Grilled Steak Fajitas

Who likes fajitas? WE like fajitas! A quick and easy (and nutritious… and FUN) meal for all ages.
A little bit of marinade, a little bit of grilling, and a little bit of chopping and there you have it. FAJITAS!

Best steak to use

While you can use any of our steaks, skirt steak is one of the best choices for fajitas. It has lots of flavour and stays juicy when cooked hot and fast.

Other good options are hanger steak or flank steak.

Steak marinade Ingredients

• 1/2 cup soy sauce
• 1/2 cup lime juice
• 1/2 cup canola oil
• 1/4 cup brown sugar
• 1 tablespoon chili powder
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons black pepper

Fajita Ingredients

• 2 pounds steak, preferably skirt steak
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 large green bell pepper
• 1 large onion
• 12 to 16 tortillas
• Shredded cheddar cheese, for serving
• Salsa, for serving
• Sour cream, for serving
• Guacamole, for serving

Optional extra seasoning for the veggies

• Salt
• Pepper
• A little chili powder

Step 1: Marinate the steak

In a medium bowl, mix the soy sauce, lime juice, oil, brown sugar, chili powder, garlic, cumin, and black pepper.

Set aside about 1/2 cup of the marinade in a separate bowl for the vegetables.

Put the steak in a large zip-top bag or shallow dish. Pour in the rest of the marinade. Coat the steak well.

Place it in the fridge for at least 3 hours, or up to 10 hours.

Step 2: Prep the vegetables

Slice the peppers into strips. Slice the onion into thin slices.

Put them in a bowl and toss with the reserved marinade. Put them in the fridge until you are ready to cook.

Step 3: Cook the steak

Take the steak out of the fridge about 20 to 30 minutes before cooking.

Grill it over high heat, or cook it in a hot frying pan or cast iron skillet. Cook until browned on the outside and cooked to your liking.

A good guide is medium rare at 115 to 120°F before resting, or medium at 125 to 130°F before resting.

Once cooked, place the steak on a plate and let it rest for 10 minutes. This helps keep it juicy.

Step 4: Cook the vegetables

Cook the peppers and onion in a hot skillet or on the grill. Stir now and then until they are soft and a little browned. This usually takes 8 to 10 minutes.

If the steak leaves juices on the plate while resting, pour those into the vegetables for extra flavor.

Add a little salt, pepper, or chili powder if needed.

Step 5: Slice the steak

Put the steak on a cutting board and slice it thinly against the grain. This makes it easier to chew.

If you are not sure what that means, look for the lines running through the meat and cut across them, not the same way as them.

Step 6: Warm the tortillas

Warm the tortillas in a dry frying pan, on the grill, or in the microwave. Keep them covered with a clean towel so they stay warm.

Step 7: Serve

Put the sliced steak, cooked vegetables, tortillas, cheese, and toppings on the table. Let everyone build their own fajitas.

Good toppings include cheddar cheese, salsa, sour cream, guacamole, and sauerkraut.

Beginner notes

• Do not skip the resting time for the steak
• Do not slice the steak before cooking
• Do not overcook skirt steak (use an instant read digital thermometer)
• Fresh veggies, cooked veggies, or a mix of both all work