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Steak Fajitas

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Makes: 6 servings adjust
Marinated and grilled steak provides the foundation, but the range of garnishes make fajitas a complete meal.



  • 12 cup Refrigerated Orange Juice
  • 6 Limes, fresh squeezed
  • 12 bunch Scallion, sliced into discs
  • 1 teaspoon Paprika
  • 12 cup Vegetable Oil
  • 12 cup Tequila
  • 12 teaspoon Cayenne Pepper
  • 12 teaspoon Fine Ground Black Pepper
  • 12 teaspoon Fine Sea Salt
  • 12 teaspoon Ground Dry Mustard

Step 1

Squeeze limes and mix all ingredients into marinade.


  • 1 Flank Steak, Sliced into thin strips
  • 1 Maya Onion, large, cut into thick disks
  • 1 Red Bell Pepper, seeded and cut into strips
  • 1 Orange Bell Pepper, seeded and cut into strips
  • 1 Yellow Bell Pepper, seeded and cut into strips

Step 2

Slice steak and vegetables. Marinade in large ziploc bag or stainless dish, refrigerated, 2 or more hours. Grill steak strips and vegetables directly on grill, or use a non-stick grilling surface (such as for fish) atop your grill.


  • 1 Tomato, diced into 1/4 inch cubes
  • 12 head Iceberg Lettuce, shredded finely
  • 1 cup Sour Cream
  • 1 12 cups Monterey Jack Cheese, grated
  • 1 Lime, cut into wedges
  • 1 cup Refrigerated Mild Tomato Salsa
  • 1 package Flour Tortilla, warmed

Step 3

Dice tomato. Shred lettuce. Cut lime into wedges. Grate cheese. Serve grilled meet, onions and peppers with these garnishes and tortillas.
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