Easy Grilled Steak Fajitas

These easy grilled steak fajitas are the perfect weeknight meal! They’re quick to make, full of flavor, and always a hit with the whole family. I like to serve them with warm tortillas, shredded cheese, and all of our favorite toppings.

Ingredients

  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Steak (no more than 1-inch thick)
  • Green pepper, sliced thin
  • Red pepper, sliced thin Onion, sliced thin Olive oil Flour tortillas Sour cream Lime juice and zest Ground cumin Salt Avocado Salsa Hot sauce

Instructions

1. In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, cumin and chili powder.

2. Fold a large piece of foil in half so you have a double layer. Add the sliced peppers and onions. Season the vegetables with 1 tablespoon of olive oil and sprinkle with 1 teaspoon fajita seasoning.

3. Fold the sides of the foil up and crimp it tightly on top to make a packet.

4. Season the steak liberally with the seasoning mix (about 3/4 teaspoon per side).

5. Preheat grill to 450°F for high heat grilling. Grill veggie packet and steak over high direct heat for 4 minutes then flip steak and grill 5-7 additional minutes until steak is medium to medium rare temperature and veggies are softened.. Remove from grill and let cool for a few minutes before slicing steak thinly against grain then adding to veggies.

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6 .In a small bowl, combine sour cream lime zest , juice from 1 lime ,cumin ,and salt .

Nutrition Facts

  • Calories: 300
  • Fat: 12 g
  • Saturated fat: 3.5 g
  • Cholesterol: 70 mg
  • Sodium: 520 mg
  • Carbohydrates: 10 g
  • Fiber: 2 g
  • Sugar 4g
  • Protein 30g
Easy Grilled Steak Fajitas

FAQs

What type of steak is best for fajitas?

There are a few different types of steak that can be used for fajitas, but the best type of steak for fajitas is flank steak. Flank steak is a leaner cut of meat, so it will not be as tough as some other types of steak. It also has a lot of flavor, which will make your fajitas taste great.

How do I get my fajita meat tender?

There are two key ways to get your fajita meat tender: cutting it against the grain and marinating it with an acid.

Cutting the beef against the grain helps to tenderize it. To do this, you’ll need to look closely at the steak to see which direction the grain is running. Then, slice the steak in the opposite direction of the grain. This will help to break down some of the tough fibers in the meat, making it more tender and easier to chew.

Marinating your beef with an acid can also help to tenderize it. Acids like citrus juice or vinegar break down proteins in meat, making it more tender. For best results, marinate your beef for at least 30 minutes before cooking.

How do restaurants get fajitas so tender?

There are two key factors in getting restaurant-quality fajitas that are tender and full of flavor: proper marinating and cooking techniques. Let’s take a closer look at each of these important steps.

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When it comes to the type of meat, classic fajitas are typically made with skirt steak. This cut of beef is known for being relatively tough, so it benefits greatly from being marinated. The marinade helps to break down the tougher muscle fibers in the meat, making it more tender and flavorful.

In addition to using a quality cut of meat, restaurants also use a special marinade that contains acidic ingredients like lime juice or vinegar. These acids help to further break down the muscle fibers in the meat, resulting in an even more tender final product.

Once the meat has been properly marinated, it’s time to cook it. To get that perfectly grilled flavor that we all love, restaurants will often cook their fajitas over charcoal or wood fire grills. This gives the meats a nice smoky flavor that really takes things up a notch (or three).

Another important factor in achieving perfectly cooked fajitas is not overcooking them! Skirt steak can quickly become chewy and tough if it’s cooked for too long, so restaurants typically err on the side of caution and remove their fajitas from the grill just before they’re fully cooked through. This allows them to rest for a few minutes and finish cooking through without becoming dried out or tough.

What is the meat called for fajitas?

Fajitas are a staple of Tex-Mex cuisine, and typically consist of strips of grilled meat (usually chicken, beef, or shrimp) served on a warm tortilla with various toppings. The word “fajita” is actually derived from the Spanish word for belt or girdle – “faena” – which was used to describe the cut of meat traditionally used for this dish.

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While any type of grilled meats can be used in fajitas, skirt steak is the most popular and traditional choice. Skirt steak is a long, thin cut of beef that comes from the diaphragm area of the cow. It has a lot of flavor due to its high fat content, but can also be quite tough if not cooked properly. When grilling skirt steak for fajitas, it’s important to use a very hot fire and cook the meat quickly – no more than 3-4 minutes per side. This will help to ensure that the steak is tender and juicy.

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