This recipe for fajitas is one of my family’s favorite meals. It makes use of Aldi’s low-cost strip steak and includes lots of healthy grilled veggies.
2 tablespoons Carlini Vegetable Oil, divided
1 pound USDA Choice Boneless Strip Steak
1 teaspoon Stonemill Essentials Oregano
½ teaspoon Stonemill Essentials Garlic Powder
½ teaspoon Stonemill Essentials Onion Powder
¾ teaspoon Stonemill Essentials Ground Cumin
¾ teaspoon Stonemill Essentials Paprika
¾ teaspoon Stonemill Essentials Chili Powder
1 teaspoon Stonemill Essentials Iodized Salt, divided
1 ½ teaspoons Stonemill Essentials Ground Black Pepper, plus additional to taste
1 lime, juiced
1 onion, sliced
1 red pepper, sliced
1 bunch green onions, ends trimmed
8 mushrooms, halved
- Preheat grill to medium-high heat.
- In a medium bowl, combine 1 tablespoon vegetable oil, steaks, oregano, garlic powder, onion powder, cumin, paprika, chili powder, ½ teaspoon salt and 1 teaspoon pepper. Marinate for 10 minutes.
- Place steak on grill and cook for 1 ½ minutes, rotate 90 degrees and cook for an additional 1 ½ minutes. Flip steaks and continue cooking until internal temperature is 135 degrees. Remove steaks and lightly tent with aluminum foil for 10 minutes. Slice on an angle against the grain. Drizzle lime juice over steak.
- Toss together remaining 1 tablespoon vegetable oil, ½ teaspoon salt, ½ teaspoon pepper and vegetables.
- Grill vegetables on a grill skillet until softened. Serve steak on top of vegetables.
TIP: Serve with tortillas, sour cream, avocados, and cilantro.
These fajitas taste amazing. The marinated meat is flavorful and goes well with the grilled veggies. I served our fajitas with the recommended sour cream, avocados, and cilantro, but I set out additional toppings like shredded cheese and salsa in case we wanted more flavor. The fajitas were so good we ended up not needing the extra toppings. My older daughter, who is not much of a carnivore, liked these so much she asked for a second fajita.
You will probably need to grill your strip steak for longer than the recipe instructs; otherwise the meat will not be fully cooked and will not reach a safe temperature.
I sauteed our veggies on the stove top rather than grilling them outdoors, and I used green peppers instead of red peppers because I had them already in the freezer. To make it easier to eat, I also diced the green onion rather than leaving it in long strips as the recipe instructs.
Be prepared to grill the strip steak longer than the recipe directs. Otherwise, these Grilled Tex-Mex Fajitas make an excellent, flavorful meal. Highly recommended.