Mexican steak and chicken fajitas
SERVES 4-5 TIME 30 min LEVEL Easy
INGREDIENTS
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
3 cloves garlic, minced Kosher salt and freshly ground black pepper, to taste
680g flat iron steak
2 1/2 tablespoons canola oil, divided
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 red onion, cut into wedges
INSTRUCTIONS
Preheat grill to medium-high heat. In a small bowl, combine chili powder, cumin, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Season steak with chilli powder mixture.
Brush steak with 1 tablespoon canola oil. Add steak to grill, and cook, flipping once, until desired doneness, about 4-5 minutes per side for medium-rare. Let rest for 5 minutes. Season bell peppers and onion with remaining 1 1/2 tablespoons canola oil; season with salt and pepper, to taste. Add bell peppers and onion to grill, and cook, turning occasionally, until charred and tender, about 6-8 minutes. Thinly slice steak against the grain and serve with bell peppers and onion.