The best summer dinners are ones that you can cook and eat outdoors. With these easy steak fajitas, no need to turn on the oven--both the steak and veggies can be grilled. Wrap them in traditional tortillas, or, if you are looking to cut carbs, try some large lettuce leaves.
- 2 Tbsp olive oil
- 1/4 cup lime fresh juice
- 2 Tbsp chopped fresh cilantro, plus additional for garnish
- 2 garlic cloves, minced
- 1/2 tsp brown sugar
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/8 tsp salt
- 1 lb skirt steak
- 3 assorted bell peppers, sliced
- 1 red onion, sliced
- 1 avocado, pitted, peeled and sliced
- 4 flour tortillas (8 inches each) or large leaves lettuce
- In a bowl, combine marinade ingredients. In a shallow dish, arrange the skirt steak and pour half the marinade over to cover. Reserve the remaining marinade. Marinate the steak at room temperature for 30 minutes or refrigerated overnight. Remove from the refrigerator 30 minutes prior to cooking.
- Preheat the grill to high heat. Remove steak from the marinade and discard the marinade it was in. Grill for 4 minutes per side, or until desired doneness is reached. Keep grill on for the vegetables. Set steak aside and allow steak to rest for 5 to 10 minutes.
- Brush the vegetables with some of the reserved marinade. Grill the vegetables, brushing with the remaining marinade, until tender and charred.
- To serve steak, slice against the grain into thin strips. Wrap the steak, grilled vegetables, avocado and additional cilantro in flour tortillas or large lettuce leaves, if using.
Serving size: 1 fajita
Per Serving: Calories: 485 Fat: 22g Saturated Fat: 5g Cholesterol: 65mg Sodium: 465mg Carbohydrates: 38g Fiber: 7g Protein: 28g
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Date Last Reviewed: June 9, 2020