Grilled Steak Fajitas
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.
- 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.
If you do not have a vegetable grill basket, you can use aluminum foil instead with reasonable success.
IF YOU LIKED THIS RECIPE check out my Chicken Fajita Quesadilla too.
Calories: 452kcal | Carbohydrates: 38g | Protein: 30g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 71mg | Sodium: 623mg | Potassium: 605mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1865IU | Vitamin C: 82.9mg | Calcium: 86mg | Iron: 4.5mg