Sunday dinner: Grilled steak fajitas

Sizzling fajitas are always a treat! This Sunday dinner recipe for grilled steak fajitas will bring your family together for a fun meal.

The sizzling sound of fajitas cooking is music to the ears (not to mention the great aroma that fills the kitchen)! Bring flavor to the table, too, with this Sunday dinner recipe for grilled steak fajitas. This dish is easy to make, and it adds a festive air to your meal.

Grilled steak fajitas recipe

Serves 4

Ingredients:

For the marinade

• 2 teaspoons chili powder
• 2 garlic cloves
• 1 teaspoon ground cumin
• Juice from 1 lime
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2-3 tablespoons olive oil

For the fajitas

• 1 pound flank steak
• 1 large red bell pepper, seeds and membrane removed, and cut into long strips
• 1 large green bell pepper, seeds and membrane removed, and cut into long strips
• 1 large white onion, cut into long strips
• 2 tablespoons vegetable oil, divided
• Salt and ground black pepper for seasoning
• 2 avocados, peeled and seed removed, and cut into strips
• 1/2 cup sour cream
• 2 limes cut into wedges
• 4-6 (6-inch) tortillas

Directions:

For the marinade

1. In a bowl, combine all the marinade ingredients and whisk to combine.
2. Divide the marinade in half and add it to 2 large sealable plastic bags.
3. Place the steak in one bag and the bell peppers and onion in the other. Gently massage the marinade to coat both the steak and the vegetables.
4. Refrigerate for at least 30 minutes.

For the fajitas

1. Grill the steak over medium-high heat for several minutes on each side until cooked. The FDA notes that 145 degrees F, as measured with a food thermometer, is the minimum safe internal temperature for fresh beef.
2. Allow the steak to rest, and cover it loosely with foil. Meanwhile, add 1 tablespoon of vegetable oil to a cast iron skillet (or another heavy skillet) over medium-high heat.
3. Add half the vegetables and cook until they begin to soften and char. Remove the vegetables and repeat with the remaining oil and vegetables.
4. When the second batch is finished, add the first batch back into the skillet and toss to combine. Season lightly with salt and pepper to taste.
5. Slice the steak into thin strips and toss together with the vegetables. Serve the mixture with the tortillas, avocado, lime wedges and sour cream.

Sizzle on a Sunday!

More Sunday dinner recipes

Pork Milanese
Shrimp, green bean and couscous salad
Pasta with arugula pesto and grilled chicken