Marinated Steak Fajitas

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Kick off grilling season this Memorial Weekend with some classic beef fajitas. 

These will turn out beautifully using marinated flank, skirt or flat iron steak.

  • 2 tablespoons canola oil
  • 2 limes, juice
  • 2 garlic cloves, minced
  • 1/2 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 lb. boneless steak (i.e. flank or flat iron)
  • 2 tablespoons olive oil
  • 2 large bell peppers, any color, seeded, thinly sliced
  • 1 large white or yellow onion, thinly sliced
  • Corn or small flour tortillas
  • Salt and Pepper, to taste

Suggested Toppings

  • Shredded cheddar cheese 
  • Salsa
  • Sour Cream
  • Cilantro
  • Jalapeno slices

Place the first 6 ingredients (through steak) in a large sealable bag with salt and pepper. Let steak marinade in the refrigerator for at least 2 hours and up to overnight.

Cook steak on the stove or grill to desired doneness. Let rest on a cutting board for 5 minutes. Thinly slice across the grain.

While steak is resting, bring a large skillet up to medium-high heat. Add oil. Saute peppers and onions with salt and pepper for 5-6 minutes.

To serve, place desired amount of steak strips, onions and peppers in each tortilla. Serve immediately with suggested toppings.

Sponsor: Utah Beef Council