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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 1 hr 15 min
Prep:: 15 min
Inactive:: 40 min
Cook:: 20 min

Yield:: 4 to 6 servings

Level:: Easy

Ingredients

1 tablespoon paprika
2 teaspoons packed light brown sugar
1 teaspoon ground cumin
1 1/2 teaspoons chili powder
1/2 teaspoon ancho chile powder
1/2 teaspoon garlic powder
Kosher salt
1 1/2 pounds skirt steak
Juice of 3 limes, plus wedges for serving
3 tablespoons extra-virgin olive oil, plus more for the grill
4 bell peppers (red, orange and/or yellow), thinly sliced
2 red onions, thinly sliced
8 to 12 flour tortillas
Shredded cheddar cheese and chopped fresh cilantro, for topping

Directions

Mix the paprika, brown sugar, cumin, chili powder, ancho powder, garlic powder and 1 teaspoon salt in a small bowl.

Put the steak in a large resealable plastic bag. Add the juice of 1 lime, 1 tablespoon olive oil and the spice mixture; seal the bag and rub the spices into the meat. Refrigerate 30 minutes to 2 hours.

Meanwhile, heat a large cast-iron skillet over medium-high heat. Toss the bell peppers and red onions with the remaining 2 tablespoons olive oil, the juice of the remaining 2 limes and 1 teaspoon salt in a large bowl. Add to the skillet and cook, stirring occasionally, until the vegetables are tender and charred around the edges, 8 to 10 minutes.

Preheat a grill to medium high and brush the grates with olive oil. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 10 minutes.

Warm the tortillas as the label directs. Slice the steak against the grain and season with salt. Serve on the tortillas with the onions and peppers; top with cheese and cilantro. Serve with lime wedges.

Photograph by Kang Kim

Courtesy of Food Network Magazine

My Private Notes

Name: Steak Fajitas with Onions and Peppers
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 to 6 servings
Ingredients: 1 tablespoon paprika; 2 teaspoons packed light brown sugar; 1 teaspoon ground cumin; 1 1/2 teaspoons chili powder; 1/2 teaspoon ancho chile powder; 1/2 teaspoon garlic powder; Kosher salt; 1 1/2 pounds skirt steak; Juice of 3 limes, plus wedges for serving; 3 tablespoons extra-virgin olive oil, plus more for the grill; 4 bell peppers (red, orange and/or yellow), thinly sliced; 2 red onions, thinly sliced; 8 to 12 flour tortillas; Shredded cheddar cheese and chopped fresh cilantro, for topping