Fresh, pickled beef and seasoned vegetables make this steak fajitas recipe a delightful favorite.
- smell: Juicy steak and tender vegetables are full of Tex-Mex flavor.
- Recommended tools: The barbecue top hat makes it easy for the vegetables on the barbecue.
- Tips for saving time: Buy a bag of frozen peppers and onions to reduce preparation time.
- Suggestions: Make a fajita bar with toppings, seasonings and sides of Sangria.
Steak fajitas ingredients tips
- beef: You can use any steak for Fajitas. I like marinated steak on the side or skirt. If you use more tender meat, reduce the marination time.
- Marinate: Lime juice tenderizes the meat while spices and seasonings add flavor.
- vegetable: Colorful chili strips are a must-have for the best fajitas! Thinly sliced mushrooms, zucchini, corn, and even cooked diced potatoes add extra flavor and texture to the steak fajitas.
- Tortillas: Choose flour tortillas of any size as handheld leaf shape. Wrap the tortillas in foil and keep warm in the corners of the grill until ready to fill.
Variations: Short of time? Leftover beef, chicken, pork or shrimp spread in the fajita seasoning, wrap in foil and heat on the grill until ready to use.
How to make steak fajitas
- Stir the marinade ingredients together. Marinated steak (Full recipe below).
- Grill the steak to the desired concentration, remove from the heat, and rest.
- Saute onion and peppers in oil and seasoning until tender.
- Slice the steak and add the vegetables.
- Top with the required toppings and service.
Store steak fajitas
Marinate the steak for the next day, bake, slice, and store in the refrigerator until ready to reheat. The remaining fagita with vegetables can be kept in a covered container in the refrigerator for up to 4 days. Reheat sections in the microwave, or add to a vegetable bed or wrap bed for a healthy and hearty weekday lunch.
More amazing Mexican meals
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Grilled steak fajitas
These grilled steaks fajitas give off a bold flavor from the chili, tender side steaks and chili, all wrapped in warm tortillas
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Season beef, lemon juice, olive oil, cumin, chili powder, oregano, Worcestershire sauce, garlic, salt and pepper. Marinate for at least 4 hours or overnight.
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Preheat the barbecue to medium heat. Grill steak for 7-9 minutes. Flip and cook for another 5-7 minutes or achieve the desired flavor. Rest 10 minutes before slicing.
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Drizzle the onion and pepper with olive oil and season with salt, pepper and cumin.
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Heat 2 tablespoons of olive oil to a pan and add the onions. Cook for 3-4 minutes. Add the sliced chili and cook for 3-5 minutes, or until tender.
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Sliced steak. Fill the warm tortillas with steak, chili and the desired toppings.
Leave leftover vegetables in the airtight container in the refrigerator for 4 days.
Calories: 512 | carbohydrate: 39g | protein: 42g | Fatty: 19g | Saturated fat: 5g | cholesterol: 102mg | sodium: 839mg | Potassium: 887mg | fiber: 3g | sugar: 6g | Vitamin A: 1040IU | Vitamin C: 69.1mg | calcium: 122mg | iron: 5.7mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Beef, dinner, main course
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