- 2 Tbsp vegetable oil, plus more for the grill
- 1 Tbsp mild chili powder
- 1 tsp cumin
- 1 tsp brown sugar
- 1 tsp kosher salt, plus more to taste
- 1 lb skirt steak
- 3 assorted bell peppers, sliced into strips
- 1 white onion, halved and thinly sliced
- Freshly ground black pepper, to taste
- 8 fajita-size flour tortillas, warmed
- Sour cream, guacamole, and/or pico de gallo, for topping (optional)
1. Preheat a grill to high and oil one side (or use a grill pan). Combine chili powder, cumin, brown sugar, and salt in a small bowl; rub all over the steak.
2. Toss peppers and onion with 2 tbsp vegetable oil in a cast-iron skillet and season with salt and pepper to taste. Set the skillet on the un-oiled side of the grill and cook, tossing occasionally, until the peppers and onion begin to soften. (You can also do this on the stove top.)
3. Meanwhile, place steak on the oiled side of the grill and cook, flipping once, until the steak registers 125?F on an instant-read thermometer, about 8 minutes. Remove steak to a cutting board, tent with foil, and let rest. While the steak rests, continue cooking peppers and onion until they’re tender and beginning to color.
4. Slice the steak against the grain and serve with the peppers and onion, tortillas, and your favorite fajita fixings.
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PHOTO: Christina Holmes