Steak Grilled Fajitas oh YUM! Count me in! A perfect Fajita Steak Marinade makes all the difference and I’ve got you covered with this recipe. Simple enough to make the kids can help and I’ll share my tips to grilling a perfect cut of beef.
Zesty and delicious spice this recipe up or down for the heat you love. We all know I love to taste my food and although I enjoy some spice, I do not enjoy when heat dominates flavor. A balance of zesty, spice, and heat in this marinade is what I love. Make sure to balance those flavors to your preference. I’ll show you how.
Why are Beef Fajitas so good? I’ll tell you, it’s the cut of meat you choose that makes a difference. I love flank steak, you can also use skirt steak if you prefer both will give you delicious flavor and cook up nicely.
Although the beef is the center and main ingredient in Fajitas, don’t forget about adding bell peppers, onions, and some Fresh Roasted Tomato Salsa to the mix. All the flavors add so much when putting a fajita together.
Are you a Corn Tortilla or Flour Tortilla Fan? Personally, I love both and depending on my mood for the day will determine which I choose. But I love even more making a Fajita Salad. With all the yummy flavors you don’t even need any dressing. Mixing a little salsa with sour cream does the trick and you are eating a healthy and delicious meal.
Mixing Fajita Marinade
In a bowl combine ingredients and stir to combine. Add additional heat by choosing the type of pepper. Make sure to remove seeds and always wear gloves when cutting peppers. The oils will burn and trust me, you don’t want to accidentally lick your fingers.
Marinade 1 ½ – 2 Lbs of steak for up to 4 hours. I do not recommend marinating longer than this as the beef can turn grainy. In a pinch you can marinate for an hour but I prefer marinating for 3-4 hours for best results.
Place Beef in large gallon Ziploc bag and pour marinade over beef. Remove as much air as possible and store in refrigerator. Occasionally shake bag and move meat around inside of bag to make sure all is covered.
Scoville Heat Scale
Don’t know which pepper is best for you! Here are a few favorites to choose from along with the Heat Units. Add more or less will also increase heat too.
|Pepper Type||Scoville Heat Scale|
|Bell Pepper||0 Scoville Heat Units (SHU)|
|Pepperoncini Pepper||100 – 500 Scoville Heat Units (SHU)|
|Anaheim Pepper||500 – 2,500 Scoville Heat Units (SHU)|
|Jalapeno Pepper||2,500 – 8,000 Scoville Heat Units (SHU)|
|Serrano Pepper||10,000 – 23,000 Scoville Heat Units (SHU)|
How to Cook Beef Fajitas
You have options when it comes to cooking. Regardless of the method chosen I recommend a high-quality internal thermometer. I use the MK4 Thermopen by Thermoworks and let me tell you, I LOVE IT. I’ve owned many thermometers in the kitchen, and they end up failing. The Thermopen gives a quick temperature read and is consistent which means I get consistent results when cooking my food.
I am a rep with Thermoworks, but more importantly I have used many of their products and own them. We use them in the kitchen on the stove, when baking, and grilling on the BBQ or when using Dutch Ovens. I won’t go without it.
Grilling Flank Steak
Preheat a propane BBQ Grill to 450 Degrees. This can take up to 15 minutes to reach desired temperature. There is no need to add additional oil to the BBQ Racks. Oil only causes smoke. The marinade has plenty of oil, so do yourself a favor and don’t add more.
When the grill is hot, place steak over center of heat. You will hear a nice sizzle. I love that sound. Now close the lid and allow the steak to cook for 3-4 minutes.
When using a BBQ Grill outdoors keep in mind the weather can and will play a role in cooking. Wind will change how quickly the food cooks. Times will need to be adjusted. I always recommend staying close by and watching until you get the hang of how your grill cooks.
