Steak Fajitas
User Reviews
5
32 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
10 mins
-
Total Time
25 mins
-
Servings
4
-
Calories
327 kcal
-
Course
Main Course
-
Cuisine
Mexican
Steak Fajitas
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Perfectly juicy and incredibly flavorful, these grilled steak fajitas will absolutely WOW our taste buds!
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Ingredients
- For the Marinade:
- 2 teaspoons chipotle chili powder or ancho chili powder
- 1 1/2 tablespoons chili powder click link for our homemade chili powder, recommended for BEST flavor results, quality
- 2 teaspoons cumin ground
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 3 cloves garlic , finely minced
- 1/4 cup olive oil
- lime juice juice of 2 limes
- For the Steak Fajitas:
- 1 pound beef steak at least 1/2 inch thick (you can also use pork, veal, chicken, lamb or wild game, lean
- 3 bell pepper e.g., 1 red, 1 green, 1/2 yellow and 1/2 orange, various colors
- 3 tablespoons cilantro chopped
- salt to taste
- black pepper to taste
- For serving:
- flour tortilla warm
- guacamole
- sour cream
- salsa
- cilantro chopped
Instructions
- Whisk together the marinade ingredients. Place the veal steaks in a ziplock bag and pour in the marinade, massaging the steaks to evenly distribute the marinade. Marinate in the fridge for at least 3 hours or overnight. Reserve the marinade.
- Heat the grill and place a cast iron skillet for the vegetables on the opposite side of the grill over indirect heat to begin warming. Place the steaks over high, direct heat and briefly sear on both sides for 1-2 minutes (depending on thickness of cut), turning at a 45 degree angle to create grill marks. You can use an instant read thermometer for doneness: For medium-rare it's 115-120 degrees F, for medium it's 125-130 degrees F. Transfer the steaks to a plate and tent with aluminum foil for 10 minutes while you cook the vegetables.
- Using a grilling mitt, move the cast iron skillet over direct high heat. Add some oil, add the vegetables and sear them, stirring every 90 seconds or so for 5-6 minutes total or until very lightly charred and so they're still a little crisp. Add salt, pepper, cilantro and pour in the reserved marinade. Stir to combine and cook for another minute or two. Remove from heat.
- Slice the steaks across the grain. Arrange the steak strips and the vegetables on cast iron serving platters with some lime wedges and garnish with fresh cilantro.
- To assemble the fajitas, place some steak on the warmed tortillas followed by the toppings of your choice. Serve immediately.
Nutrition Information
Show Details
Calories
327kcal
(16%)
Carbohydrates
8g
(3%)
Protein
27g
(54%)
Fat
21g
(32%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
13g
(65%)
Cholesterol
73mg
(24%)
Sodium
699mg
(29%)
Potassium
680mg
(14%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
3718IU
(74%)
Vitamin C
115mg
(128%)
Calcium
56mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 8g | 3% |
| Protein | 27g | 54% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 73mg | 24% |
| Sodium | 699mg | 29% |
| Potassium | 680mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 3718IU | 74% |
| Vitamin C | 115mg | 128% |
| Calcium | 56mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
32 reviews
Excellent
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