Grilled Mesquite Beef Fajitas Tex Mex
Fire up your grill and savor the bold, smoky flavors of these Grilled Mesquite Beef Fajitas Tex Mex—a recipe that brings authentic Southwestern flair to your table. Featuring tender, marinated beef skirt steak infused with mesquite seasoning, fresh lime juice, and garlic, this dish is perfectly complemented by a vibrant medley of charred bell peppers and onions. Served in warm flour tortillas and topped with your favorite Tex Mex staples like guacamole, sour cream, and cilantro, these fajitas deliver a mouthwatering combination of smoky, zesty, and savory in every bite. Whether you're catering to a weekend family feast or hosting a casual dinner party, this quick and easy dish is the ultimate way to celebrate big, bold Tex Mex flavors. Perfect for grilling enthusiasts and fajita lovers alike!
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Recipe Information
Ingredients
- 1.5 pounds Beef skirt steak
- 3 tablespoons Mesquite seasoning
- 2 tablespoons Olive oil
- 2 tablespoons Fresh lime juice
- 3 cloves Garlic cloves
- 1 Red bell pepper
- 1 Yellow bell pepper
- 1 Green bell pepper
- 1 Yellow onion
- 8 pieces Flour tortillas
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 cups Fresh cilantro (optional)
- 0.5 cups Sour cream (for serving)
- 0.5 cups Guacamole (for serving)
- 0.5 cups Shredded cheese (optional)
Instructions
Begin by preparing the marinade: In a small bowl, combine mesquite seasoning, olive oil, lime juice, minced garlic cloves, salt, and black pepper.
Place the beef skirt steak in a Ziplock bag or a shallow dish. Pour the marinade over the steak, ensuring it is evenly coated. Cover and let it marinate in the refrigerator for at least 30 minutes or up to 8 hours for deeper flavor.
While the steak marinates, prepare the vegetables: Thinly slice the red, yellow, and green bell peppers as well as the onion. Set them aside.
Preheat your grill to medium-high heat (around 400°F). Lightly oil the grates to prevent sticking.
Remove the steak from the marinade and let any excess drip off. Place the steak on the grill and cook for 5–6 minutes per side for medium-rare, or adjust the cooking time to your preferred doneness. Once cooked, transfer the steak to a cutting board to rest for 10 minutes.
While the steak rests, heat a large skillet over medium-high heat. Add a drizzle of olive oil, then sauté the sliced peppers and onions until softened and slightly charred, about 5–7 minutes.
Thinly slice the rested steak against the grain into strips.
Warm the flour tortillas on the grill for about 10–15 seconds per side or until soft and pliable.
To assemble, fill each tortilla with a few strips of steak, sautéed peppers and onions, and optional toppings such as cilantro, sour cream, guacamole, and shredded cheese.
Serve immediately and enjoy your Grilled Mesquite Beef Fajitas Tex Mex!
Nutrition Facts
Calories |
3307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.8 g | 223% | |
| Saturated Fat | 70.4 g | 352% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 5534 mg | 241% | |
| Total Carbohydrate | 215.0 g | 78% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 19.1 g | ||
| Protein | 229.2 g | 458% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1245 mg | 96% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 4642 mg | 99% | |
*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.
