Back to Marinated Steak & Pepper Fajitas

Print Options


Card Sizes

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 greasy fajitas you find in restaurants. I also like to serve them in flatbreads instead of tortillas. — Erin Michniacki, Manhattan, KS
TOTAL TIME: Prep: 25 min. + marinating Grill: 20 min. YIELD:8 servings


  • 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


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

Wine Pairings

Full-Bodied Red Wine

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