Grilled Steak Fajitas
These steak fajitas make a quick and delicious weeknight meal, and the steak can be substituted with chicken or portabella mushrooms. Serve alongside refried beans and rice.
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12 hr 30 min
12 hr 30 min
- 2 pounds Flank or Skirt Steak
- ¼ cup Orange Juice
- ¼ cup Lime Juice
- 2 Tablespoons Extra Virgin Olive Oil
- 5 Garlic Cloves, minced
- 2 Chipotle Chiles in Adobo Sauce, chopped
- 3 Tablespoons fresh Cilantro, chopped
- 2 ⅓ Tablespoons Pork Barrel BBQ All-American Spice Rub
- 2 Bell Peppers, seeded and thinly sliced
- 1 large Red Onion, thinly sliced
- 12 Flour or Corn Tortillas
- Sour Cream
- Cheese, shredded
- Pickled Jalapenos
- Lime Wedges
- In a bowl mix together orange juice, lime juice, 1 tablespoon olive oil, 3 garlic cloves, chipotle chiles, cilantro and 1 tablespoon Pork Barrel BBQ All-American Spice Rub. Place the steak in a large zip lock bag and pour the marinade over the steak and seal. Refrigerate for 12 hours.
- Remove the steak from the refrigerator and pat dry. Season on both sides with remaining tablespoon of Pork Barrel BBQ All-American Spice Rub and let the steak come to room temperature for 30-60 minutes before cooking on the grill.
- Preheat grill to 350° to 400° (medium-high).
- Cook the steak over direct heat to desired doneness, approximately 5 minutes per side for medium. Remove the steak from the grill and let rest, covered with aluminum foil, for 10 minutes before slicing.
- While the steak is resting, in a large skillet, heat the remaining olive oil over medium-high heat and add the peppers and onions and cook until soft and slightly caramelized, 10-12 minutes. Add the remaining garlic and 1 teaspoon Pork Barrel BBQ All-American Spice Rub and cook for an additional 2 minutes.
- While the steak is resting warm the tortilla’s on the grill for 15-20 seconds per side.
- Thinly slice the steak against the grain and assemble the fajitas with the steak, peppers and onions.
- Serve with sour cream, cheese, picked jalapenos and limes.
Pork Barrel BBQ Sauce | Barbeque Sauce and Dry Rubs http://porkbarrelbbq.com/