Grilled Steak Fajitas
Grilled Steak Fajitas Recipe is the classic Tex-Mex dinner favorite. Made with thin sliced steak, peppers and onions that is served up on warm flour tortillas with cheese, sour cream and salsa.
Servings: 6 servings
Calories: 611kcal
Ingredients
- 2 ½ pounds sirloin steak sliced thin
- 2 large bell peppers sliced thin
- 2 large onions sliced
- ⅓ cup brown sugar
- 1 tablespoon granulated garlic
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- ¾ cup olive oil
- 2 ounces lemon juice
- 2 ounces lime juice
- fresh cilantro optional garnish
- Flour tortillas
- Sour Cream
- Salsa
- Guacamole
Instructions
- Add spices to a bowl. Whisk in olive oil, lemon juice and lime juice.
- Place steak and vegetables into a gallon size zip to baggie. Pour marinade over the top. Seal the bag. Turn over several times to mix well. Refrigerate 20-24 hours.
- Prepare a grill fire to about 350° with pecan or hickory for smoke flavor.
- Make a foil packet around flour tortillas and set aside.
- Remove steak and vegetables from marinade onto the grill over indirect fire - use a grill pan or griddle if you have large grates. Spread evenly and close the lid. Cook in 5 minute intervals, turning the mixture with a spatula or tongs to cook evenly. Continue to cook for 15- 20 minutes or until steak reaches about 135° to 140° with a digital meat thermometer.
- During the last 5 minutes, warm the tortillas.
- Remove steak and vegetables from grill to a rimmed baking sheet.
- Garnish with cilantro if desired.
- Serve with sour cream, salsa and guacamole if desired.
Notes
Store leftovers in an airtight container in refrigerator up to 4 days.
Reheat in a skillet coated with olive oil over medium heat, stirring often until heated through.
Nutrition
Serving: 1g | Calories: 611kcal | Carbohydrates: 18g | Protein: 40g | Fat: 42g | Saturated Fat: 11g | Polyunsaturated Fat: 27g | Cholesterol: 131mg | Sodium: 632mg | Fiber: 2g | Sugar: 10g