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Grilled Steak Fajitas

Name: Grilled Steak Fajitas
Prep time: 18 min
Total time: 1 h 27 min
Cuisine: Tex-Mex
Ingredients: skirt steak — 680 g; lime juice — 79 g; vegetable oil — 54 g; garlic — 12 g; chili powder — 15 g; cumin — 10 g; salt — 5 g; freshly ground black pepper — 3 g; red bell peppers — 200 g; yellow onion — 110 g; flour tortillas — 800 g; cilantro leaves — 15 g; limes — 130 g

Grilled Steak Fajitas reads sourness 6.4, citrus 6.4 and umami 6.1 on Palate's 0–10 flavor X-ray — a Tex-Mex main, about 1 hr 27 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.5 / 10
Sweet & Fruity — 3.5 / 10
Sour & Bright — 8.3 / 10
Bitter & Earthy — 2.5 / 10
Rich & Fat — 4.6 / 10
Aromatic & Spice — 5.1 / 10

The measured notes (of 18)

Sourness 6.4 · Citrus 6.4 · Umami 6.1 · Richness 4.5 · Allium 4.5 · Salinity 3.7 · Herbaceous 3.1 · Sweetness 3.0 · Earthy 2.2 · Warm Spice 2.1 · Heat 2.1 · Fruity 1.8 · Bitterness 1.3 · Floral 0.8 · Smoke 0.7

What's in it (13)

skirt steak — 680 g
lime juice — 79 g
vegetable oil — 54 g
garlic — 12 g
chili powder — 15 g
cumin — 10 g
salt — 5 g
freshly ground black pepper — 3 g
red bell peppers — 200 g
yellow onion — 110 g
flour tortillas — 800 g
cilantro leaves — 15 g
limes — 130 g

Time & effort: about 1 hr 27 min (18 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 214.5 kcal, 10 g protein, 10 g fat, 21.7 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

Whisk together the lime juice, 2 tablespoons of the oil, garlic, chili powder, cumin, 1/2 teaspoon of the salt, and black pepper in a large bowl or zip-top bag. Add the skirt steak, turn to coat, and marinate at room temperature for at least 1 hour or refrigerated up to 4 hours.
Meanwhile, toss the bell peppers and onion with the remaining 2 tablespoons oil and the remaining 1/2 teaspoon salt in a bowl; set aside.
Heat a grill (or grill pan) to high, 450 to 500°F, and oil the grates.
Remove the steak from the marinade, letting the excess drip off, and grill until deeply charred and the internal temperature reads 130°F for medium-rare, 3 to 4 minutes per side.
Transfer the steak to a cutting board and let it rest, uncovered, for 8 to 10 minutes.
While the steak rests, spread the peppers and onion in a grill basket (or a large cast-iron skillet set on the grill) and cook, tossing occasionally, until charred at the edges and just tender with a little bite left, 8 to 10 minutes.
Warm the tortillas directly over the grill grates or in a dry skillet until pliable and lightly speckled, about 20 seconds per side.
Slice the rested steak thinly against the grain on a slight diagonal.
Toss the sliced steak with the grilled peppers, onion, and cilantro.
Pile the steak and vegetables into the warm tortillas and serve immediately with lime wedges.

Dishes with a similar flavor shape

Steak Fajitas with Lime and Cilantro — Tex-Mex
Masgouf (Split Carp Grilled Upright by an Open Fire) — Iraqi
Sheet-Pan Fajita Steak with Peppers — Tex-Mex
Loaded Beef Burrito Bowl with Cilantro Lime Rice — Tex-Mex
Pork Green Chile Stew — Tex-Mex · Southwestern

Keep reading: what sourness, citrus, umami mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.