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Grilled Steak Fajitas

5 from 5 votes

These grilled steak fajitas are easy enough to make as a weeknight meal, or fun to create a theme party and serve up all your favorite Mexican appetizers.

Prep Time: 10

Cook Time: 30

Total Time: 40

Yield: 6 sevings

Course: Dinner

Cuisine: Mexican

Ingredients

1 1/2 lbs flank steak (trimmed)
3 cloves garlic (crushed)
1 tbsp cumin (or to taste)
2 scallions (sliced (optional))
salt + fresh pepper (to taste)

For The Onions and Peppers

3 medium onions (sliced into long strips)
3 bell peppers (I used multi-colors, sliced into strips)
1 tbsp olive oil
salt + fresh pepper (to taste)
12 6-inch flour or corn tortillas

Instructions

(I like to season the steak a few hours ahead.) Pierce steak with a fork all over to tenderize. Season steak with cumin, garlic, scallions, salt and pepper. Allow steak to rest at room temp at least 10 minutes before grilling.
In a large grill-safe pan such as a clay Chamba or cast iron skillet combine onions, peppers, olive oil, salt and pepper. Toss well to coat.
Place on the BBQ and cook on medium-low heat, tossing occasionally until onions are caramelized, about 20 minutes. This could also be cooked inside on the stove as well.
When the onions and peppers are done, set aside to keep warm on the top rack of your grill; raise the flame of the grill to high flame.
Discard scallion and sear steak 4-6 minutes without moving, turn the steak over and cook a few more minutes until rare or medium rare (well done will be too tough). Remove from grill and let it rest a few minutes before cutting.
Cut meat into 1/4 inch thin slices and combine with the cooked onions and peppers and serve with tortillas, cheese, guacamole and sour cream.

Nutrition

Serving: 2fajitas, Calories: 468kcal, Carbohydrates: 47.5g, Protein: 31.5g, Fat: 17g, Saturated Fat: 1.5g, Cholesterol: 77mg, Sodium: 373mg, Fiber: 4.5g, Sugar: 2.5g

- WW Points: 11

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