Grilled Steak Fajitas
If you’re looking for a flavorful and satisfying meal that won’t take too much effort to prepare try these Grilled Steak Fajitas. They’ll definitely hit all of those taste buds!
Restaurant-quality steak fajitas are easily prepared at home and they save you money. It’s a flavorful and satisfying meal.
Pin Steak Fajitas to make later.
My family is not all that big on Tex-Mex cuisine but they do love fajitas. It was one night when we were at a major restaurant chain, which shall remain unnamed, that we were saying the fajitas just weren’t very good any longer.
My youngest said, “Mom, you could do better”! Well, I took that as a challenge and these grilled round steak fajitas were born.
Much to my family’s delight, I might add. Dining in is often much cheaper than going out and this recipe is no different.
Steak Fajita Ingredients
- Round Steak
- Red Pepper
- Orange Pepper
- Onion
- Butter
- Montreal Steak Seasoning
- Flour Tortillas
- Sour Cream
- Shredded Cheese
- Optional Toppings such as guacamole, salsa, etc.
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Can you use round steak for fajitas?
I often get asked what is round steak good for? My first answer is always fajitas. It’s a great cut to grill and when cooked to medium or medium rare it is moist and juicy.
What type of steak do you use for fajitas?
Skirt steak or flank steak are the usual cuts of beef used to make fajitas. I find them to be expensive so I’ve opted for the more economical top-round steak, also known as London broil.
You may notice I’ve not marinated the beef. You can absolutely do so in your favorite marinade. By choosing not to marinate the steak, we can just get to making dinner.
I’ve taken an unconventional route to make these fajitas. I thought by grilling the meat, there would be more flavor. And grilling did indeed add another layer of flavor.
Just be sure to hit an internal temperature of 135° – 145°F on an instant-read thermometer for medium.
If it’s that time of year and it’s just too cold to grill, try this slow cooker steak fajita version.
How do you cut beef so it’s tender?
To ensure you have tender beef for these grilled steak fajitas, you need to cut against the grain of the meat.
How do you do this? Look at the cooked meat, you will see lines. You want to cut perpendicular, or at a 90-degree angle. Don’t cut with the lines.
How do you cook peppers and onions?
I used orange and yellow peppers for color but also because I find green peppers to taste a bit bitter. If you enjoy green peppers, by all means, use them!
When you’re cooking the onions and peppers, patience is key. Don’t rush the process because they can go from perfect to overdone in a matter of seconds.
This post on How to Caramelize Onions is a wealth of information. It applies to the peppers too. The onions should be transparent and the peppers soft.
Save time by prepping the vegetables in advance. Slice the peppers and onions up to a day in advance. Don’t keep them any longer, the vegetables will begin to dry out.
How do you serve steak fajitas?
Serve up grilled steak fajitas on warm flour tortillas. Have a variety of toppings on hand so everyone can make their own individual servings according to their liking.
Some toppings that work well include shredded cheese, (Cheddar, Mexican blend, or Monterrey Jack are good options) sour cream or Greek yogurt (for a healthier option), fresh cilantro leaves, salsa, guacamole, or just avocado slices if you want something extra creamy!
I usually set out all of the components for the grilled steak fajitas either on the counter or table so everyone can build their own.
Serve your grilled steak fajitas just like the major restaurant chains do, on cast iron fajita sets. The sizzle of the ingredients always gets people’s attention!
How do you warm up flour tortillas?
I have always heated up flour tortillas in the microwave. Before I got a tortilla keeper as a gift, I would wrap them in paper towels.
While the paper towel method worked, the tortilla keeper keeps them warm for a long time. It’s easy to use and can be put right in the microwave.
What can I serve with grilled steak fajitas?
Our favorite side to serve with grilled steak fajitas is rice. Mexican red rice or arroz rojo, is full of flavor and a great option.
Complete the meal with Mexican cinnamon cookies and either Mexicocoa or Mexican coffee. The drinks could also double as dessert alone.
How do you store leftover steak fajitas?
As I mentioned above, I set each of the fajita components out separately. I do this so if there is leftover meat or vegetables, I can store them separately.
Allow leftovers to cool completely before storing. If you’re going to enjoy fajitas later in the week, store the meat and vegetables together in an airtight container in the refrigerator for up to 5 days.
Why you’ll love this recipe
There are so many things to love about grilled steak fajitas.
- Full of flavor, with no marinating required.
- It’s an economical recipe when you use top-round steak.
- Prep the vegetables in advance and this meal comes together quickly.
- Grilled steak fajitas are restaurant-style and will save money.
If you enjoy Mexican dishes, try these shredded beef enchiladas that are easy enough for a busy weeknight meal.
Did you make this recipe? If so, please leave a 5-star review on the recipe card below.
Easy Grilled Steak Fajitas
Ingredients
- 1 pound top round steak
- 1 red pepper seeded and sliced into strips
- 1 orange pepper seeded and sliced into strips
- 1 medium onion sliced into half moons
- 2 tablespoons butter
- Salt and pepper, to taste to taste
- Montreal Steak Seasoning, to taste
- 8 Flour tortillas
- Sour cream
- Shredded cheese
- Other desired toppings such as salsa, guacamole, etc.
Instructions
- In a large skillet, melt butter over medium heat. Add onions and peppers. Sauté over medium heat until soft.
- While onion and pepper mixture cook, season top round steak with salt, pepper and garlic powder and grill until medium rare to medium. Do not overcook because it will cook a bit more when you slice it and combine with the onions and peppers.
- Once steak is done, cover with foil and let rest at least 10 minutes. Slice steak into 1/4 inch strips and add to pan with the onions and peppers. Stir to combine and heat through.
- When ready to serve, warm flour tortillas in microwave. Wrap 2 tortillas in in a paper towel and heat in microwave about 10 seconds, until warm. Build your fajita by adding a sour cream smear to the tortilla, add steak mixture and cheese.
This looks amazing. I know I’d have seconds or thirds.