Labor Day marks the 'unofficial' end to summer and beginning of fall, but I always keep using the grill for several weeks into September and October. Grilling is such an easy, no-fuss way to put a quick meal on the table. (And without a lot of dishes!)
Grilled Steak Fajitas
are one of my favorite
things to cook on the grill. It is one of my mother-in-law's best-loved recipes, and there are never any leftovers whenever she makes them for the family. The steak is marinaded in a sweet & tangy sauce, then grilled until perfection. The fajitas are served with cheese, sour cream, sautéed peppers & onions, and a homemade fresh pico de gallo, which complements the flavors perfectly.
The marinade is really easy - soy sauce, pineapple juice, cumin, garlic powder, and a little bit of lime juice. Marinade the steak for at least 2 hours, or up to 24. Once the steak has marinated, grill it over medium-high heat until your desired doneness. Once it's done, let it sit about 5 minutes before slicing into thin strips.
While the steak is grilling, prepare the vegetables and pico de gallo. For the vegetables, sauté a sliced onion, red bell pepper, and green bell pepper in a little bit of olive oil until tender. I threw in some sliced mushrooms that were on their last legs in my refrigerator.
For the pico de gallo, combine fresh diced tomatoes, diced onion, minced jalapeno, and diced cilantro with a little bit of lime juice and salt.
To serve the fajitas, layer up the steak with the sautéed veggies, pico de gallo, and all your favorite toppings. Our favorites are cheese and sour cream. (Just a hint - spread your sour cream over the bottom of your tortilla before
you put the meat on... this ensures evenly distributed sour cream and prevents it from flopping off in the middle of a bite.)
Grilled Steak Fajitas
Servings/Yield: 4-6 servings
- 2-lbs flat iron steak
- 1-2 tablespoons oil
- 1 onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 12 small flour tortillas
- For the marinade
- 1 cup soy sauce
- 1½ cups pineapple juice
- 1 tablespoon cumin
- 1½ teaspoons garlic powder
- 3 tablespoons lime juice
- For the pico de gallo
- 3 Roma tomatoes, diced
- ¼ cup onion, diced
- 2 tablespoons cilantro, chopped
- ½ jalapeno , minced
- 1-2 teaspoons lime juice
- ½ teaspoon salt
- For serving
- sour cream
- shredded cheese
1. For marinade, combine soy sauce, pineapple juice, cumin, garlic powder, and lime juice in a large gallon-size freezer bag. Add steak to marinade. Let marinate at least 2 hours (or up to 24).
2. To prepare fajitas, grill steak over medium-high heat until desired doneness. Let sit 5 minutes; slice into thin strips.
3. While steak is grilling, sauté onion and bell pepper strips in oil until tender.
4. To prepare the pico de gallo, combine all ingredients in a small bowl; toss to combine.
5. To serve, layer steak, veggies, cheese, sour cream, and pico de gallo in tortilla.
Source: family favorite