Easy Grilled Steak Fajitas Recipes

GRILLED STEAK FAJITAS

Steps:

• In a shallow dish, add beef. In another shallow dish, add the onion and green pepper. , In a large bowl, combine the chiles, lemon juice, vinegar, oil, garlic, Worcestershire sauce, oregano, salt and pepper. Pour 1-1/2 cups over meat. Pour remaining marinade over vegetables. Cover and refrigerate overnight. , Drain meat and vegetables, discarding marinade. Grill steak, covered, over medium-hot heat for 10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, cut 2 pieces of heavy-duty foil into 18x12-in. rectangles. Wrap tortillas in 1 piece and vegetables in the other; seal foil tightly. Grill, covered, over indirect heat for 5-7 minutes, turning occasionally. , Cut steak into 1/8-in. slices across the grain; place on tortillas. Top with vegetables and roll up. Serve with avocado and sour cream if desired.

SIMPLE GRILLED STEAK FAJITAS

Steps:

• Rub steak with seasoning mix. Brush onion and peppers with oil., Grill steak and vegetables, covered, on a greased rack over medium direct heat 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; and medium-well, 145°) and vegetables are tender. Remove from grill. Let steak stand, covered, 5 minutes before slicing., Cut vegetables and steak into strips; serve in tortillas. If desired, top with avocado and cilantro and serve with lime wedges.

GRILLED STEAK FAJITAS

Steps:

• Coat both sides of the flank steak with 1 tablespoon each salt and pepper, pressing into the steak. Place in a large freezer bag. Cut both limes in half and squeeze juice into the bag; add chili powder. Make sure all is mixed well and remove the air from the bag. Place in a refrigerator and marinate for about 3 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Season bell pepper and red onion with salt and pepper. Place in a grill pan and set aside.
• Put black beans in a small pot on the stove over medium heat to heat through.
• Cook steak on the preheated grill until browned on one side, 5 to 7 minutes. Spray vegetables with cooking spray and place them on the grill. Cook until vegetables begin to caramelize, turning often so they don't burn, and steak is beginning to firm and is hot and slightly pink in the center, 5 to 7 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Remove steak and vegetables from the grill.
• Slice steak into thin strips. Place beans, steak, vegetables, and Mexican cheese onto the tortillas and serve.

STEAK FAJITAS

Steps:

• Stir together the sugar, chili powder, cumin, garlic powder, paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a small mixing bowl to make the dry rub for the steak.
• Put the steak on a parchment-lined baking sheet. Rub both sides generously with the spice rub. Allow the steak to come up to room temperature for about 30 minutes. Meanwhile, prepare the vegetables.
• Place a grill pan over medium-high heat and allow the pan to heat for 5 minutes.
• Put the bell peppers and onions in a large mixing bowl. Drizzle with the olive oil. Sprinkle generously with salt and pepper. Spread the vegetables out over the hot grill pan. Cook, tossing occasionally, until caramelized and softened, 8 to 10 minutes. Put the grilled vegetables on a serving platter and tent with aluminum foil to keep warm.
• To cook the steak, brush the hot grill pan with the vegetable oil. Place the steak on the grill and cook for 3 minutes. Flip the steak over and cook for another 3 minutes. Transfer the steak to a cutting board and allow it to rest for at least 5 minutes.
• Slice the steak into thin strips, against the grain of the meat. Layer the steak over the warm vegetables and sprinkle with the cilantro leaves. Serve with shredded iceberg lettuce, sour cream and warm tortillas.

GRILLED STEAK FAJITAS

Steps:

• Place a 12-inch cast-iron skillet on one side of a gas grill, preheat the grill to high and lightly oil the grates. Alternatively, lightly oil a large grill pan and preheat over high heat and preheat a 12-inch cast-iron skillet over high heat.
• Mix the oil, 2 tablespoons chili-lime seasoning, garlic, the juice of 1 lime, 1 tablespoon salt and a generous amount of pepper in a large bowl. Place the steaks on a plate and spoon 3 tablespoons of the mixture on top, flipping so that both sides are nicely coated, spooning any marinade on the plate back onto the meat. Refrigerate covered for 15 minutes and up to 2 hours if time allows.
• Put the peppers and onions in the large bowl with the remaining marinade and toss to coat evenly.
• Place the steaks on the open side of the grill or on the grill pan and put the vegetables and any oil left in the bowl in the cast-iron skillet.
• Cook the steaks, flipping once halfway through, until cooked through, about 8 minutes total for medium-rare. Transfer to a cutting board and let rest for 2 minutes. Cook the vegetables, stirring occasionally, until softened and charred in some spots, about 10 minutes.
• Meanwhile, mix the butter and remaining 1/4 teaspoon chili-lime seasoning in a small bowl. Wrap the tortillas loosely in foil and grill until warm, about 1 minute per side.
• Thinly slice the steaks and add to the skillet with the vegetables. Top with the butter and quickly stir until melted and incorporated, about 1 minute.
• Cut the remaining lime into wedges. Serve the steak and vegetables with the tortillas, salsa and lime wedges.

EASY STEAK AND SHRIMP FAJITAS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Add skirt steak to the hot grill and cook for 3 minutes per side. Remove steak from the grill and allow to rest for 10 minutes. Skewer shrimp, and cook for 1 minute per side. Remove from the grill.
• Cut onion into 1/2-inch-thick layers, keeping the rings together. Place onion layers and bell peppers onto the grill and allow to to char slightly, about 2 minutes per side. Remove onions and peppers and roughly chop. Wrap tortillas in foil and warm on the grill, about 3 minutes.
• Slice steak into strips and remove shrimp from the skewers. Assemble fajitas with steak, shrimp, onion, and bell peppers.

EASY GRILLED STEAK FAJITAS

Steps:

• Heat greased grill to medium heat.
• Rub chili power evenly into both sides of steak. Toss vegetables with 2 Tbsp. barbecue sauce; place in grill basket.
• Reserve half the remaining barbecue sauce for brushing onto grilled steak just before serving. Grill steak and vegetables 10 min. or until steak is done (160ºF), turning and brushing steak with remaining barbecue sauce for the last few minutes and stirring vegetables occasionally. Remove steak from grill; brush with reserved barbecue sauce. Let stand 5 min.
• Meanwhile, grill vegetables additional 2 to 4 min. or until tender and golden brown. About 1 min. before vegetables are done, grill tortillas 15 to 30 sec. on each side or just until warmed.
• Cut steak across the grain into thin slices; place on tortillas. Top with vegetables, cheese and cilantro; roll up.