Name: Tex-Mex Steak Fajitas with Peppers and Onions
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 to 6 servings
Ingredients: 1 tablespoon paprika; 2 teaspoons light brown sugar; 1 1/2 teaspoons chili powder; 1 teaspoon ground cumin; 1/2 teaspoon chipotle chile powder; 1/2 teaspoon garlic powder; Kosher salt; 1 1/2 pounds skirt steak; 1 tablespoon olive oil; 1 lime, juiced; 2 red bell peppers, cut into 1-inch strips; 2 yellow bell peppers, cut into 1-inch strips; 2 large red onions, thickly sliced; 3 tablespoons olive oil; 2 limes, juiced; Kosher salt; Neutral oil, for oiling the grill grates; Warm tortillas, for serving; Suggested toppings: guacamole, sliced pickled jalapenos, lime wedges, mango salsa, chopped scallions, shredded Cheddar

Directions

For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the skirt steak in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
Prepare a grill for medium-high heat and brush the grill grates with oil.
Grill the skirt steak until marked, 4 to 5 minutes per side for the thicker pieces for medium rare, or 2 to 3 minutes per side for the thinner pieces for medium rare. Transfer to a cutting board and thinly slice.
Serve with the warm tortillas and toppings.

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Tex-Mex Steak Fajitas with Peppers and Onions

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