Grilled Steak Fajitas

Have a backyard fiesta and make it a fajita party! These steak fajitas are easy enough to make as a weeknight meal, or fun to create a theme party and serve up all your favorite Mexican appetizers.

We celebrated Cinco De Mayo a little early this year and these fajitas were on the menu. I’ve mentioned this before, my husband loves fajitas and he is a pro at making them on the grill. My job is to prep everything and season the meat, he does the rest. Win win!!

I have these wonderful clay pots from Colombia called La Chamba pots that I love using to make my onions and peppers on the grill; a cast iron pan would work just as well. Serve this with reduced fat Mexican cheese, fat free sour cream and guacamole on the side (extra points). Two fajitas are the perfect serving size.

Grilled Steak Fajitas
Gina’s Weight Watcher Recipes
Servings: 6 • Serving Size: 2 fajitas (3 oz meat total + onions, peppers + 2 tortillas)
Sodium: 487.6 mg (without adding salt) • Old Points: 6 pts • Points+: 8 pts
Calories: 297.8 • Fat: 13.1 g • Protein: 28.9 g • Carb: 30.4 g • Fiber: 16.1 g • Sugar: 1.7 g

For the Steak

  • 2 lbs flank steak, trimmed of fat
  • 3 cloves garlic, crushed
  • 1 tbsp cumin (or to taste)
  • 2 scallions, sliced (optional)
  • salt + fresh pepper to taste

 For the Onions and Peppers

  • 3 medium onions, sliced into long strips
  • 3 bell peppers (I used multi-colors), sliced into strips
  • 1 tbsp olive oil
  • salt + fresh pepper to taste

I like to season the steak a few hours ahead. Pierce steak with a fork all over to tenderize. Season steak with cumin, garlic, scallions, salt and pepper. Allow steak to rest at room tempurature at least 10 minutes before grilling.

 In a large grill-safe pan such as a clay Chamba or cast iron skillet combine onions, peppers, olive oil, salt and pepper. Toss well to coat. Place on the BBQ and cook on medium-low heat, tossing occasionally until onions are caramelized, about 20 minutes. This could also be cooked inside on the stove as well.

When the onions and peppers are done, set aside to keep warm on the top rack of your grill; raise the flame of the grill to high flame. Discard scallion and sear steak 4-6 minutes without moving, turn the steak over and cook a few more minutes until rare or medium rare (well done will be too tough). Remove from grill and let it rest a few minutes before cutting.  

Cut meat into small cubes and combine with the cooked onions and peppers and serve with tortillas, cheese, guacamole and sour cream.