Grilled Steak Fajitas
Steak fajitas are good, grilled steak fajitas are even better. Fire up the barbecue, take an afternoon and make this truly delicious family recipe. It's the perfect thing for family get togethers to parties.
Servings 6 servings
Ingredients
Steak Marinade
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ⅛ teaspoon cayenne
- ½ teaspoon ancho chilli powder
- ¼ teaspoon ground cumin
- 1 tablespoon minced garlic
- ¼ cup thinly sliced onion
- 4 rings pickled jalapenos
- ¼ teaspoon kosher salt
- 2 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 lb sirloin tip ¼-inch thick steaks
Tortillas
- 1 ¼ cup water
- 1 cup PAN massa
- /2 teaspoon kosher salt
Vegetables
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow zucchini
- 1 red onion
- 2 teaspoon cajun seasoning
- 2 tablespoon olive oil
Garnish
- ½ cup grated cheddar cheese
- 1 cup shredded lettuce
- 1 cup diced tomato
- ½ cup salsa
- ½ cup sour cream
Instructions
Steak
- Combine all the marinade ingredients in a medium glass or plastic bowl.
- Add the meat, cover tightly with plastic wrap and put it in the fridge for at least 2 hours or up to 24 hours.
- Remove the steak from the marinade and grill on high heat for about 3 minutes per side.
- Allow the meat to rest for 5 minutes, then thinly slice it against the grain and serve.
Tortillas
- Pour the water into a large mixing bowl and stir in the salt.
- Slowly mix in the masa and knead until the mixture forms a firm dough.
- Divide the dough into tablespoon-sized pieces and roll into balls.
- Press the dough balls between two sheets of waxed paper on a tortilla press or use a heavy pot.
- Grill the tortillas on high heat for about 90 seconds per side.
- Keep the cooked tortillas in a tortilla warmer, or wrap them in a clean kitchen towel until you are ready to serve them. If the tortillas cool down too much, reheat them for 20 seconds in the microwave.
Vegetables
- Cut the red onion in half through the root and stem.
- Grill the onion, cut-side down for about 20 minutes on moderate heat. Flip the onion and cook on high heat for another 10 minutes.
- Remove the onion from the grill and allow it to cool for 5 to 10 minutes.
- Cut the ends off the onion and remove the peel.
- Thinly slice the onion and put it in a medium mixing bowl to be tossed with the other grilled vegetables.
- Cut the sides off of the red and green bell peppers discarding the seed pods.
- Cut the ends off the zucchini and discard. Slice the zucchini into long thin slices.
- Put the peppers and zucchini in a large mixing bowl, drizzle with the olive oil, then season with the cajun seasoning.
- Grill the peppers and zucchini on medium-high heat for about 6 minutes per side.
- Remove the vegetbles from the grill and allow them to cool just long enough that you can handle them. Thinly slice the vegetables, mix with the sliced onions and serve.
Serving
- Serve the steak, vegetables, and tortillas with grated cheddar cheese, thinly sliced lettuce, diced tomatoes, salsa and sour cream. Avocados or guacamole and fresh lime are also great additions.