Grilled Steak Fajitas are a traditional Tex Mex dish that are a mainstay at many restaurants. They are the ideal combination of charred, well-seasoned steak, bell peppers, and onions, all wrapped in a warm tortilla.
According to legend, “Mama Ninfa Laurenzo,” a.k.a. Maria Ninfa Rodriguez, began serving fajitas in her Houston restaurant, the Rio Grande Tortilla Co., in 1973. Originally a tortilla factory, she converted it into a restaurant after her husband passed away, and the rest, as they say, is history.
The best elements of Mexican and American cuisine are combined to create Tex Mex cuisine.
According to Mama Ninfa, “Fajitas were an old family recipe. I was just serving the same kind of good, honest food at my restaurant that we used to eat at home. I was just using salt and pepper to season the meat and beef flap meat and sliced thin after grilling with warm tortillas and condiments.”
Imagine sizzling platters of smokey charred beef and vegetables being served at your table as an example of how the dish known as “fajitas” has expanded in flavor over time.
For my recipe, I use my steak fajitas seasoning and citrus juices to make a straightforward marinade.
Serve with guacamole and sour cream if you’d like, but the charred vegetables and thinly sliced (against the grain) skirt or flap meat that’s been marinated in citrus, cumin, and chili keep this simple to prepare and serve anytime.
If you enjoy these steak fajitas, you might also like my recipes for grilled chicken and shrimp fajitas.
How to make PERFECT STEAK FAJITAS | The BEST steak fajitas MARINADE | Villa Cocina
Grilled Steak Fajitas 🔗
A Tex Mex favorite and staple at many restaurants, Grilled Steak Fajitas are the perfect blend of well seasoned steak charred with bell peppers and onions all wrapped in a warm tortilla.
Serving Size: 1 serving
Nutrition Facts: calories 508 kcal, Carbohydrate 42 g, Protein 39 g, Fat 20 g, Saturated Fat 5 g, Cholesterol 95 mg, Sodium 608 mg, Fiber 4 g, Sugar 8 g, servingSize 1 serving
- 2-3 lbs skirt or flap steak ((or flank steak, too!))
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1/4 cup soy sauce
- 2 tbsp olive oil
- 2 tbsp steak fajitas seasoning blend
- 2 garlic cloves (minced)
- 4 bell peppers (color variety, sliced into strips)
- 1 large onion (sliced into strips)
- 12 tortillas
- Mix together the marinade ingredients and add the steak. Toss to coat, cover with plastic wrap and refrigerate 2 hours.
- Grill the steak over medium-high heat and cook for 4 minutes each side. Transfer to a cutting board and allow to rest 5 minutes. Slice against the grain into thin strips.
- While steak is cooking: In a large sauté pan over high heat roast the bell peppers and onions until slightly limp and charred. Set aside.
- Serve sliced steak and vegetables with warm tortillas.
What is the best cut of meat for steak fajitas?
Grill the fajita meat for 6 to 8 minutes on each side or until cooked to the desired degree of doneness on a charcoal or gas grill preheated to cooking (375°F). Remove from grill, place on a clean tray, and cover with foil.
How do you cook fajita meat so it’s not tough?
The traditional cut for fajitas is skirt steak, which used to be inexpensive but is now more expensive; flank steak is frequently less expensive; both will be excellent choices.
Are fajitas better on grill or skillet?
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.