Sizzling Grilled Steak Fajita Platter (Printable Version)
Juicy marinated flank steak grilled to perfection with sautéed bell peppers and onions, served with warm tortillas and fresh toppings.
# What You Need:
→ Steak Marinade
01 - 1 ½ lbs flank steak
02 - 3 tbsp olive oil
03 - 2 tbsp fresh lime juice
04 - 2 cloves garlic, minced
05 - 1 tsp smoked paprika
06 - 1 tsp ground cumin
07 - ½ tsp chili powder
08 - ½ tsp dried oregano
09 - 1 tsp salt
10 - ½ tsp freshly ground black pepper
→ Vegetables
11 - 1 large red bell pepper, sliced
12 - 1 large yellow bell pepper, sliced
13 - 1 large green bell pepper, sliced
14 - 1 large red onion, sliced
15 - 1 tbsp olive oil
16 - Salt and pepper to taste
→ To Serve
17 - 8 small flour or corn tortillas
18 - 1 avocado, sliced
19 - ½ cup sour cream
20 - ½ cup fresh salsa
21 - ¼ cup fresh cilantro, chopped
22 - 1 lime, cut into wedges
# How to Make It:
01 - Whisk together olive oil, lime juice, garlic, smoked paprika, cumin, chili powder, oregano, salt, and pepper in a large bowl. Add flank steak and toss to coat thoroughly. Cover and refrigerate for at least 20 minutes, up to 2 hours for enhanced flavor penetration.
02 - Heat grill or grill pan over high heat until properly preheated. Remove steak from marinade and allow excess liquid to drip off.
03 - Place steak on hot grill and cook for 4-5 minutes per side for medium-rare doneness, adjusting time based on preferred internal temperature. Transfer to cutting board, tent loosely with aluminum foil, and let rest for 5 minutes to allow juices to redistribute.
04 - While steak rests, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced peppers and onions, season with salt and pepper, and sauté until tender-crisp with slight charring, approximately 6-8 minutes.
05 - Heat tortillas on grill for 30 seconds per side or in a dry skillet until pliable and lightly toasted.
06 - Cut rested steak thinly across the grain at a slight angle to ensure tenderness.
07 - Arrange sliced steak and sautéed vegetables on a large serving platter. Accompany with warm tortillas, avocado slices, sour cream, salsa, fresh cilantro, and lime wedges for guests to build their own fajitas.
# Expert Advice:
01 -
- The marinade creates layers of flavor that penetrate deep into the meat
- Everything cooks in under 40 minutes but tastes like you fussed all day
- Guests get to customize their own fajitas which makes feeding a crowd effortless
02 -
- Always slice against the grain or your fajitas will be tough no matter how perfectly you cook the meat
- Letting the steak rest is what keeps it juicy, cutting too soon sends all those flavorful juices running onto your cutting board
03 -
- Don't overcrowd your pan when cooking the vegetables, they'll steam instead of getting those delicious charred edges
- Keep a small bowl of water nearby to dip your fingers if the heat gets too intense when handling warm tortillas