This recipe is sponsored by Target. Chili-lime seasoning adds a smoky, tangy and slightly spicy flavor to these quick and easy grilled steak fajitas. The vegetables are sizzled to perfection in a cast-iron skillet on the grill alongside New York strip steak, then they’re finished off with seasoned butter. Serve them with warmed tortillas, salsa and lime wedges for a restaurant-worthy presentation.
Place a 12-inch cast-iron skillet on one side of a gas grill, preheat the grill to high and lightly oil the grates. Alternatively, lightly oil a large grill pan and preheat over high heat and preheat a 12-inch cast-iron skillet over high heat.
Mix the oil, 2 tablespoons chili-lime seasoning, garlic, the juice of 1 lime, 1 tablespoon salt and a generous amount of pepper in a large bowl. Place the steaks on a plate and spoon 3 tablespoons of the mixture on top, flipping so that both sides are nicely coated, spooning any marinade on the plate back onto the meat. Refrigerate covered for 15 minutes and up to 2 hours if time allows.
Put the peppers and onions in the large bowl with the remaining marinade and toss to coat evenly.
Place the steaks on the open side of the grill or on the grill pan and put the vegetables and any oil left in the bowl in the cast-iron skillet.
Cook the steaks, flipping once halfway through, until cooked through, about 8 minutes total for medium-rare. Transfer to a cutting board and let rest for 2 minutes. Cook the vegetables, stirring occasionally, until softened and charred in some spots, about 10 minutes.
Meanwhile, mix the butter and remaining 1/4 teaspoon chili-lime seasoning in a small bowl. Wrap the tortillas loosely in foil and grill until warm, about 1 minute per side.
Thinly slice the steaks and add to the skillet with the vegetables. Top with the butter and quickly stir until melted and incorporated, about 1 minute.
Cut the remaining lime into wedges. Serve the steak and vegetables with the tortillas, salsa and lime wedges.