Sizzling Steak Fajitas (Tex-Mex Style)
Bring the restaurant experience home with these sizzling grilled steak fajitas! Made with tender, citrus-marinated skirt steak (or flank steak) and charred bell peppers, this authentic Tex-Mex recipe delivers juicy, smoky beef slices every time. Perfect for easy weeknight dinners or your next backyard summer cookout.
Servings 8
Calories 231kcal
Ingredients
Steak Fajita Marinade
- 1/4 cup pineapple juice (4 tablespoons)
- 3 tablespoons avocado oil
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1/4 cup lime juice
- 1-2 each jalapeños diced (optional)
- 1 teaspoon minced garlic
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon freshly cracked black pepper
- salt to taste
- 1/2 teaspoon crushed red pepper flakes
Tex-Mex Beef Fajitas
- 1-1/2 pounds skirt or flank steak trimmed
- 1 onion sliced
- 1 red sweet pepper sliced
- 1 green bell pepper sliced
- 8 flour tortillas
- chopped cilantro for garnish
Instructions
Tex-Mex Beef Fajitas Marinade:
- In a large zip-top plastic bag, add all the marinade ingredients.1/4 cup pineapple juice, 3 tablespoons avocado oil, 2 tablespoons soy sauce, 1 tablespoon Worcestershire sauce, 1/4 cup lime juice, 1-2 each jalapeños, 1 teaspoon minced garlic, 2 teaspoons cumin, 1 teaspoon smoked paprika, 1/2 teaspoon freshly cracked black pepper, salt to taste, 1/2 teaspoon crushed red pepper flakes
- Place the skirt or flank steak into marinade in the zip-top plastic bag. Close and turn and shake the bag to get the marinade to cover the entire steak.1-1/2 pounds skirt or flank steak
- Refrigerate for 1 or 2 hours but no more than 2 hours due to the pineapple juice in the marinade. You don't want the steak to get too mushy due to marinating too long.
Tex-Mex Beef Fajitas:
- Remove the steak from the marinade and let marinade drain off the steak.
- Prepare grill for cooking, or if cooking on top of the stove, add about a tablespoon of avocado oil to a skillet or grill pan and place over medium-high heat.
- Grill or cook the fajita meat for about 6 - 8 minutes and then turn and grill on the other side for another 6 - 8 minutes or until cooked to your preferred level of doneness.
- Remove the steak from the grill. Cover with foil and set aside for now.
- If cooking on the stove, add the sliced onions, and red and green peppers to the same pan that you cooked the fajita meat and cook 3 - 5 minutes over medium heat.1 onion, 1 red sweet pepper, 1 green bell pepper
- If grilling, spray a vegetable grilling rack with cooking spray and add the sliced vegetables. Grill the vegetables for 3 - 5 minutes or until the onions are soft and slightly browned on the edges.
- Remove the vegetables and place them on a plate covered with foil. Set aside.
- Heat the flour tortillas either on the grill or stove for per package instructions, or microwave for 30 seconds.8 flour tortillas
- Place the fajita meat on a cutting board and slice the meat against the grain into thin slices. It is very important to slice against or across the grain, otherwise, the meat may be tough.
- Place the sliced fajita meat and vegetables on a platter and serve the Tex-Mex Beef Fajitas with warm tortillas.chopped cilantro for garnish
Notes
Storage & Reheating
- Place leftover fajita meat in an airtight container, and refrigerate for up to 3 - 5 days.
- Freeze leftover cooked fajita meat in freezer-safe, airtight freezer bags or containers for up to 3 months.
- Reheat fajita meat in a skillet over medium heat.
- Microwaving is not recommended as it can dry out the fajita meat and make it tough.
- For meal planning and prepping, you can marinade the steak and freeze immediately, using an airtight, freezer bag, and thaw in the refrigerator in the morning
Nutrition
Calories: 231kcal | Carbohydrates: 27g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 503mg | Potassium: 260mg | Fiber: 2g | Sugar: 11g | Vitamin A: 564IU | Vitamin C: 34mg | Calcium: 51mg | Iron: 2mg
