing them separately in the refrigerator until you're ready to cook.
Grilled steak fajitas are more than just a meal; they're a celebration of simple, fresh ingredients and delicious flavors. It's a recipe that has become a cherished part of my family's culinary traditions, and I hope it becomes a favorite in your home as well.
