Chili Crusted Steak Fajitas
Submitted by lfw
Chili-crusted flank steak fajitas grilled with marinated tri-color bell peppers, onions, and Roma tomatoes. A bright, lime-kissed Tex-Mex plate wrapped in warm flour tortillas.
YIELD
8 servingsPREP
20 minCOOK
30 minREADY
1 hrsChili-crusted steak fajitas lean into the grill for both the flank steak and the vegetables, which keeps the whole meal on one heat source and punches up every bite with smoke. The chili powder rub goes on after marinating, forming a crust when the steak hits the grate.
Marinating the flank steak in lime juice, Worcestershire, and garlic for at least 30 minutes is the move that makes this cut shine. Flank is lean and muscular, and the acid in lime juice softens the fibers while Worcestershire adds deep savory umami. Longer isn’t always better with lime, though. Past 4 hours and the acid starts to break down the surface texture into mushy protein.
Slicing against the grain is non-negotiable with flank. The long muscle fibers run the length of the steak, so cutting across them (in thin diagonal slices) shortens the fibers on the plate and makes every bite tender. Cut along the grain and you get chewy strings.
Resting the steak for 5 minutes before slicing is worth the wait. Hot-off-the-grill cutting loses juice to the board. Five minutes lets the fibers relax and hold their liquid.
Grilling the tomatoes for just 3 minutes per side warms them through without collapsing the flesh. Tomato juices mingle with the steak juices on the plate, adding natural brightness that bottled salsa can’t match.
Kitchen Tips
- Pat the steak dry after marinating before rubbing with chili powder. Wet meat won’t take a proper crust.
- Use three colors of bell pepper (red, green, yellow) for a dramatic plate and slightly different sweetness from each color.
- Warm the tortillas directly on the grill for 15 seconds per side for char and flexibility.
- Lightly salt the vegetables after grilling, not before. Salt draws out moisture that slows caramelization.
Variations
- Swap flank for skirt steak. Same cooking method, similar grain, slightly richer flavor.
- Add chicken thighs to the grill for a two-protein fajita night.
- Finish with crumbled queso fresco or cotija instead of sour cream for a more traditional Mexican edge.
Ingredients
Directions
Trim fat from steak and set aside.
Combine bell pepper pieces, tomato halves, 1 tablespoon lime juice, 1 tablespoon worchestershire sauce, ¼ teaspoon salt and half of minced garlic in a large bowl.
Toss gently and set aside.
Combine remaining lime juice and worchestershire, ¼ teaspoon salt, remaining minced garlic and flank steak in a large zip top plastic bag; seal bag and marinate in refrigerator at least 30 minutes.
Remove steak from bag, reserving marinade.
Rub chili powder evenly over steak, and set aside.
Remove bell pepper pieces and tomato halves from bowl, reserving marinade.
Set tomatoes aside.
Prepare grill.
Place seak, pepper pieces, tomato halves and onion slices on grill rack coated with cooking spray.
Grill tomato halves 3 minutes on each side.
Grill steak five minutes on each side or until desired degree of doneness, basting occasionally with reserved marinade.
Grill bell pepper pieces and onions six minutes on each side or until tender, basting occasionally with reserved marinade.
Remove steak and vegetables from grill.
Let steak stand five minutes; cut steak diagonally across grain into thin slices.
Cut bell pepper pieces into ¼ inch slices and cut onion slices in half.
Sprinkle remaining ¼ teaspoon salt over vegetables.
Heat flour tortillas according to package directions.
Place two tortillas on each of four plates.
Divide steak, bell pepper and onion evenly amoung tortillas.
Top each fajita with ½ tomatoe and 1/12 teaspoon fat free sour cream.
Serve warm
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