Charred Steak Fajitas with Citrus Marinade and Sizzling Peppers

How to Make Charred Steak Fajitas with Citrus Marinade and Sizzling Peppers

1. 1

   Step 1: Make the citrus marinade and marinate the steak

   In a large bowl whisk together orange juice, lime juice, olive oil, minced garlic and the fajita seasoning. Place the flank steak in a resealable bag or glass dish, pour in the marinade, massage to coat, and refrigerate at least 30 minutes (up to 4 hours) to tenderize and infuse bright flavor.

   For this step

   • 2 lbFlank steak (or skirt steak)
   • 1/2 cupFresh orange juice
   • 2 tbspFresh lime juice
   • 3 tbspOlive oil
   • 3 clovesGarlic cloves, minced
   • 1 tbspFajita seasoning (blend of cumin, chili powder, smoked paprika, salt)
   
2. 2

   Step 2: Prep and oil the peppers and onion

   While the steak marinates, slice the bell peppers and onion into 1/2-inch strips and toss with a drizzle of olive oil and a light sprinkle of the fajita seasoning. Keep them roughly uniform so they cook evenly on the grill.

   For this step

   • 3 mediumMixed bell peppers (red, yellow, green), sliced into strips
   • 1 mediumLarge yellow onion, sliced into strips
   
3. 3

   Step 3: Char the vegetables and grill the steak

   Preheat the grill to high (450–550°F / 230–290°C). Grill the peppers and onions directly over the heat until blistered and slightly charred, about 6–8 minutes, turning occasionally. Move veggies to a cooler spot and place the steak over direct high heat; sear 4–6 minutes per side for medium‑rare (adjust time for thickness), aiming for a deeply charred exterior.
   
4. 4

   Step 4: Rest and slice the steak

   Transfer the steak to a cutting board and let it rest 8–10 minutes to redistribute the juices. Slice thinly against the grain into bite-sized strips for tender fajita meat.
5. 5

   Step 5: Warm tortillas and assemble fajitas

   Warm tortillas on the grill or in a dry skillet until pliable and lightly charred. Fill each tortilla with steak slices and a generous portion of the sizzling peppers and onions; serve immediately and offer lime wedges, chopped cilantro, salsa or sour cream as desired.

   For this step

   • 8 count (8-inch)8-inch flour tortillas
   

1. In a large bowl whisk together orange juice, lime juice, olive oil, minced garlic and the fajita seasoning. Place the flank steak in a resealable bag or glass dish, pour in the marinade, massage to coat, and refrigerate at least 30 minutes (up to 4 hours) to tenderize and infuse bright flavor.
2. While the steak marinates, slice the bell peppers and onion into 1/2-inch strips and toss with a drizzle of olive oil and a light sprinkle of the fajita seasoning. Keep them roughly uniform so they cook evenly on the grill.
3. Preheat the grill to high (450–550°F / 230–290°C). Grill the peppers and onions directly over the heat until blistered and slightly charred, about 6–8 minutes, turning occasionally. Move veggies to a cooler spot and place the steak over direct high heat; sear 4–6 minutes per side for medium‑rare (adjust time for thickness), aiming for a deeply charred exterior.
4. Transfer the steak to a cutting board and let it rest 8–10 minutes to redistribute the juices. Slice thinly against the grain into bite-sized strips for tender fajita meat.
5. Warm tortillas on the grill or in a dry skillet until pliable and lightly charred. Fill each tortilla with steak slices and a generous portion of the sizzling peppers and onions; serve immediately and offer lime wedges, chopped cilantro, salsa or sour cream as desired.