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Chili Lime Steak Fajitas
Fresh ingredients, bright flavors and smoky mesquite charcoal bring out the best in this Tex-Mex favorite.
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Ingredients
Marinade:
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4 tbsp. fresh lime juice
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4 tbsp. olive oil
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1 chipotle peppers in adobo sauce, chopped
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2 tbsp. fresh cilantro
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2 tbsp. lime zest
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4 cloves garlic
Steak:
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olive oil, for pan
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2–3 large ribeye steaks
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1 onion, sliced in thin strips
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2 large bell peppers, red/green/yellow or orange, sliced in strips
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8 flour tortillas
Toppings:
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1 avocado
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1 package queso fresco (white Mexican cheese), crumbled
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2 limes, grilled
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1 tomato
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½ cup sour cream
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1 cup chopped cilantro
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1 chopped jalapeño
1 Food Prep
First, the marinade ingredients in an immersion blender or food processor. Then, marinate your steak for up to 24 hours before cooking to get the most flavor into the meat.
- Next, slice the onion into thin strips, and slice the bell peppers into strips. Then, get your toppings ready.
2 Grill Prep
- Fuel: We recommend Kingsford® Charcoal Briquets with Mesquite
- Method: Two-Zone Method
- Temp: 400°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
- Add your griddle or grill-safe pan or skillet to the grate.
- When you’re at temp, add olive oil to the griddle surface. Once the oil gets hot, add the onion and peppers to sauté.
- Add the ribeye to the griddle or skillet, cook for 3 to 4 minutes per side. While your steaks are still on the grill, insert the digital meat thermometer into the thickest part to check the internal temperature.
- When the steaks are a few degrees away from your goal temp, remove them from the grill — the temperature will continue to rise after they’re removed from the grill.
- Rest the steaks for 10 minutes.
- Now, using tongs, heat your tortillas quickly over the grate area.
- Once the onions are translucent, (about 10 minutes) the veggies are ready to be taken off the grill.
- Slice the ribeye against the grain and place in a large platter along with the grilled onions and peppers and tortillas.
- Let your guests assemble their fajitas with their favorite toppings.
** Cooking times are approximate and based on a 1” steak, including sear time.
Recipe created by Robyn Lindars — Recipe Developer, Grilling Expert, Editor in Chief of Grill Girl Magazine and GrillGirl.com — on behalf of Kingsford® Charcoal and Masterbuilt.
For safe meat preparation, reference the USDA website.
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