This shop, featuring a delicious Grilled Steak Fajitas recipe, has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #FireUpTheGrill #CollectiveBias
We love to grill. Without fail, you will find us grilling out at least once a week during the summer, and even a few times during the fall and winter! There is just something so nice and relaxing about sitting outside on a warm summer’s day, smelling the meat cook on an open grill while drinking an ice-cold glass of lemonade!
One of our favorite meals to make is Grilled Steak Fajitas. Nothing beats a juicy, tender steak and fresh vegetables both marinated in a tangy sauce, grilled to perfection, and made into fajitas! Every time we make this recipe, it takes just a few minutes of prep and cook time, and there is always nothing left! Even my stepson, who is a very picky eater, loves them! Although we use our electric grill for this recipe, you can always use a regular grill with a grill pan, or even use a skillet on the stove. Here’s how I make it…
Grilled Steak Fajitas
Before you get started make sure you have these ingredients:
1 Beef Flank Steak (or skirt steak, beef round steak, sirloin tip steak, or any other thin, tender cut of beef)
1/2 cup Extra Virgin Olive Oil
3 Tablespoons Worcestershire Sauce
1/4 cup Lime Juice, Fresh Squeezed
3 cloves Garlic, Minced
1 Tablespoon Cumin
1 Tablespoon Chili Powder
1 teaspoon Salt
1/2 teaspoon Black Pepper
1 Tablespoon Sugar
1 large white onion, halved and sliced
1 whole Red Bell Pepper, Sliced
1 whole Orange Bell Pepper, Sliced
1 whole Green Bell Pepper, Sliced
1 whole Yellow Bell Pepper, Sliced
Oil (for grill pan or skillet)
Flour Tortillas, Warmed
Kraft Shredded Mexican Cheddar Jack Cheese
Kraft Simply Sour Cream
Fresh Cilantro leaves
Once you have the ingredients together, the first thing you want to prepare is the marinade. Begin by drizzling olive oil in a bowl, then add a couple of tablespoons of Worcestershire sauce, some fresh squeezed lime juice (unfortunately my Walmart was out of limes so I used some of that lime juice that comes in those lime shaped containers), and fresh minced garlic.
For the spices I used cumin, chili powder, salt, black pepper and even a bit of sugar to make this savory sauce even better! Now whisk it all together, and set it to the side.
Grab the meat and set in a dish, then pour a little over half of the sauce on it. Flip the meat over to make sure you get both sides coated in the marinade.
While that sits, it’s time to prepare all of those beautiful, colorful vegetables because a fajita just isn’t a fajita without some veggies!
Slice the onion, red pepper, green pepper, yellow and orange peppers into thin pieces, place them in another dish and pour the remaining marinade all over them. Make sure to stir the veggies around so they get completely coated in the sauce.
Now wrap the meat and the veggies with some plastic wrap and stick them in the fridge anywhere from 1 hour to overnight.
Right before you get ready to cook the steak and vegetables, place the flour tortillas in the oven to heat them up. At this point I also go ahead and prepare my fixings. Using separate bowls, set out the sour cream, salsa, cheese, and fresh cilantro leaves. If you want to add other toppings such as pico de gallo or jalapeños, go right ahead…the more the merrier!
When you are ready to make the fajitas, begin with the veggies. Using either a grill pan or a skillet, add a bit of oil, heat to medium high, and then toss the veggies on. Stir them around and let them cook until they’re nice and golden, with just a few flecks of black and brown. Don’t let them to get all soft and chewy as they taste so much better when they still have a bit of crispness.
Remove the vegetables to a bowl or plate, increase the heat to high, and add a tad more oil to the same grill pan (or skillet). Now throw on the meat, making sure the heat is set to high!
Since flank steak is so thin, it will not take long to cook. Grill it for about 2 to 2.5 minutes, then flip it to the other side. Grill for 2 to 3 more minutes, then remove the meat to a plate. You don’t want to overcook the steak, and because it’s thin, it will cook in no time! Depending on the cut, a total of 3 to 5 minutes is all you want to do…maybe even a little less.
Slice the steak into thin strips, and then place it with the vegetables and other fixings. Remove the tortillas from the oven, and get started building your fajitas!
I began with some crispy vegetables…
then added a few slices of steak…
a handful of cheese…
a spoonful of salsa…
a dallop of sour cream…
and finally, for that little bit of extra zing, a few cilantro leaves.
Can you say, yum!
Ready to grill up some steak fajitas for your family? Just head out to your local Walmart where you can find all of the ingredients you need. Both the Kraft Simply Sour Cream and Kraft Shredded Mexican Cheddar Jack Cheese can be found on the dairy aisle, and all of the fresh vegetables, including the Cilantro leaves, are in the produce section. Print out the recipe at the bottom of this post, and get ready to #FireUpTheGrill!
Discover more delicious grilling recipes to add to your collection when you download the FREE Fire Up The Grill cookbook from Kraft! I’d love to hear your favorite!
Do you have a favorite recipe for the grill? Share it with us in the comments below!
Grilled Steak Fajitas
- 1 Beef Flank Steak you could also use skirt steak, beef round steak or any other thin and tender cut of beef
- 1/2 cup Extra Virgin Olive Oil
- 3 Tablespoons Worcestershire Sauce
- 1/4 cup Lime Juice Fresh Squeezed
- 3 cloves Garlic Minced
- 1 Tablespoon Cumin
- 1 Tablespoon Chili Powder
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 Tablespoon Sugar
- 1 large white onion halved and sliced
- 1 whole Red Bell Pepper Sliced
- 1 whole Orange Bell Pepper Sliced
- 1 whole Green Bell Pepper Sliced
- 1 whole Yellow Bell Pepper Sliced
- Oil for grill pan or skillet
- Flour Tortillas heated
- Kraft Shredded Mexican Blend Cheese Cheddar/Jack
- Kraft Sour Cream
- Fresh Cilantro leaves
- In a large bowl combine the olive oil, Worcestershire sauce, lime juice, fresh minced garlic, cumin, chili powder, salt, black pepper and sugar.
- Mix well and set it to the side.
- Place the meat in a dish, then pour a little over half of the sauce on it. Flip the meat over to make sure you get both sides completely coated. Place to the side.
- Slice the onion, red pepper, green pepper, yellow and orange peppers into thin pieces, place them into another dish and pour the remainder of the marinade over them. Make sure to stir them around so they get completely coated in the sauce.
- Now wrap the meat and the veggies with some plastic wrap and stick the in the fridge anywhere from 1 hour to overnight.
- Right before you get ready to cook the steak and vegetables, place the flour tortillas in the oven to heat them up.
- Using either a grill pan or a skillet, add a bit of oil, heat to medium high, and then toss the veggies on. Stir them around and let them cook until they have just a few flecks of black and brown.
- Remove the vegetables to a bowl or plate, increase the heat to high, and add a tad more oil to the same grill pan (or skillet). Now throw on the meat, making sure the heat is set to high!
- Grill the meat for 2 to 3 more minutes, then remove the meat to a plate. Depending on the cut, a total of 3 to 5 minutes is all you want to do since it cooks quickly.
- Slice the steak into thin strips, and then place it with the vegetables and other fixins such as salsa, sour cream, cheese, etc.
- Remove the tortillas from the oven, and get started building your fajitas!