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Sizzling Steak Fajitas

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Slices of steak are laid on top of cooked peppers and onions for making fajitas
Cooked & served on the Ooni Dual Sided Grizzler Plate

Sizzling Steak Fajitas. Trimmed the fat and crosshatched a couple of striploins, then marinated for 2.5 hours before searing on a cast iron in the Ooni outdoor oven. While the steaks rested, sautéed the onions, and cooked down the peppers, before serving everything on the sizzling cast iron with Pico de Gallo, guacamole and sour cream.

For serving: Surround the hot Grizzler plate (on its base) with all the accompaniments in separate dishes so that people can assemble their own fajitas.

Slices of steak are laid on top of cooked peppers and onions for making fajitas

Sizzling Steak Fajitas

Trimmed the fat and crosshatched a couple of striploins, then marinated for 2.5 hours before searing on a cast iron in the Ooni outdoor oven. While the steaks rested, sautéed the onions, and cooked down the peppers, before serving everything on the sizzling cast iron with Pico de Gallo, guacamole, and sour cream.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Marinating Time 3 hrs
Total Time 3 hrs 40 mins
Course Dinner, Game Day Snack, Main Course
Cuisine Mexican
Servings 5 -6 people

Equipment

Ingredients
  

Marinade Ingredients

  • 2 cloves garlic minced
  • 1 teaspoon fresh lime zest
  • 1 teaspoon fresh orange zest
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh orange juice
  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoons Worcestershire sauce
  • ½ tablespoon minced fresh jalapeño
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon chilli powder
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon Kosher salt

Fajita Ingredients

  • 2 x 16 oz striploin steaks trimmed of all visible fat and gristle (minimum 1.5” thick)
  • 1 small red onion sliced into 1/4” strips
  • 1 small yellow onion sliced into 1/4” strips
  • 1 small green bell pepper sliced, 1/4” strips
  • 1 small red bell pepper sliced, 1/4” strips
  • 1 small orange bell pepper sliced, 1/4” strips
  • 1 small yellow bell pepper sliced, 1/4” strips
  • 1 medium jalapeño thinly sliced circles
  • Olive oil
  • Kosher salt & freshly ground pepper

For serving

  • Guacamole store bought, or make fresh
  • Pico de Gallo store bought, or make fresh
  • Sour cream mixed with sriracha, optional
  • Flour or Corn tortillas warmed
  • Sour cream
  • Fresh cilantro
  • Lime wedges
  • Maldon salt

Instructions
 

  • For the marinade: Add all the marinade ingredients into a bowl, stir to combine.
  • For the fajitas: Place the steak in a large resealable plastic bag and pour the marinade over. Press out as much air as possible and seal the bag. Shake the bag to distribute the marinade then lay the bag flat and refrigerate for 2-3 hours (flipping it halfway through).
  • 20-30 minutes before cooking, remove steak from the fridge. Remove steak from the marinade and shake off excess liquid (or lightly pat dry with a paper towel).
  • Preheat Ooni Koda 16 oven on high for 15-20 minutes.
  • Place the Ooni Dual Sided Grizzler Plate (flat side up) in the middle of the of oven until cast iron temperature reaches 600°F (4-6 minutes).
  • Carefully remove Grizzler Plate from the oven (using handles) and place on wooden base. Place the steaks closer to right hand side of the plate and return to oven as close to the right-hand side as possible away from the flames. Cook the steak for 2 minutes, then remove the Grizzler plate from oven, rotate the steaks (front to back) and exchange positions (left to right). Return to oven and cook for 2 minutes more. Flip steaks and cook for 1.5 minutes, then rotate and exchange positions (check internal temperature using an instant read thermometer). Return steaks to oven and cook for about 1.5 minutes more until internal temperature reaches between 125-130°F. Remove steaks to a platter and tent with foil while you cook the vegetables (steak temperature will rise to 135°F – medium rare as it rests).
  • Pour 2 tablespoons of oil onto the Grizzler plate, add onions, season with salt and pepper and mix to combine. Adjust the temperature control on the Koda 16 to the lowest setting and return Grizzler pan with onions in oven on the right-hand side.
  • Cook onions for about 6 minutes (stirring occasionally) until softened. Add the peppers & jalapeños, season with salt & pepper, add a splash of olive oil and mix carefully to combine with onions (the Grizzler plate will be full, but since the veggies are cooking from the top and bottom, they will cook evenly). Return the Grizzler plate to the oven (keeping to the right) and adjust temperature back to high. Let them cook undisturbed for 2 minutes. Stir then continue cooking, stirring occasionally, until they are softened and have some browned spots, 4 to 6 minutes.
  • While the peppers finish cooking, begin thinly slicing the steaks across the grain.
  • When peppers are done, remove the Grizzler plate to the wooden base and place sliced steak on top of steaming hot peppers & onions.
  • For serving: Surround the hot Grizzler plate (on its base) with all the accompaniments in separate dishes so that people can assemble their own fajitas.

