Marinated Grilled Steak Fajitas
Fire up the grill and treat your tastebuds to the bold, smoky flavors of Marinated Grilled Steak Fajitas! This recipe takes tender flank steak and infuses it with a zesty marinade made from olive oil, soy sauce, lime juice, and an irresistible blend of spices that includes cumin, chili powder, and paprika. After a soak for maximum flavor, the steak is grilled to juicy perfection and paired with a vibrant medley of charred bell peppers and onions. Wrapped in warm tortillas and adorned with optional toppings like fresh cilantro, sour cream, and salsa, these fajitas are a crowd-pleasing favorite for a weeknight dinner or a festive gathering. Quick to prepare, easy to customize, and bursting with the authentic Tex-Mex flavors you crave, this dish is sure to be on repeat in your kitchen!
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Recipe Information
Ingredients
- 1 pound Flank steak
- 0.25 cup Olive oil
- 0.25 cup Soy sauce
- 0.25 cup Lime juice
- 3 pieces Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Sugar
- 0.5 teaspoon Black pepper
- 1 teaspoon Salt
- 3 pieces Bell peppers (assorted colors), sliced
- 1 piece Large onion, sliced
- 8 pieces Tortillas
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro, chopped (optional)
- 0.5 cup Sour cream (optional)
- 0.5 cup Salsa or pico de gallo (optional)
Instructions
In a large zip-top bag or shallow dish, whisk together olive oil, soy sauce, lime juice, minced garlic, cumin, chili powder, paprika, sugar, black pepper, and salt.
Add the flank steak to the marinade, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours or up to overnight for best flavor.
Preheat a grill or grill pan over medium-high heat.
Remove the steak from the marinade and let excess liquid drip off. Discard the marinade.
Grill the steak for 4-5 minutes per side, or until it reaches your desired level of doneness (135°F for medium-rare, 145°F for medium). Then, transfer it to a cutting board and let it rest for 5-10 minutes.
While the steak rests, heat vegetable oil in a large skillet over medium-high heat. Add sliced bell peppers and onion, cooking until softened and slightly charred, about 5-7 minutes. Stir occasionally to prevent burning.
Thinly slice the rested steak against the grain into strips.
Warm tortillas by heating them in a dry skillet or microwave wrapped in a clean towel.
Assemble the fajitas by adding steak, sautéed veggies, and any optional toppings like cilantro, sour cream, or salsa onto the tortillas.
Serve immediately and enjoy!
Nutrition Facts
Calories |
3468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.2 g | 248% | |
| Saturated Fat | 55.3 g | 276% | |
| Polyunsaturated Fat | 25.0 g | ||
| Cholesterol | 473 mg | 158% | |
| Sodium | 8351 mg | 363% | |
| Total Carbohydrate | 251.4 g | 91% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 50.2 g | ||
| Protein | 175.5 g | 351% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 671 mg | 52% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 3933 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.
