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–+ servings
Steak and shrimp fajitas on a plate.
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5 from 3 votes

Steak and Shrimp Fajitas

Steak and Shrimp Fajitas is one of the best surf and turf dinners to make on the grill. Thin slices of steak along with jumbo shrimp in a flavorful pineapple marinated plus red bell peppers and onions. Serve this up on tortillas or over rice. 
Prep Time10 minutes
Cook Time20 minutes
Additional Time1 hour
Total Time1 hour 30 minutes
Course: Steaks
Cuisine: Mexican
Keyword: fajitas, shrimp fajitas, steak fajitas, surf and turf fajitas
Servings: 6 servings
Calories: 415kcal
Author: Milisa

Ingredients

  • ¾ pound sirloin or strip steak
  • 1 pound jumbo shrimp peeled and deveined
  • 1 large bell pepper sliced thin, seeds and veins removed
  • 1 large onion sliced thin
  • 6 ounces pineapple juice
  • ¾ cup + 1 tablespoon olive oil divided
  • ⅓ cup brown sugar
  • 1 tablespoon granulated garlic
  • 1 tablespoon ground cumin
  • 1 tablespoon green chile powder or red
  • 1 tablespoon + 1/2 teaspoon kosher salt
  • 1 tablespoon + 1/2 teaspoon black pepper
  • Flour tortillas
  • Sour Cream
  • Shredded Cheddar Cheese
  • Jalapeños

Instructions

  • Slice the steak into thin strips.
  • Cut shrimp in half.
  • Make the marinade: mixing pineapple juice, 3/4 cup of olive oil, brown sugar, garlic, cumin, chile powder, 1 tablespoon kosher salt and 1 tablespoon black pepper together in a bowl with a whisk. 
  • Place the steak and shrimp into a gallon size zip top bag and cover with marinade. Seal, squeezing out excess air. 
  • Turn the bag over several times coating the steak and shrimp in the marinade. Refrigerate 1- 4 hours. 
  • Toss peppers and onion with 1 tablespoon of olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. 
  • Prepare a 320°grill fire using pecan chunks for smoke flavor. 
  • Add a cast iron or aluminum griddle over the fire.
  • Cook onions and peppers with the lid closed, stirring every 5 minutes until softened, about 12- 15 minutes.
  • Remove from grill and cover with foil. 
  • Pour the entire contents of the marinade, steak and shrimp onto the griddle. 
  • Cook, stirring often until steak and shrimp are just cooked through. 
  • Add the peppers and onions, stir until combined, cooking 2-3 minutes.
  • Remove to a serving platter and serve with flour tortillas, sour cream, cheese and jalapeños. 

Notes

  • Store steak and shrimp mixture in an airtight container in the refrigerator up to 3 days. 
  • Reheat in a skillet over medium heat, stirring until heated through.

    • Nutrition

    Serving: 1g | Calories: 415kcal | Carbohydrates: 25g | Protein: 39g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Cholesterol: 229mg | Sodium: 938mg | Fiber: 1g | Sugar: 15g