Ancho Chili-Lime Marinated Steak Fajitas

With spring and daylight savings time finally here, I figured it was time to pull the cover off the grill and get some outdoor cooking going! OK, so I’ve been doing that all winter down here in Florida, but I know many of you have been holed up inside cooking at the stove so this recipe for grilled steak fajitas is for all of you who are venturing out from winter hibernation – don’t forget your sunscreen!

Photo by Laurie Geis

Long ago, long before I actually really learned to love cooking, I had made up a marinade recipe for fajitas that was a hit with everyone I served it to. I lost that recipe somewhere along the way, but I have worked to recreate it, with a new twist of course.

For this recipe you marinade the steak twice – once with a dry rub and then with a lime-olive oil-honey marinade a few hours before grilling. The result is a spicy yet sweet flavor that works great with steak (or any other meat you might want to use here – chicken, pork, even tuna). Serve this dish with tortilla chips, guacamole, and refried beans (store bought guacamole and beans are fine, but homemade is best – it only takes a few minutes to make the homemade versions and they are so much better than what comes out of a jar or can; I’ll share Laurie’s recipes for both in a future post!).

For a good wine match, you can go either red or pink here! For red, I’d recommend a nice Grenache, Mourvèdre, or other red blend from the Southern Rhone region of France – these wines are fruity and spicy and pair perfectly with the ancho chili powder. Check out Domaine Brusset which makes some good value Rhone wines – they are available at Total Wine if you have one near you. For pink, I’d go with a more robust dry California rose – you’ll be surprised how nice this works with the spicy flavors of the steak! Try the 2020 Meiomi Rose ($17) from California or the 2020 Olema Rose Cotes De Provence ($18) from France – both are delicious!

Ancho Chili-Lime Marinated Steak Fajitas (Serves 6)

These steak fajitas are one of our go-to weekend dinners during the spring and summer. The dry and wet marinades are easy to make and grilling the vegetables and steak is quick and easy. I prefer skirt steak for this recipe, but you can also use hanger, flank, or flat iron steak (all cheaper cuts that are easy on the wallet). You can also use pork tenderloin, chicken breasts, or even fresh tuna steaks instead of steak – just make sure to adjust the cooking temps accordingly. I’d go with medium on the pork tenderloin (take off the grill at 140 degrees), medium rare on the tuna (grill for 3-4 minutes on each side), and of course well done (take off the grill at 160 degrees) on the chicken). Also, double the chili powder blend if you can’t find ancho chili powder (but try to find the ancho – it provides a much deeper, smoky flavor that really enhances the dish!)

Ingredients

1 tbsp. light brown sugar

1 tbsp. chili powder blend

1 tbsp. ancho chili powder

1 tbsp. ground cumin

1 tsp. smoked paprika

1 tsp. garlic powder

1 tsp. kosher salt

1 tsp. fresh ground pepper

¼ tsp. cinnamon

1/8 tsp. cayenne pepper

¼ cup fresh squeezed lime juice

¼ cup plus 3 tbsp. extra virgin olive oil, divided

2 tbsp. honey

2 lbs. skirt steak

3 fresh bell peppers, destemmed & seeded and cut into quarters (red, yellow or green)

2 large onions, sliced into 1/4-inch-thick rounds (I like Spanish or sweet onions for this recipe)

Fresh tortillas

Sour cream

Shredded Mexican cheese blend

Tortilla chips

Salsa

Guacamole

Refried beans

Directions

In a small bowl, combine the first 10 ingredients and mix well. Rub the mixture into the steak, wrap well, and refrigerate for at least 8 hours or overnight. A few hours before grilling, combine the lime juice, ¼ cup of olive oil, and honey in a medium bowl and whisk to blend. Put steak in a resealable plastic bag; pour marinade over steak and let marinade in the refrigerator for 3-4 hours.

Place the peppers and onions on a rimmed baking sheet lined with foil and toss with remaining 3 tbsp. olive oil. Season with salt and freshly ground pepper to taste. Heat grill to high and cook peppers and onions until charred and tender, about 8-10 minutes, turning once or twice while grilling. Let cool, then slice into thin strips for serving.

Grill skirt steak over high heat, flipping once or twice, until crust forms on the outside and steak reaches medium rare or medium inside (115 – 120 degrees). Remove from the grill, cover loosely with foil, and let sit for 10 minutes. Cut steak across the grain into 1/4-inch-thick slices. Heat tortillas for 30 seconds on hot grill, then load with the steak, grilled peppers & onions, and any other toppings you like (sour cream, shredded cheese, salsa, … you get the picture!). Serve with guacamole, refried beans, and chips and salsa on the side.