Fajitas on griddle (our favorite steak fajitas)
Fire up the griddle for a mouthwatering flank steak fajitas done with a homemade marinade from The Kitchen Bucket List. Time to have restaurant-quality steak fajitas right at home.
Equipment
- Outdoor griddle (We used a 36-inch 4 burner griddle)
- Ziploc bag, 1 gallon
- Long handle tongs
- Large spatula
- Paper towels
- Serving plate
- Tortilla holder (Optional)
Ingredients
- 1 lb. flank steak
- 3 bell peppers
- 1 red onion
- 1 tablespoon olive oil
- 8 small flour tortillas
Steak fajitas marinade
- ⅓ cup lemon juice
- ¼ cup olive oil
- 1 tablespoon Worcestershire sauce
- 2 teaspoons garlic powder
- 2 teaspoons refrigerated minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon Paprika
- ½ teaspoon chili powder
- ½ teaspoon ground black pepper
Instructions
Get the marinade ready
- Open the Ziploc bag and roll the opening down to make it easier to add the ingredients for the marinade.
- Add all the marinade ingredients to the bag starting with the wet first.
- Close the Ziploc bag and agitate the marinade to mix.
- Unpack the flank steak and place it on a cutting board. Slice the steak against the grain to make ¼-inch thick slices.
- Reopen the Ziploc bag and add the sliced steak to the marinade. Close the bag and remove as much air as possible. Make sure the slices are covered with the marinade.
- Marinate in the fridge for 12 - 24 hours.
Get the griddle & fajita fixings ready
- Preheat the griddle on low.
- Slice the onion and bell peppers and place in separate bowls. Set aside.
- Once the griddle is preheated, increase the griddle to medium (350 - 400 degrees F.). If you have a large griddle like ours, close half the burners on one side to have a holding area.
- Place the sliced onions with a drizzle of olive oil on the griddle and mix. Grill until translucent, about 5 minutes.
- Add the sliced bell peppers on top of the onions and drizzle with olive oil. Mix together, and grill to your liking. We did another 5 minutes. Remember the onion and pepper mixture will be shifted to the holding area while the flank steak cooks and you warm the tortillas.
- Shift the onion and pepper mixture to the holding area.
Grill the flank steak and make the fajitas
- Place the marinated flank steak slices on the griddle so they cook evenly. Cook for 2 minutes, so be quick.
- Flip the steak slices then add the onions and pepper mixture.
- Cook for an additional 2 minutes or to your level of desired doneness. In this recipe, we cooked the flank steak to medium.
- Mix and move the fajita mixture over to the holding area. Turn off the remaining burners.
- Add the tortillas to the recently turned-off side of the griddle and warm on each side for about 1 minute. Place in a tortilla holder or warmed plate.
- Remove the fajita mixture into a serving plate or bowl.
Serve & Enjoy
- Place the fajita mixture on the table with the tortillas and serve.
- Enjoy with your favorite fajita toppings like guacamole, sour cream, and salsa.
Notes
- Forgot to marinate overnight, no problem 2 - 4 hours will still give a nice flavor and a more tender flank steak.
- Flank steak doneness was medium. Our medium temperature is between 135 - 145 degrees F. which is a slight pink in the middle of each slice.
