Grilled Beef Fajitas with Avocado Pico De Gallo
Fire up the grill and savor the bold, smoky flavors of these Grilled Beef Fajitas with Avocado Pico de Gallo, a vibrant and satisfying Tex-Mex classic perfect for any occasion. This recipe features tender, marinated flank steak infused with zesty lime juice, soy sauce, cumin, and chili powder, grilled to perfection and sliced thin against the grain for ultimate tenderness. Paired with a colorful medley of sautéed bell peppers and onions, these fajitas truly shine when topped with a fresh, creamy avocado pico de gallo made with ripe tomatoes, cilantro, and optional jalapeño for a spicy kick. Served in warm tortillas with lime wedges on the side, it’s a customizable, crowd-pleasing meal ready in under 40 minutes. Perfect for weeknights or gatherings, this recipe hits all the right notes with a balance of smoky, savory, and fresh flavors!
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Recipe Information
Ingredients
- 1 pound Flank steak
- 2 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 2 cloves Garlic, minced
- 3 cups Bell peppers, sliced (red, yellow, green)
- 1 large Onion, sliced
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 large Avocado, diced
- 2 medium Tomatoes, diced
- 2 tablespoons Fresh cilantro, chopped
- 1 small Jalapeño, minced (optional)
- 8 pieces Tortillas (flour or corn)
- 4 pieces Lime wedges
Instructions
In a small bowl, whisk together olive oil, soy sauce, lime juice, ground cumin, chili powder, and minced garlic to create the marinade.
Place the flank steak in a shallow dish or resealable plastic bag and pour the marinade over it. Ensure the steak is fully coated, cover, and refrigerate for at least 30 minutes (or up to 8 hours for best results).
Preheat your grill to medium-high heat.
Remove the steak from the marinade and pat it dry with paper towels. Discard the leftover marinade.
Grill the steak for 4-6 minutes per side for medium-rare, or longer if desired. Remove from the grill and allow it to rest for 10 minutes before slicing thinly against the grain.
While the steak rests, heat a large skillet over medium heat. Add a drizzle of olive oil and sauté the sliced bell peppers and onions with a pinch of salt and pepper until softened, about 5-7 minutes.
To make the avocado pico de gallo, combine the diced avocado, tomatoes, fresh cilantro, and minced jalapeño (if using) in a medium bowl. Add a squeeze of lime juice and a pinch of salt, then gently stir until combined.
Warm the tortillas on the grill or in a dry skillet for 30 seconds on each side.
To assemble the fajitas, layer slices of grilled steak, sautéed vegetables, and a generous spoonful of avocado pico de gallo onto each tortilla.
Serve with lime wedges on the side and enjoy!
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1576 mg | 69% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 11.1 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 114 mg | 9% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1252 mg | 27% | |
*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.
