Southwestern Beef And Peppers
Get ready for a flavor-packed meal with this delicious grilled skirt steak fajitas recipe. With a perfect blend of spices and a colorful mix of bell peppers and onions, every bite will be bursting with smoky and savory goodness. Grilled to perfection, the tender skirt steak and charred veggies come together beautifully to create a mouthwatering dish that's perfect for sharing with family and friends. Serve up these sizzling fajitas straight from the grill for an unforgettable dining experience.
— Constant Cookbook
Ingredients
- 1/4 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. ground cumin
- 1 tsp. chili powder
- 1/8 tsp. cayenne pepper
- 1 tsp. kosher salt, plus more, to taste
- 1 1/2 lb. skirt steak
- 1/2 large red onion, sliced
- 1 red bell pepper, cored, seeded and sliced
- 1 yellow bell pepper, cored, seeded and sliced
- 1 green bell pepper, cored, seeded and sliced
- 2 fresno or jalapeño peppers, cut into thin wheels
- 1 Tbs. olive oil
Instructions
- Prepare a medium-hot fire in a grill. Place a steel grill chef’s pan on the grill, cover the grill and preheat.
- In a bowl, stir together the garlic powder, onion powder, cumin, chili powder, cayenne and the 1 tsp. salt. Cut the skirt steak with the grain into 3-inch pieces, then cut each piece across the grain into 1/4-inch slices. Place in a large bowl, add the spice mixture and toss to coat. Let stand at room temperature for 15 minutes.
- In another large bowl, combine the onion and all of the peppers with the olive oil, season with salt and toss to coat.
- Place the vegetables in the preheated chef’s pan, cover the grill and cook, tossing occasionally, until the peppers are softened and slightly charred, 10 to 12 minutes. Transfer to a bowl. Add the skirt steak to the pan in a single layer, cover the grill and cook until well browned, 4 to 5 minutes, tossing once halfway through grilling. Return the vegetables to the pan and toss well to combine. Serve immediately. Serves 4 to 6.
- Williams-Sonoma Kitchen
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