Steak Fajitas with Grilled Bell Peppers and Portobello
Steak fajitas with sliced grilled veggies are easy to make and fun to eat — perfect for any night of the week.
Cooking for 4 people
Ingredients
- 1/2 cup
cup garlic marinade
- 1 tbsp.
fresh lime juice
- 1 tsp.
cumin
Fajita ingredients
- 1
green bell pepper seeded, quartered
- 1
red onion quartered
- 1
yellow or red bell pepper seeded, quartered
- 1 1/2 pounds
flank steak
- 2
portobello mushrooms
Toppings
- 1/4 cup
spicy BBQ sauce
-
sour cream
-
lime wedges
-
fresh cilantro
To serve
- 8
9-in. flour tortillas
1Food Prep
Place your favorite garlic marinade, cumin and lime juice in a large, resealable plastic bag. Add your fajita ingredients and shake the bag to coat ingredients.
Seal your bag, pressing out any excess air and place the bag in a shallow baking dish. Let your steak marinate in the bag in the refrigerator, turning occasionally, for up to 4 hours.
2Grill Prep
Fuel: We recommend Kingsford™ Original Charcoal Briquets
Method: Direct-Heat Grilling
Temp: 400°F (Medium Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
When you’re ready to grill, drain your marinade from the bag and discard. Place your steak on the grate and cook until it's browned on both sides, around 5 minutes per side.*
Once your steaks are cooking, place your mushrooms, peppers and onion on the grate and cook them for 4 minutes per side, or until lightly browned and softened.
When ready, remove your steak from the grill and allow it to rest for at least 5 minutes before slicing. When you’ve removed your vegetables from the grill, slice and keep warm, adding your sliced steak when ready.
Now, using tongs, heat your tortillas quickly over the grill. Fill your warm tortillas with your meat and vegetables and add your favorite toppings as desired.
For safe meat preparation, reference the USDA website.
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