Fajitas on the Grill
- ⅔ cup soy sauce
- ⅔ cup lime juice
- ⅔ cup oil vegetable oil (e.g., corn, peanut, or olive oil). Avoid sesame or coconut oil.
- ¼ cup dark brown sugar Alternate option: ½ tsp molasses per ¼ cup granulated sugar.
- 2 tsp ground cumin
- 2 tsp black ground pepper
- 1 Tbsp. chili powder
- 1 Tbsp. minced garlic Alternate option: ½ this qty if using garlic powder.
- 2 lbs. Flank Steak Alternatively use Chicken or Pork. For beef, the preference is (in order): Skirt Steak, flank, sirloin tip, sirloin flap, hanger
- 2 peppers Bell Peppers Cut into ½-inch wide strips. Discard inner contents and seeds.
- 1½ large sweet onions Cut into 1-inch wide ring sections.
- 10 Tortillas, white flour small 6-7-inch. These are the white flour, soft ones.
PREPARING Meat, Vegetables, and Marinade
- Cutup the meat to ensure there are no pieces larger than about 1 pound.
- With the meat, cut some deep (halfway down), long slits (along with the grain). Place the meat into a bowl or plastic food bag.
- Add the bell pepper and onion pieces into the bowl or bag of meat.
- Make the marinade in a separate bowl and combine the ingredients well by stirring.
- Pour the marinade over the meat and vegetables. Seal the bowl or bag well and place it in the refrigerator. Let it set for 2-12 hours.
COOKING the meat and vegetables
- Discard the marinade.Place the meat pieces on direct heat of the hot grill. Flip it over about every 1-2 minutes until done. You can opt to finish cooking via indirect heat (closed cover) after the 1-2 minutes on each side.For beef, it usually takes about 10-15 minutes total. Chicken takes about 15-25 minutes and should be cooked to well done. The meat will have a dark appearance.
- When the meat is done to your temp/doneness, set it aside for about 10 minutes before carving.
- While the meat is set aside, you can now cook the marinated vegetables. Cook the vegetables for about 5-ish minutes on direct heat at a medium high temperature. Consider using a perforated grill pan (or cook them on a stove).
- Bring in the meat and vegetables. Slice the meat into strips less than ¼-inch thick each. Cut against the grain this time.
- The soft tortillas should be slightly warmed (consider 30 seconds in microwave) Fajitas are now ready to be built!
BUILDING the Fajita and SERVING
- Here's the recommended sequence of items to go onto each tortilla. All add-ons are optional.– guacamole and sour cream is spread across the center of a tortilla.– 1 or 2 meat strips– Pico de Gallo mixture– Salsa– Vegetables (onions, 2 bell pepper strips)– Shredded Cheddar CheeseThen, fold (or roll up like a burrito) and enjoy!
WHAT TO SERVE WITH FAJITAS
- While options are up to you, many will serve tortilla chips with salsa as a dip. I've heard of a few that will also have tomato soup. What do you serve with yours? Let us know by adding a comment!
Fajitas on the grill can’t be beat
You can use beef, pork, or chicken for this fajitas recipe. It can be cooked on a grill outside or in a skillet on your stove. This recipe is explained clearly. It’s so full of flavor, it will make you rethink about dining out. When shopping for these ingredients, this recipe calls for 2 specialty items and we have those recipes as well. They are Pico de Gallo and Guacamole. Feel free to get those at the store initially and then later graduate up to making your own. You’ll discover that once you make all of this in its entirety, no one can make a fajita better than you!