RCI-SW.004.0028.001
Grilled Steak Fajitas
Casual dining outdoors - what could be better? In this recipe, meat, veggies, even the flour tortillas are prepared on the grill. So fire it up and invite a few friends.
Prep25 min
Cook12 min
Total37 min
Servings4
Difficultyintermediate
Ingredients
- lean ribeye steak (may substitute strip1 poundsirloin or shell)
- 1 teaspoon
- ½ teaspoon
- ½ teaspoon
- 1 unit
- 1 unit
- medium-hot poblano pepper (dark green and triangular)1 unit
- 1 medium
- fat-free flour tortillas8 unit
- tomatoes1 unitoptional
Method
1
Pat the lean ribeye steak dry with paper towels and season both sides generously with black pepper, cumin, and chili powder.
2
Preheat a grill or grill pan to high heat (about 450°F) for 5 minutes until very hot.
3
Slice the green bell pepper, red bell pepper, and poblano pepper into ¼-inch strips, removing seeds and stems. Slice the medium yellow onion into ¼-inch thick rings.
4
Place the seasoned steak on the hot grill and cook for 6-7 minutes on the first side without moving it.
6 minutes
5
Flip the steak and cook for another 4-5 minutes for medium-rare doneness, then transfer to a cutting board to rest for 5 minutes.
5 minutes
6
While the steak rests, place the bell pepper strips and poblano slices on the grill, cooking for 4-5 minutes until slightly charred and tender, stirring occasionally.
5 minutes
7
Add the onion slices to the grill in the same manner, cooking for 3-4 minutes until they have light char marks and are softened.
4 minutes
8
Slice the rested steak against the grain into ¼-inch thick strips.
9
Warm the flour tortillas directly on the grill for about 30 seconds per side, or wrap them in a clean kitchen towel to keep warm.
10
Dice the tomato if using, and arrange it with the steak strips and grilled peppers and onions in the center of the table for assembly.
11
Serve the warm tortillas on the side, allowing each diner to fill and fold their own fajitas with steak, peppers, onions, and tomato as desired.