The absolute BEST tender, juicy Grilled Steak Fajitas bathed in a tangy, rich steak fajita marinade AND a spice rub for the most flavorful meat and veggies ever!
Steak Fajitas have to be on of the most satisfying Mexican meals ever. Serve them with a stack of warm tortillas, guacamole, sour cream, salsa and a side of rice/black beans and you might just have the most perfect Mexican meal ever.
Happy almost Memorial Day Weekend! I have so many grill recipes I’ve made/photographed and am eager to share with you but for special Memorial Day, I thought universally loved steak fajitas were perfect! Not only are these grilled steak fajitas better than any restaurant at a fraction of the price, they are much less time consuming than kabobs, you can prep almost everything in advance, and friends/family can customize their own grilled steak fajitas with more or less of their favorite toppings. Win, win, win!
Steak Fajitas are only as good as the should-be flavor bursting meat – but all too often the steak is juicy from a marinade but lacking in flavor. Not these grilled steak fajitas! I’ve used my carne asada method like in my California Burritos in which we marinate and spice rub the steak so these fajitas emerge unlike anything you’ve ever tasted before – in the most pleasantly jaw dropping sort of way.
How To Make Steak Fajitas
These steak fajitas are very straightforward to make using pantry friendly spices and ingredients. First, we mix our fiestalicious spices together of cumin, garlic, smoked paprika, chili powder, onion powder, cayenne pepper, salt and pepper. We add some of this custom spice mix to our marinade and reserve the rest for our Spice Rub.
Steak Fajita Marinade
The steak fajita marinade itself consists of orange juice, lime juice, soy sauce and a splash of liquid smoke. We add a tablespoon of spiced marinade to our rainbow of bell peppers and onion along with a splash of olive oil (no bland veggies!) and we add the steak to the remaining marinade to soak up all that tenderizing goodness.
And now the magical depth of flavor difference. About 30-60 minutes before you’re ready to grill, remove your steak from the refrigerator. Mix the remaining spice mix with some olive oil to create a wet rub and slather it all over your steak. Hello gorgeous. We sear our steak on a hot grill to desired doneness and let it rest for about 10 minutes to reabsorb all the juices. A quick note about slicing your steak – make sure you slice THINLY across the grain for optimal juicy tenderness. The thinner slices the better in my husband’s book.
While our steak is resting, we grill our marinated bell peppers and onions. My secret to easily grilling the bell peppers and onions is to grill them while in chunks and then slice them afterwards. Eazy peazy!
And now we’re ready to gobble up BEST steak fajitas of your life piled with all your favorite Mexican toppings from guacamole salsa verde to Homemade Salsa to sour cream. Serve them with Cilantro Lime Rice or Restaurant Style Mexican Rice and/or Grilled Corn Salad with Cilantro Lime Dressing or Grilled Corn on the Cob with Chipotle Honey Lime Butter. Happiest Memorial Day!
Looking for More Fajita Recipes?
- Skillet Chicken Fajitas
- Pork Fajitas
- Sheet Pan Shrimp Fajitas
- One Pot Chicken Fajita Pasta
- One Pot Chicken Fajita and Rice Soup
- Slow Cooker Chicken Fajitas
- Chipotle Honey Lime Chicken Fajita Chicken Bowls
- Sheet Pan Fajita Salmon with Cilantro Lime Butter
- Fajita Chicken Wraps with Creamy Avocado Dip
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