Grilling season is upon us, and this is a fantastic fajita recipe for warm summer evenings. The combination of perfectly seasoned steak and vegetables is spot on, and this is a favorite in my family.
I originally found this recipe on the website for Aldi, the discount grocery store, and I modified it slightly. The homemade spice rub is one of the best I’ve ever tasted. The whole recipe is versatile; you can omit certain veggies if you’re not a fan. Sometimes I use whatever veggies I have in my kitchen, and I’ve even used diced frozen bell peppers in place of fresh. These fajitas always turn out delicious.
Grilled Fajitas with Veggies:
Ingredients:
- 2 tablespoons Vegetable Oil, divided
- 1 pound Black Angus Strip Steak
- 1 teaspoon Oregano
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¾ teaspoon Ground Cumin
- ¾ teaspoon Paprika
- ¾ teaspoon Chili Powder
- 1 teaspoon Salt, divided
- 1 ½ teaspoons Black Pepper, plus extra to taste
- 1 lime, juiced
- 1 onion, sliced
- 1 red pepper, sliced
- 2-3 green onions, ends trimmed
- 8 mushrooms, halved
- 1 package flour tortillas
- Optional toppings: sour cream, diced avocado, chopped cilantro
Directions:
- Preheat the grill to medium-high heat.
- In a medium bowl, combine 1 tablespoon of the vegetable oil with the oregano, garlic powder, onion powder, cumin, paprika, chili powder, 1/2 teaspoon salt, and 1 teaspoon pepper. Rub the spice mixture onto the steak and marinate for at least 10 minutes.
- Place the steak on the grill and cook, rotating 90 degrees and flipping periodically, until the internal temperature is 135 degrees. Remove the steak and lightly tent with foil for 10 minutes. Slice the steak on an angle against the grain and drizzle lime juice over the steak.
- Toss the remaining 1 tablespoon of vegetable oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper with the vegetables.
- Saute the vegetables on a skillet on the stove top until they are softened.
- Divide the sliced steak among flour tortillas and top with the sauted veggies. Top fajitas with sour cream, diced avocados, and cilantro.
