Steak Fajitas are good, but Grilled Steak Fajitas are better! Tender flank steak makes a great fajita protein with charred peppers and onions- this is an easy dinner that's perfect for a summer get-together.
2largebell peppers, cut into large chunks (any color)
2large red onions, cut into rings but not separated
11 ½-2 poundflank steak
Cooking spray
Fresh cilantro
Flour tortillas
Instructions
In a large bowl, whisk together olive oil, lime juice, fajita seasoning and salt until well combined.
Submerge flank steak, peppers and onion in the marinade and refrigerate until you're ready to cook (for at least 30 minutes). You can also freeze at this point in a plastic zipper bag.
Remove the beef from the refrigerator 20 minute prior to grilling. While it rests, spray the grill with cooking spray and preheat to medium high.
Place steak and vegetables on the grill and cook for around 7-10 minutes per side (rotating 45 degrees halfway through each side to get nice crosshatch grill marks). Cooking time will vary baked on the thickness of the steak so use a meat thermometer to get to the temperature you want- I cooked it 140 for medium rare.
Remove the steak and vegetables from the grill and let the steak rest for 10 minutes.
Slice the vegetables into thinner slices and slice the beef thinly against the grain.
Serve immediately in flout tortillas with fresh cilantro.