Carne Asada Fajitas


by: Barbie Cooking

Great on the grill as a steak or fajitas. Leave whole while grilling to maintain juices.


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serves: 4

1 flank steak (about 1 pound and 3/4 inch thick, trimmed of any surface fat)

Extra virgin olive oil

1 medium red onion, cut crosswise into 1/3-inch slices

2 medium red or green bell peppers, seeded and cut into flat sections

4 flour tortillas (10 inches)

Tabasco® sauce


2 ripe Hass avocados

1 tablespoon finely chopped fresh cilantro

2 teaspoons fresh lime juice

1 teaspoon minced garlic

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper


1 teaspoon paprika

1/2 teaspoon dark brown Sugar

1/2 teaspoon pure chile powder

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground cumin

Nutrition Facts
Carne Asada Fajitas

Servings Per Recipe: 4

Amount per Serving

Calories: 570

  • Total Fat: 26.7 g
  •     Saturated Fat: 5.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 37.5 mg
  • Sodium: 1115.8 mg
  • Total Carbs: 51.6 g
  •     Dietary Fiber: 10.8 g
  •     Sugars: 5.3 g
  • Protein: 33.3 g

how is this calculated?

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1.  To make the guacamole: Scoop the avocado flesh into a medium bowl. Add the remaining guacamole ingredients and stir with a fork until thoroughly combined. Cover the surface with plastic wrap to prevent browning.

2.  To make the rub: In a small bowl, combine all the rub ingredients. Lightly brush or spray the flank steak on both sides with oil and then season evenly with the rub. Allow the steak to stand at room temperature for 20 to 30 minutes before grilling.

3.  Lightly brush or spray the onion and bell peppers on both sides with oil. Grill over Direct Medium heat until tender, turning once. The onion will take 8 to 10 minutes and the bell peppers will take 6 to 8 minutes. Cut the onion and bell peppers into bite-sized pieces. Grill the flank steak over Direct High heat until cooked to desired doneness, 8 to 10 minutes for medium-rare, turning once. Remove from the grill and let rest for 3 to 5 minutes. Wrap the tortillas in a foil package. Grill the package over Direct Medium heat to warm the tortillas, 2 to 3

4.  Minutes, turning once.

5.  To serve, cut the flank steak against the grain into 1/4-inch slices. Place the warm tortillas, sliced meat, onions, peppers, and guacamole in separate serving dishes. Let each person make their own fajita by placing the fillings down the center of each tortilla and adding Tabasco sauce to taste. Wrap and serve warm.

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