Grilled Tajín-Crusted Steak Fajitas

Courtesy of Chef Dennis Prescott

Grilled Tajín-Crusted Steak Fajitas

Course: Food




  • Steak & Veggies
  • 1 X 1 ½-inch thick NY Strip (striploin) steak

  • 2 tablespoons olive oil, divided

  • 1 tablespoon Tajin

  • 1 medium red onion, sliced into half-moons

  • 1 red bell pepper, julienned

  • 1 yellow bell pepper, julienned

  • 1 orange bell pepper, julienned

  • 2 – 3 jalapeno peppers

  • Sea salt and cracked black pepper

  • Tajín-Spiked Sour Cream
  • ½ cup sour cream

  • 1 teaspoon Tajin

  • 1 tablespoon fresh squeezed lime juice

  • Pinch of sea salt


  • When ready to cook, preheat a grill over medium-high heat.
  • Massage the steak with 1 tablespoon of olive oil and 1 tablespoon of Tajn, making sure that the beef is completely coated in mixture. Place the steak on the grill and cook for 4- 5 minutes per side, or until the internal temperature of the beef reaches 135 degrees F for a medium-done steak (cook longer if you prefer your steak more well done). Transfer to a board to rest for at least 5 minutes before carving.
  • Meanwhile, toss your red onion, sliced bell peppers, and jalapeno with 1 tablespoon of olive oil and a pinch of sea salt and cracked black pepper. Grill until charred on all sides, about 4 – 5 minutes.
  • Next, make the Tajín-Spiked Sour Cream. Combine sour cream, lime, Tajin, and a small pinch of sea salt, and mix well. Done. Set aside.
  • When the steak has rested, slice into very thin strips. Build your fajita board with your beautifully grilled steak and veggies, spiked-sour cream, avocado, lime, and flour tortillas and serve immediately.


  • Flour tortillas, to serve
  • 1 large ripe avocado, cut into wedges
  • Small bunch cilantro, to serve
  • Extra lime wedges to serve

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