We’ve said this many times… sometimes you look around the kitchen, fridge, pantry or otherwise and inspiration hits you! It happened again, and we are excited to share this creation with you. In this instance, we thawed out a couple of meats with literally zero plans. It’s kind of how we function – just grab something from the freezer, thaw it out, and figure out what to do with it while it’s still good. We know many of you don’t operate this way but we’ll keep creating and you keep following and cooking 🙂 We weren’t exactly sure what to call this so we just went with Grilled Baja Fajitas and the results were fantastical.
Kinda island-esque, kinda Latin. Sweet meets savory and spicy here for a flavor combination that will have you and your family asking for seconds. So, pour a Mai Tai or a Margherita and let’s go to work!
Preparation: Grilled Baja Fajitas
As always, prep the ingredients on the front end and your life (and meal) will come together seamlessly. If you don’t have a pineapple corer, get one, it will change your life on pineapple prep. Once you prep your ingredients this will come together quickly – in about the same amount of time you put into prep.
Preheat the grill to medium. While the grill is preheating combine all of the spices in a prep bowl and mix well to create spice blend. Season the steak.
Combine the bell peppers, onions, steak and chorizo on a flat surface that is grill safe (we used a cast iron pizza pan). Combine the pineapple and jalapeno in a separate grill basket (we needed the additional room!). Cook 4 – 5 minutes. Use tongs to flip the steak pieces and to turn the vegetables and other items.
Cook 4 – 5 more minutes and rotate items once more. Add the tortillas to the top level of the grill and cook for another 1 – 2 minutes. Pull the fajita mixture from the grill to let the meat rest. Continue grilling the tortillas until all are done, 1 – 2 minutes each.
Assemble the fajitas with the steak on the bottom and then topped with the chorizo, veggies, pineapple, and jalapenos.
Top with fresh cilantro and serve immediately.
Wow! That was hot, fast, and intense… wouldn’t you agree? We also think this a tremendous blend of flavors! Be sure to make enough that the whole family can come back for seconds… trust us, they will.
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Equipment: Grilled Baja Fajitas
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You’ll need a quality grill for this or any grilled recipe. The cheap ones wear out quickly and aren’t always reliable for even heating so get a good one. Grill tools, a grill basket, and a grill safe pan are perfect to get the job done here. If you’re in the market, check these recommendations out (affiliate links):
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Grilled Baja Fajitas
Equipment
- Grill
- Cast Iron or other flat surface that is grill safe
- Grill Basket (if needed for extra space)
Ingredients
- 1 lb. Sirloin Steak, sliced or cubed Can be bought this way or prepped in slices/cubes if using whole steak
- 2 tsp. Chili Powder
- 1 tsp. Ground Cumin
- 1 tsp. Garlic Powder
- 1 tsp. Smoked Paprika
- 1 lb. Ground Chorizo
- 1 Sweet Onion, sliced
- 1 Green Bell Pepper, sliced
- 1 Red Bell Pepper, sliced
- 1 Fresh Pineapple, cored and chunked
- 1-2 Jalapeno Peppers, diced Optional to remove seeds depending on heat tolerance.
- 8 Flour tortilla Fajita size
- ¼ cup Fresh Cilantro, chopped or whole leaves
Instructions
- Preheat the grill to medium. While the grill is preheating combine all of the spices in a prep bowl and mix well to create spice blend. Season the steak.
- Combine bell peppers, onions, steak and chorizo on a flat surface that is grill safe (we used a cast iron pizza pan). Combine pineapple and jalapeno in a separate grill basket (we needed the additional room!). Cook 4 – 5 minutes. Use tongs to flip steak cubes and to turn the vegetables and other items.
- Cook 4 – 5 more minutes and rotate items once more. Add the tortillas to the top level of the grill and cook another 1 – 2 minutes. Pull the fajita mixture from the grill to let the meat rest. Continue grilling the tortillas until all are done, 1 – 2 minutes each.
- Assemble fajitas with steak on bottom and then topped with chorizo, veggies, pineapple, and jalapenos.
- Top with fresh cilantro and serve immediately.
Notes
- This can be done on the stove top if you do not have a grill. The instructions are roughly the same. Cook meat to desired doneness.
- The red peppers in the photos are poblanos from our garden. They aren’t in the recipe but are wonderful on the grill and add nice color and garnish to the plate.
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