Grilled Beef Fajitas P
Get ready to fire up the grill for these mouthwatering Grilled Beef Fajitas, a bold and flavorful Tex-Mex favorite perfect for any occasion. Tender beef skirt steak is marinated in a zesty blend of lime juice, soy sauce, garlic, and spices like smoked paprika and chili powder, ensuring every bite is packed with smoky, tangy goodness. Charred bell peppers and onions lend a colorful, caramelized sweetness while soft, warm tortillas bring it all together. Customize each fajita with toppings like fresh cilantro, creamy guacamole, sour cream, or shredded cheese for a personalized feast. With a quick prep time and sizzling grill action, this recipe is sure to be your go-to for effortless weeknight dinners or festive gatherings. Serve these fajitas hot with lime wedges for an irresistible finishing touch!
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Recipe Information
Ingredients
- 1 pound Beef skirt steak
- 3 tablespoons Olive oil
- 3 tablespoons Lime juice
- 2 tablespoons Soy sauce
- 3 Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 Bell peppers (red, yellow, green), sliced
- 1 White onion, sliced
- 8 Tortillas (flour or corn)
- 2 tablespoons Fresh cilantro, chopped
- 0.5 cup Sour cream (optional)
- 0.5 cup Guacamole (optional)
- 0.5 cup Shredded cheese (optional)
Instructions
In a large bowl, whisk together olive oil, lime juice, soy sauce, minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper to create the marinade.
Place the beef skirt steak in a resealable plastic bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish, and refrigerate for at least 1 hour or up to 8 hours for maximum flavor.
Preheat your grill or grill pan to medium-high heat.
Remove the steak from the marinade, let any excess drip off, and place it on the heated grill. Cook for about 3-4 minutes per side for medium-rare, or longer depending on your preferred doneness.
While the steak is grilling, toss the sliced bell peppers and onion with 1 tablespoon of olive oil, a pinch of salt, and black pepper.
Grill the vegetables on the grill grates or in a grill basket for 6-8 minutes, stirring occasionally, until they are tender and slightly charred.
Once the steak is cooked to your desired doneness, remove it from the grill and let it rest for at least 5 minutes. Slice the steak thinly against the grain.
Warm the tortillas on the grill for about 30 seconds per side, or wrap them in a clean kitchen towel and microwave for 30 seconds.
Assemble the fajitas by layering the sliced steak and grilled vegetables onto warm tortillas. Top with fresh cilantro, sour cream, guacamole, and shredded cheese, if desired.
Serve hot with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
3337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.6 g | 216% | |
| Saturated Fat | 59.4 g | 297% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 6657 mg | 289% | |
| Total Carbohydrate | 258.4 g | 94% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 29.8 g | ||
| Protein | 178.7 g | 357% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1058 mg | 81% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 3944 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
