Steak Fajitas with Grilled Bell Peppers and PortobelloSteak Fajitas with Grilled Bell Peppers and Portobello
Steak Fajitas with Grilled Bell Peppers and Portobello
Steak Fajitas with Grilled Bell Peppers and Portobello
Steak fajitas with sliced grilled veggies are easy to make and fun to eat — perfect for any night of the week.
Kingsford
Kingsford
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Recipe - Brooklyn Park South
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Steak Fajitas with Grilled Bell Peppers and Portobello
Prep Time260 Minutes
Servings4
Cook Time25 Minutes
Ingredients
1/2 cup garlic marinade
1 tbsp. fresh lime juice
1 tsp. cumin
1 green bell pepper seeded, quartered
1 red onion quartered
1 yellow or red bell pepper seeded, quartered
1 1/2 pounds flank steak
2 portobello mushrooms
1/4 cup spicy BBQ sauce
Sour Cream
Lime Wedges
Fresh cilantro
8 flour tortillas (9 inch)
Directions

Food Prep

  • Place your favorite garlic marinade, cumin and lime juice in a large, resealable plastic bag. Add your fajita ingredients and shake the bag to coat ingredients.
  • Seal your bag, pressing out any excess air and place the bag in a shallow baking dish. Let your steak marinate in the bag in the refrigerator, turning occasionally, for up to 4 hours. 

Grill Prep

  • Fuel: We recommend Kingsford® Original Charcoal Briquets
  • Method: Direct-Heat Grilling
  • Temp: 400°F (Medium Heat)

The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
  • When you’re ready to grill, drain your marinade from the bag and discard. Place your steak on the grate and cook until it’s browned on both sides, around 5 minutes per side.
  • Once your steaks are cooking, place your mushrooms, peppers and onion on the grate and cook them for 4 minutes per side, or until lightly browned and softened.
  • When ready, remove your steak from the grill and allow it to rest for at least 5 minutes before slicing. When you’ve removed your vegetables from the grill, slice and keep warm, adding your sliced steak when ready.
  • Now, using tongs, heat your tortillas quickly over the grill. Fill your warm tortillas with your meat and vegetables and add your favorite toppings as desired.
260 minutes
Prep Time
25 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
1/2 cup garlic marinade
Essential Everyday Marinade, Herb & Garlic
Essential Everyday Marinade, Herb & Garlic, 12.25 Ounce
$2.59$0.21/oz
1 tbsp. fresh lime juice
Produce Lime
Produce Lime, 1 Each
$0.99
1 tsp. cumin
Essential Everyday Cumin, Ground
Essential Everyday Cumin, Ground, 2 Ounce
$3.39$1.70/oz
1 green bell pepper seeded, quartered
Produce Green Bell Pepper
Produce Green Bell Pepper, 1 Each
$1.29
1 red onion quartered
Produce Red Sweet Onion
Produce Red Sweet Onion, 0.75 Pound
$1.49 avg/ea$1.99/lb
1 yellow or red bell pepper seeded, quartered
Produce Yellow Bell Pepper
Produce Yellow Bell Pepper, 1 Each
$1.99
1 1/2 pounds flank steak
2 portobello mushrooms
1/4 cup spicy BBQ sauce
Sour Cream
Essential Everyday Sour Cream
Essential Everyday Sour Cream, 8 Ounce
$1.79$0.22/oz
Lime Wedges
Produce Lime
Produce Lime, 1 Each
$0.99
Fresh cilantro
Fresh Cilantro Herbs
Fresh Cilantro Herbs, 1 Each
$1.79
8 flour tortillas (9 inch)
Mission Super Soft Tortillas, Flour, Large Burrito
Mission Super Soft Tortillas, Flour, Large Burrito, 8 Each
$4.49$0.56 each

Directions

Food Prep

  • Place your favorite garlic marinade, cumin and lime juice in a large, resealable plastic bag. Add your fajita ingredients and shake the bag to coat ingredients.
  • Seal your bag, pressing out any excess air and place the bag in a shallow baking dish. Let your steak marinate in the bag in the refrigerator, turning occasionally, for up to 4 hours. 

Grill Prep

  • Fuel: We recommend Kingsford® Original Charcoal Briquets
  • Method: Direct-Heat Grilling
  • Temp: 400°F (Medium Heat)

The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
  • When you’re ready to grill, drain your marinade from the bag and discard. Place your steak on the grate and cook until it’s browned on both sides, around 5 minutes per side.
  • Once your steaks are cooking, place your mushrooms, peppers and onion on the grate and cook them for 4 minutes per side, or until lightly browned and softened.
  • When ready, remove your steak from the grill and allow it to rest for at least 5 minutes before slicing. When you’ve removed your vegetables from the grill, slice and keep warm, adding your sliced steak when ready.
  • Now, using tongs, heat your tortillas quickly over the grill. Fill your warm tortillas with your meat and vegetables and add your favorite toppings as desired.