Fire up bold flavors with these Grilled Chipotle Steak Fajitas! Juicy, smoky flap meat, vibrant peppers, and a zesty chipotle marinade make the perfect weeknight meal.
Chipotle-Marinated Grilled Steak Fajitas
Ingredients
- 2 flap meat or skirt steak (I use flap meat because skirt steak is expensive.)
For the chipotle marinade
- 1 7oz can of adobo sauce reserve 1 chipotle pepper
- ¾ cup water
- 1 chipotle pepper from Adobo Sauce Can
- 2 tbsp olive oil
- 4 garlic cloves
- 1 tsp cumin powder
- 1 tsp dried oregano
- 2 tsp salt
- 1 tsp black pepper
- 1 tbsp chili powder
For the fajita veggies
- 2 bell peppers sliced
- ½ yellow onion sliced
- 3 tbsp soy sauce
- salt and pepper
Instructions
For the marinade
- In a small bowl, empty the can of adobo sauce. Add ¾ cup of water and rinse off the peppers. Remove all of the peppers but 1. Set aside.
- In a blender or food processor, add the liquid and the spice mix and blend until smooth. If you don't want to use a blender or food processor, mince the chipotle pepper and garlic, then, in a small bowl, whisk everything until combined.
Marinade the meat
- In a large ziplock bag, add the meat and the marinade. Seal the bag and shake it to coat the meat with the marinade. Put in the refrigerator for at least 30 minutes or up to 2 hours to marinate.
Prep the veggies
- In a medium bowl, add the bell pepper, yellow onion, soy sauce, salt and pepper. Toss to coat. Set aside.
Cook
- Preheat the grill to 600℉.
- Remove the meat from the marinade and place on the grill. Turn the steak every 60 seconds to ensure an even cook and reduce the amount of gray band around the edges. Temp the steak as it cooks and remove 10° before desired cook temp. See notes for
Notes
Here’s a handy list of internal cooking temperatures for steak doneness alongside recommended pull temps to account for carryover cooking (usually a 5–10°F rise while resting):
| Doneness | Final Temp (after rest) | Pull Off Grill At |
|---|---|---|
| Rare | 120–125°F | 110–115°F |
| Medium Rare | 130–135°F | 120–125°F |
| Medium | 140–145°F | 130–135°F |
| Medium Well | 150–155°F | 140–145°F |
| Well Done | 160°F+ | 150–155°F |
- Rest your steak for at least 5 minutes after pulling it from the grill.
- Thicker cuts between 1.5″ to 2″ can carry over more heat (closer to 10°F), while thinner cuts (less than 1.5″) might only rise about 5°F.
- Use a meat probe. The ThermoPro TP19H is a very cost effective choice.
Nutrition
Calories: 78kcal | Carbohydrates: 6g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 646mg | Potassium: 185mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1646IU | Vitamin C: 52mg | Calcium: 23mg | Iron: 1mg
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2 comments
Mark Macy
This recipe had a great flavor. I’m doing this again next time
Joseph Kelly
Thanks!