Steak Fajitas

SAVORY

Nov 28

Bell Peppers, Onion, Pico de Gallo, Flour Tortillas, and Lime

Pitmaster Joe Zavala of Zavala's Barbecue | Grand Prairie, TX
Yield: 3 to 4 servings

INGREDIENTS:

Fajita Seasoning:
3 tablespoons kosher salt
3 tablespoons paprika
2 teaspoons cayenne pepper
½ tablespoon black pepper
1 tablespoon onion powder
1 tablespoon garlic powder

Pico de Gallo:
8 Roma tomatoes, seeds removed, diced
1 large white onion, diced
3 jalapeños, seeds removed, diced
1 bunch cilantro, chopped
Lime
Salt
Black pepper

To Assemble and Serve:
2 pounds skirt steak
1 green bell pepper, cut into ¼-inch slices
1 red bell pepper, cut into ¼-inch slices
1 yellow bell pepper, cut into ¼-inch slices
1 orange bell pepper, cut into ¼-inch slices
1 large white onion, cut into ¼-inch slices
4 tablespoons butter
Salt
Black pepper
12 flour tortillas from your favorite taqueria
2 limes, cut into wedges
Hot sauce

METHOD:

For the Fajita Seasoning:
In a small bowl, combine all ingredients.

For the Pico de Gallo:
In a bowl, combine tomatoes, onion, and jalapeños. Add cilantro, a squeeze of lime, and salt and pepper to taste. Mix and set aside.

To Assemble and Serve:
Heat grill using mesquite wood. Liberally season skirt steak with Fajita Seasoning. To a foil pouch, add bell peppers and onion, top with butter, and season with salt and pepper. Grill steak, flipping every 2 minutes until internal temperature reaches 135°F. Add the pouch of bell peppers and onions to the grill and cook until tender. Remove steak from grill and let rest 10 minutes, then cut against the grain into ¼-inch slices. Meanwhile, warm tortillas on the grill. Serve steak on a platter beside warmed tortillas, grilled vegetables, Pico de Gallo, lime, and your favorite hot sauce.

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