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Grilled Bavette Steak Fajitas with Grilled Tortillas

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At Omaha Steaks, all our delicious steaks can stand on their own as the star of any great meal. But sometimes it’s nice to let them share the spotlight as the perfect protein for the perfect dish. If that sounds like your kind of recipe, meet grilled bavette steak fajitas with grilled tortillas!

Why We Love This Recipe

The Southwest flavors and family-style service of this dish creates a wildly delicious and unique way to shake up your dinnertime routine. From the bold, beefy flavor of the bavette steak (from the French “bavette d’aloyau,” or “bib of the sirloin”) to the crunchy sautéed veggies and zesty lime garnish, this is a meal to remember and an experience you won’t soon forgot.

Tools You’ll Need Before You Start

  • Small Bowl
  • Whisk
  • Spatula
  • Medium Cast Iron Pan 

How to Cook Grilled Bavette Steak Fajitas with Grilled Tortillas

When it comes to making can’t-miss, mouthwatering fajitas, the right protein makes all the difference. Luckily, our grilled bavette steak fajitas with grilled tortillas have a unique secret up their sleeve: Omaha Steaks Bavette Steaks. Flavorful, versatile, and featuring a unique, loosely textured consistency, this cut is one butcher’s best-kept secret that you don’t want to miss out on! Learn more about the bavette steak, from its other name to how to cut it, in our Butcher’s Guide: What is a Bavette Steak?

1. Mix Up a Fajita Rub Fiesta

This first step is as quick and simple to complete as it is important and flavor-setting to this recipe. To create this earthy and warm rub, simply combine all your ingredients in a small-sized bowl and whisk until well incorporated.

2. Grill Up Steak à la Perfection

It may have a fancy name, but hand-selected, expertly cut, 28-day-aged Omaha Steaks Bavette Steak couldn’t be easier to prepare. To get started, first thaw your bavette steaks either overnight or using the quick-thaw method and pat them dry on all sides with a paper towel. Preheat your grill to 500 degrees F using direct heat and then clean and oil the grill grates. Next, liberally season all over with that deliciously rich and peppery fajita dry rub you prepared. Don’t skimp on this important step; remember, more seasoning = more flavor. Then let the seasoned steak come to room temperature, which should take about half an hour.

When your steaks are ready, grill them for 5 minutes on one side, then flip and continue to grill for another 4 minutes. Remove them from the grill for medium-rare doneness perfection and set them aside to rest for 8 minutes. Not sure what medium-rare looks like? Omaha Steaks doneness guide has you covered!

3. Get Your Veggies Ready

Make the most out of your downtime while the steaks are resting and put a medium cast iron pan over the heat on the grill. Add your olive oil, onions, bell peppers, garlic, and a pinch of kosher salt and ground black pepper and then continuously sauté for 3 minutes, or until the bell peppers and onions are fork-tender.

Next, add your salsa (medium or spicy, the choice is yours!) to the onion and bell pepper mixture and sauté for an additional 1 minute, until well-incorporated. Then season to taste with kosher salt and ground black pepper, if needed, and remove the cast iron pan from the grill and set aside. Finally, toss the whole jalapeño peppers with grapeseed oil and char over direct heat on all sides for about 90 seconds to 2 minutes on each side. Don’t worry, we didn’t forget the lime garnish! Grill sliced limes over direct heat, flesh-side down, for about 2 to 3 minutes, or until charred, and remove the cast iron pan from the grill.

4. Bring it All Together!

Now your perfectly grilled, well-rested steak is ready! Slice it thinly on the bias (aka diagonally) then fan out the slices and serve directly in the cast iron pan on top of your sizzling veggies and charred jalapeños and limes. This dish is best served family-style, so put the whole pan on the table after you’ve grilled the flour tortillas for 10 seconds on each side and brushed them lightly with olive oil.

Chef’s Tip: Kick this sizzling meal up a notch by serving it with shredded cheese, sour cream, and sliced avocado!

Grilled Bavette Steak Fajitas with Grilled Tortillas

 

Grilled Bavette Steak Fajitas with Grilled Tortillas

The Southwest flavors and family-style service of this dish creates a wildly delicious and unique way to shake up your dinnertime routine.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Mexican
Keyword: grilled steak fajitas
Servings: 4 servings
Author: Chef David Rose

Ingredients

Fajita Rub

  • 2 tablespoons kosher salt
  • 2 teaspoons black pepper
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin

Bavette Steak Fajitas

  • 4 6 oz. Omaha Steaks Bavette Steaks
  • Fajita rub
  • 2 large colorful bell peppers, thinly sliced
  • 1 large yellow onion, thinly sliced
  • 3 garlic cloves, crushed
  • 4 medium-sized jalapeño peppers
  • 2 limes, sliced in half
  • 1/3 cup olive oil
  • 3 tablespoons grapeseed oil
  • 1/2 cup store-bought salsa, medium or spicy
  • Pinch of kosher salt and ground black pepper
  • 8 soft flour tortillas plus olive oil for brushing grilled tortillas

Instructions

Fajita Rub

  • Mix all ingredients together in a small bowl until well-incorporated.

Bavette Steak Fajitas

  • Preheat grill to 500 degrees F using direct heat. Clean and oil grill grates.
  • Thaw bavette steaks and pat dry with paper towels on all sides. Liberally season with fajita rub and allow to come to room temperature, about 30 minutes.
  • Grill steaks 5 minutes on one side, flip steaks and continue to grill for another 4 minutes. Remove from grill for medium-rare doneness. (To cook to a higher desired temperature, refer to Omaha Steaks grilling chart.)
  • Allow steaks to rest for 8 minutes.
  • While steaks are resting, place a medium cast iron pan over the heat on the grill. Add olive oil, onions, bell peppers, garlic, and a pinch of kosher salt and ground black pepper. Continuously sauté for 3 minutes, or until bell peppers and onions are fork-tender.
  • Add salsa to onion and bell pepper mixture and sauté for an additional 1 minute, until well-incorporated. Season to taste with kosher salt and ground black pepper, if needed. Remove cast iron pan from grill and set aside.
  • Toss whole jalapeño peppers with grapeseed oil and char over direct heat on all sides, about 90 seconds to 2 minutes on each side.
  • Grill limes over direct heat, flesh side down, about 2 to 3 minutes or until charred. Remove cast iron pan from grill.
  • Slice steak thinly on the bias, fan out and serve in cast-iron pan on top of sizzling veggies, charred jalapeños, and charred limes; serve family-style.
  • Grill flour tortillas for 10 seconds on each side, then brush lightly with olive oil.

Notes

Chef’s Tip: Serve with shredded cheese, sour cream, and sliced avocado.

Grilled Bavette Steak Fajitas with Grilled Tortillas

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