Flip the steak over and cook an additional 3-4 minutes to reach a temperature between 135-145. This is Medium Rare to Medium. Cook additional time if you wish your beef to be cooked longer.
|Steak Doneness||Internal Temperature||Grill Time at 400F|
Remember to allow steak to rest for 3-5 minutes. It’s hard to be patient when your mouth is watering, but please do not cut into the steak just yet. You want those juices to hang tight inside and not rush out. Allowing meat to rest helps keep those juices inside.
Slice Flank Steak against the grain. This helps to break up the fibrous tissue for a perfect slice of steak. If serving on a salad chop steak into bite size pieces.
Don’t let that marinade go to waste. Heat marinade to a boil and reudce to thicken. It’s wonderful drizzled on steak, or to use as a dressing on salad. You can also sauté Bell Peppers and Onions with some of the marinade for delicious flavor too. Oh it’s good!
Pan Searing Steak
It’s easy to pan sear steak. I prefer using a good heavy duty pan. Cast Iron is perfect but if you do not have that, then choose a good heavy duty pan. Heat stove top and pan over Medium/High Heat. When pan is hot, place steak in pan and you will hear the sizzle. You will only need a few minutes per side to reach an internal temperature of 135-145 degrees. Remember to test using a thermometer and allow steak to rest for 3-5 minutes before cutting.
Preheat Oven to 500 degrees. Move rack to the 2nd notch from the top. This will give you a little wiggle room so you don’t burn the steak. Allow steak to broil for 3-5 minutes per side and flip over. Cook and additional 3-5 minutes under desired temperature is reached. Always allow a 3-5 minute rest before cutting.
How to serve Fajitas
Remember how I said that making a delicious Fajita comes down to all the ingredients combined? Well, it’s true. When serving Fajitas make sure to have fresh Limes, cilantro, cheese, sour cream, beans, rice, and salsa too. And don’t forget to warm up those tortillas.
I’ve got some of my favorite recipes to help you!
- Instant Pot Black Beans
- Instant Pot Refried Beans
- Cilantro Lime Rice (Instant Pot)
- Roasted Tomato Salsa
- Salsa Verde
- Homemade Guacamole
How to warm Tortillas for Fajitas
Dampen paper towels and wrap 3-5 tortillas in them. Place in microwave for 20-30 seconds. The moisture from the paper towel will soften tortillas and make them perfect for filling and eating.
Why are Fajitas served sizzling?
Fajitas are typically served on a cast iron skillet which is used to cook the meat. The skillet is hot and the meat and bell peppers are still cooking when served. The sizzle effect only enhances the presentation and gets your taste buds excited for what is to come.
National Fajita Day is August 18th. I love to celebrate and have this marked on my calendar. Not that I need a reason to enjoy Fajitas but I love being silly and making memories with the kids.
Fajita Steak Marinade
- 2 Tbl Cup Olive Oil
- 1/4 Cup Orange Juice
- 1/4 Cup Lime Juice Juice from 2 Limes
- 1 Tbl Garlic Crushed
- 2 tsp Cumin
- 2 tsp Chili Powder
- 1 tsp Oregano
- 1 tsp Smoked Paprika
- 1/4 Cup Cilantro Chopped
- 1/2 tsp Black Pepper
- 1 Jalapeno Sliced
- 1 1/2 – 2 Lbs Flank Steak
- In a bowl combine ingredients for marinade and stir to combine. Pour Marinade over 1 1/2 lbs – 2 lbs of Flank Steak.
- Marinate for up to 4 hours or as little as 1 hour.
- Preheat a propane BBQ Grill to 450 Degrees. This can take up to 15 minutes to reach desired temperature. There is no need to add additional oil to the BBQ Racks. Oil only causes smoke. The marinade has plenty of oil, so do yourself a favor and don’t add more.
- Place steak over center of heat. You will hear a nice sizzle. I love that sound. Now close the lid and allow the steak to cook for 3-4 minutes.
- Flip the steak over and cook an additional 3-4 minutes to reach a temperature between 135-145. This is Medium Rare to Medium. Cook additional time if you wish your beef to be cooked longer.
- Allow steak to rest for 3-5 minutes before Slicing
- Slice across the grain