Grilled Steak Fajitas – Mexican Style with Grilled Veggies

Hey, folks. Are you looking for a grilled steak fajitas recipe that you can get the most flavor out of them fresh veggies? I got the tricks and the tips here, so get the grill hot and let’s get them fajitas started.

We’re talking here about skirt steak!

Now, we’re talking here about skirt steak. There’s skirt and there’s flank. They are similar in what the grain of a muscle may look like, but the skirt is known for its flavor.

Coat the steak with Mexican Mixture on both sides.

We are taking a piece of certified Angus beef skirt steak and kicking it up Mexican style, and this mixture that I got here will blow your socks off.

I like to coat them with the seasoning mixture well on both sides, then place them in a sack and set them in the icebox for at least six hours for this cut. Be sure to bring it out for about 30 minutes to warm up before you ever throw them on that grill.

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Cut and Fry the Veggies

Cut the veggies right in the middle.

Now, the next trick we’re gonna do is split the veggies right down the middle. I know you’re thinking that fajitas have cut them in little strips, but that’s how we gonna get the most flavor out of all the veggies on the grill. The reason why I like to cut them in half is so I can lay them on a grill and we gonna let them absorb that good mesquite flavor and smoke.

Place them on the grill, shut the lid, and let them get a good smoke- rotating as needed until they’re tender and charred a little.

Check the jalapenos first.

One other important tip I wanna give you with them jalapenos. After you’ve been cutting them or seeding them, don’t be picking your nose, scratching your eyes ’cause it’s gonna burn!

Mash the veggies to get the heat.

As I turn the veggies I also am going to mash them a little. This gets that cooking surface a little closer to the heat, and they will cook a little quicker.

When the veggies are done- be sure to put them somewhere to keep warm like a Dutch oven, or skillet with a lid.

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Straight Up to Grilled Steak Fajitas

Turn the steak in 3.5 to 4 minutes.

Now, here’s the star of the show. Put those steaks on the grill and remember- they don’t need to cook long maybe 3 minutes a side.

After grilling, be sure to let the meat rest a couple minutes before cutting. Be sure to cut against the grain, at an angle in thin strips.

Now, place all them sliced veggies and skirt steak in an iron-cast skillet or a crock pot and let it go for about 45 minutes to 1 hour. You can also add there a little bit of water at the bottom, so you don’t run out dry.

These also go perfectly with our homemade tortillas recipe we’ve got for y’all.

Now all you have to do is put the all this goodness in a tortilla, top with cheese, sour cream or whatever y’all like, and enjoy!

So, Sit Back and Watch us grill up these tasty Steak Fajitas with Grilled Veggies

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Grilled Mexican Steak Fajitas - Cowboy Kent Rollins

Ingredients

• 2 - 3 skirt steaks
• Lime juice
• 1 yellow bell pepper
• 1 red bell pepper
• 1 orange bell pepper
• 2 jalapenos
• 1 large onion
• 1/4 cup water
• Seasoning mix
• ¼ cup of chili powder
• 2 tablespoons cumin
• 1 ½ tablespoons coarse sea salt
• 1 ½ tablespoons coarse ground black pepper
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon red pepper flakes
• 2 teaspoons oregano
• 3 teaspoons Ancho Chili powder

Instructions

• Rub both sides of steak with lime juice and then sprinkle with the seasoning mix over the meat generously on both sides and rub in well. Be sure to reserve about 1 tablespoon of the seasoning to sue later.
• Place in a plastic sack and refrigerate for at least 6 hours or overnight. Remove from the refrigerator 40 minutes before grilling.
• Cut peppers, jalapenos, and onion in half. Place on a clean and oiled grill and cook until charred and tender, flipping and rotating as needed. Close the lid while grilling. Set aside in a warm place.
• Place steak on an oiled grill over medium-high heat and close the lid and cook about 2 to 3 minutes per side. Remove from grill and let rest a few minutes before slicing. Slice thinly at an angle against the grain.
• Slice the veggies and place in large cast iron skillet. Stir in the sliced meat. Add the water. Season with the remaining seasoning mix, to taste. Simmer for about 45 minutes, stirring occasionally.
• If using a crockpot, add about 1/2 cup of water and cook on low for about 45 minutes to 1 hour.
• Serve with tortillas, cheese, sour cream, etc.