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Marinated Steak & Pepper Fajitas Recipe

Marinated Steak & Pepper Fajitas Recipe

These are the best fajitas ever, and a much healthier version of the typically pan-fried fajitas you find in restaurants. I also like to serve them in flatbreads instead of tortillas. —Erin Michniacki, Manhattan, Kansas
TOTAL TIME: Prep: 25 min. + marinating Grill: 20 min. YIELD:8 servings

Ingredients

  • 1/2 cup tequila or reduced-sodium beef broth
  • 1/2 cup lime juice
  • 4 garlic cloves, sliced
  • 1 teaspoon grated lime peel
  • 1 teaspoon chili powder
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 4 poblano peppers or medium sweet red peppers, halved and seeded
  • 4 jalapeno peppers, halved and seeded
  • 1 large sweet onion, cut crosswise into 3/4-inch-thick slices
  • 1-1/2 pounds beef skirt steaks or flank steak
  • 8 whole wheat tortillas (8 inches), warmed
  • 1/2 cup shredded Mexican cheese blend

Directions

  • 1. In a small bowl, whisk the first seven ingredients until blended. Divide marinade between two large resealable plastic bags. Add peppers and onion to one bag; seal bag and turn gently to coat. Cut skirt steaks in half and add to the second bag; seal bag and turn to coat. Refrigerate vegetables and beef 8 hours or overnight.
  • 2. Drain vegetables and beef, discarding marinade. Grill onion and poblanos, covered, over medium heat 4-6 minutes on each side or until tender. Grill jalapenos 2-3 minutes on each side or until crisp-tender. Grill steaks, covered, over medium heat 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let steaks stand 5 minutes.
  • 3. Cut peppers into strips; coarsely chop onion. Thinly slice steaks across the grain. Serve vegetables and beef on tortillas; top with cheese. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1 fajita: 375 calories, 14g fat (5g saturated fat), 56mg cholesterol, 325mg sodium, 29g carbohydrate (5g sugars, 4g fiber), 29g protein Diabetic Exchanges:1-1/2 starch, 3 lean meat, 1 vegetable, 1 fat

Reviews for Marinated Steak & Pepper Fajitas

Sort By :
MY REVIEW
Reviewed Aug. 30, 2015

"I enjoyed this as an alternate to our normal steak fajita recipe. I used some strip steak rather than a flank or skirt steak because that was all I had on hand."

MY REVIEW
Reviewed Nov. 30, 2013

"this was ok. I think it needed more spice."

MY REVIEW
Reviewed Oct. 2, 2013

"Wow, what a great, flavorful grill recipe. I substituted the peppers I had in my garden. (some pimiento and bell). To make it easier, I put everything on a big serving tray right off the grill and threw the toppings on there, and had everyone help themselves. Delicious!"

MY REVIEW
Reviewed Jul. 22, 2013

"I made the vegetarian version of this recipe, substituting portobellos for steak (I also used 1 jalapeno and no poblanos, instead just cutting up 1 each of red and green bell pepper).The marinade is amazing - perfect tang of lime with a mild tequila kick. I put the veggies in a wok and it sizzled just like fajitas from a restaurant - fairly easy, just be mindful of the marinating time."

MY REVIEW
Reviewed Jul. 22, 2013

"I made the vegetarian version of this recipe, substituting portobellos for steak (I also used 1 jalapeno and no poblanos, instead just cutting up 1 each of red and green bell pepper).The marinade is amazing - perfect tang of lime with a mild tequila kick. I put the veggies in a wok and it sizzled just like fajitas from a restaurant - fairly easy, just be mindful of the marinating time."

MY REVIEW
Reviewed Jul. 22, 2013

"I made the vegetarian version of this recipe, substituting portobellos for steak (I also used 1 jalapeno and no poblanos, instead just cutting up 1 each of red and green bell pepper).The marinade is amazing - perfect tang of lime with a mild tequila kick. I put the veggies in a wok and it sizzled just like fajitas from a restaurant - fairly easy, just be mindful of the marinating time."

MY REVIEW
Reviewed Jul. 16, 2013

"This is the second time we are making this recipe. Both my husband and I really enjoyed the flavors and ease of this recipe. This is a winner."

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Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.