Description
These Grilled Spicy Mexican Steak Fajitas feature tender, marinated flank or skirt steak grilled to perfection, paired with sautéed colorful bell peppers and onions. Served on warm flour tortillas and optionally topped with creamy sour cream, fresh guacamole, cilantro, jalapeños, and lime wedges, this dish combines smoky, tangy, and spicy flavors for an authentic and satisfying Tex-Mex meal.
Ingredients
Scale
Steak and Marinade
- 1 ½ pounds flank steak or skirt steak
- 3 tablespoons olive oil
- 3 tablespoons lime juice (about 2 limes)
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes (optional, for extra heat)
Vegetables
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 large yellow onion, sliced
Other
- 8 flour tortillas, warmed
- Optional toppings: sour cream, guacamole, fresh cilantro, chopped jalapeños, and lime wedges
Instructions
- Prepare the Marinade: In a small bowl, whisk together olive oil, lime juice, minced garlic, ground cumin, chili powder, smoked paprika, salt, black pepper, and crushed red pepper flakes until fully combined.
- Marinate the Steak: Place the flank or skirt steak in a resealable plastic bag or shallow dish and pour the marinade over it, coating the steak evenly. Seal the bag or cover the dish and refrigerate for at least 1 hour or up to 24 hours for deeper flavor.
- Preheat the Grill: Heat your grill to medium-high. Remove the steak from the marinade and allow any excess to drip off. Discard leftover marinade.
- Grill the Steak: Place the steak on the grill and cook for 5-7 minutes per side, or until the internal temperature reaches 125°F for medium-rare or 135°F for medium doneness.
- Rest and Slice Steak: Remove steak from grill and let rest for 10 minutes to allow juices to redistribute. Then slice thinly against the grain for maximum tenderness.
- Sauté Vegetables: While the steak rests, heat a little olive oil in a large pan over medium-high heat. Add the sliced onions and bell peppers and sauté until tender-crisp with some char, about 5 minutes.
- Assemble Fajitas: On warmed flour tortillas, layer slices of grilled steak, followed by the sautéed peppers and onions.
- Add Toppings: Garnish with optional toppings like sour cream, guacamole, fresh cilantro, chopped jalapeños, or a squeeze of lime juice to enhance flavor.
- Serve: Serve immediately while warm and enjoy your flavorful Grilled Spicy Mexican Steak Fajitas.
Notes
- Marinating the steak longer, up to 24 hours, will intensify the flavor and tenderness.
- Use a meat thermometer to ensure perfect steak doneness according to your preference.
- For a lower-carb option, substitute flour tortillas with corn tortillas or lettuce wraps.
- Adjust crushed red pepper flakes or jalapeños according to your desired spice level.
- Leftover steak fajitas can be refrigerated up to 3 days and reheated gently in a pan.