Fiery Cowboy Steak Fajitas – BBQ Smokehouse Edition

Allergens

Wheat (from fajita tortillas)

Ingredients

• 2 lbs beef flank steak
• 1 large white onion, thinly sliced
• 2 bell peppers, thinly sliced
• 8 fajita tortillas
• 3 tablespoons chili powder
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper, freshly ground
• 1 tablespoon vegetable oil

Instructions

1. In a medium bowl, combine the chili powder, smoked paprika, garlic powder, onion powder, cumin, oregano, salt, and black pepper. Rub the spice mixture evenly onto both sides of the beef flank steak. Cover and marinate for 30 minutes at room temperature.
2. Preheat your grill or grill pan to high heat. Sear the marinated steak for 4 5 minutes per side, then transfer to a cutting board and let rest for 5 minutes. Slice into thin strips against the grain.
3. In a large skillet over medium high heat, add the vegetable oil, onion, and bell peppers. Sauté until tender and slightly charred, about 5 minutes. Add the steak slices and cook for an additional 2 3 minutes until heated through. Season with extra salt and pepper to taste.
4. Warm the fajita tortillas in a separate skillet or on the grill for about 30 seconds per side. Assemble fajitas with steak, vegetables, and any desired toppings. Serve immediately!

Chef’s Insight

To enhance the smoky flavor, try using mesquite or hickory wood chips on your grill.

Notes

Serve with a side of guacamole and sour cream for added flavor and texture.