Grilled Flank Steak Fajitas
This recipe holds a special place in our hearts, having been a family staple for over 20 years. It's a testament to the timeless appeal of simple, flavorful meals that can be enjoyed any day of the week. The beauty of this dish lies in its simplicity, making it accessible for both novice cooks and seasoned grillmasters alike. Our family has grown up savoring these fajitas, each bite infused with memories and the robust flavors of the Pinche Gringo Adobo Rub.
The Revolution Barbecue Pinche Gringo Adobo Rub offers a unique and tantalizing flavor profile, perfect for enhancing your grilled dishes. This rub combines traditional Mexican spices with a smoky and slightly tangy twist, featuring ingredients like Chipotle Morita and Orange Juice Powder. It brings a distinctive balance of warmth, smokiness, and a hint of citrus zest, adding an unforgettable depth to any barbecue. Whether you're a seasoned pitmaster or just love to experiment with flavors, this rub promises to elevate your culinary creations with its bold and authentic taste.
Grilled Flank Steak Fajitas
Glenn Connaughton
4
10 minutes
15 minutes
Mexican
Beef
Grilled Flank Steak Fajitas with Revolution Barbecue Pinche Gringo Adobo Rub bring a taste of Arizona to your table. Having been a family favorite since our time in Arizona, these fajitas are a celebration of the vibrant Southwestern culture and flavors. The Revolution Barbecue Pinche Gringo Adobo Rub, with its unique blend of Chipotle Morita, Annatto Seed, Orange Juice Powder, and traditional Mexican spices, adds an authentic and smoky depth to the dish. This rub's smoky, spicy, and citrusy notes will transport you to the bustling streets of Mexico, enhancing the classic fajita with a revolutionary twist. Enjoy the fusion of traditional fajitas with the bold flavors of the Southwest!
Ingredients
1.5 lbs flank steak
3 tablespoons Revolution Barbecue Pinche Gringo Adobo Rub, divided
2 bell peppers sliced
1 large onion sliced
Olive oil
Flour tortillas
Optional Toppings: sour cream, guacamole, cheese, lime wedges
Directions
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Rub the steak with the 2 ½ tablespoons of Pinche Gringo Adobo Rub. Let it marinate in the refrigerator for 1 hour or as long as overnight.
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Place the grill basket on the grill as it heats to medium-high.
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Toss bell peppers and onion in olive oil and the remaining rub. Place in the preheated grill basket tossing every 2-3 minutes
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Grill the steak for 5-7 minutes on each side or until it reaches your desired level of doneness. (Rare: 125°F, Medium Rare: 135°F, Medium: 145°F, Medium Well: 150°F, Well Done: 160°F). Remove from the grill and loosely cover in foil. Remove the peppers and onions when they are slightly charred and softened.
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Allow the steak to rest for 10 minutes.
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During resting time, warm tortillas on the grill.
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Slice the steak against the grain into thin strips. Serve sliced steak with grilled veggies, tortillas, and any optional toppings.
