Have a backyard fiesta with these grilled steak fajitas! Easy enough to make for a weeknight meal or a summer grill out in Chicago.
Prep: 10 minutes
Cook: 11 minutes
Marinade: 20 minutes
2 lbs flank steak
4 limes, juiced
½ cup vegetable oil
3 tsp ground cumin
2 tbsp cilantro, minced
1 tsp salt
1 tsp pepper
1 green pepper, sliced
1 yellow pepper, sliced
1 red pepper, sliced
1 red onion, sliced
12 fajita tortillas
Preheat grill to a medium-high heat.
In a large resealable bag add in the flank steak and in another large resealable bag add in the sliced red onions, green, red, and yellow peppers.
In a bowl mix together the lime juice, vegetable oil, cumin, cilantro, salt and pepper together. Follow by pouring half of the marinade into the flank steak bag and the other half into the vegetable bag. Seal and refrigerate for at least 20 minutes.
After steak and vegetables have marinated drain them from their liquids. Wrap the vegetables in one piece of aluminum foil; seal foil tightly. Place on the grill over an indirect heat. Cook for 5 minutes prior to putting the steak on the grill.
Place steak on the grill and cook 2 minutes per side for medium rare or cook until desired doneness. Vegetables should be done about the same time the steak finishes cooking.
Remove the vegetables and meat from the grill. Allow for the meat to rest for about 5 minutes and then cut it on a bias across the grain. While meat is resting, wrap the tortillas in aluminum foil, reduce the heat on the grill to a low and place tortillas over an indirect heat for 2 minutes.
Place the steak pieces onto the tortilla, top with vegetables and roll up. Serves with pico de gallo, avocado and sour cream if desired. Enjoy!