Easy Recipes for the Grill & Cucina – Paggi Pazzo

When summer time comes around, you can expect to see me outside grilling quite a bit (or for that matter during the winter, spring, fall, etc…) and when it comes to preparing fajitas, I don’t need to wait for Cinco de Mayo to get my grill on! Today I’m sharing my Mexican Style Grilled Steak Fajitas recipe that brings a nice spicy taste from our Central American neighbors to your backyard and kitchen.

So to get my Mexican style grilled steak fajitas, I season the steaks with cilantro, olive oil, and garlic powder and let marinade overnight. For the peppers and onions I dress lightly with olive oil and then add Goya Adobo seasoning. Get your grill nice and hot and throw those bad boys on there until nice and tender. Then take them off the grill and let cool before slicing the steak, peppers, and onions into long strips. Prior to, prepare all your other ingredients that you like in your fajita, whether it’s cooking beans or chopping tomatoes, etc… While the grill is hot, throw your tortillas on until they are slightly crispy (turning quickly for both sides) as you don’t want them to turn into a hard taco shell.

Now it’s time to throw your Mexican style grilled steak fajita together. I like to add salsa and lime on top of my finished steak fajita recipe but if you prefer guacamole or sour cream – by all means, indulge! The toppings that I prefer of tomatoes, shredded cheese, kidney beans (black will do as well), salsa, and lime provide a nice spicey-sweet burst of flavors, like Mexico’s legendary Hugo Sanchez sending fans into delirium from an incredible golasso! I enjoyed a nice, ice cold Corona with the fajitas but if you’re in the mood for something sweeter, try this margarita recipe. So there you have it, Paggi Pazzo’s Mexican style grilled steak fajitas recipe, Salud Amigos!

Mexican Style Grilled Steak Fajitas with Peppers, Onions, and Salsa

Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings

Ingredients

• 2 4-6 ounce Steaks (New York Sirloin, Boneless Rib Steak or Strip Steak)
• 1 Spanish onion
• 1 red pepper
• 1/4 cup Kraft Mexican Style Four Cheese Taco Blend
• 1 dash salt
• 1 dash black pepper
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 tablespoon Goya Adobo seasoning
• 1 cup Goya kidney beans
• 2 Roma tomatoes
• 6 whole wheat tortillas
• 1 cup mild salsa
• 1 cup shredded lettuce
• 2 tablespoons fresh cilantro

Cooking Directions

1. Marinade steak over night with fresh cilantro chopped finely, garlic powder, and olive oil
2. Season pepper and onion with olive oil and Goya seasoning
3. Add lump hardwood charcoal to 1 chimney starter with cherry wood chunks or chips, when charcoal turns grey, dump into grill pit
4. Dress grates with olive oil on a paper towel and then add steak to grill over high-heat zone, giving a quarter-inch turn after 2 minutes and turning over after 5 minutes (10 minutes total). Pepper and onion will take a little longer to cook to place them over direct high-heat, turning once each side darkens
5. Once steak, pepper, and onion are done, remove from grill and let cool for several minutes. Then cut into steak thin strips, peel burnt or darkened skin from red pepper and onion and chop them into thin strips as well
6. Chop lettuce into shreds, dice tomatoes, and warm kidney beans for 5-10 minutes in a pan over the oven. While the beans warm, heat a pan and add wheat tortilla, turning over after 2-3 minutes at high heat
7. Once tortilla and beans are ready, add steak to tortilla topped with pepper-onion mix, kidney beans, shredded taco cheese, tomatoes, lettuce, and topped with salsa
8. Wrap tortilla and indulge – ready to enjoy!