recipe

Grilled Steak Fajitas

5.0

Ingredients

For the Marinade
2
guajillo peppers, dried
2
cloves garlic
1/2
cup cilantro
1
cup onion, chopped
2
jalapeno peppers
2
oranges
1
lemon
2
limes
2
tablespoons salt
1/2
tablespoon ground black pepper
1
tablespoon chili powder
1/2
tablespoon cumin
1/2
tablespoon smoked paprika
1/2
tablespoon fresh oregano
1
teaspoon cayenne pepper
For the Fajitas
2
pounds flank steak
2
bell peppers
1
medium onion
8
flour or corn tortillas
8
ounces sour cream
8
ounces salsa
8
ounces guacamole

Directions

1

Place guajillo peppers in a pot with 4 cups of water and boil for 5 minutes until they are soft. Remove from water and place in a food processor with about ½ cup of the water from boiling. Add garlic, cilantro, onion and jalapeno; blend until smooth.

2

In a large bowl, squeeze juice from oranges, lemon and limes, stir in the guajillo pepper mixture, salt, pepper, chili powder, cumin, smoked paprika, oregano and cayenne pepper. Reserve a ½ cup and store in the refrigerator. Place your flank steak in the remaining marinade and store in the refrigerator for 4 hours up to 2 days.

3

Remove flank steak from refrigerator an hour before grilling to bring up to room temperature. While that is happening, slice bell peppers and onion into ¼ inch strips and place in a bag with the ½ cup of reserved marinade, store in the refrigerator until ready to grill.

4

Preheat grill on medium high heat, until temperature reaches 450 °F. Sear flank steak over direct heat about 2 minutes each side; move to indirect heat and continue cooking until internal temperature is 135-140 °F. Let rest for about 5 minutes.

5

While flap meat cooks over indirect heat, place bell pepper and onions in the grill wok over direct heat. Stiring occasionally; about 5-7 minutes.

6

Cut flank steak into ¼ - ½ inch sliced against the grain. Serve with bell peppers on tortilla with your favorite garnishes. Enjoy!

Made this recipe? What did you think?
Cooking Notes
Share your tips, tricks, and cooking notes with others.
Thanks for sharing your note!
Once it's been approved, it will display here.

500
Need help? Our Customer Support can help you with any prroduct-specific questions.
  • Rvjmkj@icloud.com | Jul 24, 2018

    This looks as if this a great recipe; however, it probably would be more palatable to go out to eat fajitas.

    This was Helpful (0)
  • julianop | Sep 3, 2018

    Not nearly enough information on equipment and technique. If I was an expert I wouldn't be here looking for recipes and clues. What precisely do you mean by direct and indirect heat in the context of an infrared grill? What do you mean by "the grill wok"; what grill wok? Am I supposed to have one of these, whatever they are? If these are covered elsewhere on this site, please provide links.

    This was Helpful (0)
    • Shelby Hood | Sep 7, 2018

      Hi Julian, thanks for your questions/comments and we're sorry to hear about your frustration. For more information on what it means to grill over direct and indirect heat on a TRU-Infrared grill, click here. For general tips on cooking on a TRU-Infrared grill, click here. This is a grill wok, but if you don't have one and don't want to purchase one, you can substitute a grill basket like this.

      This was Helpful (0)
  • Traveller | Sep 26, 2018

    In these recipes the marinade isn't removed from the meat using paper towels. The Infrared usually creates a great deal of smoke with the marinade on it's a major smoke out.

    This was Helpful (0)
  • KBLUM | Jan 26, 2019

    The marinade is delicious. I substituted Ancho Chili powder for the guajillo peppers and a burrito taco chili mix for the chili powder and I love it. I will smoke the meat a bit on my Traeger before grilling at high heat. I can't wait to taste the finished product. Thank you for a wonderful recipe.

    This was Helpful (0)
You might also like these recipes: