Grilled Beef Fajitas for Cinco de Mayo
Cinco de Mayo is tomorrow. Although we’re in lock down and social distance ourselves from others, it doesn’t mean can’t celebrate at home.
My immediate family got together yesterday evening to do just that, in our backyard.
The weather was ideal for grilling since the rest of the week calls for rain – so it was perfect!
We are huge fans of fajitas, and this recipe is so simple there’s no excuse not to try it – unless of course you don’t eat meat.
I love my new FabSlabs serving board, and try to find reasons to use it constantly. Plus it’s great for loading everything up and bringing all the goodies to the table in one swoop!
I paired my Grilled Beef Fajitas with Grilled Balsamic Onions, Fresh Lime Yogurt, Guacamole, and Mango Salsa. Each takes no time to prepare, and most can be made and prepped ahead of time.
Serve with fresh fruit, and your favorite beverages and you’ll be a happy camper.
Create our mango salsa, or jazz it up by adding in black beans or anything else that appeals to you.
If you love my FabSlabs board as much as I do, (it’s permanently anti-bacterial) you can order it in the U.S. or Australia.
Whether you make my Grilled Beef Fajitas for Cinco de Mayo or another night, be sure to try them – hands down, they’re amazing!!!
Take care & be safe during these uncertain times, and eat healthy!
Grilled Beef Fajitas
- 2 large onions, peeled, cut into wedges
- 2 ½ tsps. Balsamic vinegar
- ¼ cup fresh lime juice
- 2 ½ tsp. sea salt – divided
- 3 tbsp. olive oil – divided
- 2 ½ lbs. boneless sirloin, flank or skirt steak
- 2 ½ tsp. freshly ground black pepper
- Flour tortillas
- 1 cup fresh cilantro leaves, chopped
- Black Beans
- Plain Greek Yogurt with Squeeze of fresh Lime Juice
- Salsa (we made Mango, with Bell Peppers, Corn, Lime Juice, Jalapeno)
- Stir together lime juice, 2 tsp salt, and 2 tbsp. olive oil in a small bowl.
- Add steak to marinade and toss to coat. Set aside for 30 minutes to several hours to marinate in the refrigerator.
- Toss onions with 1 tbsp. olive oil. Grill onions in a grill basket approximately 20 minutes or until tender. Transfer to a cutting board. When cool enough to handle, chop onions into 1-inch pieces. Toss with vinegar and ½ tsp salt.
- Remove meat from marinade, and pat dry. Add freshly ground pepper. Grill steak 3-5 minutes per side (medium – medium/rare). Allow to rest 5 minutes, and then thinly slice on the diagonal.
- Place tortillas directly on grill, turning once, until puffed and slightly browned.
- Serve steak, with grilled onions, and optional toppings if desired, in warmed tortillas.
Fajitas are terrific! One of my favorite Mexican dishes. You did a great job with yours — the meat looks perfectly done. Happy Cinco de Mayo!
This looks SENSATIONAL! The beef is absolutely perfect grilled…drooling terribly over here, Vicki.
We grilled beef fajitas over the weekend!! SO yummy! I’ll try your recipe next time. xo