Steak fajitas, the perfect summer meal. School’s out. Sun’s out. I’ve got more time to cook and it’s too hot to use the kitchen.
This all adds up to grillin’. I’m talkin’ grilled pizza, grilled veggies, grilled peaches. I’m doing it all this summer. There will definitely be some use of the kitchen, too. Our house is old and we can’t put in central air. But thank goodness we have a hideous window unit to keep us chill while I’m whipping things up in the kitchen!
Even though it’s hot, a girl’s still gotta eat, AMIRIGHT?
I drew most of my inspiration for these steak fajitas from The Pioneer Woman’s amazing beef fajita recipe. She knows her beef, and her fajitas are bomb. I like adding in a bit more lime juice and some paprika, but she and I both keep it simple and use the best cut of beef. You want to use a flank steak because it hold up really well to a lime juice marinade and remains juicy and tender after grilling.
- 1 beef flank steak
- 1/2 cup of olive oil
- 3 Tablespoons of Worcestershire sauce
- 1 1/2 teaspoons of garlic powder
- 1 1/2 teaspoons of onion powder
- 1 Tablespoon of cumin
- 1Tablespoon of chili powder
- 2 teaspoons of paprika
- 1 teaspoon of salt
- 2 teaspoons of ground black pepper
- juice of 4 large limes
- 2 medium spanish onions, sliced
- 2 red bell peppers, sliced
- 2 green bell peppers, sliced
- 1 jalapeno, diced
- For Serving: shredded cheese, sour cream, cilantro, salsa, flour tortillas
- Whisk together all of the ingredients for the marinade. Split the marinade in half. Put half of it in a large, deep dish. Coat the flank steak in the marinade, cover and place in the fridge.
- Place the sliced veggies in the rest of the marinade, toss to coat, cover with plastic wrap and place in the fridge. Let the veggies and meat marinade for about 1 hour. Do not let it marinade more than 2, or the lime juice will start to break down the beef!
- Heat your grill on high, Sear the beef and cook each side for about two minutes, until medium rare. Let rest for about 5 minutes.
- Cook the peppers and onions in an iron skillet for about 3 minutes, or until nicely browned.
- Thinly slice the beef and assemble your fajitas on the flour tortillas!