Name: Grilled Steak Fajitas
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Flank steak - 1 (1 1/4 pound); Salt, divided - 1 tablespoon; Ground black pepper, divided - 1 tablespoon; Limes - 2; Chili powder - ½ teaspoon; Green bell pepper, cut into strips - 1 large; Red onion, cut into strips - 1 large; Salt and ground black pepper to taste - 1 pinch; Black beans, rinsed and drained - 1 (15 ounce) can; Olive oil cooking spray - 1 serving; Shredded Mexican cheese blend - 1 (8 ounce) package; Flour tortillas - 1 (10 ounce) package

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Steak Fajitas

1. Flank steak - 1 (1 1/4 pound)

2. Salt, divided - 1 tablespoon

3. Ground black pepper, divided - 1 tablespoon

4. Limes - 2

5. Chili powder - ½ teaspoon

6. Green bell pepper, cut into strips - 1 large

7. Red onion, cut into strips - 1 large

8. Salt and ground black pepper to taste - 1 pinch

9. Black beans, rinsed and drained - 1 (15 ounce) can

10. Olive oil cooking spray - 1 serving

11. Shredded Mexican cheese blend - 1 (8 ounce) package

12. Flour tortillas - 1 (10 ounce) package

How to cook deliciously - Grilled Steak Fajitas

1. Stage

Coat both sides of the flank steak with 1 tablespoon each salt and pepper, pressing into the steak. Place in a large freezer bag. Cut both limes in half and squeeze juice into the bag; add chili powder. Make sure all is mixed well and remove the air from the bag. Place in a refrigerator and marinate for about 3 hours.

2. Stage

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

3. Stage

Season bell pepper and red onion with salt and pepper. Place in a grill pan and set aside.

4. Stage

Put black beans in a small pot on the stove over medium heat to heat through.

5. Stage

Cook steak on the preheated grill until browned on one side, 5 to 7 minutes. Spray vegetables with cooking spray and place them on the grill. Cook until vegetables begin to caramelize, turning often so they don't burn, and steak is beginning to firm and is hot and slightly pink in the center, 5 to 7 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Remove steak and vegetables from the grill.

6. Stage

Slice steak into thin strips. Place beans, steak, vegetables, and Mexican cheese onto the tortillas and serve.