Copycat Restaurant Grilled Steak Fajitas

Allergens

Gluten, Dairy, Eggs (no known allergens in this recipe)

Ingredients

• 1.5 lbs flank steak
• 2 bell peppers (red and green)
• 1 large onion
• 4 fajita tortillas
• 3 tablespoons olive oil
• 2 limes, juiced
• Salt and pepper to taste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• Fresh cilantro for garnish

Instructions

1. In a small bowl, mix together salt, pepper, cumin, smoked paprika, chili powder, and garlic powder. Rub the steak with olive oil and then evenly coat it with the spice mixture. Let it marinate for at least 30 minutes.
2. Slice bell peppers and onion into thin strips.
3. Preheat a grill or grill pan to medium high heat. Grill the steak to desired doneness, about 5 7 minutes per side for medium rare. Remove from the grill and let it rest for a few minutes before slicing against the grain into thin strips.
4. On the same grill, cook the bell peppers and onions until they are tender and slightly charred, about 3 5 minutes.

Chef’s Insight

For a more authentic taste, try using flank steak instead of other cuts. Its unique texture and flavor work beautifully in this dish.

Notes

Don't forget to let the steak rest after grilling to allow the juices to redistribute before slicing.