Grilled Steak Fajitas
recipe

Grilled Steak Fajitas

5.0

Steak fajitas are delicious, but Grilled Steak Fajitas are even better! Flank steak is tenderized and seasoned in a zesty fajita marinade. Then it’s grilled, sliced and served with sizzling peppers and onions in soft flour tortillas with your favorite toppings.

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Ingredients

Serves 8
For the Marinade
2
guajillo peppers, dried
2
cloves garlic
1/2
cup cilantro
1
cup chopped onion
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

Marinate: 4 Hours, Prep: 1 Hour, 10 Minutes, Cook: 20 Minutes
1

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

2

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

3

Remove flank steak from refrigerator 1 hour before grilling and bring to room temperature.

4

Slice bell peppers and onion into ¼ inch strips. Place in a zip-top bag with the ½ cup of reserved marinade. Store in refrigerator until ready to grill.

5

Preheat one side of grill to 450°F for zonal cooking.

6

Sear flank steak over direct heat about 2 minutes each side. Move it to indirect heat and continue cooking until internal temperature reaches 135-140°F. Let rest for about 5 minutes.

7

Place bell pepper and onions in a grill wok over direct heat. Cook for about 5-7 minutes, stirring occasionally.

8

Cut flank steak against the grain into ¼ - ½ inch slices. Serve with bell peppers and onions on a tortilla. Top with sour cream, salsa and guacamole.

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  • 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.

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  • 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.

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    • 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.

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  • 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.

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  • 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.

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