Grilled Steak Fajitas
These grilled steak fajitas are a breeze to whip up for a busy weeknight dinner, or you can turn them into a festive gathering by showcasing all your beloved Mexican appetizers.
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Ingredients
- 1 1/2 lbs flank steak
- salt + fresh pepper
- 3 medium onions
- 3 bell peppers
- 1 tbsp olive oil
- salt + fresh pepper
- 12 6-inch flour or corn tortillas
- 2 scallions
- 3 cloves garlic
- 1 tbsp cumin
Instructions
- 1
(I prefer to season the steak a few hours in advance.) Use a fork to puncture the steak all over to help tenderize it. Sprinkle cumin, minced garlic, chopped scallions, salt, and pepper evenly over the meat. Let the steak sit at room temperature for at least 10 minutes before grilling.
- 2
In a sizeable grill-safe vessel, such as a clay Chamba or a cast iron skillet, mix together sliced onions, bell peppers, olive oil, salt, and pepper. Stir thoroughly to ensure everything is well coated.
- 3
Place the skillet on the grill and cook over medium-low heat, stirring occasionally, until the onions become caramelized, which should take about 20 minutes. Alternatively, you can prepare this on the stovetop if preferred.
- 4
Once the onions and peppers are finished cooking, move them to the top rack of your grill to keep warm, and increase the grill heat to high.
- 5
Remove the scallions and sear the steak for 4-6 minutes without moving it. Flip the steak and continue cooking for a few more minutes until it reaches a rare or medium-rare doneness (cooking it well done will make it too tough). Take the steak off the grill and let it rest for a few minutes before slicing.
- 6
Slice the steak into thin strips, about 1/4 inch thick, and mix it with the sautéed onions and peppers. Serve alongside tortillas, cheese, guacamole, and sour cream.