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Chili Lime Steak Fajitas

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  • Yields: 4 Servings
  • Cook time: 15 minutes
  • Prep time: 10 minutes


  • 4 tablespoons fresh lime juice
  • 4 tablespoons olive oil
  • 1 chipotle peppers in adobo sauce, chopped
  • 2 tablespoons fresh cilantro
  • 2 tablespoons lime zest
  • 4 cloves garlic
  • olive oil, for pan
  • 2–3 large ribeye steaks
  • 1 onion, sliced in thin strips
  • 2 large bell peppers, red/green/yellow or orange, sliced in strips
  • 8 flour tortillas
  • 1 avocado
  • 1 package queso fresco (white Mexican cheese), crumbled
  • 2 limes, grilled
  • 1 tomato
  • ½ cup sour cream
  • 1 cup chopped cilantro
  • 1 jalapeño


  1. Combine all marinade ingredients in an immersion blender or food processor. Marinate your steak for as long as possible before cooking to get the most flavor in the meat.
  2. Load Kingsford® Charcoal with Mesquite in your Masterbuilt Gravity Series 800 Griddle and set temp to 400°F.
  3. Add olive oil to griddle surface. Once the oil gets hot, add the onion and peppers to sauté.
  4. Warm tortillas on Gravity Series 800 Griddle warming rack.
  5. Add ribeye to griddle, cook for 3–4 minutes per side, or until the internal temp reaches 125°F (for doneness of Medium). Please note the USDA recommended temperature for beef is 145°F.
  6. Once ribeye is done, rest for 10 minutes.
  7. Once the onions are translucent, the veggies are ready to be taken off the grill.
  8. Slice the ribeye against the grain and place in a large platter along with the grilled onions and peppers and tortillas and let your guests make their own fajitas with preferred toppings.

For safe meat preparation, reference the USDA website.

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