Sizzling Steak Fajitas

These grilled Sizzling Steak Fajitas are made with citrus marinated flank steak and grilled with onions and peppers and served in flour tortillas for a Mexican dinner.

Course Main Dish

Cuisine Mexican

Keyword Beef Fajitas, Mexican Fajitas, Steak Fajitas

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 545kcal

Author Michele @ Flavor Mosaic

Ingredients

3 pounds flank or skirt steak with cross-diagnal slits cut into the meat
1 1/2 cups Goya Mojo Criollo
1 teaspoon Goya Adobo Seasoning plus more to taste
2 tablespoons Goya Extra Virgin Olive Oil
1 large yellow onion cut into 1/8-inch strips
2 red green, and/or yellow bell peppers, cut into 1/8-inch thick strips
1 teaspoon Goya Sazonador Total or 1/4 tsp each: garlic powder, onion powder, oregano, and 1/2 teaspoon each of cumin and black pepper
1 18 ounce package Goya Flour Tortillas, warmed
Optional For the garnish:
1 12 ounce container Goya Guacamole, thawed
1 17.6 ounce jar Goya Salsa Pico de Gallo
1 cup sour cream
1 8 ounce jar Goya Salsita (preferred flavor)

Instructions

In a large ziptop bag, combine the steak, Mojo Croillo and 1 tsp. Adobo seasonings; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours. Drain steak, discarding marinade. Bring meat to room temperature.
Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness. Transfer meat to serving platter.
In a large skillet over medium heat-high heat, add onions; cook, stirring occasionally, until starting to brown, about 3 minutes. Add peppers to pan. Cook, stirring occasionally, until starting to brown, about 3 minutes more. Season vegetables with the sazonador total and adobo; top the meat with the vegetables on the serving tray.
To serve, spoon meat and vegetables into center of warm tortillas. Add guacamole, pico de gallo, sour cream and salsa, if desired; wrap and enjoy.

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