Easy Steak Fajitas
Tender, juicy, melt-in-your-mouth slices of steak with bell peppers and onion. SO SO GOOD. Serve with tortillas, pico and guacamole.
It’s funny. When I lived in Los Angeles, we could grill all year long. And I never really took it for granted until this week. And now Ben uses the grill in 40 degree weather in his parka and beanie, shivering.
I guess it’s not that funny at all. Well, at least I’m not the one outside grilling in the coldest weather ever.
Anyway, if you’re in Chiberia like me, you can employ your partner to go outside to take care of all the labor. Or if you are lucky enough to live in Southern California with sunny 70 degree weather, you can definitely grill this.
But for those who don’t have access to a grill, no problem. You can still make the easiest steak fajitas ever. The steak can be thrown onto a cast iron skillet, and the veggies can cook on the stovetop while your meat rests.
See, told you. Super easy, quick, and fast.
Serve with tortillas (you can easily throw your tortillas on the grill for 30 seconds while you cook your steak/peppers/onion), pico and guacamole. Or you can simply eat your steak and veggies because, well, Atkins diet, no?
Easy Steak Fajitas
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 3 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ pounds flat iron steak
- 2 ½ tablespoons canola oil, divided
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 red onion, cut into wedges
- Preheat grill to medium high heat.
- In a small bowl, combine chili powder, cumin, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Season steak with chili powder mixture.
- Brush steak with 1 tablespoon canola oil. Add steak to grill, and cook, flipping once, until desired doneness, about 4-5 minutes per side for medium rare. Let rest 5 minutes.
- Season bell peppers and onion with remaining 1 1/2 tablespoons canola oil; season with salt and pepper, to taste.
- Add bell peppers and onion to grill, and cook, turning occasionally, until charred and tender, about 6-8 minutes.
- Thinly slice steak against the grain and serve with bell peppers and onion.