Video

Keyword fajitas, ooni, ooni oven, steak fajitas, steak recipes
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

This Sizzling Steak Fajitas recipe was cooked & served on the Ooni Dual Sided Grizzler Plate using my Ooni Koda 16 oven.

Proud Onni Ambassador. Opinions in this post are always my own.

Roasted Red Onion Flowers

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Roasted red onion flowers in a roasting pan.

Date night bone-in ribeye and roasted red onion flowers! You only need five ingredients for this easy and delicious side and approximately thirty minutes for roasting! Blooming beautiful!

Ingredients
  • 4 red small onions
  • 2 tbsp olive oil
  • 2 tbsp of balsamic vinegar
  • Salt and Pepper
Preparation

Blooming onions, Preheat grill or oven to 425°F (if using grill, grill indirectly).

Lightly grease a baking dish (large enough for the onions to fall open).
Peel the skin off the onion.

Slice off a little of the root to create a flat surface.

Cut onion down the middle being careful not to slice all the way through (leave about 3/8” intact).

Rotate the onion and cut in half again, creating 4 quarters (don’t cut all the way through)

Cut each 1/4 in half creating 8 equal segments all still joined at the bottom.
Repeat with additional onions.

Place onions in prepared baking dish, drizzle with olive oil and balsamic vinegar. (Use about 1/2 tbsp olive oil, and 1/2 tbsp of balsamic vinegar per onion.)

Season with salt & pepper.

Cover with foil and bake for 25-30 minutes until onions have opened and are nearly tender.

Remove foil and bake an additional 10 minutes.

A top down image of a bone-in ribeye steak with roasted red onion flowers, potatoes and broccolini.

In addition to this Roasted Red Onion Flowers recipe, you can find more of my favourite sides here.

Grilled Tri-Tip with Chimichurri

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Tri-tip steak sliced on a wooden board with a large knife. Bowl of chimichurri and a bowl of salt.
Grass fed tri-tip with chimichurri.

My first tri-tip.
My son and his girlfriend came over for dinner and she requested red meat so grilled tri-tip with chimichurri was on the menu!
This local, grass fed tri-tip was dry rubbed, cooked for 70 minutes at 225°F, then rubbed with a freshly made chimichurri and flash seared.
I believe the beef and chimichurri received two thumbs up each!
I’ll have to pick up another tri-tip soon!

Ingredients
  • Tri-Tip (2 1/2 – 3 pounds)
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoons black pepper
  • 1 teaspoon sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup chimichurri + more for serving (recipe below)
Preparation

Combine salt, pepper, sugar, garlic powder, paprika, onion powder, and cayenne pepper together in a bowl.

Trim off the hard, thick layer of fat, leaving a thin layer of softer fat. Score the remaining fat without cutting through to the meat.

Coat the meat all over with the spice rub. Wrap tightly in plastic wrap and refrigerate 4-24 hours.

Remove beef from refrigerator, uncover, and then let it sit at room temperature for 30 minutes.

Preheat – pellet grill, gas grill, charcoal grill or smoker to 225°F.

Place meat on grill, over an indirect heat portion of the grill. Grill the tri-tip for 70 to 80 minutes (until an instant-read thermometer reaches an internal temperature of 125°F).

Remove tri-tip from the grill and rub the 1/4 cup of chimichurri all over it. Set aside.

Raise the grill temperature to the hottest sear temperature (600°F +)

When the grill is hot, sear the tri-tip 2-3 minutes per side.

Remove from grill and let rest for at least 10 minutes before slicing.

Tri-tip steak with marinade of chimichurri on a blue plate beside the barbeque about to get seared.
Tri-tip with chimichurri ready to get seared on the Weber grill.

CHIMICHURRI

Ingredients
  • 1 shallot, finely chopped
  • 1 long red, finely chopped
  • 4 garlic cloves, finely chopped
  • ½ cup red wine vinegar
  • 1 tsp. kosher salt
  • ½ cup chopped cilantro
  • ¼ cup chopped flat-leaf parsley
  • ¾ cup extra-virgin olive oil
Preparation

Firstly combine shallot, chile, garlic, vinegar, and salt in a medium bowl. Let sit 10 minutes.

Then stir in cilantro, parsley, and oregano.

Lastly, whisk in oil.

Tri-tip steak on a wooden board with a large knife. Bowl of chimichurri and a bowl of salt.

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

Love this grilled tri-tip with chimichurri recipe?

If so, I’ve linked a few other chimichurri recipes.

*Weber Grills Canada Ambassador. Opinions in this post are my own.

Balsamic Marinated Flank Steak with Chimichurri Sauce

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A sliced flank steak with a strip of chimichurri sauce down the top. Surrounded by parsley and a large knife.

Grilled flank steak with chimichurri sauce. The parsley in the garden is so healthy, I thought I’d try to use it up while I still can! I’m so glad I did!

