Steak Fajitas on the Grill

Steak Fajitas on the Grill

with Lime Crema and Southwestern Spices

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Ready, set, grill! We couldn’t think of a better way to kick off a Fourth of July cookout than with some juicy steaks sizzled on the grates. Although the meat isn’t the only thing in these fajitas that’s got a nice char: the tortillas, bell pepper, and onion are grilled too. And while that smoky flavor from the flames may be the epitome of summertime eating, no need to fret if you can’t fire up a grill—this dish also can be made indoors.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


12 ounce

Sirloin Steak

1 tablespoon

Southwest Spice Blend

1 unit

Green Bell Pepper

1 unit

Red Onion

4 tablespoon


4 tablespoon

Sour Cream


6 unit

Flour Tortillas


Not included in your delivery

2 teaspoon

Vegetable Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat39 g
Saturated Fat16 g
Carbohydrate50 g
Sugar6 g
Dietary Fiber3 g
Protein36 g
Cholesterol140 mg
Sodium670 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Grill Pan
Large Pan
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Preheat a grill for direct heat. (TIP: If cooking indoors, heat a grill pan or large pan over medium-high heat). Zest 1 tsp zest from lime, then cut into quarters. Pat steak dry with a paper towel and season with plenty of salt and pepper.


Sprinkle steak all over with half the spice blend and half the lime zest. Squeeze juice from one lime quarter over steak, then rub seasonings into meat. Set aside to marinate.


Quarter bell pepper lengthwise through stem end, removing stem, ribs, and seeds. Peel onion, then cut into ¼-inch-thick rounds. Mince jalapeño, removing ribs and seeds for less heat. In a small bowl, stir together sour cream, juice from another lime quarter, 2 TBSP water, and remaining spice blend and lime zest. Season with salt and pepper.


Brush grill grates with oil (or heat a drizzle of oil in your pan). Add steak and cook to desired doneness, 3-6 minutes per side (4-7 minutes per side in a pan). Set aside to rest on a cutting board or plate.


Brush bell pepper and onion with a drizzle of oil. Season all over with salt and pepper. Grill (or cook in pan) until softened and charred in spots, 4-5 minutes per side, flipping halfway through. Add tortillas to grill (or pan) and grill until warm and light grill marks are visible, 20-30 seconds per side.


Slice steak against the grain into thin strips. Cut bell pepper into thin strips. Separate onion into rings. Divide steak, bell pepper, and onion between tortillas. Drizzle with crema. Garnish with jalapeño if you like it spicy. Serve with remaining lime quarters for squeezing over.