• Prep Time
    7 Mins
  • Cook Time
    0 Mins
  • Total Time
    7 Mins
  • The base number of servings for this recipe is 12
    OK

    Grilled Ribeye Steak Fajitas

    Inspired by the feel of Baja, California, these fajitas are fresh and bright. Quick, healthy, flavorful and filling, these Grilled Ribeye Steak Fajitas are great for summer grilling: tortillas piled high with grilled steak, peppers, and onions.


    Ingredients
    2 1/2
    pounds
    boneless ribeye steaks
    4
    bell peppers
    2
    tablespoons
    lemon juice, freshly squeezed
    12
    corn tortillas
    2
    large yellow onions, cut into 2-inch thick slices
    *
    Sour Cream
    *
    guacamole
    *
    salsa
    *
    seal salt
    *
    ground pepper
    *
    cilantro
    Directions
    Preheat an outdoor grill or preheat the oven to 250°F.
    Season steaks with sea salt and ground pepper; set aside.
    For the bell peppers: Grill whole until they blister and brown, turning with tongs every few minutes to ensure roasting on all sides; remove from heat. Core and seed; slice lengthwise into 1/2-inch strips, sprinkle with lemon juice and a pinch of sea salt.
    Wrap in aluminum foil; keep warm in oven until ready to serve.
    Wrap tortillas in foil; place in oven to warm with bell peppers.
    Transfer seasoned steaks to the hot grill; cook for 4–6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5–10 minutes before serving.
    Grill yellow onion slices next to steaks, about 5 minutes per side.
    To serve: Slice steaks thinly and coat in crumbled Cello Parmesan Whisps. Arrange on a large platter with grilled onion and peppers. Set out warm tortillas and small bowls of sour cream, guacamole, salsa and cilantro.

    The base number of servings for this recipe is 12
    OK

    Categories 

    Beef

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