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Grilled Flat Iron Steak Fajitas

Traeger Kitchen


Grilled Flat Iron Steak Fajitas

Prep Time

4

Hours

Cook Time

25

Minutes

Serves

4 - 6

People

Effort

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What's this?

Fajitas the Traeger way, is the only way. We marinade flat iron steak with lime, orange juice, and then sear the steak and veggies. The result is fajita perfection.

Ingredients

  • 2 Whole lime, juiced

  • 1 Small orange, juiced

  • 2 Clove garlic, minced

  • 2 Teaspoon agave

  • 1 Teaspoon ground cumin

  • 1 Teaspoon chili powder

  • 1 Teaspoon salt

  • 1 Teaspoon Mexican oregano

  • 1/2 Cup olive oil

  • 3 Pieces 3/4" Thick Flat Iron Steaks

  • As Needed salt

  • 2 Whole Bell Peppers, Thinly Sliced

  • 2 Whole Poblano Peppers, Thinly Sliced

  • 1 Large Sweet Onion, Cut into Thin Wedges

  • To Taste salt and pepper

  • 10 Whole flour tortillas

  • 4 Ounce Queso fresco, crumbled

  • To Taste sour cream

Steps

  • 1

    For the marinade: In a small mixing bowl, combine the lime and orange juice, garlic, agave, chile powder, cumin, salt, and oregano. Slowly whisk in the olive oil.
  • 2

    Put the meat in a resealable plastic bag and pour the marinade over it, mixing to coat well. Refrigerate for 2 to 4 hours.
  • 3

    Drain the marinade from the steaks and pat the meat dry with paper towels. Discard the marinade. Lightly season steaks with salt on both sides.
  • 4

    When ready to cook, set temperature to 180℉ and preheat for 15 minutes. For optimal flavor, use Super Smoke if available. Smoke flat iron steaks for 45 minutes.
  • 5

    Remove steaks from grill and increase the grill temperature to High and preheat for 15 minutes. Put a 12” cast iron skillet on the grill grate to preheat for the vegetables.
  • 6

    Prepare the vegetables: Combine the bell pepper, poblano strips and onion wedges in a mixing bowl. Drizzle with olive oil and season with salt and pepper. Stir to coat. Set aside until ready to cook.
  • 7

    When grill reaches temperature, sear each side of the steak for 2 minutes or until meat reaches an internal temperature of 135℉ for medium-rare.
  • 8

    Transfer steaks to a cutting board and let rest for 5 minutes. Slice the steak against the grain on a sharp diagonal.
  • 9

    Toss the vegetables into the hot skillet and sauté until nicely browned but still tender-crisp. Work in batches if necessary. Serve meat with tortillas, vegetables, cheese, salsa and sour cream. Enjoy! *Cook times will vary depending on set and ambient temperatures.