Tender marinated carne asada steak, grilled until charred on the outside, and tossed with grilled peppers and onions for the most delicious steak fajitas!
Your favorite steak fajitas get a big upgrade with this incredibly tasty carne asada marinade! It’s easy to whip up the marinade in the blender and the steak fajitas only take about 15 minutes to cook, so it’s perfect for even the busiest weeknight meal!
The marinade for these steak fajitas is super simple to make, (just zip it up in your blender or food processor), then all you have to do it toss it on your grill for a few minutes, and you have yourself a great, restaurant quality meal in no time! You’ll love the peppery citrus flavor that tenderizes the steak to perfection!
If you’re not worried about carbs, go ahead and fill a flour or corn tortilla with the grilled steak fajitas, along with a drizzle of sour cream and splash of lime juice. You’ll feel like you’re at your favorite local Mexican restaurant!
If you are watching your carb intake like me, go ahead and drizzle the meat and veggies with some sour cream, fresh cilantro and lime juice and go to town with your fork!
My Other Mexican Night Favorites!!
The steak is tender enough that you don’t even need a knife to cut it! Feel free to adjust the spice level to your tests… I find this to be a moderate heat level as is.
Some tools used to make these Carne Asada Steak Fajitas:
Lodge Pre-Seasoned Fajita Skillet Set – While not necessary, it’s SUPER fun to serve these on a sizzling fajita skillet!
Cuisinart Elite 12 Cup Food Processor – I love that this processor comes with two different bowl sizes!
Dragonn Stainless Steel Kitchen Tongs – Perfect for flipping the steak, plus, they’re dishwasher safe!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 3 whole dried ancho chilies stems and some seeds removed
- 2 in whole chipotle peppers adobo
- 2 large oranges juiced
- 2 limes juiced
- 2 Tbsp extra-virgin olive oil
- 2 Tbsp soy sauce
- 2 Tbsp Asian fish sauce
- 6 cloves medium garlic roughly chopped
- 1 leaves small bunch cilantro only (roughly 1 cup)
- 1 Tbsp ground cumin
- 1 tsp ground coriander
- 2 Tbsp light brown sugar
- 1 tsp kosher salt
- STEAK FAJITAS:
- 2 pounds skirt or flank steak trimmed
- 1 in yellow onion cut half and sliced
- 1 red bell pepper seeds removed and sliced
- 1 green bell pepper seeds removed and sliced
- Trim skirt or flank steak and set aside.
- Place dried ancho chile on a paper plate and microwave for about 15 seconds, until it smells toasty.
- To a food processor or blender, add all marinade ingredients and process until smooth. Taste and adjust salt level as needed.
- Pour half of the marinade into a large seal-able plastic bag, and pour the remaining half of the marinade into an airtight container and place in the refrigerator.
- To the marinade in the bag, stir in about 1 1/2 tsp more salt, then add steak to the bag. Remove as much air as possible from the bag and seal. Move steak around in the bag to ensure it's well coated.
- Marinate in the refrigerator for 3-4 hours, or overnight if preferred.
- Preheat grill over high heat (covered), or preheat indoor grill pan over high heat (if grilling this steak indoors, you might want to turn the hood fan on and open a window or two to reduce smokiness). Oil grill or grill pan.
- Remove container of leftover marinade to warm up to room temperature.
- Pat steak slightly dry with a paper towel and place on the grill.
- Cook steak for about 5-6 minutes per side, basting with additional marinade from the container, until steak reaches an internal temperature of about 135 degrees F for medium-rare, or until desired doneness.
- Remove steak to a large cutting board, tent with aluminum foil and let rest about 5-10 minutes.
- While steak is resting, add sliced peppers and onions to hot grill and grill for a few minutes, until tender and slightly charred.
- Slice steak thinly, against the grain, and serve with grilled peppers and onions.
- Garnish with lime wedges, minced cilantro, sour cream, salsa, guacamole or avocado slices.
- Serve as is, or wrapped up in flour or corn tortillas.
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The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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