Cantina Steak Fajitas
Bring the taste of your favorite Mexican restaurant to the backyard with my Cantina Steak Fajitas, and do it all in one skillet on the grill.
Servings: 12 people
Ingredients
- 3 pounds flap steak skirt or flank will work
- 1 yellow onion
- 2 green bell pepper red, orange, or yellow
- 2 Tablespoons avocado oil divided use
- 1 Tablespoon Hey Grill Hey Fiesta Rub
Marinade
- 1/2 cup fresh lime juice about 4 limes
- 1/4 cup avocado oil
- 6 cloves garlic finely diced
- 2 teaspoons Kosher salt
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
Fajita Toppings
- sour cream
- medium cheddar cheese shredded
- guacamole
- smoked salsa
- fresh cilantro leaves
- lime wedges
- 12 soft flour or corn tortillas corn or flour
Instructions
- Marinate. Combine all ingredients for the steak marinade in a large zip-top bag and marinate the steak in the refrigerator for at least 4 hours, or overnight.3 pounds flap steak, 1/2 cup fresh lime juice, 1/4 cup avocado oil, 6 cloves garlic, 2 teaspoons Kosher salt, 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon black pepper, 1/2 teaspoon cayenne pepper
- Preheat. Preheat a large cast iron skillet over medium-high heat on your grill or oven.
- Season onions and peppers. Toss your onions and peppers in avocado oil to thoroughly coat, then season with Fiesta Rub, or your favorite taco seasoning.1 yellow onion, 2 green bell pepper, 1 Tablespoon Hey Grill Hey Fiesta Rub, 2 Tablespoons avocado oil
- Prep toppings. Assemble all of your fajita toppings so you are ready to eat just as the food finishes cooking.sour cream, medium cheddar cheese, guacamole, smoked salsa, fresh cilantro leaves, lime wedges
- Cook the steak. Add 1 Tablespoon avocado oil to the preheated skillet. Remove the steak from the marinade, wipe off any excess, and then add to the skillet. Cook for 4-5 minutes per side, or until the steak reads 125 degrees F internal temperature. Remove the steak to a cutting board and let rest.2 Tablespoons avocado oil
- Cook the vegetables. Add the seasoned vegetables to the hot skillet and cook for 4-5 minutes, stirring occasionally. Turn off the heat on the skillet.
- Slice the steak. Slice the rested steak against the grain and return to the still-warm skillet, then toss with the cooked peppers and onions.
- Assemble and serve. Arrange the steak and the vegetables in the hot skillet and serve to your family for a restaurant-style sizzling finish. Serve with warmed tortillas and all of your favorite fajita toppings.12 soft flour or corn tortillas
Nutrition
Calories: 324kcal | Carbohydrates: 19g | Protein: 27g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 68mg | Sodium: 693mg | Potassium: 511mg | Fiber: 2g | Sugar: 3g | Vitamin A: 782IU | Vitamin C: 30mg | Calcium: 79mg | Iron: 3mg