Best Grilled Beef Fajitas Recipes

GRILLED BEEF FAJITAS

Steps:

• Preheat a grill over medium-high heat and lightly oil the grates with vegetable oil. Toss the garlic, onions, poblanos and bell peppers with the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and spread onto a 20-inch-long piece of heavy-duty aluminum foil. Bring the 2 sides together and fold over twice to seal. Bring the ends of the foil in and up and seal. Set aside.
• Stack the tortillas and wrap in a piece of heavy-duty aluminum foil. Set aside.
• Toss the pieces of skirt steak with the lime juice in a medium bowl and then sprinkle with the cumin, coriander, 1 teaspoon salt and 1/2 teaspoon pepper.
• Place the steak and the vegetable packet on the grill. Cook the steak, flipping once, until the meat is cooked to medium, 7 to 10 minutes depending on the thickness. Cook the vegetable packet, flipping over once, until the vegetables are soft and lightly charred, about 12 minutes.
• Transfer the steak to a cutting board to rest for 5 minutes. While the steak is resting, place the tortilla packet on the grill and cook, flipping once, until just warmed and pliable, 4 to 5 minutes.
• Thinly slice the steak and place on a large platter. Open the vegetable foil packet (being careful of steam), toss with the chopped cilantro and place next to the steak on the serving platter. Place the lime wedges, whole cilantro leaves, sour cream and pickled jalapenos on the side for topping the fajitas. Serve with the warm tortillas.

GRILLED BEEF FAJITAS

Steps:

• Prepare fajita seasoning mix following package directions and pour over steak. Cover with Reynolds Wrap® Heavy Duty Aluminum Foil and marinate steak 1 to 2 hours.
• Make a grill pan by shaping two layers of foil over the outside of 13x9x2inch baking pan. Remove foil and crimp the edges to form a tight rim, making a pan with one inch sides. Place on cookie sheet.
• Preheat grill to high. Remove steak from marinade discard marinade. Add peppers, onion and oil to foil pan. Slide foil pan from cookie sheet onto grill and place steak beside pan on grill.
• Grill 8 to 10 minutes on high in covered grill. Stir vegetables and turn steak after 5 minutes. Slide foil pan from grill onto cookie sheet. Slice grilled steak into thin strips.
• Wrap tortillas in foil add to grill to heat while slicing steak. Serve beef, peppers and onions wrapped in warm tortillas with salsa.

GRILLED MESQUITE BEEF FAJITAS (TEX-MEX)

Steps:

• Clean the skirt or flank steak. Remove as much of the fat and thin film as possible.
• Combine all remaining ingredients.
• Pour over meat and marinate over night (minimum), turning occasionally.
• Arrange coals on along two sides of the grill with a drip pan in the middle.
• Once white around the edges, add mesquite chips. You can soak them first if you want, but it's not necessary.
• Place meat over drip pan and put the cover on the grill.
• Turn meat after 20 minutes or so, and cook for another 10-15 minute Meat should be cooked, but still juicy.
• Let meat rest for 15 minute.
• Cut the meat across the grain into thin strips (1/4-3/8" thick). Be careful here, the grain does not run lengthwise. You should cut each skirt steak into 6" segments, turn each segment 90 degrees then slice. If you don't cut across the grain, the meat will be very tough.
• Serve on hot flour tortillas, topped with your favorite toppings. I prefer spicy guacamole and shredded shard cheddar cheese.

GRILLED BEEF FAJITAS

Steps:

• Mix all of the southwestern spice rub ingredients, coat the beef with the rub - rubbing it in well on both sides - and set aside. (Or refrigerate for a few hours.).
• Peel and slice the onions.
• Remove the seeds from the peppers and slice.
• Cook the pepper and onion slices in olive oil (cast iron pan recommended) until they are slightly wilted.
• Grill the beef over medium flame (or cast iron pan on the stove top), flipping midway through cooking time, to your desired doneness. It typically takes about 7-10 minute for medium rare.grills/cooking times vary.
• Warm up the tortillas by heating on the grill or in a dry pan on the stove.
• After letting the beef rest for about 5 minutes, slice it across the grain in about half-inch slices.
• Serve with the warm tortillas, the pepper and onions, the salsa, and the sour cream on the side.

