This week, we're sharing the best grill recipes and celebrating the start of summer with an amazing giveaway, sponsored by BBQGuys, Farmer's Pantry, Hamilton Beach, Joy Jolt, The Spice House, and Torani. While #SummerGrilling week is sponsored all opinions are 100% my own. #ad
There is a Mexican restaurant in town that we like to go to because they are super fast, have good food, and one night a week they have a mariachi band. My toddler enjoys the band so we can stay and eat there longer then at most places. While we often eat as fast as we can, at this place we can slow down a bit. One of our favorite meals is the steak fajitas.
Now I have made fajitas at home several times but usually I make chicken fajitas and I make them on the stove top. However, the weather is getting warmer and I've been wanting to grill so I decided to make Grilled Steak Fajitas for dinner the other night. Truth be told, I also wanted to try out my new Weber iGrill Mini grilling thermometer from BBQGuys.com. It's pretty cool because it hooks up to my phone and I can sit inside and see the temperature of my steak rising so I don't have to go out and check every 2 minutes.
I also wanted to use some of my new spices from The Spice House. While I normally just use a packet of fajita seasoning I thought it would be fun to come up with my own rub. I used just a touch of The Spice House Vulcan's Fire Salt because that stuff is HOT! I also used The Spice House Back of the Yard which is awesome on steaks, burgers, and even chicken. Then I mixed in some cumin to give it a bit more of the Mexican flavor.
In addition to grilling the beef I also wanted to grill the peppers and onions. I just drizzled them with a bit of olive oil and threw them on the grill with a sprinkle of salt and pepper. You have to watch the vegetables because some cook quicker then others and I had to take them off at different times. I watched the peppers until they got some charred spots and the skin starting lightening. With the onions I just waited until they had grill marks on all sides.
The flank steak was a snap to make with the thermometer and I cooked it to a perfect medium. When it was time to make the fajitas I added cheese, guacamole, salsa, and sour cream. We piled our tortillas high with steak, vegetables, and condiments and enjoyed our meals! I really liked how the beef and vegetables tasted being cooked on the grill. It was so much better than cooking it inside on the stove. I'll be making these again soon!
- 1½ lb. flank steak
- 1 t. The Spice House Vulcan's Fire Salt
- 2 T. The Spice House Back of the Yards
- 1 T. cumin
- 1 t. garlic powder
- 2 bell peppers
- 1 onion, cut into quarters
- 1 T. olive oil
- salt and pepper
- 8 flour tortillas
- 1 c. cheddar cheese, shredded
- Sour Cream
- Heat a gas grill to medium high heat.
- Combine the Vulcan's Fire Salt, Back of the Yards rub, cumin, and garlic powder in a small bowl. Mix well and rub all over the flank steak.
- Place the steak on the grill with the thermometer pressed into the center of it if using.
- Drizzle the bell peppers and onion quarters with olive oil and sprinkle with salt and pepper.
- Turn the vegetables every 1-2 minutes or until the onions have grill marks on all sides and the peppers have char marks and the skin is beginning to lighten. Remove to a cutting board and cut into thin strips.
- Cook the flank steak until the thermometer reads 135. Remove from the grill and allow to rest for 5 minutes. Slice into thin strips.
- Serve the vegetables and steak with tortillas, cheese, sour cream, salsa, and guacamole.