Spicy steak fajita
Prep Time
Price Per Serving
Cooking Mode
340 g (¾ lb.) lb. inside round marinating steak
80 mL (⅓ tasse) cup spicy BBQ Sauce
60 mL (¼ cup) cup lime juice
30 mL (2 tbsp.) tbsp. honey
30 mL (2 tbsp.) tbsp. olive oil, divided
3 jalapeño peppers, halved and seeded
1 small onion, cut into 1-cm (½-in.) rounds
8 small flour tortillas, warmed
125 mL (½ cup) cup store-bought or homemade guacamole
340 g (¾ lb.) lb. inside round marinating steak
80 mL (⅓ tasse) cup spicy BBQ Sauce
60 mL (¼ cup) cup lime juice
30 mL (2 tbsp.) tbsp. honey
30 mL (2 tbsp.) tbsp. olive oil, divided
3 jalapeño peppers, halved and seeded
1 small onion, cut into 1-cm (½-in.) rounds
8 small flour tortillas, warmed
125 mL (½ cup) cup store-bought or homemade guacamole
Directions
1Place steaks in large re-sealable plastic bag. Set aside.
2In a bowl, whisk together BBQ sauce (either full amount or reserve 30 mL or 2 tbsp. to drizzle over fajitas), lime juice, honey and half the oil. Pour half the marinade into bag containing the meat.
3Refrigerate remaining marinade. Remove as much excess air as possible from bag and seal closed. Refrigerate at least 1 hour or, for maximum flavour, overnight, turning the bag occasionally.
4Remove steaks from bag (discarding marinade in bag) and place on grill preheated to medium-high. Grill, brushing steaks with refrigerated marinade, 3 or 4 minutes per side or until desired doneness. Remove steaks from grill and rest 5 to 10 minutes.
5Meanwhile, toss peppers and onion in remaining oil. Grill 8 to 10 minutes, turning occasionally, until tender and lightly charred. Remove from grill. Slice peppers and steaks into strips.
6Fill tortillas with steak, peppers, and onion; top with guacamole. Drizzle with reserved BBQ sauce, if using. Fold over tortillas to serve. Serve alongside a green salad with herb dressing.
7For slightly less spicy fajitas, replace the jalapeño peppers with green and red sweet peppers.
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