Simple, basic, but the freshness you need for any Mexican meal!
No matter what meat or combo you love in fajitas – I got you! For all you beef eaters out there – this is a lean and super flavorful recipe that will have you making the perfect fajita from home.
Pick your poison – I don’t know that there is a fajita version that doesn’t work. If I’m going to be super honest in this post, steak has never been my favorite. I can’t tell you why other than the fact that I just prefer chicken, seafood and vegetables more. I know that’s more of a health conscious response. I also believe that when I have had steak in this form, its never the right cut or cook. Too chewy, dry or even under flavored is usually what I get. Well – let me assure you. This recipe changes EVERYTHING!
Secrets out, I had to try this recipe a few times because steak on the grill is not my specialty. I don’t buy it often and when I do order it I expect a melt-in-your-mouth medium rare. When choosing the flank steak I knew this was going to be one of my biggest challenges (hense the several attempts). The last time I took a shot at this fajita recipe I actually preferred the steak over the chicken…who would’ve thought?!
Now, I am not condoning red-meat transitions over chicken and seafood, but, I know the love for steak fajitas is strong. Plus with some vitamin deficiencies and iron imbalances I have craved steak. Being a treat for some, I had to make it right! Trust me on this!
I want to notate – this post is very similar to my Grilled Chicken Fajita recipe. I used the same marinade and cooked these together every time I made them. The rub is made for 1 1/2 to 2 lbs of chicken or steak.
So what are we looking for in the best fajita:
- A perfect cook – a nice char but still keeping the meat juicy and easy to bite.
- The seasoning – you don’t think about this being that important but imagine having a fajita that was bland. This rub packs so much flavor with a lot of the spices you already have on hand.
- The sides – The sides are easy and I highly recommend making them yourself but if you can’t, this meat and vegetable mixture pulls a lot of the weight! You can substitute some remade accompaniments.
- Leftovers – I make a lot of these JUST so I can enjoy them for a few days.
Please check out my other recipes that support the feast of Fajitas Four Ways:
Grilled Steak Fajitas
- 2 tablespoons olive oil
- 1 tablespoon garlic minced
- 2 lime zest and juice
- 1 tablespoon chili powder
- ½ tablespoon garlic powder
- ½ tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon coriander ground
- ½ teaspoon black pepper
- ½ teaspoon cayanne pepper (optional)
- 2 pounds flank steak
- salt & pepper to taste
Peppers & Onions
- 1 tablespoon olive oil extra virgin
- 2 large bell peppers, red or green sliced
- 1 medium onion sliced
- salt and pepper to taste
- Salt and pepper the steak at least 10-15 minutes before adding the marinade. In a medium bowl combine, chili powder, garlic powder, cumin, paprika, coriander, salt, pepper, olive oil, lime and zest, and garlic. Mix together to create a paste.
- Rub steak with marinade on all sides and then place in a gallon sized plastic zipper bag. Add any additional marinade that is left. Best to marinade for at least 2 hours if not overnight in the refrigerator. Before grilling, remove from refrigerator for 15- 20 minutes.
- Brush down your grill with oil and preheat 1/2 the grill to high heat or create an area with direct flame as well as an area with medium-low heat. Allow grill to heat up for 3-4 minutes. Add steak over the high heat area for 1-2 minutes on one side and then flip over and grill for an additional 1-2 minutes on the other side. Remove from the high heat area and place on the low heat area for 3-5 minutes. While it is on the low heat area, insert a meat thermometer in the thickest area (but not all the way through the meat). For a medium-rare steak, the internal temperature while on the grill should be around 130° and then remove it from the heat. It will continue to cook up until 130°-135°.
- Remove from grill when it hits the 130° temperature. Set on a cutting board and cover with foil for at least 10-15 minutes before serving. It should be at 130-135° internal temperature before completely cooling.
- Heat a large frying pan with olive oil on medium high heat. Let heat up for 45-60 seconds. Add minced garlic and heat up for 1 minutes. Add in peppers and onions. Saute for 5-7 minutes until onions are translucent and you can see a slight char on the vegetables. Season with salt and pepper
- Remove from heat and add to platter with other fajita ingredients.
- Fajita Vegetables
- Cauliflower Rice
- Refried Beans
- Salsa/Pico de Gallo
- Texas Caviar
- On a salad! with Greek Yogurt Ranch!
- Eggs in the morning with steak is a great low carb high protein twist to this meal