Past Recipes
Grilled Steak Fajitas

Grilled Steak Fajitas with Sweet Peppers, Onion, and Chimichurri

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Turn on the grill and turn up the spice! Chef Shanna embraces the grilling season with these summery steak fajitas, complete with charred onions and blistered peppers. She’s adding a Latin spin in the form of chimichurri—a zesty blend of herbs and fresh lime juice. Set up a build-your-own fajita bar with a stack of warm tortillas, a platter of grilled steak and peppers, and chimichurri to drizzle.

  • For The Grill
Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

  • Calories 600
  • Protein 38g
  • Total Carb 57g
  • Total Fat 26g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • mini sweet peppers
    • 5
    • mini sweet peppers
  • cilantro
    • 1/8 ounce
    • cilantro
  • lime
    • 1
    • lime
  • yellow onion
    • 1
    • yellow onion
  • garlic
    • 1 clove
    • garlic
  • fajita spice mix
    • 1 teaspoon
    • fajita spice mix
  • steaks
    • 2
    • steaks
  • flour tortillas
    • 4
    • flour tortillas
  • dried Mexican oregano
    • 1/2 teaspoon
    • dried Mexican oregano

What You’ll Need

  • canola oil
  • olive oil
  • kosher salt
  • black pepper
  • grill or grill pan (optional)
  • 13 x 9" large baking dish (optional)
  • large resealable plastic bag (optional)
  • aluminum foil

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat grill to medium-high heat. Rinse all produce. Quarter mini peppers lengthwise, discarding seeds and stems. Finely chop cilantro leaves and stems. If you have a zester and want to infuse your chimichurri with even more flavor, zest up to ½ of lime, then halve. Peel onion, quarter, and separate layers. Mince garlic.

  2. Marinate steak and vegetables

    Marinate steak and vegetables

    In a large shallow baking dish or resealable plastic bag, whisk together fajita spice mix, juice of ½ lime, half of garlic, 1 tablespoon olive oil, 1 teaspoon salt, and black pepper as desired. Pat steaks dry with paper towel and add to marinade, along with mini peppers and onion. Turn to coat, then set aside to marinate at room temperature for at least 10 minutes.

  3. Make chimichurri

    Make chimichurri

    While steak and vegetables marinate, stack tortillas and wrap in foil. In a small bowl, stir together dried oregano, cilantro, lime zest (if using), juice of remaining lime, remaining garlic, 1 tablespoon olive oil, ⅛ teaspoon salt, and black pepper as desired to combine. Set aside until ready to serve.

  4. Grill steaks

    Grill steaks

    If using a grill pan, place it over medium-high heat now. Remove steaks from marinade, allowing excess to drip off. When grill is just smoking, add steaks and cook until charred and medium rare, 2-3 minutes per side. Transfer steaks to a plate and set aside to rest for about 5 minutes.

  5. Grill vegetables and warm tortillas

    Grill vegetables and warm tortillas

    While steaks rest, add mini peppers and onion to grill in a single layer. Add pouch with tortillas to grill and cook until vegetables are charred and softened and tortillas are warmed through, 2-4 minutes per side (if using a pan, cook vegetables first, then add tortillas in a single layer, working in batches, and toast until warmed through, about 30 seconds per side).

  6. Plate grilled steak fajitas

    Plate grilled steak fajitas

    Once steaks have rested, find the direction of the grain (muscle fibers) and slice across it, rather than parallel, as thinly as possible—this ensures tenderness. Divide sliced steak and grilled peppers and onion between serving plates. Serve with warmed tortillas and chimichurri for DIY assembly. Enjoy!

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