Mexican Steak Fajitas (pronounced fah-hee-tas) are a great choice for a barbeque because everyone can build their own Fajitas just how they like them. And heck, if you don’t feel like firing up the grill, you can easily make Fajitas in a large frying pan on the stove.
The steaks are marinated in a mixture of chili powder, lime juice, garlic, jalapeños, olive oil and beer! This makes the meat so tender and unbelievably tasty. The steaks are grilled whole and sliced into thin strips just before serving.
Fajitas are typically served with sizzling onions, mushrooms and bell peppers. Fajitas also make a great vegetarian option as the soft tortillas stuffed with grilled vegetables and topped with guacamole, cheese and salsa and drizzled with sour cream are delicious and filling.
If you add Margaritas and tortilla chips with dips and salsas, you have a real Mexican Fiesta!
I’m so pleased that this post was featured over at Otto Magazin! They have gathered many more great BBQ recipes (mostly in German) from food bloggers like me. Just check out their article on “originelle Grillrezepte.”
- 1 – 1 ½ pounds (500-700 g) steak (skirt steak or flank steak – use inexpensive cuts as the marinating will tenderize the steaks)
- 1 ½ teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- ¾ teaspoon salt
- 5-6 tablespoons (80 ml) olive oil
- 2 limes juice of
- 1 small bottle of beer Corona or whatever you have on hand
- 3 green onions finely chopped
- 6 cloves of garlic minced
- 1 jalapeño seeded and minced
- 1 tablespoon fresh cilantro finely chopped (optional)
- 1 large or 2 medium onions peeled and sliced along the grain (see photo)
- 3 large bell peppers yellow, red or orange, seeded and cut into long slices
- ½ pound (250 g) fresh mushrooms, sliced thickly
- 1 tablespoon olive oil
- pinch of salt
- To marinate the steaks: stir together the ingredients for the marinade. Add the whole steaks and marinate, covered in the refrigerator, for at least 2 hours or overnight. Hint: this is easiest in a large plastic bag with a zipper seal.
- Slice the vegetables, put them in a large bowl and stir in the olive oil and pinch of salt. Set aside. Prepare the condiments. Remove tortillas from the package at the last minute to prevent them drying out. (You could warm the tortillas for a few seconds in the microwave but I don’t find this necessary and they dry out faster.)
- Heat the grill. Grill the steaks whole to desired doneness (rare, medium, well-done). Place steaks on a large plate and allow them to rest, covered, for 10 minutes. Grill the vegetables in a vegetable basket over medium heat until the onions turn translucent and vegetables have browned a bit.*
- Slice the steaks thinly against the grain and serve immediately with the vegetables on a large warmed platter.
- Fill the tortillas as you like with meat and vegetables. Top with shredded cheese, Guacamole, Pico de Gallo, cilantro, sour cream or salsa. Folding the tortillas: fold up the bottom end (to prevent your fillings from falling out while eating) then fold in the left and right sides as tight as you can. Hint: avoid overfilling the tortillas – then they are easier to roll up.