Chili's Steak Fajitas
Who doesn't love Chili's steak fajitas? They're a Tex-Mex classic! Now you can make them at home with this Chili's steak fajita recipe using flank steak. It's a quick and easy dinner with restaurant quality taste!
Servings: 8
Calories: 768kcal
Equipment
Ingredients
Marinade
- 2 - 3 lbs Flank Steak (or Chuck, or London Broil)
- 3 tablespoon olive oil
- ½ teaspoon liquid smoke
- 1 tablespoon soy sauce
- 4 cloves garlic, minced
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
For the Fajitas
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1-2 tablespoon olive oil
- 2 tablespoon water
- 1 tablespoon soy sauce
- 1 teaspoon lime juice
- salt to taste
- pepper to taste
- 16 Flour tortillas
Instructions
For the Marinade
- Combine all the marinade ingredients in a gallon size zip lock bag, vacuum seal bag, or shallow plastic tub with a lid.3 tablespoon olive oil, ½ teaspoon liquid smoke, 1 tablespoon soy sauce, 4 cloves garlic, minced, ½ teaspoon cayenne pepper, 1 teaspoon salt
- Add the steak to the bag and seal. Set in a bowl to ensure no leaking and refrigerate for at least 2 hours, but over night is even better.2 - 3 lbs Flank Steak
Making the Fajitas
- Preheat a cast iron grill skillet on medium - high. One with ridges and grooves. This will let any liquid drain away from the meat and give a sear edge to the steak.
- Saute the onions and peppers with 1 tablespoon of oil to prevent sticking. Add the lime juice, soy sauce, and the water. Cook for about 5 minutes. Salt to taste and transfer to a plate or bowl.1 tablespoon soy sauce, 1-2 tablespoon olive oil, 2 tablespoon water, salt to taste
- Remove the steak from the marinade. Pat it dry with paper towels. Season with salt & pepper.salt to taste, pepper to taste
- In the empty skillet, add the other 1 tablespoon of olive oil. Heat to medium - high. Add the steak that you patted dry earlier. Sear on both sides for about 4 minutes per side. Remove to a cutting board and slice thinly on the cross grain.1 large onion, sliced, 1 red bell pepper, sliced, 1 yellow bell pepper, sliced, 1 green bell pepper, sliced, 1-2 tablespoon olive oil, 1 tablespoon soy sauce, 1 teaspoon lime juice
- Add back to the skillet, but turn the heat off. Add the sauteed onions and bell peppers. Toss to mix well and serve. Use a heat proof trivet if placing the skillet on the table or counter.
- Serve with hot steamed flour tortillas, lime wedges, chopped cilantro, sour cream, guacamole, and pico de gallo to create a Fajita meal.
Nutrition
Serving: 2Fajitas | Calories: 768kcal | Carbohydrates: 35g | Protein: 60g | Fat: 42g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 1197mg | Potassium: 1086mg | Fiber: 3g | Sugar: 4g | Vitamin A: 603IU | Vitamin C: 60mg | Calcium: 117mg | Iron: 9mg