These Grilled Steak Fajitas are the perfect departure from burgers and hot dogs for simmer grilling. Marinated in the morning, throw on the grill with a medley of bell peppers and onions, and serve in charred tortillas with all your favorite fixings.

Fajitas are the EASIEST dinner on the planet, so be sure to check out these Sheet Pan Garlic Lime Salmon Fajitas, these Sheet Pan Fajita Bowls with Chicken Sausage, and these Sizzling Steak Fajita Roll Ups.

Grilled Steak Fajitas

Easy meals are the name of the game in the summer. And it doesn’t get much easier than these Grilled Steak Fajitas! All you have to do is marinate the steak, throw it on the grill with peppers and onions and serve them in warm flour tortillas. Our favorite steak fajitas marinade has plenty of acid from lime juice and all the classic flavors of traditional fajitas.

Try This Next Za’atar Chicken

I love grilling in the summertime – it keeps my house nice and cool and doesn’t dirty up the kitchen. A lot of people are intimated by it, but if you use a meat thermometer, there’s no way you can mess it up.

Let’s make them!

Ingredients in Grilled Steak Fajitas

• Steak: For this particular recipe, I like to use skirt or flank steak. They’re both very inexpensive cuts of meat, but tend to be tough so we make sure to marinate long enough to break down some of the tougher parts of the meat. You also only want to cook the steak to a medium-rare or medium temperature, otherwise the meat can be tough.
• Quick Tip: One last tip when it comes to cooking a tough piece of meat like a flank steak, when you slice the steak, make sure to slice it against the grain.
• Lime: I like the acidic notes of lime juice in this marinate, not only is it flavorful, but it helps to tenderize the meat as well.
• Olive oil. You don’t need an expensive olive oil here, anything will work!
• Spices: The spice blend in these Grilled Steak Fajitas is simple – chili powder, garlic powder, onion powder, cumin, paprika, and just a little bit of cayenne if you’re up for it.
• Garlic: I like to grate the garlic into the marinade by using a microplane, but you can also smash it or mince it.
• Peppers: Use a medley of your favorite bell peppers. I prefer red, yellow, and orange peppers because they tend to be a bit sweeter than green peppers.
• Tortillas: Any tortillas will work. We prefer flour tortillas, but if corn is your thing, go for it!

How to make Grilled Steak Fajitas

1. Marinate the steak: Add the flank steak to a ziplock baggie along with the lime juice, olive oil, spices, and garlic. Marinate for at least two hours and up to eight.
2. Prep the grill: Once the steak has marinated, pull it out and season with salt and pepper. Turn all the burners on a high heat. You want the grill to be about 450-degrees.
3. Prep the veggies: Toss sliced bell peppers and onions (or any other veggies!) with a little bit of olive oil, salt, and pepper.
4. Grill! Place a grill pan or sheet on one half of the grill. Cook the veggies. After they start to blister, add the steak. Grill for about 4 minutes on one side, flip and grill another 3-4 minutes on the other side. Toss the veggies when you add the steak and then when you flip the steak.
5. Let Steak Rest: Remove everything from the grill and let the steak rest for 10 minutes before slicing.
6. Serve: Transfer a little bit of the steak, peppers and onions into tortillas. Top with your favorite fajita condiments.

Substitutions, Tips and Tricks for Recipe Success:

• Make sure you let your meat rest before slicing, otherwise, all of that good juice won’t stay in the steak.
• Feel free to swap our your favorite fajita veggies. Zucchini, mushrooms, or squash would also be great.
• For even more flavor, throw your tortillas on the grill for a second or two to char them up a little bit.
• Sprinkle the final produce with a little bit of chopped cilantro.

What to serve with Grilled Steak Fajitas!

• salsa
• sour cream
• shredded cheese
• guacamole
• pico de Gallo
• avocado

If you love grilling, check out these other grilled favorites!

Source link

Za’atar Chicken

Seasoned with a traditional Middle Eastern Za’atar spice blend and grilled, this Za’atar chicken is juicy and packed with unique flavors. In just 20 minutes you’ll have a flavorful and filling dinner that no one will forget!

