Spicy Steak Fajitas

Charred steak, blistered peppers, and warm tortillas make these fajitas a fast, festive weeknight dinner. The heat here comes from one bright, green chili oil that does the seasoning and the searing at once.

Ingredient Spotlight. Our Baklouti Green Chili Fused Olive Oil is crushed with fresh green chilies for a clean, verdant heat that builds slowly. It coats the steak and the vegetables for the grill, seasoning and browning them in a single, peppery move.

Ingredients

• 1 1/2 pounds flat iron steak
• 1 teaspoon smoked paprika
• 3 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste
• 3 1/2 tablespoons Baklouti Fused Olive Oil, divided
• 1 red bell pepper, cut into strips
• 1/2 yellow bell pepper, cut into strips
• 1/2 green bell pepper, cut into strips
• 1 red onion, cut into wedges
• 1 pack of wheat flour tortillas
• (optional – add lettuce to the wrap)

Instructions

1. Preheat grill to medium high heat.
2. In a small bowl, combine chili powder, cumin, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Season steak with chili powder mixture.
3. Coat the stack with the Baklouti Fused Olive Oil, add steak to grill, and cook, flipping once (5-7) minutes per side Let rest 5 minutes.
4. Season bell peppers and onion with remaining 1 1/2 tablespoons Baklouti Fused Olive Oil; season with salt and pepper, to taste.
5. Add bell peppers and onion to grill, and cook, turning occasionally, until charred and tender, about 6-8 minutes.
6. Thinly slice steak against the grain and slice. Toss together steak strips with sliced bell peppers and onions. Warm tortilla until soft, add meat, peppers and lettuce and serve. Optional - add guacamole and sour cream.

Chef's Notes

• Let the steak rest a full 5 minutes before slicing, then cut against the grain so every strip stays tender.
• Get the grill good and hot; a quick, high-heat char is what gives the peppers and onions their smoky-sweet edge without turning them soft.

Make It Yours

• For a smokier heat, swap the Baklouti for our Chipotle Olive Oil.
• Finish with a squeeze of lime, fresh cilantro, and a scoop of guacamole to cool the chili heat.

Allergens: Contains gluten (wheat flour tortillas); the optional sour cream adds dairy.

Shop our Baklouti Green Chili Fused Olive Oil at the shop.