I love this recipe because I don’t have to use a single pan. Everything is grilled, and my hubby does all the grilling. So it’s easy and the perfect summer meal. (If your hubby doesn’t grill, tell him how he has the most amazing grilling skills in the whole world and that it won’t taste the same if you try to grill it…it will be much more delicious if he grills…works every time.) 🙂 Serve with Street Corn, Pico de Gallo, Guacamole, sour cream, cheese, tortillas, cilantro, lime juice, beans, and anything else you can think of. Can be dairy free if you substitute sour cream and cheese with dairy free options (or just add extra guacamole instead of sour cream and cheese).
9/10 Everyone really liked these, but they didn’t have as much flavor as fajitas I have made in the past in a pan (I usually add spices to my pan fajitas). They definitely needed toppings like pico de gallo and guacamole to add flavor. Otherwise, we thought they were perfect.
Prep time: 30 min
Serves 4 (with leftovers)
Recipe adapted from: The Best International Recipe
2 1/2 pounds steak (original recipe recommended flank steak, I only had T-bone and it worked pretty well)
1/4 cup lime juice
salt and ground black pepper
1 or 2 large red or white onions, peeled and sliced in 1/2 half inch rounds
3 red, yellow, or orange bell peppers (you could use green, but I don’t like green ones so didn’t use them for this recipe)
16 (10 inch) flour tortillas
lime, cilantro, sour cream, cheese, guacamole, salsa, pico de gallo, beans, etc.
1. Have hubby heat grill. While grill is heating, prep the onions and peppers for grilling. Peel and slice onion into thick (1/2 inch) slices. Cut the top and bottom off the pepper, slice down one side of pepper and lay it flat, remove seeds and the white part.
2. Prep the steak for grilling by rubbing both sides with the lime juice and generously sprinkling it with salt and pepper.
3. Grill steak until well seared (about 5 minutes per side). Check the middle with a knife…it should be slightly more rare than you want it to be.
4. Transfer the steak to a plate and cover with tin foil. Let it rest for at least 5 minutes (this helps it finish cooking and makes it nice and juicy). While the steak is resting, finish grilling the pepper and onion. They should be streaked with dark grill marks and should be soft but not mushy (about 6-10 minutes).
5. Turn off grill. While it’s still warm, grill both sides of the tortillas until they are just warm (about 15 seconds per side). Wrap in a clean towel to keep them warm.
6. Slice steak into thin strips across the grain. Slice the peppers and onions into thin strips as well.
7. Arrange the sliced steak, peppers, and onions on a platter (or the cutting board) and sprinkle with lime juice and salt and pepper.
Also, fajita night isn’t fajita night until hubby puts on his Mexico shirt 🙂