Grilled Steak Fajitas
- Makes: 14 to 16 servings
- Hands On 40 mins
- Total Time 1 hr
Skirt steak, which is similar to flank, tastes best medium-rare, so pull it off the grill when it reaches 135 degrees . (The temp will rise a few degrees more as the steak rests.)
red wine vinegar
fajita seasoning*, divided
vegetable oil, plus extra for brushing
beef skirt steak, trimmed
medium red, yellow, orange, and/or green sweet peppers, halved and seeded
fresh jalapeno peppers (optional)
Corn or flour tortilas, warmed
Assorted toppers (such as cheese, sour cream or salsa; optional)
- For marinade: Whisk together vinegar, 2 tablespoons each fajita seasoning and oil. Cut the steak into 6- to 8-inch sections. Marinate in the refrigerator for 30 to 60 minutes, turning occasionally.
- Meanwhile, brush the sweet peppers, green onions and jalapenos with oil and season with 1 tablespoon fajita seasoning. Wrap tortillas in heavy-duty foil.
- Drain meat and discard marinade. Grill the meat, vegetables and tortilla packet directly over medium-high heat on a covered gas or charcoal grill. Turn the meat and vegetables occasionally and the tortillas every 2 minutes. Allow 8 to 10 minutes cooking time for the peppers, meat and tortillas and 2 to 3 minutes for the onions. As ingredients finish cooking, transfer them to a cutting board and tent with foil. While the meat rests for 5 minutes, slice the sweet peppers into thin strips, the jalapenos into rings and the onions into 1-inch pieces. Slice the meat diagonally against the grain into thin strips. Serve with tortillas and toppers.
- Fajita seasoning* We like the ease of purchased fajita seasoning, but you can make your own. Mix 1 1/2 tablespoons ground cumin, 1 1/2 teaspoons dried oregano, 3/4 teaspoon salt, 3/4 teaspoon cayenne pepper, 3/4 teaspoon ground black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder.
(Grilled Steak Fajitas)Servings Per Recipe 14, sugar (g) 3, Potassium (mg) 245, pro. (g) 13, calcium (mg) 41, cal. (kcal) 222, vit. A (IU) 869, iron (mg) 2, Fat, total (g) 11, vit. C (mg) 34, chol. (mg) 32, Thiamin (mg) 0, sat. fat (g) 3, Riboflavin (mg) 0, carb. (g) 18, Niacin (mg) 4, Monounsaturated fat (g) 4, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 3, Folate (µg) 54, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 1, fiber (g) 1, sodium (mg) 323