Grilled Baja Fajitas
These fajitas are next level good and so easy to make! Sirloin, chorizo, and pineapple combine for decadence.
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
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.