Sizzling Fire-Grilled Steak Fajitas with Smoky Onion Jam

Allergens

Gluten, Dairy

Ingredients

• 2 lbs flank steak
• 1/4 cup olive oil
• Juice of 2 limes
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 large bell peppers, sliced
• 1 large onion, thinly sliced
• 8 fajita
• sized flour tortillas
• 2 cups shredded Monterey Jack cheese

Instructions

1. In a medium bowl, whisk together the olive oil, lime juice, chili powder, cumin, smoked paprika, salt, and black pepper. Set aside.
2. Trim any excess fat from the steak and slice into thin strips against the grain. Add the steak to the marinade and toss to coat. Cover and refrigerate for at least 1 hour or up to overnight.
3. In a separate bowl, combine the sliced bell peppers and onion. Set aside.
4. Preheat your grill or stovetop griddle to high heat. Remove the steak from the marinade, allowing excess liquid to drip off. Grill the steak strips for 3 4 minutes per side or until desired doneness is reached. Transfer to a cutting board and let rest for 5 minutes before thinly slicing.
5. Meanwhile, grill the peppers and onions until tender, about 6 8 minutes. Stir in the smoky onion jam (see below) and cook for another 2 minutes.
6. Warm the tortillas on the grill or in a dry skillet for 30 seconds per side.
7. Assemble the fajitas by placing a portion of steak, peppers, and onions on each tortilla. Top with cheese and roll up tightly. Serve immediately.

Chef’s Insight

Marinate the steak overnight for a more intense flavor.

Notes

For an extra smoky flavor, add a pinch of smoked paprika to the onion jam.