If you have never heard of Za’atar seasoning, you are not alone! I just heard of it recently, and now I’m hooked! It’s a great savory blend of warm and earthy seasonings that will really wow your taste buds. You can also make the spice at home! If you like homemade spices, you’ll have to try this Homemade Fajita Seasoning, this better than store bought Italian Seasoning, and this Taco Seasoning too!

Grilled Za’atar Chicken

So at this point you may be wondering what is Za’atar seasoning? It is a blend of savory, nutty, and earthy spices that usually includes oregano, thyme, marjoram, and sumac. There are different blends of Za’atar seasoning based on where you are eating it. Kind of like curry the ingredients can change based on the area it’s made in. I have a link to the Za’atar seasoning blend in the recipe box below too if you want to make it, or you can pick it up from the store.

Grilled Za’atar Chicken is quickly marinated in the Za’atar seasoning and olive oil and grilled to perfection. I really think you are going to love this dish! It’s an easy 20 minute dinner that would go great with some pita bread and hummus. I also love with baba ganoush which goes great with this Za’atar seasoning. You can actually sprinkle some on top and the flavor is incredible. I think this will be a new family favorite!

Ingredients

These simple ingredients combine to make the most delicious and moist chicken. This Za’atar chicken is so unique, and amazingly flavorful! If you are looking for a great easy dinner, then this is the recipe for you! See the recipe card below for exact measurements.

• Boneless Skinless Chicken Breasts: If you get a breast that is really thick, then you’ll want to flatten it out a bit so that it will all cook evenly on the grill.
• Olive Oil: Olive oil is a must for this recipe. It’s a great quality oil that helps the flavors in the seasonings really pop.
• Lemon Juice: Lemon juice is just what this recipe needs to bring out all of these gorgeous flavors!
• Za’atar Seasoning: I love making this blend at home! It is really herby and nutty, and perfect on meat. I add sesame seeds, coriander, and salt to my blend and I think it’s fantastic!
• Garlic: Minced garlic is one of my favorite things to eat on chicken. It’s so full of flavor and makes every bite the perfect one!

Za’atar Chicken Recipe

This recipe is so easy! I love how quickly it comes together and it really is so delicious. I ate it with some tomatoes and pita bread and it was perfection. Some of my kids added salt and pepper, but I thought it was perfect the way it was. You can make it however you like, and I know you are going to love it!

Popular Recipe Grilled Fish with Lemon and Capers

1. Whisk: In a small bowl, whisk together the olive oil, lemon juice, za’atar seasoning, and garlic.
2. Put in Bag: Place the chicken breasts in a resealable plastic bag then pour the mixture over the chicken.
3. Refrigerate: Seal the bag and refrigerate for 30 minutes or up to overnight.
4. Grill: Grill chicken breasts on medium-high heat for 7-8 minutes per side or until internal temperature reaches 165° Fahrenheit.
5. Enjoy: Let the chicken rest before slicing and enjoying!

Tips for Grilling Chicken

Here are a few simple ways to make yourself the master of the grill! Once your friends and family get a bite of your grilled Za’atar chicken, they’ll be hooked. It’s hard not to be when they’re so juicy and flavorful.

• Use a Thermometer: This step is super important so that your chicken doesn’t dry out on the grill. Use a meat thermometer to check the temperature of your chicken. You can take them off the grill when the temperature inside reaches 165 degrees Fahrenheit. If you cook them any more than that, they may dry out.
• Let Rest: The key to juicy grilled Za’atar chicken is letting it rest for a minute or two after you pull it off the grill. This allows all of the tasty juices to reabsorb, giving you chicken breast that will melt in your mouth! If you cut into them too soon after grilling, those juices may be released instead of absorbing back into the meat.
• Dripping: If you have seasoning and oil dripping off of your chicken, it will make the flames touch the meat and that’s where the black burned part comes from. If you don’t want crispy crunchy parts on your chicken, make sure that your seasoning is all over your chicken, but not dripping off.

Storing Leftovers

Who doesn’t wan’t grilled Za’atar chicken for leftovers? This recipe makes enough to serve eight people, so if you need to save your leftovers here is how.

In the Refrigerator: Store your cooled chicken in an airtight container in the fridge for up to 4 days.

More Chicken Recipes

I love a simple chicken dinner! But sometimes chicken can taste boring when you are always making it the same way. Here are some recipes that will give you great ideas to keep your chicken tasting unique and juicy!

Source link