Cooking on the grill or stovetop, this restaurant-quality dish can be served as a tasty weeknight meal or is ideal for entertaining guests. These steak fajitas are so jam-packed full of flavor, they really are the best you will ever try.
Who has their hand up if they like Mexican food? If so, I have a treat for you: these steak fajitas are so incredible you will be making them frequently.
FAJITAS: How to Grill TENDER & PERFECT (3 Tips)
Grilled Beef Fajitas 🔗
Lime-and-cumin steaks are grilled alongside a foil pouch of peppers and onions and served with warm tortillas.
Prep: 0 35min0
Total: 0 40min0
Serving Size: 1 of 12 servings
Nutrition Facts: servingSize 1 of 12 servings, calories 261, Fat 13g, Saturated Fat 4g, Carbohydrate 21g, Fiber 2g, Sugar 2g, Protein 15g, Cholesterol 38mg, Sodium 312mg
Ingredients:
- Vegetable oil, for grilling
- 3 cloves garlic, thinly sliced
- 1 large onion, thinly sliced
- 1 poblano pepper, seeded and thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- 12 corn or small flour tortillas
- 1 1/2 pounds skirt steak, cut into four 5-to-6-inch pieces
- 1 tablespoon fresh lime juice, plus wedges for serving
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 cup fresh cilantro leaves, coarsely chopped, plus whole leaves for serving
- Sour cream, for serving
- Pickled jalapenos, for serving
Instruction:
- Preheat a grill over medium-high heat and lightly oil the grates with vegetable oil. Toss the garlic, onions, poblanos and bell peppers with the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and spread onto a 20-inch-long piece of heavy-duty aluminum foil. Bring the 2 sides together and fold over twice to seal. Bring the ends of the foil in and up and seal. Set aside.
- Stack the tortillas and wrap in a piece of heavy-duty aluminum foil. Set aside.
- Toss the pieces of skirt steak with the lime juice in a medium bowl and then sprinkle with the cumin, coriander, 1 teaspoon salt and 1/2 teaspoon pepper.
- Place the steak and the vegetable packet on the grill. Cook the steak, flipping once, until the meat is cooked to medium, 7 to 10 minutes depending on the thickness. Cook the vegetable packet, flipping over once, until the vegetables are soft and lightly charred, about 12 minutes.
- Transfer the steak to a cutting board to rest for 5 minutes. While the steak is resting, place the tortilla packet on the grill and cook, flipping once, until just warmed and pliable, 4 to 5 minutes.
- Thinly slice the steak and place on a large platter. Open the vegetable foil packet (being careful of steam), toss with the chopped cilantro and place next to the steak on the serving platter. Place the lime wedges, whole cilantro leaves, sour cream and pickled jalapenos on the side for topping the fajitas. Serve with the warm tortillas.
FAQ
How long does fajitas take to cook on the grill?
The fajita meat should be seasoned with the fajita seasoning on both sides and grilled for 6 to 8 minutes on each side or until cooked to the desired degree of doneness on a charcoal or gas grill heated to 375°F.
Are fajitas better on grill or skillet?
The short answer is that any of them will work. If the weather is nice and you want to grill your steak, that’s great. If it’s hot or rainy or you need to get dinner on the table quickly, your grill pan, cast-iron skillet, or regular skillet will all work just fine.
How do you cook fajita meat so it’s tender?
Cut the meat against the grain to help it become more tender. If you look closely at the steak, you can see which way the grain is running. Marinate the meat in an acidic solution. Acids like vinegar or citrus juice help to tenderize meat by dissolving its fibers.