Description
Sizzling Mexican Steak Fajitas bring Southwest passion to dinner tables with bold, zesty flavors. Tender marinated beef, charred peppers, and warm tortillas combine for a mouthwatering meal you’ll crave again and again.
Ingredients
Scale
Meat:
- 1.5 to 2 pounds (680 to 907 grams) flank steak or skirt steak
Marinade Ingredients:
- ¼ cup (60 milliliters) olive oil
- ¼ cup (60 milliliters) lime juice (about 2 limes)
- 2 tablespoons (30 milliliters) soy sauce
- 2 tablespoons (8 grams) chopped fresh cilantro
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt, to taste
- Black pepper, to taste
Vegetables and Accompaniments:
- 2 bell peppers (any color), sliced
- 1 large red onion, sliced
- Olive oil, for grilling
- Warm tortillas, for serving
Optional Toppings:
- Avocado
- Sour cream
- Salsa
- Cheese
- Lime wedges
Instructions
- Prepare a flavorful marinade in a spacious container, thoroughly blending all seasonings to create a robust coating for the steak. Immerse the meat completely, ensuring even distribution, and refrigerate for a minimum of 60 minutes to allow deep flavor penetration.
- Ignite the grill to a robust medium-high temperature. Extract the marinated steak, meticulously patting it dry with paper towels to promote perfect caramelization. Lightly brush grill grates with oil to prevent sticking.
- Position the steak on the sizzling grill, allowing it to cook without frequent disruption. Monitor carefully, flipping once to achieve a beautiful cross-hatch of grill marks. Aim for a succulent medium-rare, with internal temperature hovering around 132-135°F.
- Transfer the grilled steak to a resting board, tenting loosely with aluminum foil to preserve its juicy essence. Let it relax for approximately 8-10 minutes, allowing internal juices to redistribute.
- While the steak recovers, prepare the vegetable medley. Toss colorful bell peppers and onions with a light drizzle of olive oil, seasoning with a sprinkle of salt and cracked black pepper.
- Arrange the seasoned vegetables on the grill, utilizing a specialized grilling basket or directly on the grates. Rotate periodically to ensure even charring and tender caramelization.
- Slice the rested steak against the grain into elegant, thin strips to maximize tenderness. Arrange on a warm platter alongside the fire-kissed vegetables and soft, warmed tortillas.
- Invite diners to craft their personalized fajitas, garnishing with fresh cilantro, zesty salsa, creamy guacamole, and tangy sour cream for a vibrant, interactive dining experience.
Notes
- Customize the marinade by swapping citrus juices or adding different herbs to match your flavor preferences.
- Tenderize tougher cuts of meat by piercing with a fork before marinating to help the flavors penetrate deeper.
- Reduce cooking time for thinner slices of steak to prevent overcooking and maintain juiciness.
- Use a meat thermometer for precise doneness and consistent results every time you grill.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg