Steak Fajitas on the Griddle (with Homemade Marinade)
These griddle steak fajitas are packed with flavor thanks to a simple homemade fajitas marinade. Plan ahead to marinate your steak for about 8 hours, and then fire up the griddle for your new favorite steak fajitas recipe!
Servings: 4 people
Ingredients
- 1½-2 lb skirt steak or substitute flat iron, flank, or sirloin steak
- 2 large bell peppers thinly sliced
- 1 medium sweet onion thinly sliced
- 2 green onions thinly sliced
- about 3 tbsp cooking oil *I prefer avocado oil
- salt and pepper or your favorite all purpose seasoning
- fresh lime wedges for garnish
For the Steak Fajitas Marinade:
- ¾ cup pineapple juice no sugar added/100% juice
- juice of ½ large orange
- juice and zest of 1 lime
- 2 tbsp Worcestershire sauce
- 2 tbsp soy sauce
- 1 tbsp minced garlic
- 1 tbsp brown sugar
- 1½ tbsp cumin
- ½ tbsp chili powder
- 1½ tsp paprika
- 1 tsp onion powder
- ¼ tsp cayenne pepper
- ½ tbsp salt
- 1 tsp black pepper
Instructions
- Prep the skirt steak. If your skirt steak is on the larger side, cut it into 4 pieces that are about 6-8 ounces each. Pound out any thicker portions so that they all cook evenly on the griddle.
- Make the marinade by combining all marinade ingredients in a gallon sized zip top bag. Stir to mix well. Add the skirt steak to the bag, and work it around so that it is evenly coated. Press the excess air out of the bag and seal it. Allow the steak to marinate in the refrigerator for 6-8 hours.
- Heat griddle until it reaches about 425-450 degrees F. Add the skirt steak pieces to the griddle. As you're taking the steak pieces out of the bag, allow the excess marinade to drain off a bit. Allow the steak to cook on the first side for about 4-5 minutes. Then flip to the second side and cook an additional 3-4 minutes. Flip again and continue to cook, flipping periodically, until done to your liking. *I cooked my steak to an internal temp of about 128 degrees F. When steak is done, transfer it to a cutting board to rest while the vegetables cook. Scrape the griddle clean before moving on.
- Add about 2 tablespoons of your favorite cooking oil to the surface and spread it around with your spatula. Add the sliced bell peppers and onions to the griddle in a thin layer. Season with salt and pepper or your favorite all purpose seasoning. Allow the vegetables to cook untouched for about 2-3 minutes to develop a nice char, then sauté until almost done to your liking.
- When peppers and onions are almost done cooking, move them to the side of the griddle. Begin cooking the tomato wedges in the clear area on the griddle. After about 2-3 minutes, combine the tomatoes with the other vegetables on the griddle. Saute briefly and transfer the fajita vegetables to a serving plate.
- Slice the cooked steak against the grain in to strips that are about 1/4" thick. Plate the sliced steak on top of the fajita vegetables. Serve your steak fajitas with warm flour tortillas, lime wedges, and your favorite fajita toppings.
Notes
- When flipping the steak each time, flip it to a clear area on your griddle. Then, scrape off the leftover marinade on the griddle to make clean up easier.
- This steak fajita marinade has sugar from the citrus juice and brown sugar, so clean as you go by frequently scraping the excess marinade off the griddle as you're cooking.