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Grilled Veal Steak Fajitas


Turn any night into a fiesta with these Grilled Veal Steak Fajitas, which are a lean and mean way to crush your dinner game. Tender marinated veal steaks take center stage when wrapped in warm flour tortillas with peppers, onions, and topped off with sides like guacamole, sour cream and salsa. What’s your favorite topping? There are so many to choose from.
This dish is so colorful and packed with flavor. Perfectly spiced and juicy. This new classic fajita recipe is one to add to your dinner rotation. This great recipe was developed by Kimberly Killebrew the Daring Gourmet. Our Crispy Veal Tacos with Mango Salsa are another great dinner idea you should try!

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Serves: 6


1 pound veal steaks, at least 1/2 inch thick
3 bell peppers of various colors (I used 1 red, 1 green, 1/2 yellow and 1/2 orange)
3 tablespoons chopped cilantro
salt and pepper to taste
2 teaspoons chipotle or ancho chili powder
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cloves garlic, finely minced
1/4 cup olive oil
juice of 2 limes
For Serving:
warm flour tortillas
sour cream
chopped cilantro


Whisk together the marinade ingredients. Place the veal steaks in a ziplock bag and pour in the marinade, massaging the steaks to evenly distribute the marinade. Marinate in the fridge for at least 3 hours or overnight. Reserve the marinade.

Heat the grill and place a cast iron skillet for the vegetables on the opposite side of the grill over indirect heat to begin warming. Place the steaks over high, direct heat and briefly sear on both sides for 1-2 minutes (depending on thickness of cut), turning at a 45-degree angle to create grill marks. You can use an instant read thermometer for doneness, USDA recommends a temperature of at least 145°F. Transfer the steaks to a plate and tent with aluminum foil for 10 minutes while you cook the vegetables.

Using a grilling mitt, move the cast iron skillet over direct high heat. Add some oil, add the vegetables and sear them, stirring every 90 seconds or so for 5-6 minutes total or until very lightly charred and so they’re still a little crisp. Add salt, pepper, cilantro and pour in the reserved marinade. Stir to combine and cook for another minute or two. Remove from heat.

Slice the steaks across the grain. Arrange the steak strips and the vegetables on cast iron serving platters with some lime wedges and garnish with fresh cilantro.

To assemble the fajitas, place some steak on the warmed tortillas followed by your toppings of choice. Serve immediately.

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