Beef Fajitas Recipe
The absolute BEST tender, juicy Grilled Steak Fajitas bathed in a tangy, rich steak fajita marinade AND a spice rub for the most flavorful meat and veggies ever! Steak Fajitas have to be on of the most satisfying Mexican meals ever. Serve them with a stack of warm tortillas, guacamole, sour cream, salsa and a side of rice/black beans and you might just have the most perfect Mexican meal ever.
Ingredients
Instructions
Add peppers and onions to a large freezer bag along with 1 tablespoon olive oil. Set aside
To a small plastic bag (or sealable container), add Spice Mix and whisk to combine. Set aside
Add Marinade Ingredients to a large freezer bag and whisk to combine. Add 3 tablespoons Spice Mix to Marinade and whisk to combine. Remove 1 tablespoon of this Marinade and add to vegetables. Toss to evenly coat, seal bag and refrigerate
To remaining bag with marinade, add steak, remove excess air and seal bag. Marinate in the refrigerator 4 hours up to overnight
When ready to grill, mix remaining Spice Mix with 2 tablespoons olive oil to create a Spice Rub. Discard steak marinade and pat steak dry with paper towel (just so steak is not wet, not to remove marinade/spices). Rub steak evenly all over with Spice Rub and let rest at room temperature for 30-60 minutes
Grease and preheat grill to medium-high heat. Grill steak for 5-6 minutes per side, turning once, for medium-rare. For medium or medium well, continue cooking steak over indirect flame for an additional 5-10 minutes per side, depending on thickness. Check for doneness with a meat thermometer inserted right in the middle of the steak. Thermometer should read: 135/140 degrees F for medium rare, 145 degrees F for medium. Remove steak and let rest 10 minutes before thinly slicing across the grain
While steak is resting, grease grill again and grill vegetables covered for approximately 3-5 minutes per side, taking care not to burn them. Remove to a cutting board. Once cool, slice peppers and onions into thin strips
GRILL; Divide tortillas into two piles and wrap each batch tightly in foil. Grill for 3 minutes, rotating half way through. GRILL ON STOVE: add the tortillas directly to the burner of your gas stove then flip with tongs once they are charred on one side.
MICROWAVE: Heat tortillas in the microwave by placing 2 tortillas between two slightly dampened paper towels and microwaving for 30 seconds. Place warmed tortillas on a plate with a paper towel in between and cover with a towel. Repeat with the remaining tortillas
OVEN: create separate stacks of about 5 tortillas each, then wrap each stack in foil. Bake at 350 degrees F for 15-20 minutes or until heated through (you can bake all stacks at once)
Top warmed tortillas with beef, vegetables and plenty of guacamole, sour cream and other desired toppings. Garnish with fresh lime juice
