Go Back
​ BBQ Steak for Fajitas
Prep Time
7 mins
Cook Time
13 mins
Total Time
20 mins
 

​A great meal for a get-together. Delicious steak, a variety of fresh sides and sauces, and great conversation around the dinner table!

Course: Appetizer, Main, Main Course
Cuisine: American, Mexican, North American
Servings: 4 to 6 servings
Author: Nelson Cardoso
Ingredients
  • 0.8 kg or 1 3/4 lbs cab boneless top flatiron steak (optional meat substitutes: skirt, flank, hanger)
  • 1/3 cup soy sauce
  • 1/4 cup freshly squeezed lemon juice (about 1 1/2 lemons)
  • 1/3 cup vegetable oil
  • 3 tbsp brown sugar
  • 1 1/2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp freshly ground black pepper
  • 3 cloves garlic, minced
  • 1/2 tsp salt
Instructions
  1. In a medium bowl, whisk together the soy sauce, lemon juice, oil, sugar, chili powder, paprika, pepper and garlic (all but the meat).

  2. ​Place the meat in a sealable freezer bag.

  3. ​Pour in the whisked marinate.

  4. ​Seal the bag, rub the marinate around and into the meat and refrigerate for at least 4 hours or over night.

  5. Remove the steak from the bag and discard the marinade.

  6. Let the flatiron steak sit it on the counter at room temperature between 20 and 30 minutes before cooking.

  7. ​Heat the grill/BBQ to between 450 °F and 500 °F.

  8. Open the lid, place the flatiron steak on the grill and close the lid. Cook for about 7 minutes.

  9. Open the lid, turn the flatiron steak over and continue to cook about another 5 to 6 minutes.

  10. Use a probe to measure the internal temperature. Different thicknesses will impact cooking time. Medium rare is 135 °F, Medium is 140 °F and medium-well is 150 °F.

  11. Once the meat reaches your preferred doneness, Remove the meat from the BBQ and let sit on a serving dish, covered with a tented piece of aluminum foil for 15 to 40 minutes.

  12. Cut and serve with your favourite sides.

Recipe Notes

We decided to use cab boneless top flatiron steak because we'd never tried before and were curious. It turned out fantastic!. You can sub this cut with skirt, flank, hanger steak.

The cab boneless top flatiron steak was much thicker on one side. This worked well for us because one end was medium-rare while the other side was medium-well in the same amount of time, which is exactly the doneness variety my family enjoys. Alternately, you can cut the thicker part and cook that longer than the thinner piece.

The prep time we listed doesn't include the marinating time.

The sides we included for these fajitas:

  • sour cream
  • shredded old cheddar
  • salsa
  • guacamole
  • hot sauce
  • caramelized onions and peppers

Feel free to add your own favourite sides!