Skip to content

Steak Fajitas with Grilled Bell Peppers and Portobello

  • Yields: 4 Servings
  • Cook time: 20 minutes
  • Prep time: 15 minutes

Ingredients

  • 1 green bell pepper seeded, quartered
  • 1 red onion quartered
  • 1 tablespoon fresh lime juice
  • 1 teaspoon cumin
  • 1 yellow or red bell pepper seeded, quartered
  • 1½ pounds flank steak
  • 2 portobello mushrooms
  • 8 (9 inch) flour tortillas
  • 1/4 cup Kingsford® Honey Jalapeno Mesquite Barbecue Sauce
  • 1/2 cup KC Masterpiece® Garlic & Herb Marinade
  • sour cream
  • lime wedges
  • fresh cilantro

Instructions

Place KC Masterpiece® Garlic & Herb Marinade, cumin and lime juice in a large, resealable plastic bag. Add steak, mushrooms, peppers and onions and shake bag to coat ingredients. Refrigerate until ready to grill, up to 4 hours.

Prepare grill for medium-hot cooking. Drain marinade from bag and discard. Cook steak until browned on both sides, 5 minutes per side. Cook mushrooms, peppers and onion 4 minutes per side, or until lightly browned and softened. Slice steak and vegetables and keep warm.

Using tongs, heat tortillas quickly over grill. Fill warm tortillas with meat and vegetables, drizzle with Kingsford® Honey Jalapeno Mesquite Barbecue Sauce and serve with sour cream, lime wedges and cilantro as desired.

  1. Credit: Kingsford

You look like someone who loves to grill

Sign up for our mailing list and we’ll send you “show-stopper” grilling ideas and recipes to make your cookouts the talk of the town.

We’ll also share exclusive offers and other great info from Kingsford Charcoal.

Sign up now
Top