Fajitas on the grill can’t be beat
You can use beef, pork, or chicken for this fajitas recipe. It can be cooked on a grill outside or in a skillet on your stove. This recipe is explained clearly. It’s so full of flavor, it will make you rethink about dining out. When shopping for these ingredients, this recipe calls for 2 specialty items and we have those recipes as well. They are Pico de Gallo and Guacamole. Feel free to get those at the store initially and then later graduate up to making your own. You’ll discover that once you make all of this in its entirety, no one can make a fajita better than you!
Fajitas on the Grill
- Optional: Perforated pan for cooking vegetables on the grill
- ½ cup soy sauce
- ½ cup lime juice
- ½ cup oil Any type typical vegetable oil (examples are corn, peanut, or olive oil). Stronger flavor oils like sesame or coconut are discouraged.
- ¼ cup brown sugar Alternate option: ½ tsp molasses per ¼ cup granulated sugar.
- 2 tsp cumin
- 2 tsp black ground pepper
- 1 Tbsp. chili powder
- 1 Tbsp. garlic granulated Alternate option: ½ this qty if using garlic powder.
- 2 lbs. Flank Steak Alternatively use Chicken or Pork. For bee, the preference is (in order): Skirt Steak, flank, sirloin tip, sirloin flap, hanger
- 2 peppers Bell Peppers, cut into ½-inch strips differing colors are optional
- 1½ large sweet onions Cut into 1-inch slices and then cut rings into large 1-inch pieces
- 10 Tortillas, white flour small 7-inch. Quantity & sizes can be altered. These are the white flour, soft ones.
Individual Add-ons per Tortilla
- 1 Tbsp. Guacamole OPTIONAL
- 2 Tbsp. Pico de Gallo OPTIONAL
- 1 tbsp. sour cream OPTIONAL
- 1 Tbsp. shredded cheddar cheese OPTIONAL
- 1 Tbsp. salsa OPTIONAL
Prepare Meat and Vegetables; then, Marinate
- Cutup the meat to ensure there are no pieces larger than about 1 pound.
- With the meat, cut some deep (halfway down), long slits (along with the grain). Place the meat into a bowl (or sealable, leak-proof plastic bag).
- Prepare the bell peppers and onions. You usually get about 8 strips per bell pepper. Discard the inner contents of the bell pepper. Discard the ends and out skins of any onions. Add them into the bowl (or bag) of meat.
- Make the marinade in a separate bowl and combine the ingredients well by stirring.
- Some people prefer to marinate the meat separate from the vegetables. If you elect this option, ensure you divide the marinade solution appropriately and adjust the subsequent instructions to adapt for this. This recipe marinates both meat and vegetables together.Pour the marinade into the container that has the meat and vegetables. Seal it well and place it in the refrigerator. Let is set for a minimum of about 2 hours and longest being overnight for about 12-24 hrs. Ensure you turn over the meat and vegetables once or twice during this waiting period as the marinade might not fully cover the items. Also, if you used a plastic storage bag, you might want to set it in a bowl or contain in case it seeps a little liquid.
Cook the meat and vegetables
- Drain all the marinade from the meat and vegetables bowl or bag. The marinade should be tossed and not re-used.Prepare the grill for cooking. When hot, place the meat pieces on direct heat. Flip it over about every minute until done. The amount of time between when it needs to be turned over depends on how hot the grill is. Turning over each minute is typically for the hotter grills. It will usually flame up on the initial placement of each side due to the oil in the marinade. You can opt to cooking off the direct heat after the first minute on both sides. There is a particular skill to cooking fajitas and this recipe covers direct heat throughout, while managing the grill.For beef, it usually takes about 10-15 minutes to be done. Chicken varies on sizes but it may take about 15-25 minutes and should be cooked to well done. Use a thermometer if possible or you can cut into it to check. The meat will have a darker appearance than normal and that is to be expected.
- When the meat is done, either set it aside away from direct heat, in a bowl, or on a cutting board. It must set for about 10 minutes before carving.
- While the meat is set aside, you can now cook the marinated vegetables. Using a perforated pan for the grill, get it heated, and add in the vegetables. An alternate method is to cook them indoors in a skillet on a stove. Regardless, stir them periodically to cook for about 5-ish minutes on direct heat at a medium high temperature. The guide is they will be somewhat wilted but not completely mush. When done, set the vegetables aside for use in building the fajitas on the tortillas.
- The soft tortillas should be slightly warmed. This can be done by removing them from their plastic bag and placing the stack onto a full paper towel with another paper towel on top. Place that stack in a microwave and heat for about 20-30 seconds. Fajitas are now ready to be served!
- You can plan it out by having several small bowls of each item to sequentially build an individual fajita on a tortilla. Below is the order recommended for aligning your production "assembly line". It also frees you up if you let others build their own to suit their own preferences. Some people, for example, won't want bell peppers on theirs.– sour cream is spread across the center length of a tortilla.– guacamole is also spread across, similar to the sour cream.– 2 or 3 meat strips– Pico de Gallo mixture– OPTIONAL: Salsa– Vegetables (onions, 2 bell pepper strips)– Shredded Cheddar CheeseThen, fold (or roll up like a burrito) and enjoy!
What to Serve with Fajitas
- While options are up to you, many will serve tortilla chips with salsa as a dip. I've heard of a few that will also have tomato soup. What do you serve with yours? Let us know by adding a comment!