Fire Roasted Fajitas
There is a thing I used to see on the Food Network and in a few cookbooks that intimidated me. That thing was roasting full peppers, peeling off the skins, to create delicious, fresh roasted red peppers. I was pretty certain there was no way I could do it without setting the entire pepper and everything else in close vicinity on fire. Seemed dangerous, so I stayed away for a while.
I tried roasting peppers for the first time in my first big girl home, on my big girl gas stove. I was impatient, so it didn’t go well. Literally all you have to do is set a pepper on the grates of your gas stove and let it get nice and black and blistery on all sides, but for whatever reason I had a really hard time with it. I think I remember it rolling around a lot because I couldn’t get it propped just perfectly and finally giving up before they were NEAR done enough.
Since then, I have successfully roasted peppers over an open gas stove, but I have recently learned that grilling is the way to go here. Flat surface, no rolling, a little bit further from the fire but still close enough to roast. I even got so crazy that I tried roasting a whole onion (spoiler alert, it worked). That my friends, is the tale of what inspired these Fire Roasted Fajitas.
The key is patience. You MUST, absolutely must, be sure that all sides of these peppers are black and blistery. I’m aware that sounds gross but pipe down, because you are going to peel all that mess off ok? You also really need to wait to peel them until they have cooled down enough that you fingers will not get black and blistery from touching them. Ok that was gross, but you understand. These fajitas are perfect for grilling up on a nice fall evening, or taking on your next camping trip to roast over an open flame (or a charcoal camping grill if you aren’t so great with fire).
Patience is the key to roasting peppers, and this homemade spice rub is the key to the steak. You can change the ratios of this seasoning to suit your fancy, though I quite prefer the ratios I created for you. It is spicy, but not set your face on fire spicy. I think you’ll like it.
PS leave off the tortillas and cheese, and these guys are Whole30 compliant!
1 1/2 Tbsp chili powder
1 Tbsp cumin
1/2 tsp red pepper flakes
1 tsp paprika
1/2 Tbsp onion powder
1/2 tsp cinnamon
Pinch of Salt
1.5 lb flank or skirt steak
1 red bell pepper
1 green bell pepper
1 large yellow onion, cut in half
Whatever fixins you want – tortillas, lettuce, cheese, salsa, limes, cilantro, guacamole, whatever your little heart desires.
2 Tbsp Sriracha
2 Tbsp Mayonnaise
Literally just mix those suckers together and drizzle em all over your tacos
Fire up the grill! Combine all spice rub ingredients and stir together. Allow steak to come to room temperature, then rub spice blend liberally on both sides. Once grill is hot, place steak, peppers, and onions (cut side down) on the grill. Grill steak 10-15 minutes per side. Rotate peppers until all sides are blistered well. The skin of the onion should start to peel off when it is ready. Once steak is cooked, set aside to rest while veggies finish up. Remove veggies. Allow peppers to cool enough for you to peel off the burnt skin. Slice peppers and onions. Slice steak into thin slices. Serve up with all those fixins! (yes ‘fixins’ is a Southern term).
Photo Cred: Sarah Sexton Photography
Styling Cred: Repertoire – Assistant Services