I typically like to use flank steak for fajitas, but frankly, I can’t find it in my local stores most of the time.  I decided to try ribeye steaks instead, and the fajitas turned out beautifully.  We added in some mushrooms for the grownups and they were fantastic!  I love fajitas on the grill because everyone kind of makes their own and we eat outside very casually.  It’s really fun for a party or just a low key night at home with the family.


Ribeye Fajitas

serves 4




juice of one orange

juice of 2 limes

2 tablespoons Worcestershire sauce

3 cloves garlic roughly chopped

4 tablespoons olive oil

1 teaspoon cumin

1 teaspoon salt

1 teaspoon pepper

1/8 cup chopped cilantro




2 ribeye steaks

olive oil spray

1 large onion, cut into strips

1 red bell pepper, cut into strips

1 yellow bell pepper, cut into strips

1 portabello mushroom, cut into strips (we used shitake, but any large mushrooms will work)

flour tortillas

sour cream, chopped cilantro, fresh limes, shredded cheese, avocado, salsa, pico de gallo


Add all the marinade ingredients to a large zip top bag.  Mix well and add the ribeyes.  Marinate for 1-3 hours in the refrigerator.


Heat outdoor grill to high.  Remove ribeye from the marinade, discard marinade, and grill steak for about 5 minutes on each side.  I like to use a meat thermometer for accurate results: 120°F is rare, 125°F is medium rare, and 130°F is medium.  Don’t cook the steak past medium for the best fajitas.


Take the steaks off the grill and let them rest while you grill the veggies until they are tender.  Spray the veggies lightly with olive oil spray before grilling.  We like to use a vegetable basket for the grill, or you can just put them on some foil so they don’t fall through the cracks.


Slice the steak thinly and serve with the grilled veggies, warm flour tortillas, and any fixings you like such as sour cream, chopped cilantro, fresh limes, shredded cheese, avocado, and salsa.