Grilled Steak Fajitas Recipe on the BBQ
Easy Tex-Mex Food: Barbecue Beef Fajitas on Your Outdoor Grill
Aug 22, 2008
This quick and simple recipe featuring an inexpensive cut of beef makes it easy for you to cook the favorite Mexican recipe over an open fire, with delicious results.
The Mexican restaurant favorite known as fajitas is surprisingly easy to make on your backyard barbecue. And the heat and smoke of an outdoor grill makes it especially delicious.
The quick cooking method, followed by slicing the meat thinly across the grain, makes inexpensive, highly flavorful, but usually chewy flank steak to juicy tenderness. Serve the results with your favorite salsa or guacamole.
Flank Steak Fajitas
Serves 4 to 6
Ingredients
- 1 1/2 pounds flank steak
- 1 teaspoon mild to medium-hot pure chili powder
- 1/2 teaspoon ground cumin
- Salt
- Freshly ground black pepper
- 2 red, yellow, or green bell peppers, quartered, stemmed, deveined, and seeded
- 1 yellow or red onion, cut into 1/2-inch-thick slices
- 1/4 cup extra-virgin olive oil
- 12 corn tortillas
- 2 limes, cut into wedges
Instructions
- Preheat the grill.
- Meanwhile, trim any excess fat or connective tissue from the surface of the steak. Put the steak in a large, shallow container and sprinkle it evenly on both sides with the chili powder, cumin, and salt and pepper to taste. Add the bell peppers to the dish.
- Insert 2 or 3 sturdy wooden toothpicks sideways into each onion slice to secure the rings. Add the onions to the dish. Drizzle the olive oil evenly all over both sides of the steak, peppers, and onions. Set aside.
- Carefully oil the grill rack. Place the steak, bell peppers, and onions on the grill.
- Grill the vegetables until they are tender and nicely browned or even slightly charred on both sides, 8 to 10 minutes total. Remove them to a clean serving dish and cover with foil while the steak continues cooking.
- Cook the steak, turning once, until done to your liking, 15 to 17 minutes for medium. Remove the steak from the grill to a cutting board and cover with aluminum foil to keep warm.
- Warm the tortillas on the grill, turning them once, just until they soften and give off a sweet, toasty aroma. Remove them from the grill, stack on a plate, and cover with foil.
- Quickly squeeze a couple of the lime wedges all over the steak. With a sharp knife, cut the steak across the grain into slices 1/4 inch thick. Remove the toothpicks from the onion slices and cut each slice in half. Cut the peppers lengthwise into strips 1/4 inch wide. Toss the steak strips and vegetables together and serve, passing the fajita mixture and the tortillas for guests to assemble their own soft tacos.
Tips & Variations
- Try other thin cuts of steak such as London broil or top round.
- If you don’t want to make your own guacamole or salsa, use good-quality fresh or bottled salsa from the market and slices of firm but ripe Hass avocado.
- If you want to avoid the final slicing of ingredients, cut the steak beforehand into as many equal pieces as you have people dining, and provide each person with a sharp steak knife for cutting up his or her meat and vegetables.
- For further garnishes, pass bowls of shredded cheddar or jack cheese, shredded lettuce, and chopped fresh cilantro.
Try this recipe once, and you'll think twice before going out to eat fajitas!
Looking for more great Mexican grill recipes? Try Grilled Chicken Fajitas, Mexican Grilled Corn, or Mexican Chicken Burgers!
The copyright of the article Grilled Steak Fajitas Recipe on the BBQ in Barbecue/Picnic Foods is owned by Norman Kolpas. Permission to republish Grilled Steak Fajitas Recipe on the BBQ in print or online must be granted by the author in writing.
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