Grilled Steak Fajitas

"These are the classic south Texas style beef fajitas: thinly sliced marinated flank steak rolled in a soft tortilla and served with all the fajita fixin's. Served at Chevys Fresh Mex in San Diego."
photo by Color Guard Mom photo by Color Guard Mom
photo by Color Guard Mom
Ready In:
6hrs 15mins




  • To marinate the steak:

  • Place the meat in a resealable container.
  • Pour the marinade over the meat and move the meat around to make sure it's evenly coated.
  • Marinate in the refrigerator 6 to 8 hours.
  • To grill the steak:

  • Place the beef on the grill, directly over the coals, and leave undisturbed until grill marks form, then rotate the meat 90 degrees to create a second set of marks.
  • After 2 to 3 minutes, turn the beef to cook on the other side, using the same technique to form the grill marks.
  • Transfer the beef to a work surface and slice.
  • To serve:

  • Serve the steak in a soft warm tortilla, with guacamole (recipe 242317), Pico de Gallo (recipe 240039), grated cheddar cheese, shredded lettuce, sour cream, jalapeno slices, refried beans and Mexican Rice.

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  1. Very good!! I made as directed, the only thing we did differently was grill it a bit longer, since we like our meat a little more on the medium well side. Very tender and tasty. A great recipe - thanks for posting!
  2. I actually just made this over the weekend and it is very good. I love chevys and got the recipe from their cookbook. The only thing I will do different next time is add in more mexican seasonings. The flavor is awesome but has more asian flavor than mexican.
  3. Very nice marinade, so perfect for a late Sunday dinner after feeding the cows and closing the door behind us. Stoked the fire and this light dinner was before us. I followed this exactly, but had some sliced onion & green pepper so I put them in the old iron skillet to soften, and the steak, cut in strips cooked until heated through~and the rest is history. Very yummy~Made for *I Recommend* Tag Game Fall 2008


<p>I'm a recently retired San Diego trial attorney and wanna-be professional chef-restauranteur. Why am I so passionate about cooking? I don't know. What I do know is that those who don't cook are missing out on one of life's truly enjoyable experiences! I have a collection of whimsical signs posted above my workbench at home, one of which states: Love people. Cook them tasty food. How true.</p> 8727975"
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