Here is a complete Father’s Day Fajitas menu so you know exactly what to cook for Dad’s special day. All the recipes are attached at the bottom of this post. Everything from the appetizer to dessert is included!
Appetizer for the Father’s Day Fajitas Menu
This is such a delicious and easy homemade salsa recipe that you’ll make it over and over. This Hot Stuff Salsa is bright, fresh, and very easy to make, but you control the heat! You can serve it as a condiment with any meal.
You might be asking why you should make salsa when there are about 10, 342 kinds on the shelves of grocery stores all across the nation. Not to mention those you can pick up at your local farmer’s market!
Homemade is always the best! You control the ingredients, the salt, and the heat. There are no surprises when you put this on the table. And, this won’t take 10 minutes once you get the groceries home.
Father’s Day Fajitas Menu Main Course Keeps the Heat out of the Kitchen
One of my favorite things to grill is Steak Fajitas. This recipe is the main event for the Father’s Day Fajitas menu. It is a fast-cooking main dish for lunch or dinner that is a definite crowd-pleaser. Enjoy it with friends on a leisurely weekend.
You start the night before by marinating the flank steak which saves prep time when you make dinner. Also, by cooking the steak on the grill you’ll keep the heat out of the kitchen!
How to Meal Prep the Steak Fajita Recipe
- The night before, slice the peppers and onions and put them in a container with a lid or ziploc bag.
- Tenderize the meat a bit by jabbing a fork all over the surface of the steak. Then, apply a store-bought, or make your own homemade fajita seasoning, all over the surface of the steak.
- Drop the steak in a Ziploc bag and add a bottle or can of beer. Squeeze out as much air as possible before sealing the bag. You want the liquid to remain in contact with the steak.
- Let everything hang out in the fridge overnight so the steak can marinate while you snooze! This allows for very little prep on the day of the event. You know Dad won’t even mind doing the grilling. Make sure he has an ice-cold beer or crisp glass of wine and enjoy his smile.
More Veggies and Vegetarian Fajita Ideas
I like loads of bell peppers, onions, and other veggies on my fajitas. Plus from time to time I enjoy Meatless Monday fajitas.
So here are some more ideas and a recipe for How to Cook Peppers and Onions for Fajitas and to make vegetarian fajitas.
Slow Cooker Southwest Black Beans on the Side
These Slow Cooker Southwest Black Beans start with dried black beans which means they might require a bit more effort than just heating up a can, but it is 100% worth the effort. Slow-cooking the beans with some aromatics and spices means these beans are ultra-flavorful, creamy, and taste so much better than canned.
Plus, the slow cooker reduces heat in the kitchen! It also frees up your time to take care of other things like enjoying a beverage on the porch with your guests!
Need a recommendation for a good slow cooker? Good Housekeeping has rounded up a list of the most recommended slow cookers of the year. Check it out for assistance in selecting your kitchen helper.
What’s for Dessert?
What could top this Father’s Day Fajitas Menu? How about a big batch of Salty Chocolate Chunk Cookies? These are just about the best chocolate chip cookies ever!
These big chewy cookies don’t have silly, tiny chips – they have CHUNKS! They are a little salty and a little sweet making a great chocolate chewy combination of goodness. Guaranteed to please your gathered guests.
Pass the milk! But, for the adults, the Zinfandel wine goes pretty darn good with them as well.
Serve with Ice Cold Beer or wine. And for more specifics check out this Guide for the Best Wine Pairing With Beef Fajitas.
Wine recommendations include a zippy, crisp Sauvignon Blanc with salsa and chips. Or serve it if you have folks who enjoy vegetarian fajitas.
The Zin could also work with the entire Father’s Day Fajitas Menu! It is a great grilled beef and red wine match and my number one wine with beef fajitas.
Making the Father’s Day Fajitas Menu
Print the Grocery List below and shop for the goods three to four days in advance. Chill your beer and wine when you get them home so you don’t forget.
Make the cookies two days ahead and hide them. Believe me, these will disappear FAST.
Throw the beans in the slow cooker the morning of the meal and it all comes together quickly and easily.
Don’t Sweat this Father’s Day
Cook up this Father’s Day Fajitas Menu and everyone will enjoy an easy meal on the patio.
Steak Fajitas with Grilled Onions and Peppers
- Grill Pan for onions and peppers
- One 3 – 3 1/2 pound flank steak
- One Mexican beer or dark beer like Negra Modelo
- Fajita seasoning or homemade, see notes
- 1 large onion Yellow or Red
- 1 red or orange bell pepper
- 1 green bell pepper
- 1 – 2 Poblano peppers
- Avocado or Olive oil
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp Kosher salt
- 1/2 tsp Black Pepper
- 12-18 Medium sized flour or corn tortillas
- Remove flank steak from package and pat with paper towels. Score both sides of the meat across the grain slicing 1/8 inch deep, not all the way through.
- Rub steak on both sides with 2 round tablespoons or two cupped palms of fajita seasoning. Place in a Ziploc bag. Pour in enough beer to cover the steak. Seal and marinate overnight.
- Remove from refrigerator 30 minutes prior to grilling.
- Slice onions in half moon rings ¼ inch thick. Slice peppers in half and remove the seeds. Slice bell peppers in ¼ in strips. Slice poblano pepper halves in 1/8 inch strips horizontally.
- Combine onion and peppers in a large piece of heavy duty tin foil. Drizzle with olive oil, sprinkle with cumin, chili powder and ½ tsp salt. Mix together. Seal foil packet length wise and on the ends so nothing falls out.
- Remove steak from beer marinade.
- Place onion and pepper packet on grill, seam side down. Grill 5 minutes and turn over. Loosen top seal of foil to let some steam escape. Cook another five minutes while steak is grilling to medium rare about 130F.
- Remove from grill and tent steak with foil. Let rest 10 – 15 minutes.
- Cut steak across the grain in ½ inch thick slices. Serve with onion and pepper mixture and warm tortillas. Add toppings of sliced avocado or guacamole, cheese, sour cream, fresh tomatoes, and salsa.
- 1 tbsp chili powder
- 1 ½ tsp kosher salt
- 2 tsp smoked paprika
- 1½ tsp ground cumin
- 1½ tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp cayenne pepper (optional)