Grilled Steak Fajitas from

For the recipe and photos from, CLICK HERE!

Grilled Steak Fajitas

For the Steak

  • 2 lbs flank steak, trimmed of fat
  • 3 cloves garlic, crushed
  • 1 tbsp cumin (or to taste)
  • 2 scallions, sliced (optional)
  • salt + fresh pepper to taste

 For the Onions and Peppers

  • 3 medium onions, sliced into long strips
  • 3 bell peppers (I used multi-colors), sliced into strips
  • 1 tbsp olive oil
  • salt + fresh pepper to taste
  • 12 7″ flour tortillas, such as La Tortilla Factory Low Carb High Fiber


TOP PHOTO: Cut all the fat off the steak (this took me forever, I felt like it was a really “fatty” cut of steak). Pierce steak with a fork all over to tenderize. Season steak with cumin, garlic, scallions, salt and pepper. Allow steak to rest at room temperature at least 10 minutes before grilling.
BOTTOM PHOTO: Chop onion and peppers into thick slices


TOP PHOTO:  Sear steak 4-6 minutes without moving (I did 4 minutes on each side and it turned out perfect), turn the steak over and cook a few more minutes until rare or medium rare (well done will be too tough). Remove from grill and let it rest a few minutes before cutting. 

BOTTOM PHOTO:  In a large grill-safe pan such as a clay Chamba or cast iron skillet combine onions, peppers, olive oil, salt and pepper.

step3grilledsteakwithveggiesTOP PHOTO: Let the steak rest before cutting! (I waited 10 minutes while the onions and peppers were cooking)
BOTTOM PHOTO: I did things a little different than the recipe, I cut the steak then combined it with the onions and peppers and then I popped it in the oven at 350 degrees for about 8 minutes.


LEFT PHOTO: measuring out 3 oz of steak
RIGHT PHOTO: Finished tortilla with 1 tablespoon of light sour cream (22.5 cal) I could have done less, maybe 1/2 tablespoon – it ended up being a bit much.



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