Hello! Matt and I teamed up to make some grilled steak fajitas last night! I had bought this big package of steaks and thought we would have steaks for one meal and then make the rest of the meat into fajitas. All members of the Hyatt House love Mexican food, even our wonder dog Smith (well, Smith pretty much loves any food he can get no matter how hard we try to keep him out of it). We had eaten tacos quite a bit lately and I thought fajitas would be good to bring to the menu again.
I have played around with several fajita marinades, some really spicy, some mild and then this one! This marinade is a little bit sweet, a little bit spicy and then there is some citrus flavor happening.
Seriously, your mouth is like “Yum…yum…Y.U.M” It happens just like that!
On warmer nights it’s nice to keep all the cooking outside on the grill. It’s also just really nice to be outside smelling some steaks doing their thing while the kids play and the sun shines! We even cooked the peppers and onions on the grill this time. Shaking dinner prep up helps keep meal time more fun too!
The steaks for these fajitas need to marinade for a few hours. I started the marinade right after lunch and then let the steaks soak up the tasty goodness until dinner.
Like most recipes I make, I started with my Vitamix! I even just tossed the garlic cloves in whole this time without mincing them at all. I figured I would save some time and it was less to clean up!
Coconut aminos are making another appearance here, so if you have some in the fridge leftover from making my teriyaki sauce you are good to go. If not, you can find them at your local health food store or on Amazon. Coconut aminos are basically a soy sauce replacement, made from dried coconut sap and some salt. There is almost always a bottle of them in my fridge to keep on hand for a quick sauce or marinade.
Let’s talk about the citrus that is going to happen here…
I like to try new flavor combinations a lot. Some work, and some don’t!
This one certainly works!
Freshly squeezed lemon juice + freshly squeezed orange juice + a little spice = a match made in fajita heaven!
You must try this!
All you need to do is toss all the ingredients in a blender or Vitamix and turn up that power!
A half of a cup of the marinade needs to be kept for the veggies and the rest is for the steaks. Now, take out your steaks and place them in a shallow dish.
Here is the most crucial part….pour that marinade all over those babies!
One of my favorite aspects of fajitas are the veggies! I used yellow, red and orange peppers along with onions and sliced them all into thin strips. Put the veggies in a shallow baking dish or a bowl and pour the reserved marinade over them, tossing them around to make sure that they are coated evenly.
After the steaks and veggies have marinated for a few hours take them out of the fridge and let them get to room temperature before grilling.
It’s time to fire up that grill!
You can put your ‘Grill Master’ apron too if ya like!
Turn your grill on and get it nice and hot, reduce the heat to medium as you put the steaks on. Place the steaks on one side of the grill leaving room for the cast iron skillet on the other side. Cook for 6 to 7 minutes on each side. If you have really thick steaks you may need to increase the cooking time slightly.
Get your cast iron skillet out and put that on the other side of the grill. Let the skillet preheat for 2 minutes before putting the veggies in. Remove the veggies from the marinade and place them in the heated skillet.
When the steaks are done to your liking, place them on the top rack of the grill for a bit. Allowing steaks to rest before cutting into them ensures that the juices from the steak remain in the steak and not just all over your plate.
Continue cooking the fajita veggies in the skillet until they softened and little bit charred. I don’t like the cook them too long though. Veggies that still have a little crispiness to them are my favorite!
Just before your ready to eat, cut the steaks into thin strips, making sure to cut the meat against the grain. Add them back to the skillet with the veggies and get your plate ready!
Warning! These disappear before your very eyes!
- For the marinade:
- ½ cup coconut aminos
- 2 limes, juiced
- 1 orange, juiced
- ½ cup avocado oil
- ¼ cup palm sugar
- 2t cumin
- 2t pepper
- ¼t sea salt
- dash of cayenne pepper
- 1T chili powder
- 3 cloves of garlic
- 4 medium size steaks
- 3 bell peppers, I used red, orange and yellow
- 2 small onions
- Place all of the ingredients for the marinade in a Vitamix or other high powered blender. If you are not using a high powered blender you will need to mince the garlic cloves first.
- Blend until well incorporated.
- Reserve ½ cup of the marinade for the veggies.
- Put the steaks in a shallow baking dish and pour the remaining marinade over them. Cover and keep in the fridge for 3 hours or more.
- Slice the peppers and onions into strips and put them in a shallow baking dish or a bowl and pour the reserved ½ cup of marinade over them. Toss until mixed. Place in fridge.
- To cook the steaks:
- Heat your grill on high until it's nice and hot. As you are placing the steaks on reduce the heat to medium.
- Cook for 6 to 7 minutes on each side.
- Once the steaks are finished cooking, transfer them to the top rack of the grill while the veggies cook.
- Place a cast iron skillet on one side of the grill and let it preheat for 2 minutes.
- Put the peppers and onions in the skillet and cook until soft but not mushy.
- Just before serving, slice the steaks into thin strips cutting against the grain.
- Serve with plantain taco shells, guacamole and pico de gall (all recipes can be found on this website).