Grilled Steak Fajitas
 
Prep time
Cook time
Total time
 
Thinly sliced Grilled Flank Steak that is marinated in a simple lime and garlic sauce, served on a lightly grilled flour tortilla and topped with fresh sweet bell peppers and onion.
Author:
Recipe type: Beef
Cuisine: Mexican
Serves: 6 fajitas
Ingredients
  • 1 lbs. Flank Steak
  • Marinade:
  • 2 tbsp. olive oil
  • 2 limes, juiced
  • zest from 1 lime
  • ½ tbsp. garlic, minced
  • ½ tbsp. ground pepper
  • Vegetables:
  • 2 sweet bell peppers, seeded, thinly sliced
  • 1 poblano pepper, seeded, thinly sliced
  • ½ purple onion, peeled, thinly sliced
  • ½ tbsp. olive oil
  • 1 tsp. lime juice
  • ¼ tsp. garlic powder
  • Aluminum Foil
  • 6 flour tortillas ( I used Mission Soft Fajita Tortillas)
  • 2 limes, sliced into quarters for serving
  • Optional Toppings:
  • pickled jalapenos, Greek yogurt or sour cream, tomatoes, cilantro, salsa, hot sauce
Instructions
  1. Make marinade: In a small bowl, mix olive oil, lime juice, lime zest, garlic and ground pepper. Mix until well combined. Add the Flank Steak into a sealable baggie and pour marinade over the beef. Rub the marinade over the beef and place in the refrigerator for at least 4 hours or overnight.
  2. Heat grill to medium heat.
  3. In a bowl, mix together the peppers, onions, ½ tablespoon of olive oil, 1 teaspoon of lime juice, and garlic powder. Create an aluminum foil packet by taking a large piece of heavy duty aluminum foil, about a 9 x 13 size, it doesn't have to be perfect. Add the vegetables to the center and seal up the sides and top of the packet. Just be sure it is sealed. Place on the grill and cook for 5 minutes, open it up and give it a light stir and cook for about 5 minutes more, depending on how crunchy you like your vegetables.
  4. At the same time you put the vegetables on the grill, add the Flank Steak (discard marinade) to the grill and cook for about 7-8 minutes on one side, flip and cook the other side for 5-6 minutes more. Take off the grill and cover with aluminum foil to rest for 5 minutes. Once it has rested, cut into thin slices. Be sure to cut against the grain.
  5. Take the flour tortillas and place on the grill for about 30 seconds per side. Just to warm them up.
  6. To serve, place beef onto flour tortilla and take the quartered lime slice and squirt over beef, then top with peppers and onions. Fold in half and enjoy. I made a taco bar, so everyone can create there own fajita. Optional toppings: pickled jalapenos, Greek yogurt or sour cream, tomatoes, cilantro, salsa, hot sauce
Notes
My Calorie calculator is not working. I added this to my Fit Bit and it is roughly 250 calories per taco. Each tortilla was 110 calories, Flank Steak 100 calories (2 oz), peppers about 40 calories.
Nutrition Information
Serving size: 1 taco
Recipe by Peanut Butter and Peppers at http://www.peanutbutterandpeppers.com/2016/06/01/grilled-steak-fajitas/