Marinated Grilled Steak Fajitas

Grilled flank steak, peppers, and onions are great for summer and easy to cook up on the grill. A flavorful marinade primes the steak and veggies ahead of time.

It’s a simple but classic dish that the whole family will look forward to!

Ingredients

Time
20 m
3 servings
Cals
cals

1 lb Tacoma Boys Flank Steak
2 bell peppers, sliced
1 large red onion, sliced
La Tortilla Yellow Corn Tortillas, to serve
Desired toppings such as cilantro, jalapeno, limes, etc.

Marinade

½ cup Columbia Gorge Organic Orange Juice
⅓ cup Field Day Organic Extra Virgin Olive Oil
2 tbsp Napa Valley Naturals Organic Red Wine Vinegar
2 tbsp lime juice, about 1-2 limes
3 cloves garlic, minced
2 tbsp Tacoma Boys Fajita Seasoning

Directions

Marinate the Steak and Vegetables
In a large baking dish or plastic bag, mix all the ingredients for the marinade. Place the steak and sliced peppers and onions in the marinade. Let sit for at least 30 minutes or overnight.
Preheat the Grill
Heat the grill to medium high heat, about 450 degrees Fahrenheit.
Grill the Peppers and Onions
When the grill is hot, place the peppers and onions on the grill or on a grill pan, letting the excess marinade drip off first. Grill, tossing occasionally, until nicely charred and just tender, about 5-7 minutes.
Grill the Steak
Place the steak on the hot grill, letting the excess marinade drip off, and cook to desired doneness, about 4 minutes per side for medium rare, depending on the thickness of the steak.
Slice the Steak & Serve
Remove the steak from the grill and let rest for at least 5 minutes before slicing against the grain. Serve the grilled steak and fajita vegetables warm tortillas with other desired toppings such as cilantro, lime, jalapeno, and more.