Grilled Steak Fajitas

We like to use Sirloin steak for this recipe, but Flank, Skirt, and Flat Iron steaks will work well too. Plan ahead, the longer it marinates the better (within reason of course :))

Grilled Steak Fajitas

  • 1/4 c lime juice
  • 2 Tablespoons Worcestershire Sauce
  • 3 Tablespoons Avocado Oil
  • 4 Cloves of Garlic, minced
  • 3 Teaspoons Cumin
  • 2 Teaspoons Chili Powder
  • 1 Pinch Smoked Paprika
  • 1/2 Teaspoon Ground Coriander
  • 2 Teaspoons Kosher Salt
  • 1/2 Teaspoon Black Pepper
  • 1/3 Cup Chopped Cilantro
  • 2 lbs Sirloin Steak

For the Peppers

  • 1 Each Red, Yellow, Green and Orange Bell Peppers, cored, seeded and sliced
  • 1 Onion, sliced
  • 2 Tablespoons Avocado Oil
  • Pinch of Taco Seasoning (optional)

Serve with

  • warm tortillas, shredded cheese, sour cream, salsa, etc.
  1. Mix first 11 ingredients for marinade and set aside 1/4 cup. Add Steak to marinade and refrigerate for 2 to 24 hours.
  2. Remove Steak from marinade and grill over medium hot grill for 5 min per side or to desired doneness. Remove from grill and let rest loosely covered for at least 5 minutes (this is important!).
  3. Meanwhile heat a cast iron frying pan on the stove top or on the grill to medium heat and add oil, peppers, onion and taco seasoning, saute for 20 minutes or until tender.
  4. Slice steak thinly against the grain and add to peppers, pour reserved marinade over all and toss to coat.
  5. Serve with warmed tortillas, shredded cheese, sour cream and salsa.

Recipe adapted from

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