Sizzling pieces of chili lime seasoned steak on a bed of grilled peppers, onions and mushrooms and wrapped in a warm flour tortilla. These Grilled Chili Lime Steak Fajitas are a Tex-Mex fiesta waiting to happen.
I love fajitas. LOVE. Like, in high school I’d eat the leftovers for breakfast the next morning and repulse my family with the aroma of it at such an early hour, kind of love. In my book, you just can’t go wrong with perfectly cooked steak and lots of veggies all rolled into a tortilla. If you can use a knife, you can totally make these Grilled Chili Lime Steak Fajitas as chopping vegetables is the most difficult work this recipe requires.
A little prep work after breakfast and you can be enjoying fajitas for lunch. Everything marinates for a few hours and then onto the grill it goes! My only problem is that I can’t seem to keep my hands out of the veggies after they’re cooked and the steak takes its turn on the grill. The caramelization that occurs to the veggies? So good!
15 minPrep Time
20 minCook Time
35 minTotal Time
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Ingredients
- 1 cup Robert Rothschild Farm Chili Lime Sauce
- 1/4 cup olive oil
- 1 lime
- 4 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon pepper
- 2 pounds flank steak
- 4 bell peppers, sliced
- 2 medium onions, sliced
- 8 oz. mushrooms, sliced
- olive oil
- flour tortillas
Instructions
- In a medium bowl, whisk together Chili Lime Sauce, olive oil, zest and juice of lime, garlic, chili powder and pepper.
- In a one gallon food storage bag, add flank steak and 3/4 cup marinade. Remove air in bag, seal and massage to coat.
- In a second gallon food storage bag, add peppers, onions, mushrooms and remaining marinade.Remove air in bag, seal and massage to coat.
- Put both food storage bags in refrigerator and let marinate for at least 2-4 hours.
- In a large heavy skillet, heat a couple of tablespoons of olive oil over medium-high heat. Add half of vegetables and cook until crisp tender. Remove cooked vegetables to serving bowl and cook remaining half of vegetables.
- Rub olive oil over grill grate and cook meat over high heat for 3-4 minutes before flipping steak and cooking the other side for the same amount of time.
- Remove from heat and let rest 5 minutes before slicing.
- Serve steak and vegetables in flour tortillas with your choice of toppings.
It’s as simple as that! Garnish with your favorite toppings – plain yogurt and cheese for me, please! – as well as a wedge of lime and you’ve got yourself a Tex-Mex fiesta on a plate!
Looking for side dishes? This Chili Lime Black Bean Relish and Cilantro Lime Rice are perfecto!
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I was compensated by Robert Rothschild Farm to create these recipes. As always, all thoughts and opinions are my own.
Robert Rothschild Farm’s Chili Lime Sauce is also available at Sam’s Club.
Brian Hebert says
Melanie says