Grilled Steak Fajitas

Remove the honey from the refrigerator to bring to room temperature. Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Peel the onion; cut into 1/2-inch rounds, keeping the layers intact. Peel the carrots; grate on the large side of a box grater. Cut off the top and bottom of the kohlrabi to create a flat surface; using a knife, cut down along the curve of the kohlrabi to remove the green skin. Halve lengthwise; if present, remove the core, then grate on the large side of a box grater. Combine the grated carrots and grated kohlrabi in a bowl. Add the verjus and a drizzle of olive oil; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Cut off and discard the stem of the pepper; halve lengthwise, then remove the ribs and seeds. Thoroughly wash your hands, knife, and cutting board immediately after handling.

Place the onion rounds and halved pepper in a large bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Reserving the bowl, grill the onion rounds 3 to 4 minutes per side, or until charred and tender. Grill the halved pepper 4 to 5 minutes per side, or until charred and softened. Transfer to a cutting board. When cool enough to handle, roughly chop the grilled onion and thinly slice the grilled pepper.

Pat the steaks dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Grill 4 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

*An instant-read thermometer should register 145°F.

While the steaks rest, add the tortillas to the grill and toast 30 seconds to 1 minute per side, or until lightly charred. Transfer to a work surface

In the reserved bowl, whisk together the honey (kneading the packet before opening), chile paste, and a drizzle of olive oil. Add the chopped onion and sliced pepper; toss to coat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Assemble the fajitas using the toasted tortillas, sliced steaks, dressed vegetables, and sour cream. Serve the slaw on the side. Garnish with the cheese. Enjoy!