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.
Servings: 4
Calories: 452kcal
Ingredients
- 1 pound Skirt Steak
- ½ 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
- Guacamole
- Flour Fajita Tortillas
Instructions
- 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.
Serving
- Serve fajitas by placing steak, peppers, and onions on tortillas with desired toppings.
Notes
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.
Nutrition
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