MARINATED GRILLED BEEF FAJITAS

Steps:

• Combine beer, lime juice, cumin, chili powder, and cilantro.
• Add steak to the marinade, turning to coat.
• Cover and chill for at least 1 hour.
• Heat oil in a medium skillet.
• Add bell peppers and onion.
• Cook, stirring occasionaly until tender.
• Preheat grill.
• Remove steak from marinade and grill until med-rare to medium.
• Let rest for 5 to 10 minutes.
• Cut steak into thin strips across the grain.
• Serve with tortillas, onions and peppers, salsa, sour cream and guacamole.

GRILLED BEEF FAJITAS WITH PICO DE GALLO

Steps:

• In 2-gallon resealable freezer plastic bag, mix dressing and fajita seasoning. Add beef; seal bag. Turn to coat beef with marinade. Refrigerate 8 hours, but no longer than 24 hours, turning occasionally while marinating.
• Heat gas or charcoal grill. Remove beef from marinade; discard marinade. Place beef on grill over medium heat. Cover grill; cook 17 to 20 minutes, turning once, until desired doneness. Remove beef from grill to cutting board or plate; cover with foil. Let stand 5 minutes.
• Cut beef across grain into very thin slices; serve with warmed tortillas, salsa, cheese, guacamole and lime.

GRILLED BEEF FAJITAS

Steps:

• In a large skillet, saute red pepper and onion in 1 tablespoon oil until crisp-tender; remove and set aside., In the same skillet, saute the steak, Italian seasoning, salt and pepper in remaining oil for 2-4 minutes or until meat reaches desired doneness. Return vegetables to the pan; heat through., Spread 1 tablespoon of cream cheese off-center on each tortilla; top with beef mixture. Fold in sides and roll up. Cook on a panini maker or indoor grill for 3-4 minutes or until tortilla is browned.

GAS-GRILLED BEEF FAJITAS

Steps:

• 1. Turn all burners to high and preheat with lid down until grill is very hot, about 15 minutes. Use grill brush to scrape cooking grate clean. Leave all burners on high. 2. Generously sprinkle both sides of steak with lime juice and salt and pepper to taste. Grill steak, covered, until well seared and dark brown on one side, 5 to 7 minutes. Using tongs, flip steak; continue grilling until interior of meat is slightly less done than you want it to be when you eat it, 2 to 5 minutes more for rare or medium-rare (depending on thickness of steak). 3. Transfer meat to cutting board; cover loosely with foil and let rest for 10 minutes. 4. While meat rests, turn burners to medium. Grill onions and peppers, covered, turning occasionally, until onions are lightly charred, about 6 minutes, and peppers are streaked with dark grill marks, about 10 minutes. Remove vegetables from grill and cut into long, thin strips; set aside. Lower burners to low and heat tortillas until just warmed, about 20 seconds per side. (Take care not to dry out tortillas or they will become brittle; wrap tortillas in towel to keep warm and then place them in basket.) 5. Slice steak very thin on bias against grain; adjust seasonings with additional salt and pepper. Arrange sliced meat and vegetables on large platter; serve immediately with tortillas, passing salsa and guacamole separately.

GRILLED BEEF FAJITAS

Steps:

• 1. Place steak, peppers, onions and marinade in a 1 gallon resealable food storage bag; seal. Toss to coat; refrigerate several hours or overnight.
• 2. Preheat grill to medium heat. Grill steak, turning once, 8-16 minutes (depending on thickness)or until desired doneness is reached. (145F for medium-rare; 160F for medium) Grill peppers and onions until desired doneness.
• 3. Remove from grill and allow steak to rest 5-10 minutes. Thinly slice steak; slice peppers and onions. Serve with fajita toppings.