Chipotle Steak Fajitas

5 from 12 votes

Chipotle Steak Fajitas are a fresh and healthy Mexican dinner recipe idea! Grilled flank steak beef, bell peppers, and onions are cooked in a citrus lime and chipotle pepper marinade. Gluten free, dairy free, keto low carb. A great Taco Tuesday meal option.

Prep Time10

Cook Time20

Marinade Time2

Total Time2 30

Cuisine: Mexican

Course: Main Course

Servings: servings

Calories: 429kcal

Ingredients

Beef

1 pound flank steak
⅓ cup lime juice
2 Tablespoons chipotle in adobo sauce finely chopped
½ teaspoon cumin
¾ teaspoon garlic powder
2 Tablespoons fresh cilantro chopped, optional
1 teaspoon salt

Fajita Peppers

3 bell peppers (any color, can also use some Poblano for a mild heat)
1 large red onion

Assembly and Toppings

Instructions

In a resealable bag or covered dish, combine the beef, lime juice, chipotle in adobo, fresh cilantro, cumin, garlic powder, and salt.
Let the meat marinate in the refrigerator for at least 30 minutes, ideally 2 hours, or overnight.
Preheat grill to medium high (around 400℉).
Remove the beef from the marinade. Grill for approximately 5 minutes.
Flip and continue grilling until cooked through, approximately 5 minutes longer (this will give you steak medium rare). Cook longer if desired to the doneness you prefer.
Remove the meat and let it rest on a cutting board or plate.
Place your bell peppers, whole, on the grill. Trim the onion and cut into quarters. Place the onion on the grill.
Continue rotating the onions and peppers on each side, approximately 2-3 minutes per side.
(These can also be cooked already sliced but it is easier to move them around when whole).
Heat your corn tortillas on the grill for about 10-15 seconds per side. They should be warm and brown up a little as desired.
Slice beef against the grain (opposite direction of the meat fibers) into strips. Cut the peppers and onions into strips, removing seeds, stems, etc.
Serve with toppings, tortillas, lettuce, etc as desired.

Notes

The nutrition information does not include any toppings.

Non-grill option:

Bake the meat at 400F until cooked to desired doneness, approximately 20 minutes. The meat will cook much faster if already sliced, but is more difficult to cook to your desired doneness.
Cook the peppers and onions, already sliced, in a skillet over medium high heat for 6-8 minutes for crisp vegetables or 10-14 minutes for soft vegetables. (Vegetables can also be baked in oven and removed at desired softness).

The marinade will work even if only for 30 minutes, but 2-4 hours is best.

The quantity of tacos that you get out of the recipe will vary with how much or little you stuff each one.

Nutrition