Pat steaks dry. Rub with 1 teaspoon oil; sprinkle with fajita seasoning and 1 teaspoon kosher salt. Let stand at room temperature for 20 minutes.
Get a deep sear on your beef fajitas by grilling them instead of pan-frying.
Servings and Ingredients
|1 (1-lbs.) pkg. Hy-Vee Angus Reserved beef chuck flat iron steaks|
|1 tsp. plus 3 tbsp. Gustare Vita olive oil, divided|
|2 tbsp. no-salt fajita seasoning spice blend|
|1 ¼ tsp. kosher salt, divided|
|¼ c. fresh lime juice|
|1 tbsp. Hy-Vee honey|
|1 clove(s) garlic, minced|
|¼ tsp. Hy-Vee ground cumin|
|⅛ tsp. Hy-Vee ground black pepper|
|½ (1-lbs.) container Short Cuts julienne bell pepper strips|
|1 medium red onion, cut into 1/2-inch slices|
|¾ c. Hy-Vee Sweet grape tomatoes|
|1 (9-oz.) bag mixed salad greens|
|1 avocado, seeded, peeled, and sliced|
|8 Hy-Vee fajita-size flour tortillas, grilled, for serving|
|1 tbsp. Cotija cheese, crumbled|
|Lime wedges, for serving|
Things To Grab
- Charcoal or gas grill
- Small bowl
- Wire-mesh grill basket
- Meat thermometer
- Aluminum foil
Preheat charcoal or gas grill for direct cooking over medium heat. For the dressing, whisk together lime juice, 2 tablespoons oil, honey, garlic, remaining 1/4 teaspoon salt, cumin, and black pepper in a small bowl; set aside.
Toss pepper strips and onion with remaining 1 tablespoon oil. Transfer to a wire-mesh grill basket.
Grill steak for 8 to 12 minutes or until 130 degrees for medium-rare doneness, turning halfway through. Grill vegetables for 4 to 6 minutes or until crisp-tender, turning occasionally. Add tomatoes to the grill basket during the last 2 minutes. Remove from grill.
Transfer steak to a cutting board; loosely cover with foil and let rest for 5 minutes. Thinly slice steak across the grain. Arrange steak, vegetable mixture, greens, avocado, and tortillas on a platter. Sprinkle with Cotija cheese. Serve fajitas with dressing and lime wedges.
Amounts Per Serving
- Total Fat: 36g
- Cholesterol: 75mg
- Sodium: 1500mg
- Total Carbohydrates: 57g
- Protein: 28g