Balsamic Marinated Flank Steak

Ingredients
  • 3 lb Angus Beef flank steak
  • 2 garlic cloves, sliced
  • 1 tablespoon rosemary leaves
  • 1 tablespoon dried oregano
  • 2 tablespoons whole-grain mustard
  • 1/2 cup balsamic vinegar
  • 1 cup extra-virgin olive oil, plus more for grilling
  • Kosher salt Freshly ground pepper
Preparation

In a blender, combine the garlic, rosemary, oregano, mustard and vinegar and puree until the garlic is minced. With the machine on, gradually add the oil and blend until creamy. Season lightly with salt and pepper.

Add the meat to a glass or ceramic baking dish and pour all but 1/4 cup of the vinaigrette on top; turn the meat to coat. Cover with plastic wrap and refrigerate for at least 4 hours and up to 24 hours.

Preheat the grill to medium-high.

Remove the steak from the marinade, letting the excess drip off. Season with salt and pepper.

Grill the steak turning once 90° on each side until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°, 10 to 12 minutes.

Transfer the steak to a carving board and let rest for 5 minutes.

Thinly slice the meat against the grain and serve with Chimichurri Sauce.

Chimichurri Sauce

Ingredients
  • 1 shallot, roughly chopped
  • 1 long red chili or red jalapeño, roughly chopped
  • 3–4 garlic cloves, roughly chopped
  • ½ cup red wine vinegar
  • 1 teaspoon kosher salt
  • ½ cup finely chopped cilantro
  • ½ cup finely chopped flat-leaf parsley
  • 2 tablespoon finely chopped oregano
  • ¾ cup extra-virgin olive oil
Preparation

Combine shallot, chili, garlic and salt into a mini food processor and chop until fine. Add vinegar and let sit 10 minutes. In a bowl, mix cilantro, parsley, and oregano with contents of food processor, stir to combine. Using a fork, whisk in oil.

In addition to this Grilled Flank Steak with Chimichurri recipe, you can find more of my favourite chimichurri recipes here. 

Surf and Turf Tortillas

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Surf and turf tortillas served on sheet pan with all the fixings.

Surf and Turf Tortillas! Looking for a delicious option for Father’s Day, Canada Day, the 4th of July or your next summer bbq, try these Grilled Wild Caught Colossal Shrimp Skewers. Wonderful on their own and fantastic paired with grilled steak skewers for a taco platter, or served with potatoes, corn and your favourite summer salads.

Grilled Wild Caught Colossal Shrimp Skewers

Ingredients
  • 18 Wild Caught Colossal Shrimp, peeled leaving tail on (8/12 size)
  • ½ teaspoon cayenne
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 3 tablespoons lime juice, freshly squeezed
  • 2 garlic cloves, minced
  • 2 tablespoons fresh cilantro minced
  • *6 metal skewers (or soaked wooden skewers)
Preparation

Pat shrimp dry and place in a resealable bag.

Combine all other ingredients in a bowl and pour over shrimp.

Seal bag and let marinate for 15 minutes in the fridge.

Preheat grill to high and skewer the shrimp.

Place the shrimp on the grill and cook 2-3 minutes/side.  The shrimp are cooked when the thickest part has just turned slightly white/opaque and the exterior has a slight pinkish colour.

Serve with lime wedges and a sprinkle of fresh chopped cilantro.

  • Prep Time 25 mins 
  • Cook Time 5 mins   
  • Total Time 30 mins 
  • Serves: 6 – 8

Pairs perfectly with Grilled Steak Skewers for a delicious Surf & Turf (recipe below). Serve with grilled tortillas, guacamole, Pico de Gallo and all your favourite fixings.

Grilled Steak Skewers (or Flank Steak)

Ingredients
  • 3 pounds sirloin tip roast, trimmed of excess fat and cut into 1¼ inch cubes
  • ½ cup olive oil
  • ½ cup soy sauce
  • 3 cloves garlic, minced
  • 1 tbsp Dijon
  • 2 tbsp honey
  • 1 tbsp fresh rosemary minced
  • 1 teaspoon black pepper
  • 2 pounds sirloin steak, cut in 1-inch cubes
  • 1-2 red bell pepper, seeded and cut in 1¼ inch pieces
  • 1-2 green bell pepper, seeded and cut in 1¼ inch pieces
  • 1 large red onion, cut in 1¼ inch pieces
  • 16 orange (or red) grape tomatoes
  • *8 metal skewers (or soaked wooden skewers)
Preparation

In a small bowl, whisk together olive oil, soy sauce, garlic, Dijon, honey rosemary and pepper. Add the cubed sirloin to a resealable bag and cover with marinade. Seal bag and let marinate for 30 – 60 minutes in the fridge.

Preheat grill to med-high heat.

Prepare skewers beginning with a tomato, alternating meat, with pieces of bell peppers and red onion, then finishing with a tomato.

Grill skewers over medium-high heat, turning every 2-3 minutes, until all sides of the meat are slightly charred, and vegetables are tender. (About 8 to 12 minutes)

  • Prep time 1 hour 
  • Cook time 12 mins 
  • Total time 1 hour 15 mins 
  • Serves: 6 – 8

This Surf and Turf Tortillas recipe was created in partnership with Marina Del Rey however, opinions in this post are my own.