AfterBurner🌶️ After Burner Steak Fajitas (Saria’s Kitchen Edition)

AfterBurner🌶️ After Burner Steak Fajitas (Saria’s Kitchen Edition)

🌶️ After Burner Steak Fajitas (Saria’s Kitchen Edition)

Bold, smoky, citrusy, jalapeño-kissed fajitas that taste like summer on a plate.

 Ingredients

For the Steak + Marinade

  • 1–2 lbs skirt steak or flank steak

  • 1–2 teaspoons After Burner Spice

  • ⅔ cup low-sodium soy sauce

  • 2 tablespoons cumin (adjust to taste)

  • Juice of 1–2 limes

  • 1 white onion (more if feeding a crowd)

  • 1–2 jalapeños, sliced (remove seeds for less heat)

  • 2 bell peppers (orange or yellow are best)

  • Tortillas (flour or corn)

Before You Start (Sara’s Tip)

Taste your marinade before adding the meat.
If you like it stronger (I do), make it bold — then just pull the steak off the grill a little earlier. Perfect every time.

1. Marinate the Steak

  1. In a bowl or large zip-top bag, mix: soy sauce, lime juice, cumin, and After Burner Spice.

  2. Add the steak, seal, and massage the marinade into the meat.

  3. Refrigerate at least 2 hours, or overnight for maximum flavor.

  4. Bring steak to room temp for 20–30 minutes before grilling.

2. Prep the Veggies

  1. Slice bell peppers and onion into strips.

  2. Slice jalapeños (seeds optional).

  3. Toss lightly with a drizzle of olive oil and a pinch of salt.

  4. Keep them ready for the grill.

 3. Grill the Steak

  1. Preheat grill to medium–high.

  2. Grill steak 3–4 minutes per side for medium-rare, or adjust to your liking.

  3. Remove from heat and wrap in foil.

  4. Rest 5–10 minutes, then slice against the grain into thin strips.

🍳 4. Grill the Peppers & Onions

  1. Grill peppers and onions until charred, softened, and slightly caramelized.

  2. Slice into strips if not already done.

🌯 5. Assemble the Fajitas

  1. Warm tortillas in a skillet, on the grill, or directly over a flame.

  2. Add sliced steak.

  3. Top with peppers, onions, jalapeños.

  4. Finish with:

    • Fresh cilantro

    • Extra lime juice

    • Guacamole

    • Sour cream

    • Salsa

    • Or a drizzle of After Burner Agave for spicy-sweet magic

Roll it tight and devour.

Sara’s Extra Tips

  • Stronger flavor? Add an extra squeeze of lime and another pinch of After Burner Spice.

  • Meat too chewy? Slice thinner and always cut against the grain.

  • Feeding a crowd? Grill two big piles of veggies — the peppers always disappear first.

🔥 LEVEL UP YOUR RECIPE

If this dish made you hungry, wait until you taste it with After Burner Agave — the jalapeño lemon-lime sweet heat crafted in Saria’s Kitchen.

✨ Vegan
✨ No refined sugar
✨ Made for foodies, home cooks, and spice lovers
✨ Perfect on breakfast, cocktails, meats, veggies, desserts… everything.

👉 Grab After Burner Agave on Amazon:
https://www.amazon.com/dp/B0FBQX2D2M

❤️ Want more spicy recipes? Browse the full collection on Saria’s Kitchen.

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