Description
These grilled beef fajitas feature thinly pounded flank steak marinated in citrusy soy, orange, lime, and smoky spices, served with charred bell peppers, onions, warm tortillas, and your favorite toppings.
Ingredients
1½–2 lb flank steak, pounded thin
2 Tbsp olive oil
¼ cup reduced sodium soy sauce
¼ cup orange juice
2 Tbsp lime juice
1 Tbsp brown sugar
1 tsp liquid smoke
1 Tbsp ground cumin
1 Tbsp garlic powder
2 tsp smoked paprika
1 tsp chili powder
1 tsp onion powder
1 tsp salt
½ tsp black pepper
½ tsp oregano
½ tsp cayenne pepper
3 bell peppers, seeded and quartered
1 large red onion, sliced in chunks
1 Tbsp olive oil (for vegetables)
12–14 flour tortillas (taco-size)
Guacamole or avocado, salsa or chopped tomatoes, sour cream, hot sauce, lime juice, cilantro, optional shredded cheese (Monterey Jack, Pepper Jack, or Cotija)
Instructions
- In a freezer bag, toss peppers and onions with 1 Tbsp olive oil and set aside in fridge.
- Mix all spice‑mix ingredients together in a small bowl.
- In another freezer bag, combine marinade ingredients and 3 Tbsp of the spice mix. Whisk well.
- Remove 1 Tbsp marinade to coat vegetables; toss, then refrigerate vegetables.
- Add steak to marinade bag, seal (press out air), and refrigerate 4 hours or overnight.
- When ready to cook, mix remaining spice mix with 2 Tbsp olive oil into a paste. Remove steak, pat dry lightly, rub with spice paste, and rest 30–60 minutes at room temperature.
- Preheat grill to medium-high and grease grates. Grill steak 5–6 minutes per side for medium-rare (135–140°F) or longer as desired. Rest steak 10 minutes, then slice across the grain.
- Grill the vegetables 3–5 minutes per side until tender and charred. Slice into thin strips.
- Warm tortillas using grill, stovetop, microwave, or oven method described.
- Assemble fajitas: fill tortillas with sliced steak, grilled vegetables, and desired toppings. Finish with lime and cilantro.
Notes
- Use skirt steak or sirloin if flank isn’t available.
- Adjust cayenne or chili powder for more heat.
- Add zucchini or mushrooms with peppers for variety.
- Use corn tortillas or low‑carb wraps if desired.
- Slice steak against the grain for maximum tenderness.
- Refrigerate cooked components up to 3 days; reheat gently in skillet.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling or stove-top
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 fajita tortilla with steak and vegetables
- Calories: 420
- Sugar: 5g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg
