It’s officially spring in Minnesota, which, for my family, means the start of grilling season! We bust out the patio furniture and start planning what delicious things we are going to grill up this week. This week, with some of the first warm, sunshiney evenings we’ve had in a long time, we are grilling up flank steaks seasoned with cumin, lime, onion and chipotle pepper for grilled steak fajitas. We’ll grill these babies to a perfect medium, then slice them up and serve them with our favorite veggies, wrapped in a warm tortilla. Fajitas are an awesome, flavorful and light way to nosh on grilled steak and seasonal veggies like spring asparagus, portabello mushrooms, onions and peppers. Don’t forget to add a few slices of fresh avocado and a squeeze of lime! Yum!!
Grilled Steak Fajitas
2 lbs. Flank Steak
1 pkg. Dry Onion Soup Mix (I prefer Trader Joe’s)
1 tsp. Cumin
1/4 tsp. Chipotle Powder (I use this Simply Organic Chipotle Powder)
1/4 tsp. Ground Black Pepper
Zest from 1/2 lime
Salt & Pepper
Your choice of veggies cut into thin strips
Tortillas for serving
Heat grill. Combine onion soup, cumin, chipotle, black pepper and lime. Brush flank steaks with olive oil and sprinkle both sides generously with dry seasoning. Allow to rest for at least 30 minutes (the longer it sits, the more flavor the meat will soak up). We like our steaks cooked medium rare to medium, so we grill for approximately 6-7 minutes per side depending on the heat of the grill and the thickness of the meat. It never hurts to take one off the grill and cut into the center to see how it’s looking. When the steaks are done, pull them off and allow them to rest for 5-10 minutes before slicing.
In the meantime place a sheet pan in the oven on the highest rack and preheat to broil. Toss your veggies (we used asparagus, onions and peppers) in about a tbsp of olive oil and season with salt and pepper. When the oven and the pan are heated, scatter the veggies on the pan and broil for about 10 minutes. We like our veggies to get a little crispy looking, but keep an eye on them under the broiler because this process can go fast depending on how hot your oven is. If you like mushrooms in your fajitas (we do), then brush a couple of portabello mushroom caps with olive oil, season with salt and pepper and toss on the grill with your steaks.
Slice the flank steak against the grain. Slicing along the grain will result in chewy fajitas, so make sure to slice against the grain. If you grilled mushrooms, now’s the time to slice those up too. Serve meat and veggies on warm flour or corn tortillas with shredded cheese, sliced avocado, lime wedges and salsa and sour cream.