A Tex Mex favorite and staple at many restaurants, Grilled Steak Fajitas are the perfect blend of well seasoned steak charred with bell peppers and onions all wrapped in a warm tortilla.
As legend has it, Maria Ninfa Rodriguez, better known as “Mama Ninfa Laurenzo” starting serving fajitas in her Houston restaurant called the Rio Grande Tortilla Co. in 1973. Originally a tortilla factory, she turned it into a restaurant after her husband passed and the rest is history.
Tex Mex food takes the best of both American and Mexican and makes it their own.
Fajitas originally were quite minimal with simply salt and pepper used to season the meat and beef flap meat and sliced thin after grilling with warm tortillas and condiments. As Mama Ninfa stated, “I was just serving the same kind of good, honest food at my restaurant that we used to eat at home. Fajitas were an old family recipe.”
Over the years the dish known as “fajitas” has evolved and expanded in flavor and presentation. Think sizzling platters of smokey charred beef and vegetables being served at your table.
For my recipe I keep the marinade simple with a few pantry spice staples and the condiments to slices of lime. Add whatever makes you happy like guacamole and sour cream if you like, but the charred vegetables and thinly sliced (against the grain) skirt or flap meat that’s been marinated in citrus, cumin and chili keeps this easy to make and serve any time.
For other Tex Mex ideas, try these Tex Mex Stuffed Peppers, Tex Mex Chicken Corn Soup, Tex Mex Hot Corn Dip, Real Chili Con Carne, Slow Cooker Cowboy Beans or these sweet and flakey Pumpkin Spice Cinnamon Apple Empanadas. Enjoy!
- 2-3 lbs skirt or flap steak
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1/4 cup soy sauce
- 2 tbsp olive oil
- 2 garlic cloves minced
- 1 tbsp chili powder
- 2 tsp black pepper
- 1 tsp ground cumin
- 1 tsp red pepper flakes
- 1 tsp kosher salt
- 4 bell peppers color variety, sliced into strips
- 1 large onion sliced into strips
- 12 tortillas
- Mix together the marinade ingredients and add the steak. Toss to coat, cover with plastic wrap and refrigerate 2 hours.
Grill the steak over medium-high heat and cook for 4 minutes each side. Transfer to a cutting board and allow to rest 5 minutes. Slice against the grain into thin strips.
While steak is cooking: In a large sauté pan over high heat roast the bell peppers and onions until slightly limp and charred. Set aside.
- Serve sliced steak and vegetables with warm tortillas.