Chili's Steak Fajitas

5 from 5 votes

Chili's steak fajitas start with marinated flank steak, sauteed bell peppers, onions, and warm flour tortillas. A hot skillet gives the steak a good sear before it is sliced against the grain and served with the vegetables. Add guacamole, salsa, sour cream, and lime wedges to build your fajitas at the table

Prep Time10

Cook Time15

Marinating Time2

Total Time2 25

Course: Main Dishes

Cuisine: Tex-Mex

Servings:

Calories: 768kcal

Author: Kelly Bloom

Equipment

Cast Iron Grill Skillet

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

US Customary - Metric

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 3-4 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.

Notes

Pat the steak dry: Wet steak steams in the skillet, so blot off the marinade before searing.
Use a hot skillet: Let the pan heat before the steak goes in so the outside browns quickly.
Cook the vegetables first: Sauteing the peppers and onions before the steak keeps the beef from overcooking while the vegetables soften.
Slice across the grain: Cut the cooked steak against the grain so the strips are easier to chew.
Warm the tortillas: Warm flour tortillas bend around the steak and peppers without cracking.

Nutrition