Next to burritos, tacos, quesadillas and enchiladas, fajitas are one of the most popular mexican dishes. Depending on the region, they’re either made with corn or flour tortillas. Fajitas and burritos are actually pretty similar. The only difference is that the burrito is wrapped up for you (so you can take it to go) and grilled steak fajitas are a la carte – DIY! Everything is put out on the table and everyone rolls up their own tortilla.
Best fajita steak
It is important to use the right piece of meat for your grilled steak fajitas. In Otto’s opinion, the best fajita steak is ribeye because it’s high in fat which ensures that the meat stays juicy after grilling. Other good choices would also be a flank or skirt steak.
Best grilled steak fajitas marinade
The best marinade for grilled steak fajitas has both a salty and spicy mixture. The first step in this simple fajita recipe is preparing the marinade for the meat. Chop the coriander and garlic and place it in a bowl. Add olive oil, lime juice, soy sauce, cumin and chili flakes and mix well.
How to marinate fajita steak
When it comes to marinating, time is crucial. Cover the steak with the marinade and let it sit in the fridge for at least three hours. It’s even better if you can leave it overnight. This way it will really take in the flavours of the marinade. Take it out one hour prior to grilling so that it can reach room temperature again.
Best guacamole recipe!
Now it’s time for that guacamole! Halve the avocados and remove the pit. Scoop out the avocado and put it in a bowl. Mash it up with a fork until it’s as creamy or chunky as you like it. Chop coriander, garlic and red chilis and add them to the smashed avocado together with olive oil and lime juice. Finally, season with salt and pepper and your avocado dip is done!
Pre-heat the Otto Grill
Get your steak grill ready and preheat the Otto Grill to 1800°C for three minutes. Make sure that you remove the grid beforehand so your meat doesn’t pre-cook or stick to the hot bars.
How to grill ribeye
Before you put the marinated steaks on the grill, use a paper towel to dab of the excessive marinade. At the same time, set the Meat-O-Meter to level 2 and grill the ribeyes at maximum temperature for one minute on each side. This gives your meat a wonderfully caramelised crust while staying medium rare on the inside. It’s best if you use a meat thermometer to measure the core temperature.
Prepare the veggies
In the meantime, take care of the vegetables for your grilled steak fajitas. Wash vegetables and dice tomatoes and cucumber. Slice bell pepper and cut onions into rings. Put bell pepper slices and onion rings on the grid and grill at a moderate temperature on Meat-O-Meter level 5 until the vegetables have taken on a slightly brown colour.
What goes in fajitas?
Anything! Carve the ribeye steaks across the grain and put aside. The tortillas taste best if you warm them up a little. To do so, just place them on the Otto Grill, which will still be quite hot, one by one. Only for a few seconds, though. Don’t let them burn!
Then, put the tortillas on a plate and fill them with steak slices, grilled vegetables and guacamole. Roll it up and your grilled steak fajitas are ready to eat!