This cilantro-lime steak fajitas recipe is so delicious it’ll become a staple in your grilling routine.
First, squeeze limes, mince garlic, chop cilantro and whisk together with spices and olive oil. I like to do this in a Pyrex measuring cup because it makes it easier to pour over the meat.
Next, place meat in a shallow dish (I use a small Pyrex casserole dish) and pour about three-fourths of marinade on top of it. Refrigerate the reserved marinade to use later.
Let meat marinate in this overnight in the refrigerator, but if you forget, try to let it marinate at least an hour before grilling.
Next, slice up your bell peppers and onion and place in grilling basket or tin foil packet with a little olive oil and garlic salt.
Fire up your Kamado grill. Everything will be grilled at high heat, so get your grill to 450°F-500°F.
Once grill is heated around 450°F-500°F, place meat on grill and brush marinade on meat. Grill for five minutes per side, also brushing marinade on after flipping the meat. Once done, remove from grill, cover with foil, and let meat rest.
Grill the bell peppers and onion foil-packet at high heat, about 10 minutes a side. If you want, grill tortilla shells. They don’t take long to grill, about 10 seconds per side at high heat.
Assemble your fajitas. Garnish with extra cilantro and guacamole. Add your favorite hot sauce for added heat.