Big Green Egg: Simple Flank Steak Fajitas

It was one of those kind of evenings when we didn't want to be cooped up in the house cooking.  So, we went for a meal that could pretty much be cooked completely outside.

With this simple fajita recipe, you toss almost everything on the BGE or grill, and let it do the work.

Cross slice an onion (leave about 1/2 inch at the root to keep the onion together), drizzle with a touch of olive oil, sprinkle with salt and wrap in a double layer of foil.

Toss together a few herbs and spices (details below).

Dry rub a flank (or skirt) steak and let it come to room temp for about 30 minutes.

While steak is coming to temp, put the onion and a bell pepper or two on the egg.

After a few minutes, rotate the bell peppers.  Repeat a couple times.

Remove the bell peppers and cover, raise the temp on the egg to about 400, then toss on the steak.  Cook for a few minutes on each side until the steak is medium or medium well, depending on your parties preference.

When you take the steak off, let it rest for a few minutes to redistribute the juices.

In the meantime, warm up your tortillas.  Yes, on the grill.

This is what the onion looks like when you take it off the grill.  It's soft and ready to be sliced.

Slide up all your veggies & steak, pull together some shredded cheese, a little guac and whatever else you like (sour cream, cilantro, lime, radishes, whatever suits).

Serve 'em up!

Ingredients -
The Rub:

• ¼ cup chili powder
• 2 tablespoons ground cumin
• 1 tablespoon salt
• 3 teaspoon black pepper
• 3 teaspoon dried oregano
• 2 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tsp dried parsley

*slightly adapted from The Pinning Mama

Everything else:

• 1 lb flank steak
• 1 medium yellow onion
• 1-2 red bell peppers
• teaspoon olive oil
• pinch of salt
• tortillas
• 8 oz. shredded sharp cheddar or cojita cheese
• guacamole (preferably homemade)

Recipe - 

1. Heat your BGE or grill up to 300 degrees
2. Mix up all of the rub ingredients.
3. Rub the seasoning onto your steak and let it come to temp on the counter.
4. Peal and cross slice an onion, leaving about 1/2 inch at the root to hold the onion together.
5. Place the onion on foil and sprinkle with salt and olive oil.  Cover the onion in 2 layers of foil.
6. Place the onion and bell peppers directly on the grill.
7. Turn the bell pepper ever few minutes, remove them when each side is soft and slightly charred.  Remove and cover the peppers.
8. Raise the temp on the grill to 400.
9. Grill the steak for a few minutes on each side.
10. Remove the steak and onion from the grill and allow the steak to rest.
11. Heat your tortillas on the grill and cover with foil or a tortilla warmer to keep them warm.
12. Pull together cheese, guac and other toppings.
13. Slice your veggies.
14. Slice your steak.
15. Serve and enjoy!

Sources -

Concave cutting board