Easy Grilled Steak Fajitas

Hello, welcome to this week’s Sunday Supper. Today we are keeping things super-simple with easy Grilled Steak Fajitas. The marinade we are whipping up for the flank steak is really what makes this fajita recipe special. With citrus, garlic, cilantro and a variety of spices – the flank steak is so well-seasoned, tender and juicy. Let’s get right to it!

The Marinade

For the marinade, we have fresh orange juice, lime juice, cilantro, olive oil, fresh garlic, dried oregano, brown sugar, chili powder and smoked paprika.

Whisk all of these ingredients together. We have a two-pound flank steak that didn’t really need any trimming or removal of silver skin. Place the flank steak in a zipper lock bag and pour in the marinade. Carefully squeeze out all the air and zipper the bag closed. Place in the fridge to marinate for at least 4 hours, up to 24 hours.

Peppers and Onions

Quarter and slice your bell peppers into strips; I have red and green peppers, but you can use whichever colors are your favorite. Halve a large white onion through the root end, and slice each half from the root end to the stem end, into thick strips.

Time to Grill!

When the flank steak is finished marinating, take the steak out of the bag and place it on few layers of paper towel. Then blot the top and sides of the steak with paper towel to dry it. We want to the steak to get a nice sear and moisture is the enemy of a good sear. Once dried, place the steak on a rimmed sheet tray and generously salt and pepper all sides of the steak. Now we’re ready to grill!

The grill temperature is around 600 degrees. One half of the grill is outfit with a griddle attachment for the peppers and onions. We also have a second tier for finishing off the flank steak after we sear it on all sides over the flames.

Sear the steak over high heat for about 2 minutes on each side. When it has good color, and a little char, move the steak to a cooler zone of the grill, like second a tier, to finish it off until the internal temperature reads 125 degrees, about 15 minutes. We flipped it once during its final cook. Alternatively, you can finish it off in a 400 degree oven.

Grilling the Veggies

Just before the steak is ready to come off the grill, we tossed the peppers and onions with a little oil, salt and chili powder and cooked them on the griddle until they slightly softened and developed some nice browning. You can do this with a cast iron on the grill, or on the stovetop.

Be sure to let the flank steak rest for 10 minutes before slicing. To make more manageable pieces of steak, we cut the steak with the grain, in half; then cut each half into thin strips, against the grain. Pile the steak slices and the peppers and onions a rimmed sheet tray to serve. We are using fajita-size flour tortillas. I placed a few tortillas at a time on the upper tier of the still hot grill to warm them, then placed each batch in my tortilla warmer.

Easy Grilled Steak Fajitas

I have some chopped cilantro, lime, and Crema Mexicana to top the fajitas. Crema Mexicana is a light, pourable cream that adds a cool, lightly tangy flavor.

They may not have been served in a sizzling cast iron platter, but these fajitas are just as fantastic as any you might order at a restaurant. So flavorful, with the tender flank steak and slightly charred peppers and onions. The Crema Mexicana adds such a nice, cooling flavor and the fresh cilantro ties it all together.

Thank you for spending some of your day with me today. Please do make these Easy Grilled Steak Fajitas, and let me know how they come out for you! Drop me a line from my Say Hello page, or visit me on Instagram, and let me know if there’s anything special you’d like to see here on Djalali Cooks. Take care and be well! xo Kelly

Print Recipe

Easy Grilled Steak Fajitas

(1 votes, average: 5.00 out of 5)

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Dinner, Main Course – Mexican

By Kelly Djalali – Serves: 4-8

Prep Time: 15 Minutes + 4-24 Hour Marinade – Cooking Time: ~25 Minutes – Total Time: ~40 Minutes (+10 minute steak resting)

They may not have been served in a sizzling cast iron platter, but these fajitas are just as fantastic as any you might order at a restaurant.

Ingredients

• Marinade
• 1/4 cup Fresh Orange Juice
• 2 tbsp. Fresh Lime Juice
• 2 tsp. Chile Powder
• 2 tsp. Brown Sugar
• 2 tsp. Smoked Paprika
• 2 tsp. Dried Oregano
• 2 tsp. Minced Fresh Garlic
• 1/2 bunch Cilantro, finely chopped
• 3 tbsp. Olive Oil
• Fajitas
• 2 lb. Flank Steak, silver skin removed
• 1-2 Green Bell Peppers, sliced into strips
• 1-2 Red Bell Peppers, sliced into strips
• 1 large White Onion, halved and sliced into strips
• Drizzle of Vegetable Oil
• Pinch of Chile Powder
• Pinch of Kosher Salt
• Small Flour Tortillas
• Crema Mexicana (optional garnish)
• Cilantro, chopped, for garnish
• Lime Wedges

Instructions

Marinade

1

Whisk the marinade ingredients together in a large measuring cup.

2

Place the flank steak in a zipper lock bag and pour in the marinade. Squeeze out the air in the bag, close and place in the fridge for 4-24 hours.

Fajitas

3

Create a hot zone and cool zone in your grill. Have the hot zone heating to a high heat.

4

Remove marinated flank steak from the zipper lock bag and pat it dry, discard marinade and bag.

5

Salt and pepper the flank steak on all sides.

6

Sear flank steak on direct heat for 2 minutes on each side, then transfer to indirect heat and let cook until internal temperature reaches 125 degrees, 15-20 minutes.

7

Rest steak for 10 minutes before slicing.

8

While the steak is resting, grill the peppers and onions until slightly soft and browning.

9

Warm tortillas on grill or in a hot skillet.

10

Serve with chopped cilantro, Crema Mexicana and lime wedges.