Chile-Spiked Pepper Flank Steak Fajitas

Chile-Spiked Pepper Flank Steak Fajitas

By: Morgan Ione
What to know
Suggested Briq
Grill temperature
550°
Skill level
Easy
Prep time
10 mins
Total time
25 mins
Feeds
4
Ingredients
1 ½ lbs
flank or flat iron steak
3
bell peppers in a range of colors
1 - 2
zucchinis
1
red onion
4 tbsp
Chile-Spiked Pepper Blend
2 tbsp
Kosher salt
½ cup
Olive oil
Flour tortillas, for serving
Cilantro, for serving
Salsa verde, for serving
Step 1
Season both sides of the steak with salt and then generously coat with the Chile-Spiked Pepper Blend. Rub the seasoning into the meat and let sit out on the counter top while preparing the vegetables. Preheat the grill to 500°F.
Step 2
Cut the peppers in half and remove the core and seeds. Slice the zucchinis and onion lengthwise into quarters. Toss all of the vegetables in a bowl with a drizzle of olive oil and season with salt.
Step 3
Add the vegetables to the grill and let cook for about 5 minutes or until you can see they are starting to soften and have nice grill marks. Add the steak to the grill and cook for 5 minutes on the first side.
Step 4
Turn the vegetables and steak over and cook for another 5 minutes, until the steak is nicely seared and registers an internal temperature of 125°F for medium-rare.
Step 5
Remove everything from the grill and let the steak rest for about 8 minutes to let the juices redistribute. Slice the steak against the grain into ½-inch-thick slices. Cut the vegetables crosswise into strips. Serve on a board alongside warm flour tortillas, cilantro and salsa verde.
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