Steak Fajitas
- Ready In:
- 30mins
- Ingredients:
- 18
- Yields:
-
4 fajitas
- Serves:
- 2
ingredients
- 1⁄2 cup orange juice
- 1 lime, juiced
- 1 lemon, juiced
- 4 tablespoons olive oil
- 3 garlic cloves, roughly chopped
- 2 chipotle chiles in adobo
- 3 tablespoons fresh cilantro leaves, roughly chopped
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 2 -8 ounces steaks, New York
- salt and pepper
- 1 red bell pepper, thinly sliced
- 1⁄2 yellow bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- lime juice, olive oil (optional)
- 2 -4 flour tortillas, warmed slightly on the grill
- guacamole
- salsa
directions
- In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients.
- Using an immersion blender, puree the marinade until smooth.
- Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 4 hours to tenderize and flavor the beef.
- Prepare grill on med. high heat.
- Drain the marinade from the beef. Lightly oil the grill. Season liberally with salt and freshly ground black pepper.
- Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest.
- Once the beef is off the grill and resting, add the bell peppers and onions tossed with lime juice and olive oil, to a cast iron skillet ( I put the skillet onto the grill to preheat while cooking the steaks). Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.
- When the peppers and onions are done cooking, remove the skillet and heat up the tortillas.
- Place tortillas on the grill and let it char about 30 seconds, flip the tortilla and repeat on the second side.
- Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm.
- Thinly slice the steak against the grain on a diagonal.
-
To serve:
- Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.
- May also be served with sour cream and shredded cheese.
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
These are delicious fajitas. I used a sirloin tri-tip cut and went with only one chipotle pepper (which was the right level of spice for my husband and son). I also axed the lemon juice since I had no lemons in the house. Grilled it all inside on my cast iron grill pan. It smoked the house up a bit but it was well worth it! So flavorful served up with both corn and flour tortillas. Thanks for posting.
RECIPE SUBMITTED BY
adopt a greyhound
United States