Grilled Steak Fajitas with Smoky Vegetables and Lime Crema

There’s nothing quite like the sizzle of steak on a hot grill, especially when it’s wrapped in a warm tortilla with charred peppers and onions. These grilled steak fajitas bring all the smoky, spicy flavors of a backyard cookout to your table, with a cool and creamy lime crema to balance the heat.

While the grill adds an irresistible smokiness, you can easily make these fajitas indoors using a grill pan or large skillet. Whether you’re celebrating a holiday or just craving a quick weeknight dinner, this recipe is sure to become a favorite.

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Ingredients

1 unit LimeView ingredient guideLike ingredientDislike ingredient

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon JalapeñoView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat a grill for direct heat. (If cooking indoors, heat a grill pan or large pan over medium-high heat.) Zest 1 teaspoon zest from the lime, then cut the lime into quarters.
2. Pat the steak dry with a paper towel and season generously with salt and pepper. Sprinkle the steak with half the spice blend and half the lime zest. Squeeze the juice from one lime quarter over the steak, then rub the seasonings into the meat. Set aside to marinate.
3. Quarter the bell pepper lengthwise through the stem end, removing the stem, ribs and seeds. Peel the onion and cut into ¼-inch-thick rounds. Mince the jalapeño, removing the ribs and seeds for less heat. In a small bowl, stir together the sour cream, juice from another lime quarter, 2 tablespoons water and the remaining spice blend and lime zest. Season the crema with salt and pepper.
4. Brush the grill grates with oil (or heat a drizzle of oil in your pan). Add the steak and cook to desired doneness, 3-6 minutes per side (4-7 minutes per side in a pan). Transfer to a cutting board or plate and let rest.
5. Brush the bell pepper and onion with a drizzle of oil and season with salt and pepper. Grill (or cook in the pan) until softened and charred in spots, 4-5 minutes per side, flipping halfway through. Add the tortillas to the grill (or pan) and warm until light grill marks appear, 20-30 seconds per side.
6. Slice the steak against the grain into thin strips. Cut the bell pepper into thin strips and separate the onion into rings. Divide the steak, bell pepper and onion among the tortillas. Drizzle with the lime crema. Garnish with jalapeño if desired. Serve with the remaining lime quarters for squeezing over.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute sirloin with flank steak, skirt steak or ribeye. Adjust cooking time as needed.

Can I make these fajitas without a grill?

Absolutely! Use a grill pan or a large skillet over medium-high heat. The cooking times may be slightly longer.

How do I store leftovers?

Store leftover steak, vegetables and crema separately in airtight containers in the refrigerator for up to 3 days. Reheat in a skillet or microwave.