Grilled Steak Fajitas with Spicy Onion & Poblano Pepper
Summer Grilling

Grilled Steak Fajitas

with Spicy Onion & Poblano Pepper

30 MIN
2 Servings
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    From the Test Kitchen

    Chefs! All summer long, we're bringing you a mix of recipes designed for our favorite outdoor activity—grilling! These delicious fajitas bring together Mexican-spiced steaks, ancho chile-glazed vegetables, and sour cream inside grilled flour tortillas.
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    • Nutrition
      PER SERVING
    • Calories
      700 Cals (est.)
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    ingredients
    Grilled Steak Fajitas with Spicy Onion & Poblano Pepper
    Title
    • 2 Steaks
    • 4 Flour Tortillas
    • 1 Red Onion
    • 1 Poblano Pepper
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • 2 Tbsps Grated Cotija Cheese
    • ¼ cup Sour Cream
    • 1 Tbsp Ancho Chile Paste
    • 2 tsps Honey
    • 1 Tbsp Verjus Blanc
    • 1 Kohlrabi
    • 6 oz Carrots
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    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.

    Grill & cut the vegetables
    2 Grill & cut the vegetables

    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.

    Grill the steaks
    3 Grill the steaks

    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.

    Toast the tortillas
    4 Toast the tortillas

    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

    Finish & serve your dish
    5 Finish & serve your dish

    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!

    Tips from Home Chefs

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    Prepare the ingredients
    1 Prepare the ingredients

    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.

    2 Grill & cut the vegetables

    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.

    Grill & cut the vegetables
    Grill the steaks
    3 Grill the steaks

    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.

    4 Toast the tortillas

    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

    Toast the tortillas
    Finish & serve your dish
    5 Finish & serve your dish

    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!

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