Grilled Steak Fajitas

What’s the best thing about fajitas? The sight and smell of those grilled peppers and onions, hot, chargrilled with shiny, blistered skin. I’ve been experimenting with variations on a fajita. One rainy night  I skipped the grilling, and made this dish indoors, on the stovetop. I roasted the peppers over a gas flame, and then sliced them into strips. I sautéed the thinly sliced onion in a little hot oil with salt and pepper, and then I add the roasted pepper strips. I used shrimp instead of beef. Doing a quick marinade of lime juice, chipotle powder, salt, pepper, and drizzle of oil. These shrimp I cooked a bit of melted butter. Warmed the tortillas in the oven. Fajita heaven.

These beef fajitas came about because a friend gave us about a pound of grass-fed beef from a ranch near him. The cut is skirt steak, and I like it best when we marinate the beef for 1 to 2 days. Longer is better for me. Normally I like my beef medium-rare, but I find this grass-fed beef is best when cooked a little longer. And then allowed to rest for about 10 minutes or so, and cut in thin, thin strips against the grain. 

I eat beef about once a month. It’s better for me, better for the environment if I limit my consumption of beef, lamb, and pork. And, I make sure to choose my meat carefully. Don’t support factory farming. Instead seek out small ranches doing their best by the animals and the land. Interested in reducing your carbon footprint? Eat less meat. Land is razed, forests destroyed, and methane released because we eat so much meat. “More than 10 pounds of feed and eight gallons of water are needed for every pound of beef, according to one industry estimate. As a result, almost a third of the world’s arable land is now devoted to raising animal feed…” write Nick Tabor and James Walsh. Do your part: eat less meat and eat better meat, and when you do partake try this fajita recipe. 

Grilled Steak Fajitas
Serves 4
These fajitas are great with grilled beef, but they work well with shrimp, chicken, or even a firm tempeh. The key is a mix of textures: crispy vegetables, hot off the grill, tender beef, and a big salad.
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Prep Time
4 hr
Cook Time
30 min
Total Time
4 hr 30 min
Prep Time
4 hr
Cook Time
30 min
Total Time
4 hr 30 min
Steak
  1. 2 cloves garlic peeled, chopped
  2. ¼ cup fresh lime juice
  3. 2 tablespoons olive oil
  4. 1 tablespoon ground chipotle powder
  5. 1 teaspoon ground cumin
  6. 1 tablespoon worcestershire sauce
  7. 1 teaspoon salt
  8. 1 ¼ pounds grass-fed flank or skirt steak
Vegetables
  1. 3 bell peppers (red, yellow, and orange), cored and halved
  2. 1 large white onion, peeled and halved
  3. Safflower oil
  4. Salt and pepper
  5. Warm corn tortillas (for serving)
  6. Guacamole (for serving)
  7. Hot Sauce (for serving)
  8. Salsa (for serving)
Instructions
  1. Purée garlic, lime juice, oil, chipotle powder, cilantro, cumin, salt, and worcestershire sauce in a blender until smooth. Transfer marinade to a resealable plastic bag and add steak. Seal bag and turn to coat; chill at least 4 hours. Steak can be marinated 1 to 2 days ahead. Keep chilled.
  2. Prepare grill for medium-high heat. (Alternatively, heat a grill pan over medium-high heat.) Brush peppers and white onion with oil; season with salt and pepper. Grill, turning occasionally, until the vegetables are charred and softened, about 4-6 minutes and about 10-12 for the onion Let vegetables cool slightly.
  3. Slice the peppers and onions into bite-sized strips and place on a serving plate.
  4. Remove steak from marinade, scraping off excess; season with salt and pepper. Grill steak until medium-rare, about 3 minutes per side, or grill steak longer for desired temperature. Transfer to a cutting board and let rest 5–10 minutes before slicing into thin strips. Serve steak with vegetables, tortillas, guacamole, salsa, your favorite hot sauce and a salad.
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