Grilled Steak Fajitas

Grilled Steak Fajitas
15 min
12 min
8 servings, 1 fajita each
  • Fajitas with marinated flank steak and sauteed onions and peppers are delicious for entertaining or weeknight family dinners. The meat can marinate for up to 8 hours so you can start it in the morning and grill it up later for dinner.

Key Ingredients

A jar of Nescafé Clásico Dark Roast with a black cap, brown label and red coffee mug.
Dark Roast Instant Coffee
7 oz. Jar
  • 1 teaspoon NESCAFÉ CLÁSICO 100% Pure Instant Coffee Granules, dissolved in 3 tablespoons water
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons extra virgin olive oil, divided
  • 1 tablespoon light brown sugar
  • 2 cloves garlic, finely chopped
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon kosher salt
  • 1 1/2 pounds flank steak, trimmed of fat
  • 1 large red bell pepper, stemmed, seeded and cut into strips
  • 1 large yellow bell pepper, stemmed, seeded and cut into strips
  • 1 large green bell pepper, stemmed, seeded and cut into strips
  • 1 large white or yellow onion, cut into strips
  • 8 corn tortillas, warmed
  • Salsa and light sour cream for topping (optional)
Make It
Step 1
Whisk coffee, vinegar, 1 tablespoon oil, sugar, garlic, pepper and salt in a glass dish large enough for meat to lie flat.
Step 2
Add steak; using fork pierce steak several times. Turn steak to coat. Cover; refrigerate for at least 1 hour or up to 8 hours.
Step 3
Heat grill to high. Meanwhile, prepare bell peppers and onions.
Step 4
Heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add bell peppers and onion; cook, stirring frequently, for 4 to 6 minutes or until soft and beginning to brown. Remove from heat; cover and keep warm.
Step 5
Remove steak from marinade (discard marinade). Place steak on grill and cook for 4 to 5 minutes per side for medium-rare. Transfer steak to a cutting board and let rest for 5 minutes. Slice thinly across the grain.
Step 6
Serve steak in warm tortillas with bell pepper mixture. Top with sour cream and salsa.

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