Steak Fajitas with Grilled Bell Peppers and Portobello

Let's get grilling
1
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.
2
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.
3
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.
Categories
Cooking for 4 people
Ingredients
-
green bell pepper seeded, quartered
1
-
red onion quartered
1
-
fresh lime juice
1 tablespoon
-
cumin
1 teaspoon
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yellow or red bell pepper seeded, quartered
1
-
flank steak
1½ pounds
-
portobello mushrooms
2
-
flour tortillas
8 (9 inch)
-
Kingsford® Honey Jalapeno Mesquite Barbecue Sauce
1/4 cup
-
KC Masterpiece® Garlic & Herb Marinade
1/2 cup
-
sour cream
-
lime wedges
-
fresh cilantro
Meals & Dishes: Main CourseMain Ingredient: SteakMeals & Dishes: DinnerMain Ingredient: BeefCooking Method: GrilledCredit: KingsfordMain Ingredient: VegetablesRegion: Southwest

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