Fajita Steaks with Peppers and Onions

Big, gorgeous steaks, drenched in fajita marinade and grilled to perfection. Alongside: perfectly caramelized onions, sauteed peppers and warm tortillas. Imagine slicing into that steak and building the ultimate bite... This is 100% my new way to serve fajitas; the juicy meat is charred yet pink, and ready to slice and stuff into tortillas. A completely foolproof way to switch up fajita night!

Seriously, this is a true weeknight winner. The best part about cooking the steaks this way is how perfectly moist and medium-rare they stay for serving. You know how when you cook steak for fajitas, almost every piece is well done? As in, Hubba Bubba chewy? With this recipe, you can cook the steak exactly to your liking and then slice and fill tortillas tableside!

This is a totally customizable recipe, so please have fun with it. I used red and green bell peppers and 1/2 yellow onion I found in my fridge. You can certainly use more onions and different colored peppers. You can also add chicken and shrimp. As for the fillings, serve these steaks with your favorite fajita accompaniments - salsa, guac, sour cream, cheese, hot sauce. Truth is, I served NONE of those things this time - and nobody asked for them. The steak rocked it, nothing else was needed.

Fajita Steaks with Peppers and Onions

For the fajita marinade:
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons honey
1 teaspoon liquid smoke
1 teaspoon red wine vinegar or cider vinegar
1 teaspoon chili powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Olive oil for brushing the pan
2-4 steaks (depends on the size of the steaks, plan on 5 ounces per adult)
1 each red and green bell pepper, seeded cut into thin strips
1/2 cup sliced onion
Salt and ground black pepper
Chopped green onions for serving
Flour or corn tortillas, warmed according to package directions if desired

Optional fillings:
Salsa
Sour cream
Guacamole or sliced avocado
Hot sauce
Shredded cheese (cheddar or Mexican cheese blend)

To make the marinade, in a small bowl, whisk together the soy sauce, Worcestershire sauce, honey, liquid smoke, vinegar, chili powder, onion powder, and garlic powder. Transfer the mixture to a shallow dish and add the steaks. Turn to coat. Cover with plastic wrap and marinate for 1 hour (and up to 24 hours) in the refrigerator.
Brush a stove-top grill pan or griddle with olive oil and preheat to medium-high. Add the steaks, peppers and onion to the hot grill. Season the steaks and vegetables with salt and pepper. Cook the steaks for 3 to 4 minutes per side for medium-rare (or longer for more fully cooked meat). Cook the peppers and onions for 5 minutes, until browned and tender, turning frequently.
Top the steaks with the green onions and serve them with the vegetables and tortillas (and other desired fillings).

Serves 4