This is a sponsored conversation written by me on behalf of Meijer. The opinions and text are all mine.
Grilled steak fajitas are more flavorful than anything you have been served in your favorite Tex-Mex restaurant as the beef, peppers, and onions soak up the intoxicating flavor of the smoke and flames.
You know what is frustratingly impossible for me to find in grocery stores? Skirt steak. Seriously, it is like the bigfoot of the world of steaks, others claim they have seen it, but I don’t believe them. It is always either sold out because it is stocked in limited supply, or the butcher tells me they don’t carry it.
So when I decided to make these grilled steak fajitas Meijer Supercenter was the only store I was interested in shopping for one simple reason: If they don’t have the cut of steak I am looking for, the butcher will be happy to hand cut whatever I need. Hand cut steaks right at the butcher counter, how can you beat that?
To my surprise, when I spoke with the butcher he told me he already had some Certified Angus Beef skirt steaks cut, packaged, and in the meat case. Needless to say, I am a big fan of any butcher who can preemptively read my mind and have exactly what I am looking for ready to go!
What Cut of Beef for Fajitas
As stated, skirt steak is the ideal cut of beef for steak fajitas. When cut across the grain it is perfectly tender and incredibly flavorful. Flank steak is a common substitution if skirt steak cannot be found, it can be just as tender, but is not as flavorful. Other substitutions worth mentioning would be flap and hanger steaks.
What is Skirt Steak
Skirt Steak is a long and thin cut of beef trimmed from the diaphragm muscle. Since there are tough fibers found in skirt steak, it is the most tender when cut against the grain and cooked to rare or medium rare.
How to Cut Against the Grain
When looking at your cut of steak look for the lines running through the steak, known as the grain. They will all be running in the same direction. You will want to slice perpendicular to these lines. The grain holds the muscle fibers which can make the steak tough, but slicing against them breaks the fibers, allowing the meat to easily come apart when chewed. (as shown in photo below)
How to Grill Steak
When grilling steak on your grill for fajitas, or any other purpose, it is best to sear the steak at a high temperature to create a flavorful crust on the exterior of the meat, while also not overcooking the interior. On a gas grill, high heat works well. On charcoal grills, I prefer to light the charcoals and pour them onto one side of the grill. The steaks are cooked on the grates directly over the coals. For a more in-depth discussion, I recommend checking out How to Grill Steak tutorial.
How to Grill Peppers and Onions
When making grilled steak fajitas you will get the best flavor by grilling your peppers and onions too. I grill these on the grate directly over the flames, just like the steaks, to create a bit of char on the vegetables without overcooking them. You are aiming for tender-crisp, not tender. Besides having delectably crisp peppers and onions, Meijer also sells vegetable grill baskets which are perfect for ensuring your sliced peppers and onions don’t fall through your grates. I recommend picking one up.
How to Make Grilled Steak Fajitas
It can take a little too much multitasking to grill the steak and the vegetables at the same time, not to mention you will likely run out of grill space. I prefer to grill the vegetables first, then I wrap them in Reynolds Aluminum Foil to keep warm while I quickly grill up the steak. I also recommend lightly toasting your tortillas for best flavor. You can do this on the grill, or inside on a hot skillet.
You can add the toppings of your choice to fajitas, however, the most popular options include sour cream, guacamole, Pico de Gallo, and even shredded cheese. If you are looking for a fun twist on your classic guacamole, check out this Roasted Tomatillo Guacamole.
Grilled Steak Fajitas
- 1 pound Skirt Steak
- 1/2 packet Fajita Seasoning (Full packets are typically around 1.25 oz)
- 2 tablespoons Olive Oil
- 1 tablespoon Low Sodium Soy Sauce
- 1 Limes (juiced)
- 2 Bell Peppers (sliced)
- 1 Red Onion (Sliced)
Toppings as Desired
- Sour Cream
- Flour Fajita Tortillas
- Add skirt steak to a gallon plastic bag and sprinkle with fajita seasoning, then add olive oil, soy sauce, and lime juice. Turn bag to evenly coat all of the meat.
- Optional, but recommended: Let marinate for 1 hour.
- Place peppers and onions in a vegetable grill basket (see note) and set over hot grill until peppers and onions are heated through and charring, but not excessively tender. Remove from grill and set aside.
- Place skirt steak over the hottest part of the grill and cook until the exterior browns and the interior reaches your desired temperature. (135 for medium rare).
- Remove skirt steak from the grill and let rest for 5 minutes. While skirt steak is resting lightly toast each fajita tortilla.
- After resting, thinly slice skirt steak against the grain.
- Serve fajitas by placing steak, peppers, and onions on tortillas with desired toppings.
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