Classic Grilled Beef Fajitas
Equipment
- Grill or grill pan
- Large Mixing Bowl or Resealable Plastic Bag For Marinating
- Tongs
- cutting board and knife
Ingredients
For the Marinade
- 1/4 cup olive oil
- 1/4 cup fresh lime juice about 2 limes
- 3 cloves garlic minced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped cilantro optional
For the Beef and Veggies
- 1 1/2 pounds flank steak or skirt steak
- 2 large bell peppers any color, sliced
- 1 large onion sliced into thick rings
- 1 tablespoon olive oil
- Salt and pepper to taste
For Serving
- 8-10 small flour or corn tortillas
- Sliced avocado or guacamole
- Sour cream
- Salsa
- Shredded cheese optional
- Lime wedges
Instructions
Marinate the Beef
- In a mixing bowl, whisk together olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, salt, black pepper, and cilantro. Place the flank steak in a resealable plastic bag or shallow dish, pour the marinade over it, and ensure the beef is well-coated. Refrigerate for at least 2 hours or up to 24 hours for maximum flavor.
Prepare the Grill
- Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking.
Prep the Veggies
- Toss the bell peppers and onion slices with olive oil, salt, and pepper.
Grill the Beef
- Remove the steak from the marinade, letting the excess drip off. Place the steak on the grill and cook for 4-6 minutes per side for medium-rare, or longer if you prefer. Remove from the grill, tent with foil, and let rest for 5-10 minutes before slicing.
Grill the Veggies
- While the steak rests, grill the bell peppers and onions for 4-5 minutes, turning occasionally, until charred and tender.
Slice and Assemble
- Thinly slice the steak against the grain to ensure tenderness. Serve with warm tortillas, grilled veggies, and your favorite toppings like avocado, sour cream, and salsa.